sous vide lamp rump, beetroot quinoa roast heirloom tomato and lemon dressing

sous vide lamb rump, beetroot quinoa, roast heirloom tomatos and lemon dressing.

• 2 lamp rump (hawkes bay)
• thyme
• 1 large beetroot
• ! cup quinoa 
• 1 large shallot
• mint
• 10 lemons
• sugar
• 1 large heirloom tomato
• jus

ok motherfuckers,

this is last nights dinner, kinda lucked out cause we changed the menu at work so i got to take home some left over lamp rump.

I'm gonna start with the lamp cause its takes 3 hours, tidy up the rump, scour it, salt and thyme and vac pac it. water bath 54.5 for 3 hours. boom.

now wrap your larger beet in tin foil with olive oil and thyme, roast at 200 degrees C till its tender, generally just over and hour.

to cook the quinoa shove it in a pot with some cold water and bring to the boil, then simmer till the grains pop open then strain it of and put aside. sweat off some shallots and add to the quinoa. 

now the cunt job. lemon dressing. take the skin and pith off the lemons and segment them into a pot squeezing the lemon juice from the remains in as well. use 9 lemons. then add sugar, can't say how much cause it depends... then reduce on a low heat till its delicious. (yu'll know)

when yr beets are done dice into 1cm cubes and stir into quinoa

add lemon juice and chopped mint, season then wait for yr lamb.

once the lambs about 5 mins away heat up a pan for the tomatos,

cut them in half and season with salt and sugar, biff em into pan with some olive oil. 

when the lambs done bring it out of the sous vide and sear it off so the fat goes crisp and delicious.

serve it up and pour some jus on.

peace.

Serrano, goatscheese, olive and almond.

Serrano, goats cheese, olive and almond.

• Serrano (5 pieces per serve)
• kalamata olives
• toasted sliced almonds
• lemon fluid gel (ask it yu want the recipe)
• 4g versa whip
• 2g xantham gum
• red wine vinegar
• 1 T dijon
• maltodextrin
• 300g milk

ok, so this is a cold entree, that i've been playing around with it plays alot on textures and manipulating food to create multiple versions of the same flavour.

also some of the quantities will make more than yu need just because its impracticable to make less, so just use it up on some other shit later on.

first off pip a cup of olives and put in a pot with water and bring to the boil. once the water hits the boil take off the heat and strain. now blend them bad boys with a dash of red wine vin and the dijon till its smooth like a puree and delicious like boom. (might need water to loosen it up, maybe, not definitely)

so that's the olive paste done, nek  take 3 of the slices of serrano and heat in a pan till crispy rendering the fat.

put the serrano into milk and bring to the boil, once boiled take off the heat and leave to infuse for a few hours. but keep the gorgeous fucking fat from the pan that yu rendered off its gone make a powder.

for the powder put a cup or so of malto dextrin into a robotcoupe or magimix or something like that and turn it on, slowly add the rendered fat until a serrano flavoured powder forms. powder, done!

(seriously, fuck ramsey though)

toast off some almonds and crush em a bit.

now with the milk infused with serrano, strain it and weigh out 200g  to that add the versa whip and xantham gum, then mix in a kitchen aid with the whisk attachment till its like a marshmallow.

now finely chip up a few olives to garnish and yu have all the components.

arrange it in a pretty manner and hoon that shit down.

bbq pork ribs with black bean rice and roast pepper salsa

BBQ pork ribs with black bean rice and roast pepper salsa.

• pork spare ribs (try get ones with heaps of meat, cause ya know meat rules #dontgovegan)
• about a cup of jasmine rice
• beef or chicken stock (just the marco pierre white jelly shit is fine)
• tomato paste
• 4 shallots 
• 3 cloves of garlic
• 4 limes
• 2 bell peppers (not green ones, they suck)
• coriander
• yr favourite bbq sauce (I used hickory smoked)
• maple syrup
• fermented black beans
• olive oil for seasoning 
• canola oil for cooking

This was my dinner last night and I loved it so much I'm putting it up, plus I'm trying to make this blog thing look like its not so brand new.

aaaaaaand here we go,

first off mix a good amount of bbq sauce juice from two limes and a squirt of maple syrup and rub it sensually onto your ribs (pork ribs that is).

now set yr oven to 150 Degrees C, place ribs bone up into baking tray and cover with baking paper and tin foil. bake for about 2 and a half hours or until cooked. reserve some of the bbq sauce though for basting later.

