Aussie Lamb and Sunchokes
Aussie Lamb | Sunchokes | Heirloom Carrots | Confit Buddhas Hand | Charred Pearl Onions
By R&D Chef Phil Esteban at CH Projects in San Diego, California.
Aussie Lamb
INGREDIENTS
- Aussie Lamb
DIRECTIONS
- Season and sear on the flat top.
Sunchokes (Smoked & Puree)
INGREDIENTS
- 1 lb. Sunchokes
- 1 lb. Smoked Butter
- Garlic
- Thyme
- tt. Salt and pepper
DIRECTIONS
- Lightly brown the smoked butter and finish with thyme and garlic cloves.
- In a bowl, toss the sunchokes and butter mixture. Slow roast the sun chokes until tender. Reserve some of the sunchokes and put into a pot.
- Add smoked butter and cream. Reduce to au sec. Puree in a Vitamix and pass through a chinois.
- Season to taste.
Heirloom Carrots
INGREDIENTS
- Carrots
- Carrot juice
- Butter
- Thyme
- Garlic
- Salt
DIRECTIONS
- Add all ingredients into a Cryovac® and seal. Sous vide at 190˚F for 20 minutes or until tender.
- Optional Garnish: Shave heirloom baby carrots on a mandolin and put into an ice bath. To order, toss in a carrot vinaigrette and season with salt.
Confit Buddha’s Hand
INGREDIENTS
- 1 ea. Buddha’s Hand, quartered lengthwise & shaved 1/8 inches.
- Simple Syrup, as needed
- 30% weight of the Simple Syrup, add Lemon Juice.
- Dill
- Yellow Mustard Seeds
DIRECTIONS
- Blanch and shock the Buddha’s hand in the simple syrup until tender.
- Add dill and yellow mustard seeds to the syrup mixture and pour over Buddha’s hand.
- Allow to cool in liquid.
Charred Pearl Onions
INGREDIENTS
- 1 tub Pearl white onions, sliced through the core.
- Oil blend
- Thyme
- Garlic Cloves
- Salt
DIRECTIONS
- Cryovac® all ingredients and sous vide at 190˚F for 10 minutes or until tender. Ice bath to chill.
- On a flat top, flesh-side down char the edges.
