Lamb and Soy
Recipe by Chef David Hussey, Kikkkoman Masters 2016 Finalist
- 450g (2) Lamb loins
- 4 Lamb sweetbreads (from the heart)
- 1 tsp Dijon mustard
- 30 ml Kikkoman soy sauce
- 100g soya beans, plus for garnish
- 25g Unsalted butter
- 25ml Water
- 10g Mushrooms (Enoki, or other small capped)
- 100ml Rice vinegar
- 4 Juniper berry
- 20g Caster sugar
- 1 Bay leaf
- 250g Maris Piper potato
- 90g OO Pasta flour
- 1 Egg
- 50g Sesame seeds
- 1 litre Fresh lamb stock
- 50g Fresh ginger
- 50ml Kikkoman soy sauce
- 6 cloves Garlic
- 6 leaves Fresh Mint
- 1 Red chilli
- 2 Egg Whites
- Borage leaves for garnish
Gently peel off the membrane covering the sweetbreads and trim off any unwanted areas such as tubes and veins. In a bowl, combine the mustard and 30ml of the Soy sauce. Put Sweetbreads in the bowl and coat with mixture. Allow to marinade for 30 minutes.
Trim lamb loins and remove any membrane or sinew.
Put soya beans, butter and water in the Thermomix. Cook at 80 degrees for 10 minutes at speed 6. Then increase speed to 10 for 5 minutes. Pass through a fine chinois into a small pan. Season. In the absence of a Thermomix, cook it on the stove and blend conventionally.
In a pan, warm the rice vinegar, juniper, caster sugar and bay. Add the mushrooms and remove from heat. Allow to pickle for around 5 minutes then remove.
Bake potatoes in their skins until cooked. Scoop out the middle, put through a ricer into a bowl and leave to cool. Add the egg, flour, and season the mix. Bring together as a dough, but do not over mix.
Roll the dough into several sausages, about 1cm thickness. Roll each sausage in sesame seeds several times until coated evenly as possible. Cut gnocchi portions and balance them for several minutes in boiling salted water until they float. Remove and put on a tray.
Simmer the lamb stock with the soy, ginger, garlic, mint and chilli until the flavour has intensified. Pass the stock through several layers of muslin, then return to a clean pan. Bring the stock to the boil, whip up the egg whites and stir them into the stock. Then remove it from the heat. After the egg white has risen to the surface, remove it with a ladle, saving the remaining clarified broth.
Season and sear the lamb in a pan, until brown all over. Finish in the oven to a core temp of 50°C. Rest before cutting each cannon into 4.
Heat a pan with a little oil. Add the sweetbreads and reduce heat and allow to cook on one side to develop a crust. Turn once and cook through. Rest before cutting each in half lengthways.
Heat a pan with a little oil until very hot. Add gnocchi, season and reduce heat, leaving without moving them for a few minutes to develop a crust and toast the sesame. Turn and repeat.
Warm Soy puree in a pan and check seasoning.
Warm Broth in a pan and check seasoning.
Put a smear of puree on the bottom of the bowl, add two pieces of cannon upright on each, plus the sweetbread. Add around 6-8 gnocchi dependent on size and dress the rest of the dish with the soya beans, pickled mushrooms and borage leaves.
Serve the hot broth in a jug on the side, to be poured over the dish by the customer