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
Chris Holland Sous Vide Loin of Herdwick Mutton with Honey and Mint Dressing and Jerusalem Artichoke Purée Lamb
- 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
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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.