Sous Vide Loin of Herdwick Mutton | Recipe by sousvidetools.com
Sous Vide Loin of Herdwick Mutton with Honey and Mint Dressing and Jerusalem Artichoke Purée
- COOK TIME: 2 hours
- PREP TIME: 48 hours
- DIFFICULTY: Difficult
- SERVES: 4
- 250g of mutton loin, boneless (silverskin removed and trimmed)
- 4g of mint leaves, finely shredded
Pickled red cabbage
- 300g of red cabbage, finely shredded
- 400ml of red wine
- 275ml of malt vinegar
- 250g of sugar
- 140ml of white wine vinegar
- 140ml of balsamic vinegar
- 80g of sea salt
- 10 cloves
- 5 bay leaves
- 5 dried chillis
- 1 star anise
- 1 tsp black peppercorns
- 1 tsp pink peppercorns
- 1 cinnamon stick, snapped in half
- 100g of Jerusalem artichoke, peeled
- 100ml of whipping cream
- 2g of butter
- 1 artichoke, large, peeled
- salt, to taste
- oil, for deep frying
Honey and mint dressing
- 50ml of L’Estornel vinegar
- 12g of shallots, finely chopped
- 1 tbsp of fresh mint, cut chiffonade
- 1 tsp heath blossom
- 40ml of extra virgin olive oil
Recipe courtesy of Nigel Haworth from www.greatbritishchefs.com
- To make the pickled red cabbage, mix the shredded cabbage and the sea salt together in a colander, then wait 2-3 hours. During this time, the salt will extract the excess moisture in the cabbage by osmosis. The cabbage is ready when it turns an intense red.
- Rinse the cabbage under cold running water to remove the salt, then drain on kitchen paper.
- Combine the red wine and the malt, white wine and balsamic vinegars in a saucepan over a medium heat. Add the sugar, then bring to the boil and reduce by half. This should take approximately 6-8 minutes.
- Place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillis in a pestle and mortar and coarsely grind. Add the ground herbs and spices to the reduced wine and vinegar and mix thoroughly. Leave for 5 minutes to infuse, then pass through a fine sieve to strain.
- Mix the shredded cabbage with the pickling liquid and seal inside an airtight jar or container. Place in the fridge and leave to pickle for a minimum of 48 hours.
- Next, make the artichoke purée. Using a mandoline, cut the artichoke into thin slices and season with salt. At the same time, heat the butter in a medium saucepan until melted.
- Gently sauté the artichoke in the melted butter for 3-4 minutes over a medium-low heat, being careful not to let the slices colour. After this time, pour in the cream and place the lid on the pan. Continue to heat for another 10-15 minutes. When the artichoke is completely soft, tip the mixture into a blender and purée. Press the mixture through a fine sieve and season to taste, then leave to cool.
- Preheat a deep-fryer to a temperature of 160⁰C.
- To make the artichoke crisps, cut the artichoke into thin slivers using a mandoline. Drop the slivers into the deep-fryer and cook until crispy and golden. Lay the cooked crisps on a sheet of kitchen paper and leave to dry, then sprinkle over some salt.
- For the honey and mint dressing, combine the L’Estornel vinegar, heather blossom honey and chopped shallots in a saucepan. Heat until boiling, then take the pan off the heat and stir in the fresh mint and olive oil. Add salt to taste and leave to cool.
- Preheat the water bath to a temperature of 60⁰C.
- Rub some salt into the mutton loin, then cover the meat all over with shredded mint leaves. Divide the meat into 4 equal pieces.
- Using a chamber sealer, seal the pieces of mutton loin in a vacuum bag. Place the bag in the water bath and leave to cook for 30 minutes.
- Once cooked, empty the vacuum bag and unwrap the cling film around the meat, then thinly slice. You should get 3 thin slices from each piece of loin.
- To serve, position 3 slices of mutton loin and a quenelle of artichoke purée in the centre of each plate. Place a few ribbons of pickled red cabbage on top and add a drizzle of honey dressing. Finish with a small handful of artichoke crisps.