Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée

QMS

QMS

Standard Supplier 20th April 2016

Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée recipe below as tried and tested by our professional chefs.

Ingredients

  • Slow cooked Scotch Lamb flank:
  • 1 Scotch Lamb flank (skin and bone removed)
  • 8g ras al hanout
  • 30g wild garlic
  • 300g natural yogurt
  • Salt
  • Salt baked Kohlrabi:
  • 1 large kohlrabi
  • 500g plain flour
  • 300g table salt
  • 280g water
  • 5g caraway seeds
  • Broccoli purée:
  • 4 large heads of broccoli
  • 20g butter
  • Salt

Method

Slow cooked Scotch Lamb flank:
Check over the Scotch Lamb flank and make sure all the skin and cartilage has been removed. Next evenly season the belly with the ras al hanout spice and salt. Blend the wild garlic with the yogurt and pour into a bag with the belly and seal in the vac pax machine. Leave to marinate in the fridge for at least 8-10 hours. Next set the water bath to 86.5c and cook the flank for 12hrs. Once cooked press between to trays till cool. Then cut into even sized fingers. Caramelise both sides in a pan to finish.
Salt baked Kohlrabi:
Mix the flour, salt and caraway together in a table top mixer with a paddle attachment. Slowly add in the water and continue to mix until the dough forms. Next pin out the salt dough until it's about 1cm thick. Mould the dough around the kohlrabi and brush with egg wash. Place the kohlrabi on a tray with grease proof paper and bake it at 200c for 45 minutes to 1hr, or until the core temperature reaches 84c. Once the kohlrabi is ready leave to cool at room temperature for 30mim before removing the kohlrabi from the salt crust. Further cool the kohlrabi in the fridge before cutting into thin slices, then cutting out discs with a pastry cutter.
Broccoli purée:
Trim the green from the tips of the broccoli and blanch in seasoned rapid boiling water until tender (about 1min) quickly strain the broccoli from the water and blitz in a Thermomix with the butter on high speed until smooth. Check the seasoning, and working quickly so you don't lose the colour remove the purée from the Thermomix placing it into a piping bag. Tie the bag and sink it in iced water until completely cool.