Recipe - Lamb Loin / White Peach / Mint Simple Syrup / Bean Mushroom Salsa
Ingredients: 400 g Lammkarree 150 g lemon thyme 150 g rosemary 0.5 x garlic clove(s) 200 ml olive oil 120 g blanched soybeans 60 g chanterelle mushrooms 60 g king oyster mushrooms 50 g pork belly, sliced wafer-thin 50 g spring onions 20 ml vegetable oil 2 g pepper 2 g salt 2 x white peaches 150 ml water 150 g sugar 200 g mint 20 g Asian cress |
Difficulty: Hard Preparation time: 60 Min Suitable for: Gourmet Whip, Thermo Whip |
Preparation: Put the olive oil with the lemon thyme, rosemary and garlic into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the olive oil through the iSi funnel & sieve into a glass. Place the olive oil and the lamb into a vacuum bag, vacuum seal and cook sous vide at 58 °C · 136 °F in a water bath. Briefly sear on a grill before serving. Finley chop the bacon and the spring onions and fry until soft in vegetable oil. Cut the chanterelles and the oyster mushrooms into small pieces and add to the frying mix. Season with salt and pepper, stir in the soybeans and add finely chopped parsley.
Boil water and sugar in a saucepan and cook until the sugar has dissolved. Allow the simple syrup to cool down and put with the mint into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger |
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Date: 08-09-2015Catering Melbourne cateringbychefs.com.au