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
About Paul Hoather
Paul started cooking in Nelson at 15, before heading overseas to the UK and Australia. Returning in the 1980s, he became head chef of restaurants including Champerelle and La Spaghettata, before opening the iconic White House in 1992. his food can be described as moder Kiwi influences from around the world. With a philosophy of freshness, he even grows herbs and lettuces on the restaurant roof. Hoather, his wife Louise, and their two dogs and avid hunters. Whether it is a week away trout fishing in Nelson or pheasant shooting up north, they both like nothing better than packing the tent and escaping to some secret spots.
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