Ramon Gouws – Confit Lamb Neck, Skilpaadjies, Potato Terrine, Hubert Puree and Brussel sprouts

Ramon Gouws – Confit Lamb Neck, Skilpaadjies, Potato Terrine, Hubert Puree and Brussel sprouts

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Ramon Gouws –

Confit Lamb Neck, Skilpaadjies, Potato Terrine, Hubert Puree

and Brussel sprouts

Ramon Gouws –

Confit Lamb Neck, Skilpaadjies, Potato Terrine, Hubert Puree

and Brussel sprouts

Tyd:

30 – 40 Min

Bedien:

6 Persone

Lam

Bestanddele:

1kg Confit Lamb Neck

6 Skilpaadjies

6 potions Potato Terrine

250g Hubert puree

90g Brussel sprouts, depetalled

240ml Lamb jus

Sea salt to finish

15ml B-well Canola oil

40g Butter 

For the Confit Lamb Neck: 

1.4 kg lambneck whole

1 garlic bulb, halved

3 sprigs fresh Rosemary

3 sprigs fresh Thyme

Fine salt for seasoning

750ml B-well Garlic Canola oil

For the Hubert puree: 

500g Hubert, cubed

15ml B-well Canola oil

2g salt

Tin foil

50g butter

For the Potato Terrine 

500g potato, thinly mandolined

300ml cream

1 garlic clove

1 sprig of thyme

2g salt

Metode: 


For the Confit Lamb Neck:

  • Season lamb with salt.
  • Heat pan on medium high heat and brown on all sides.
  • Heat the oil in an oven proof dish to around 90˚C.
  • Add in the browned lamb, halved garlic, rosemary and thyme into the heated oil and wrap with one layer of oil.
  • Place the covered dish into a pre-heated oven (90˚C) for 8 hours.
  • Once done, gently remove the meat, and reserve the oil refrigerate. You can use the oil over and over as it intensifies with every use.


For the Hubert puree

  • Place a sheet of foil with shiny side up down on a table.
  • Place the Hubert, B-well Canola oil and salt in the middle of one side and then fold the foil over
  • carefully ensuring not to pierce the foil.
  • Place pocket into a preheated oven(180˚C) for 15 to 20 minutes.
  • Remove and place in to thermomix, add the butter and blend for 3 minutes, then pass with through a chinois.
  • Season to taste.


For the Potato Terrine


  • Add together the cream, garlic clove, thyme and salt into a pan and reduce by 1/3. Then strain and reserve the liquid, discard the solids.
  • Place the thinly sliced potatoes into the cream.
  • In an oven proof dish lined with baking paper / you can use a silicone mould without the paper, start layering the potatoes overlapping each other. Change direction with every full layer, then cover with baking paper.
  • Place a heavy container equal to the size of the one you’re using on top of the dish and place into a preheated oven (150) and cook for 1 hour and 30 minutes.
  • Remove from the oven and leave to cool.
  • Once cool, remove from the dish and cut into squared batons.
  • Reserve for later.



To assemble the dish:

  • Bring a non-stick pan to medium heat and sear the Skilpaadjies until caramelized, then pop into an oven for 10 minutes to finish.
  • In another pan, add some B-well Canola oil and butter and shallow fry the potato terrine until golden.
  • Add in the brussel sprout petals for 1 minute and remove from the heat.
  • Warm the Hubert puree and spoon onto the plate.
  • Add a piece of the warm lamb neck off centre from the puree.
  • Remove the skilpaadjies from the oven and place away from the other elements on the plate
  • Finally add the potato terrine onto the plate and randomly place  the brussel sprout petals on the other ingredients.
  • Finish with warm jus on the lamb neck and season with sea salt.

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