Curry Aussie Lamb Loin | Sweet Potato Plantain Purée | Puffed Rice With Spicy Peanuts | Coconut Pickled Dragonfruit | Burrata Cheese | Plated on Canvas® Collection Plate by Front of The House
Serves 4
INGREDIENTS
- 2 ea. large Aussie lamb loins
- 5 tbsp. Jamaican curry powder
- 2 tbsp. Coconut oil
- 1 stick Butter
- 1 ea. Sweet onion
- 7 cloves Garlic
- handful of thyme sprigs
- 1 ea. Small red onion
- 2 cups Chopped purple sweet potato (regular sweet potato can also be used, the color just won’t be as vibrant)
- 2 cups MIC Food plantains, fried until golden brown
- 3 tbsp. Light olive oil
- 1 cup Wild black rice
- canola oil fro frying
- 1 cup Crushed toasted peanuts
- tt. Cayenne
- tt. Salt
- 2 ea. Small balls of burrata cheese
- garbanzo shoots for garnish
- 1 ea. Large dragonfruit
- 1 cup Coconut vinegar
- 1 cup Coconut water
- 3 tbsp. Sugar
DIRECTIONS
- For the puree:
Sweat down the red onion, thyme and 3 cloves of garlic in the light olive oil. Add the sweet potato and cook until slightly tender, add the fried plantains to the pot and add enough water to just barely cover. Cook the whole thing for 15-20 minutes or until everything is super soft. Blend the mixture on high, season with salt to taste while blending. Strain. - For the dragonfruit:
Skin the dragon fruit, and cut small circles out using a small cookie cutter. Make a pickling liquid by dissolving the sugar in the vinegar, then add the coconut water. Place the dragonfruit along with the pickling liquid into a bag and vacuum seal tightly. Place in the refrigerator for at least 30 minutes. Drain the liquid before serving. - For the puffed rice:
Set up two small pots in the stove. In one put your canola oil for frying and crank the heat to high. In the other, place a small mesh strainer over the top. Allow the oil to get extremely hot, if it starts smoking a little, that is ok. Once your oil is hot, add the rice – 3 batches, stir quickly and you will see it puff up, each batch should only take about 15-30 seconds to cook. Once one batch is finished, pour the whole pot, rice, oil and all through the fine mesh strainer on the second pot. Shake excess oil from the rice and set aside in a bowl. Now place the new pot with the oil back in the fire and repeat the process until all the rice is puffed. Mix the rice with the peanuts and season with salt and cayenne to taste. - For the lamb:
Combine the coconut oil, butter, sweet onion, curry powder and 4 garlic cloves in a pan over medium high heat. Cook until onions are soft and curry in fragrant, season with salt to taste. Let cool slightly and then combine this mixture with the lamb and vacuum pack in a Sous vide bag. Cook in a Sous vide bath for 30 minutes at 128 degrees. Remove from bag and reserve cooking liquid, allow lamb to rest for a few minutes.
Grill lamb on a super hot grill and a baste with cooking liquid until well charred on all sides. Portion each lamb loin into 4 pieces. Each person will get two.
TO ASSEMBLE
- Cut each burrata ball in half, serve with the cut side up.
- Place the puree down on the plate first, then small piles of your rice and peanuts, place the lamb and burrata on the rice mix, then add your pickled dragonfruit and garnish with garbanzo sprouts.
