Ep 1- Wairarapa Texel Lamb and Sweetbreads
Wairarapa Texel Lamb and Sweetbreads w/ Roasted Portabella Mushroom, Blue Cheese and Pinot Noir Syrup.
Step 1. Pinot Noir Syrup
- 1 Cup Pinot Noir
- 1/2 Cup Brown Sugar
- 6 Whole Cloves
- 2 Whole Star Anise
- 1 Cinnamon Stick
- 1 Bay Leaf
Place all the ingredients in small saucepan and put on a medium heat. Reduce until the liquid takes on a slight syrupy appearance.
Remove and strain off the spices. Store in an airtight container until required.
Step 2. Preparing Sweetbreads
-500 gm Lamb Sweetbreads
-1 Bay Leaf
-1 cup Onion (small dice)
-1 cup Carrot (large dice)
-1 cup Celery (large dice)
Soak sweetbreads in a cold water, refrigerated for 12 to 24 hours, changing the water periodically.
To prepare, place the litre of water, spices, sliced squeezed lemon and vegetables in a medium sized saucepan. Bring up to a boil for 5 minutes. Add the sweetbreads into the boiling water and cook for a further 5 minutes until firm. Strain the sweetbreads from the hot liquid and cool. Peel and remove as much of the membrane from the sweetbreads as possible. Refrigerate until required.
Step 3. Mushrooms.
-6 large Portabella Mushrooms (peeled and stemmed)
-150 gm Butter (melted)
-1 Tbl Garlic (minced)
-1 Tbl Thyme (minced)
-2 Tbl Italian Parsley (rough chopped)
- Sea Salt and Freshly Cracked Black Pepper
Preheat oven to 180 degrees.
Place the mushrooms gill side up on a roasting dish. Mix together the melted butter, garlic, thyme and parsley in a small mixing bowl, and brush liberally over the mushrooms. Season with sea salt, cracked black pepper and roast for 20 minutes or so until tender. Keep warm or refrigerate until required.
Step 4. Cooking and Serving.
-500 gm Lamb Loin (room temperature)
-6 Roasted Mushrooms
-3 cups Broad Beans (blanched and peeled)
-60 gm Tinui Blue Cheese
-Pinot Noir Syrup
-1/2 cup Beef demi glaze
-Sea Salt and Freshly Cracked Black Pepper.
Preheat oven to 200 degrees.
Heat a large skillet to medium/high. Season the lamb loins with sea salt and pepper. Add a little canola oil; sear the loins until evenly caramelized all over. Place in the oven and cook for about 4 minutes. Remove from the oven and rest.
Season the sweetbreads with sea salt and fresh black pepper, then lightly flour coat in flour. Using the same hot skillet, and a little more canola oil if necessary, sauté sweetbreads quickly, until golden all over. Remove from skillet and keep warm.
Return the mush to the oven for a few minutes to heat through.
Blanch the broad beans in boiling seasoned water for 3 minutes, strain and hold.
In a small saucepan heat up the demi glaze over low heat. Keep warm
On warm plates, add a roasted mushroom to each. Slice the lamb loins and fan around one side of the mushrooms. Top with 4 or 5 sweetbreads and a spoonful of hot broad beans. Finish the dish by crumbling some blue cheese over the mushroom, drizzling a little pinot syrup around the dish, and finish by pouring a little demi glaze over the hot lamb. Season to taste and serve.