Silere merino lamb ribs with Jerusalem artichoke purée, broad beans, and roast baby beetroot and shallots
Ingredients
- 4 Silere lamb ribs
- 2 tsp extra-virgin olive oil
- 100g onion, diced
- 100g carrot, diced
- 1 celery stick, diced
- 50g leek, diced
- 2 sprigs thyme
- 6 peppercorns
- 2 bay leaves
- 2 garlic cloves
- 1 tsp tomato paste
- 300ml Pinot Noir
- 3 cups lamb or chicken stock
- 2 tsp quince jelly
- 1 tsp kawakawa leaves, chopped
- Salt to taste
- Knob of butter
Roast beetroot and shallots
- 6 baby beetroot
- 12 shallots, peeled
- 1 tsp extra-virgin olive oil
- ½ tsp brown sugar
- Sea salt and cracked pepper to taste
Jerusalem artichoke purée
- 2 tbsp butter
- 2 garlic cloves, peeled
- 200g Jerusalem artichokes, washed, peeled and diced
- 100ml fresh cream
- Salt and pepper to taste
Broad beans
- 50g broad beans, peeled
- 1 tbsp butter
- 1 tsp mint, chopped
- 1 tsp parsley, chopped
Garnish
- 1 potato
- Avocado oil
- Sea salt
- Snow pea tendrils
Method
Lamb ribs
- Preheat oven to 160˚C.
- Score the lamb ribs with a sharp knife and sear in a hot ovenproof pan with a small amount of oil until golden brown. Set aside.
- In the same pan, add the diced onions, carrots, celery, leeks, thyme, bay leaves, peppercorns and garlic cloves, and sweat for 3–4 minutes.
- Add the tomato paste and deglaze with the red wine. Reduce for 3–4 minutes.
- Add the stock, quince jelly and kawakawa, and season with salt. Cover with a foil or a lid and cook in the oven for 1½ hours.
- Carefully remove the lamb and place aside. Strain the liquid and reduce in a pan until fairly thick. Take off the heat and add a knob of butter for gloss and finish.
Roast beetroot and shallots
- Preheat oven to 180˚C.
- Blanch the beetroot in water for 3 minutes, then drain and place it in iced water. Gently peel and place in a roasting tray.
- Add the peeled shallots to the tray, then toss with the oil, sugar and salt and pepper, Roast in the oven for 20 minutes.
Artichoke purée
- Place the butter in a pan, add the garlic and artichokes, and sweat on a low heat for 3–4 minutes.
- Add the cream, then season and cook for a further 20–25 minutes until tender. Blend in a food processor until the consistency is creamy.
Broad beans and garnish
- Blanch the beans in hot salted water for 2 minutes. Drain and top with the butter, mint and parsley.
- Using a mandoline, slice the potato to form gaufrettes and deep fry in the oil. Season with salt.
To serve, place a rib on each plate, drizzle with the reduction, add a serving of artichoke purée, broad beans and roast beetroot, then garnish with a potato gaufrette and snow pea tendrils.
Serves 4
Elderflower jelly cheesecake
Ingredients
- 190g Zany Zeus ricotta cheese
- 80g cream cheese
- 75g crème fraîche
- 65g caster sugar
- Zest of ½ a lemon
- ½ tsp passionfruit powder
- ½ tsp vanilla-bean paste
- 3 gelatin leaves
- 50ml fresh cream
- 25ml Kapiti Kitchen elderflower cordial
Elderflower jelly
- 1 gelatin leaf
- 50ml Kapiti Kitchen elderflower cordial
- 50ml water
Ginger crumble
- 120g all-purpose flour
- 5g baking soda
- ½ tsp ground ginger
- 1g ground cinnamon
- Pinch of salt
- 100g unsalted butter
- 100g sugar
- 1 tsp golden syrup
- 1 free-range egg, whisked
Tuile biscuit
- 35g flour
- 6g egg whites
- 75g icing sugar
- 35g butter
- ¼ tsp vanilla-bean paste
- ½ tsp raspberry powder
Method
Cheesecake
- Place the ricotta cheese, cream cheese, crème fraîche, sugar, lemon zest, passionfruit powder and vanilla-bean paste in a food processor and blend until lump-free.
- Soak the gelatin in cold water for 5 minutes, squeeze out the excess liquid and place in a saucepan to dissolve over a gentle heat. Add to the food processor and blend.
- Remove the mixture to a chilled bowl and whisk in the fresh cream and elderflower cordial until light and fluffy.
- Pour into individual moulds or a tray and set for at least 6–8 hours.
Jelly
- Soak the gelatin in cold water for 5 minutes, then squeeze out the excess liquid.
- Place in a saucepan with the elderflower cordial and water, warm and pour into a tray to set in the fridge.
Crumble
- Preheat oven to 160˚C.
- Sift all the dry ingredients together in a bowl.
- Cream the butter and golden syrup together with the sugar until pale. Add the whisked egg and mix in.
- Fold all the dry ingredients through the butter mixture, roll out on a baking tray and bake for 30 minutes.
- Cool and crumble.
Tuile
- Preheat oven to 180˚C.
- Mix all the ingredients except the raspberry powder until lump-free.
- Chill the mixture for 10 minutes, and then spread on a baking sheet with a palette knife using a stencil.
- Sprinkle the raspberry powder over the top of each biscuit, then bake for 2–3 minutes.
- Remove from the oven and shape immediately around a rolling pin or cup.
To serve, plate the ingredients as above, adding a scoop of quality vanilla icecream to finish the dish.
Serves 4