Roasted lamb, artichoke, brown mushroom and chocolate soil
600gm Jerusalem artichokes
2 tbsp Pura Sun Ultra 100% high oleic sunflower oil
100 gm butter
200 ml thickened cream
400 ml chicken stock
2 cloves garlic 3 sprigs thyme Salt and pepper
Preheat fryer to 150 degrees
1. Peel and chop up 500gm of the artichokes. In a pot sauté with Pura Sun Ultra & butter, add garlic, thyme, artichokes and then add stock, cream and season. Bring to the boil then reduce heat to a simmer, cook until a knife easily pushes into the artichoke.
2. Strain the artichokes, keeping the liquid, put the artichokes into a food processor, blitz for 1 minute, slowly add the reserved liquid until a silky puree is made, season if needed, pass the puree through a fine sieve, and set aside for later (see part 5).
Peel the remaining artichokes, using a mandolin thinly slice them. In small batches fry them in Pura Sun Ultra until golden brown put them on absorbent paper and season with salt. Continue the process until all the artichokes are fried; set aside until ready to use (see part 5).
Recipe part 2: Swiss brown mushroom puree
- 1 kg Swiss brown mushrooms
- 1 litre water
- 100 gm diced butter
- 100 ml cream
- 15 gm soy lecithin
- Pura Sun Ultra 100% high oleic sunflower oil 4 peeled shallots
- 2 bay leaves
- 10 sprigs of thyme
- 3 cloves of garlic
- Salt and pepper
1. Put aside 200gm of the mushrooms. Peel the brown skin and remove the stalks of the remaining, then set aside mushrooms. Put skins and stalks in a pot with the shallots, bay leaves 6 sprigs of thyme, 2 cloves of garlic and water. Bring to boil, reduce to a simmer and cook for 1 hour. Strain the stock using a fine sieve and set a side.
2. While the stock is simmering heat a frying pan and cut the peeled mushrooms, crush garlic, and pick the remaining thyme leaves. Get the pan smoking, sauté the mushrooms with a little Pura Sun Ultra and butter, crushed garlic salt and pepper and thyme, do this in small batches. When the mushrooms are cooked put them in a sieve with a bowl underneath to catch the liquid.
3. Add the liquid from the bowl to the mushroom stock, return the stock to the heat and reduce by half. Put the cooked mushrooms into a food processor blitz for 1 minute. Add cream and soy lecithin granules, then slowly add the hot stock until a fine velvet puree is formed, pass through a fine strainer. Keep in the fridge until ready to use (page 5).
4. Trim the stalks off the remaining mushrooms and cut in half and cut each half into thirds and set aside until ready to use (see part 5).
Recipe part 3: Pine nut and chocolate soil
For the chocolate crystals
- 200 g white caster sugar
- 80 g dark chocolate, chopped (minimum 60% cocoa solids)
For the caramelized pine nuts
- 50 g pine nuts
- 1⁄4 tsp salt
- 15 g brown sugar
To finish the soil
- 20 g cocoa powder
- 70 gm toasted almond meal
- 1⁄2 tsp salt
- 60 ml olive oil
- Crystallized dark chocolate
- Toasted and caramelized pine nuts
Pre heat oven to 120 degrees
1. For the crystallized dark chocolate, put 75ml cold tap water and the sugar into a saucepan and place the pan over a high heat. Bring to the boil and continue to heat until the temperature of the liquid reaches 135oC or until the syrup at the side of the pan begins to colour.
2. Remove from the heat and immediately add the chopped chocolate. Whisk to incorporate the chocolate and continue to whisk until the liquid has completely crystallized. Pour the chocolate crystals onto a baking tray lined with baking paper and allow to cool.
3. To caramelize the pine nuts, place them in a frying pan over a high heat and allow to toast for 3 to 4 minutes, shaking the pan from time to time. Add a pinch of salt and continue to toast for 1 minute. Sprinkle the sugar over the pine nuts and stir until the pine nuts are well caramelized. Pour the caramelized pine nuts on to a baking tray and allow to cool.
4. Put the almond meal on a baking tray put in the oven and toast for 15 to 20 minutes stirring occasionally or until golden brown. Remove from oven and allow to cool.
5. Mix the crystallized dark chocolate with the cocoa powder, caramelized pine nuts, toasted almond meal then stir in the salt and the hazelnut oil; and set aside until ready to use (see part 5).
Recipe part 4: Golden fried ricotta dumpling batter
- 1 cup water
- 100 gm butter
- 140 gm plain flour
- 150 gm ricotta
- 100 gm grated pecorino cheese
- 5 free range eggs (at room temperature)
- Salt and pepper
You will need 12 dumplings for plating
1. Put water, butter and a pinch of salt into a heavy based sauce pan and bring to the boil. Stir in the flour and stir vigorously until a ball forms, turn the heat to low and stir constantly until paste comes away clean from the sides of the pan (around 3 to 4 minutes).
2. Then transfer paste to food processor while machine is running, add eggs 1 at a time, making sure the egg is well combined each time. Transfer mix to a bowl and stir through the ricotta and pecorino cheese, season to taste, cover with plastic wrap and leave at room temperature until ready to fry (see part 5).
Recipe part 5: Lamb
1 roasted lamb rack cut into 4.
12 tbsp artichoke puree
1 piping bag filled with mushroom puree 12 ricotta dumplings
24 mushroom slices
- Chard leaves
- Purple sisho leaves.
1. Rest lamb
2. Using Pura Sun Ultra fry the dumplings, drop teaspoon-sized balls of batter into the deep fryer and fry until golden brown (5 to 6 minutes).
3. In a hot pan sauté the cut mushrooms in a little butter transfer the mushrooms to absorbent paper to soak up any liquid. Warm up the mushroom and artichoke purees, put the mushroom puree in a piping bag.
4. To assemble the plate, sprinkle a thick line of chocolate soil across the middle of the plate, then smear three teaspoons of artichoke around the soil, then pipe 3 spots of mushroom puree on blank spots on the plate, then put 3 dumplings on the plate, followed by 6 mushroom slices scattered.
5. Carve the lamb into 4 portions, place 1 piece at the front of the plate, so the garnish is nestled around it, and scatter around some artichoke chips followed by the chard and sisho leaves. Lastly pour 2 tbsp of lamb jus over the lamb. Repeat process until 4 plates are made up.