roasting pepper time, yu can do this one of three ways possibly more. if yu have a gas stove top the easiest way is to turn it on and throw the peppers on till the skins all black rotating obviously, if not yu can use a blow torch to colour the skin, or just heat a griddle pan and put em in there till they colour. after which ever one of those methods yu chose, put them in a plastic bag to steam for about ten mins.

after ten or so mins run the cold tap and peel the peppers underneath it so they don't have none skin no more. now cut them open and wash out all the seeds.

knife skillzz, with them cut the pepper into small cubes or brunoise. then mix in a bowl with torn coriander, one diced shallot juice of 1 lime some sugar salt and olive oil.

put that puppy in the fridge till later.

now go have a beer or something till the porks about 10-15 mins away from being done.

ok, rice time. dice the rest of the shallots and crush the garlic cloves and sweat in a pot, once they're soft add tomato paste and cook out. now add yr stock jelly and rice. cook for about 3-4 mins on a medium heat, before adding water to cover. (I usually go to my first knuckle over the rice) cover and leave.

at this point pull out yr ribs, uncover them and turn meat side up. crank yr oven to about 220, and lather on the remaining bbq sauce and slam them back in the oven. (keep an eye on dem fuckers so they don't burn tho)

after about 10-15 mins check yr rice should be cooked.

give it a mean stir and add a handful of black beans and stir through. season to taste.

so plate that shit up and serve with a wedge of lime.

gangs.

salt and pepper prawns

            salt and pepper prawns

• as many banana prawns as yu wanna eat
• garlic minced
• red chilli chopped
• limes cut into 6 segments pre lime
• corriander leaves picked
• fermented black beans
• corn flour
• oil for frying

this one might get me in trouble if it's found out I'm sharing this recipe, which just proves how good it is.

so get yr oil hot, or turn on yr deep fryer, which ever applies.

toss yr prawns in the corn flour, this is if yu have shelled them, if not, shell them. yu can do this but taking a pairing knife and cutting along the underside of the prawn where the legs are and then peeling the shell off that way. anyways...

toss prawns in corn flour and deep fry till just about cooked, bout 2 mins max.

heaps up pan not too hot, low to medium temp. add canola oil and throw in garlic chilli and black beans and stir with a male chef spoon. toss in dem prawns season with salt and pepper then squeeze in the lime segments 1 segment for every 2 prawns.

next toss in a handful of coriander leaves and serve that shit straight up. 

these prawns are so legit yu don't even know.

scallops, chicken wings, peanut caramel and compressed melon

seared scallops, fried chicken, peanut caramel

              and compressed melon.

• 6 Atlantic sea scallops
• 4 chicken mid-wings
• 1/4 a honey dew melon
• handful of peanuts roasted
• 4 discs of palm sugar
• lime
• fish sauce
• duck fat

So, this is a recipe off our new menu at work its something I came up with so I'm sharing it with ya'll.

first off, duck fat. Melt that shit down enough to be able to cover your chicken wings in an over durable tray. 

next put yr wings into the tray and pour in the duck fat, cover it with baking paper and tin foil, sealed all tight. don't slack.

put dem wings into the oven @ about 170 degrees Celsius for about and hour....

now that's cranking bust yr palm sugar on to yr board and smash it up using a kitchen steel. then throw it in a pot with a couple table spoons of water then cook to a caramel. over a low heat.

when it reaches a caramel consistency add lime juice and fish sauce to taste.

when that's cool yu can just go ahead and throw in some peanuts to finish it.

now we move to the melon, cut yr melon into small cubes about 1cm squared and put into a vac bag and compress at 45 in a vacuum packer. if yu don't have a vacuum packer then yr melon just wont taste as good, tough shit really.

assuming an hour has passed pull out te' wings and drain off the duck fat, don't throw it away yu can totes use it again.

while the wings are still warm I like to gently pull the bones out, thus making it a boneless wing. but not essential albeit pretty fucking cool.

so bust out yr scallops and the wings its fry time. heat up a couple pans (2) one for scallops ones for wings. the first pan to get hot is gonna be for the wings. second for scallops. (kinda goes without saying, but i have worked with some fuck wits). with a little butter and salt throw the wings into the pan to colour, when the next pans hot salt the scallops and put in pan with canola oil.

then wings brown pull em out and when scallops brown turn off pan and flip scallops, leave for 30 seconds then pull them out.

now yr ready to eat..... in the pic I posted on here it has a lemon fluid gel and celeriac puree, but yu don't need that shit, it was just filler for the photo.

plate it how yu want, but make sure the caramel goes on the wings.

enjoy etc etc