Braised lamb belly, pickled tongue, baby beetroot, shiitake, yuzu emulsion and miso
Photography by Anthony Huckstep
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Braised lamb belly
1 lamb belly (breast)
2 litres brown chicken stock
300 ml light soy sauce
Outside skin of one onion
1 whole head garlic, cut in half
Bouquet garni
1 tbsp coriander seeds
1 tsp whole white peppercorns
2 bay leaf
Ginger peel from two knobs
Method
Pre-heat oven to 220°C. Place lamb belly in a deep tray. Bring the chicken stock and other ingredients up to a simmer. Reserve 300ml stock for lamb tongue recipe. Pour stock over belly, making sure belly is fully submerged. Cover with foil and place in oven for one hour, then decrease temperature to 190°C and cook for a further 2 hours or until bones can be easily removed. Once cool enough to handle, take out of liquid and remove all bones and cartilage. Press between two trays with a light weight on top. When cold, cut 2cm by 4cm rectangles, place into a hot pan fat side down and cook until a golden brown. Remove from pan and place on a tray lined with grease proof paper. Bake for a further 5 minutes, keep warm.
Pickled lamb’s tongue
1 lamb's Tongue
300 ml stock
Pickling liquid
225ml rice wine vinegar
2.5 tbsp sugar
2.5 tsp light soy sauce
citrus rind (you can use the rind from the yuzu if using fresh)
Method
Rinse lamb's tongue well under cold water. Place in a saucepan and cover with warm stock making sure it is fully submerged. Cook tongue gently on a moderate to low heat for about 30 minutes. One way of testing if it is cooked is by placing a metal skewer in and if there is no resistance it is ready. Let it cool in its own liquid. Bring all pickling ingredients to a simmer and let cool completely. Peel tongue and slice into thin strips and place in pickling liquid.
Baby Beetroot
3-4 baby beetroot
Miso Dressing
2 tbsp bean curd
2 tbsp soy sauce
2 tbsp mirin
3 tbsp olive oil
Method
Clean beetroot and cut the stem leaving 1 cm. Place beetroot in cold water and cover with lid and remove lid once brought to boil. Simmer for about 5-10 minutes, refresh in an ice bath. Using gloves and the back of a small knife scrape away the skin of the beetroot. For the miso dressing combine all ingredients except the olive oil, pass through a fine sieve. Then add oil and blend with a stick or bar blender until dressing becomes slightly thicker.
Shiitake
2 large fresh shiitake mushrooms
300ml Chicken stock
80g rock sugar
90ml Soy sauce
Method
Bring chicken stock, rock sugar and soy up to boil, take off heat. Over an open flame lightly singe the mushroom caps to release their flavour. Take the stalk out and place the mushrooms in the stock and cover with lid and leave for 10 minutes. Once mushrooms are plump, take out of broth and slice thinly and arrange on top of cooked lamb belly.
Yuzu Emulsion
1 egg white
120g yuzu juice
30g glucose
90ml hazelnut oil
300ml grapeseed oil
Method
With a stick blender, combine the egg white, yuzu and glucose. Then add oils in a steady stream, blending continuously until completely emulsified. Place in a squeezie bottle.
To Finish
8 baby purple shiso leaves
2 drops sesame oil
Method
Place lamb belly on a plate and top with sliced Shiitake mushrooms. Position the baby Beetroot to the side and then dress lightly with the Miso dressing, fill the gaps with the pickled Lambs Tongue. Squeeze a few dots of yuzu emulsion on the plate and then garnish with Shiso leaves. Finish with sesame oil on the Shiitake mushrooms.
