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Michael Coughlin's roasted lamb loin and kingfish salad recipes - 29 June

Roasted loin of lamb, cocoa nib and spice crust, marmalade jus

Kingfish & cucumber salad, apple & wasabi dressing, cornmeal crusted oyster

Roasted loin of lamb, cocoa nib and spice crust, marmalade jus

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
Costs: $32.00

4 lamb loins trimmed to 180g portions 
1 tbsp peppercorns 
1 tbsp fennel seeds 
2 tsp fresh rosemary leaves, fine chopped 
1 tbs rock salt 
2 tbsp cocoa nibs or (1tbs good cocoa powder ) 
30 mls olive oil 
30g Butter

50 ml madeira or ruby port 
2 tsp marmalade 
100 ml meat glaze (reduced beef stock ) 
10ml red wine vinegar
5g dark chocolate (85% Cocoa)

600g parsnips, peeled
1 tbsp olive oil 
1 orange, zest & juice
Salt, to taste
150g baby watercress or rocket to garnish


For the rub, grind the peppercorns, salt, fennel seeds and rosemary in a pestle and mortar and pound to a fine crumb, add the cocoa beans or nibs and continue to grind until a semi fine dust has been achieved. 

Place this rub into a flat container or plate and flatten out. Roll the lamb loin onto this rub and press as you go to allow the entire surface to be coated.

Place the meat aside until ready to cook.

To cook the lamb, heat the olive oil in a heavy based nonstick pan (oven proof) until oil is sizzling hot but not smoking. Carefully place in the lamb loins and seal to a light brown colour all over, add the butter. Place the pan into a preheated 200degC oven and roast the lamb for about 4-5 minutes until medium degree is reached rolling over into the butter occasionally. Remove from the pan and rest in a warm place between a tea towel for 5 minutes before carving and serving.

For the sauce, decant off the excess butter and oil from the pan, place back on the heat and add the port to deglaze, burn off the alcohol by lighting. When flame goes out add the red wine vinegar, marmalade and meat glaze, simmer for 2-3 minutes, whisk in the chocolate, remove from the heat and place aside until required.

For the parsnip, slice the parsnips length wise thinly, cut into 1/2 cm wide strips to form a linguini pasta shape.

Whilst the lamb is resting, heat the olive oil a nonstick pan and saute the parsnip for a minute, add the orange zest and juice, season with a pinch of salt & pepper and place into the oven and cook for 3-4 minutes until parsnip caramelises slightly

To serve, slice the lamb twice, straight through to give three even noisettes, place in a row in centre of plate, spoon over and around some of the sauce, place a small amount of the parsnip on top of the loins, garnish with baby watercress or rocket and serve.

Kingfish & cucumber salad, apple & wasabi dressing, cornmeal crusted oyster

Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 4
Costs: $25.00

240g fresh kingfish fillet
1 telegraph cucumber, peeled
2 spring onions, thin sliced
1 fennel bulb, thin shaved
1/2 tsp korengo flakes (optional)

60ml tart granny smith apple ( juice of )
1/4 tsp wasabi paste
1 tbsp lemon juice 
100ml light olive oil
Sugar and salt to taste

8 fresh Bluff oysters
1 cup cornmeal fine ground
1/2 tsp Salt
1/2 tsp milled fresh peppercorns
1/2 tsp garlic powder
100 ml milk 
1 whole egg 
500 ml rice bran oil for frying


To slice the king fish, wrap the king fish in cling film and place in the freezer for 30 minutes to allow the fish to ice up (without freezing) When firm, remove cling film and with a sharp knife slice the fish into thin slithers and arrange neatly in a circle in the center of each serving plate.

For the salad, using a vegetable peeler, take thin shavings off the peeled cucumber and place in a bowl with the shaved slices of fennel bulb and spring onion, sprinkle over the korengo flakes and set aside for serving.

For the dressing, finely grate the apple, place into some muslin cloth and twist like a tourniquet to extract all the juice from the apple into a bowl. Whisk in the wasabi, lemon juice and olive oil and adjust seasoning with the salt and sugar to desired taste (slightly sweet and sour ) Place aside until required.

To prepare the oysters, combine the cornmeal, salt, pepper and garlic powder into a bowl, in a second bowl beat the egg and milk together until fully combined with a fork.

Place the oysters in the seasoned corn meal then the milk and back into the cornmeal, recoat again by dipping back into the milk and back again into the corn meal.

When required shallow fry in a pan of about 2 inches of hot oil at a temperature of 175degC for 2 minutes until the oyster a crisp and golden on both sides, drain on absorbent towel before using to garnish the dish.

To complete the dish, soon some of the dressing over the king fish and use some to dress the cucumber salad. Toss the salad around gently and arrange on top of the fish, spoon more of the dressing around the plate. Place the crisp and hot oysters that have been drained on top and garnish with some picked chervil leaves and optional smoked salmon caviar around the plate.

Note, this dish can be prepared and plated up in little blind baked short pastry tart shells and served as a cocktail sized canape.