On the Coals Lamb Kofta & New Potatoes by Tommy Banks | Recipe by sousvidetools.com

Method

Lamb Kebab – Makes 8 x 122g Koftas

• Combine and mould into small kebabs. (Can be made in advanced and frozen)
• Generously coat in oil and sear heavily on the lowest tier of the kasai grill.
• Move to the second tier, turn every few minutes until cooked through.

Crushed New Potatoes

• Wash your potatoes and add to a heavily seasoned pan of water
• Bring to the boil and cook until soft
• Strain and cool
• Carefully crush the potatoes, do not apply too much pressure or they will break up when frying.
• Fry in 180c beef fat or oil until golden.
• Remove the potatoes and toss in a bowl with fir salt.

Fir Salt

• Dehydrate the fir needles at 55c overnight.
• Remove the needles and either grind using a pestle and mortar or a blender.
• If the salt isn’t fully dry, add the final mix back to the dehydrator for a few more hours.

Mint Vinegar Gel

• Bring White wine vinegar to 72c, add in 60g of mint and set aside until ambient (around 30 minutes)
• Strain the mint and add the mint vinegar to a saucepan
• Whisk in the Agar Agar until fully dissolved
• Bring to the boil
• Continue to whisk for 2 to 3 minutes
• Pass through a chinois or sieve into a tray and allow the gel to set in the fridge.
• Once fully set, break into pieces along with the remaining fresh mint and blend on high-speed until you have a smooth deep green gel. Pass and reserve.
• Keep refrigerated until needed.

Squeezy Cheese

• Combine all the ingredients in a Bain Marie and begin to melt & Whisk everything into one homogenous mix.
• Once all ingredients have come together, transfer to a blender and blend on high speed for 5 minutes.
• Cool under a cartouche and add to piping bags when ready to use.

Fermented Cos Lettuce Powder

• Remove each leaf from the lettuce, wash, rinse and dry.
• Cover each leaf with a tsp of salt, begin to stack the leaves on top of each other in a container.
• Cover with a cloth and leave for 12 hours.
• Then place an airtight lid on the container and leave for up to 7 days in an ambient dark space.
• After 7 days (or less, if in a warmer location) remove the lettuce, rinse and dry the leaves before adding them to a dehydrator at 65c for 24 hours or until crisp.
• Transfer to a blender and blitz on the highest speed until a fine powder is achieved.
• Store in an airtight container.

To serve 

To serve finish with fresh Greek yogurt, Cheese, Mint Gel and garnish with nasturtium leaves and flowers.