Ocean Magazine : 4 November December 2005
ocean | 105 Flinders Island lamb rack with roasted Swede and carrot puree 4 Flinders Island lamb rack 4 bone best end French trimmed 1 bunch Rosemary 100ml Goose fat Maldon sea salt Fresh ground white pepper Vacuum pac the lamb rack with the goose fat, rosemary, salt and pepper to taste. Poach in water at 65C for 45min. 500g Peeled Swede 30ml Olive oil 30g Butter 20g Chives Salt and pepper Dice Swede 1.5cm and caramelize in a pan with the oil and butter and seasoning. Finish roasting in a hot oven until soft. Once cooked toss with chopped chives. 200g Peeled carrot 50g Butter Salt and pepper Dice the carrot 1cm and cook in boiling salted water. Once cooked drain and blend with the butter and salt and pepper to taste. Pass through a fine chinois. Serve with buttered baby English spinach and rosemary lamb jus. Mascarpone Mousse with caramelized fig 200g cream cheese 100g caster sugar 50ml honey 60ml cognac 400g mascarpone 150ml cream Robot the cream cheese, sugar, honey and cognac until smooth. Place into a bowl on an ice bath. Add the mascarpone and whipped cream. Pipe into cups and chill overnight. Crumble 400g Flour 60g Butter 150g Sugar 3 Eggs Rub in the butter with the flour and sugar, then combine with the lightly whisked eggs. Place mix on a baking tray and bake at 180C for about 8-10mins. Allow to cool, if required crumble mix further by hand. Figs 8 Figs 50g Sugar Cut 2 figs into a 5mm dice to be combined with the crumble. Cut 6 figs in half and caramelize with sugar using a blow torch.
5 January February 2006
3 September October 2005