FANCY MEAT AND 3 VEG
INGREDIENTS (SERVES 2)
1 fillet of lamb back strap
4 oyster mushrooms, halved
3 shitake mushrooms, halved
4 button mushrooms, halved
1 swiss brown mushroom, cut into quarters
1/4 cup chicken stock
Hillfarm canola oil
1 garlic clove
few sprigs of thyme
small handful of sage
1 knob of Ashgrove herb and garlic butter
750g cauliflower, finely chopped
1 cup Ashgrove cream
Red Wine Sauce
3 chicken wings, each cut into 6 pieces
100g bacon, diced
1 carrot diced
1 celery stick, diced
3 shallots, finely diced
1 tbs flour
12 swiss brown mushrooms, diced
2 bay leaves
2 sprigs of thyme
small handful of sage
1 cup chicken stock
1 cup red wine
1 knob Ashgrove herb and garlic butter
Anchovy and Pepper Berry Butter
small bunch of parsley, roughly chopped
5 anchovies, roughly chopped
4 knobs Ashgrove herb and garlic butter
Caramelised Brussel Sprouts
5 brussel sprouts, halved
2 knobs Arshgrove herb and garlic butter
Preheat oven to 180 degrees.
To make the dressing start by caramelising the carrots, celery and shallots in an oiled pan a medium heat.
In the meantime coat the chicken wings with the flour and a pinch of salt using your hands. Transfer the chicken in with the caramelised vegetables. Once the chicken has caramelised add the mushrooms and let them cook for a couple of minutes. Add the bacon, bay leaves, thyme and sage. When everything has caramelised add the stock and let it reduce by about half. Add the red wine and reduce by half. Turn the heat off and strain into a saucepan and put it back on a low heat and thicken with the butter.
To make the puree put the cauliflower and cream into a saucepan over a medium heat. Leave the cauliflower to soften. Blitz until a smooth consistency is formed.
Caramelise the brussel sprouts in a pan on a medium heat with the butter.
While the sprouts are caramelising move onto the anchovy butter. Pound the parsley, anchovies and butter in a mortar and pestle until combined. Place some of the butter into a pan over a medium heat and begin to fry your mushrooms. Let the mushrooms cook for a few minutes and then de-glaze both the sprouts and mushrooms with the chicken stock. When the stock has reduced turn the heat off and set aside.
Coat the lamb in oil and a pinch of salt on each side, transfer to a hot pan and cook each side for a minute. Place next to the lamb the garlic, butter, herbs and another drizzle of oil. Spoon the juices and herbs on top of the lamb and cook in the oven for 10 minutes.
When serving up stack the ingredients on top of each other starting with the puree then lamb, mushrooms and sprouts.