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KANIMBLA VALLEY LAMB LOIN, BRAISED BELLY CANNELLONI, WITH SMOKED CARROT JUICES, ROASTED HEIRLOOM CARROTS AND PETIT CARROT AND HERB SALAD

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KANIMBLA VALLEY LAMB LOIN, BRAISED BELLY CANNELLONI, WITH SMOKED CARROT JUICES, ROASTED HEIRLOOM CARROTS AND PETIT CARROT AND HERB SALAD

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Ingredients

Adjust Servings:
2 300 grams Lamb loins skin removed but fat on
1 small lamb belly
1 pasta dough quantity
1 salt bush crumb quantity
4 of each colour Dutch carrot, white, purple, orange and yellow
4 of each colour carrot for shaving
100 millilitres smoked carrot juice
Lamb sauce
2 kilograms lamb bones
4 litres Veal Stock
1 carrot diced coarsely
1 stick celery diced coarsely
1 brown onion diced coarsely
2 cloves Garlic left whole
4 sprigs rosemary
4 sprigs thyme
Stage two
750 millilitres lamb jus
1 teaspoon cumin seeds toasted
1 tablespoon crushed coriander seeds toasted
150 grams rendered lamb fat
1 teaspoon smoked paprika
2 teaspoons Salt
1 teaspoon Sugar
Pasta dough
500 grams Flour
pinch of salt
3 Whole Eggs
8 Egg Yolks
20 millilitres Olive Oil
Smoked carrot juices
1 litre carrot juice
10 grams Agar-agar
Lemon vinaigrette
85 millilitres good olive oil
15 grams Dijon Mustard
½ small lemon finely zested
1 teaspoon roasted and crushed coriander seeds
pinch salt
Salt bush crumb
60 grams salt bush leaves deep fried until crisp
50 grams crisp ecshallots
40 grams bread crumbs
pinch of salt
  • Serves 4
  • Medium

Ingredients

  • Lamb sauce

  • Stage two

  • Pasta dough

  • Smoked carrot juices

  • Lemon vinaigrette

  • Salt bush crumb

Directions

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Lamb Sauce

  1. Roast off the lamb bones until golden brown
  2. Transfer to a large pot and cover with the veal stock
  3. Roast of the veg until golden brown
  4. Bring the stock to the simmer, skim of the fat and then add the remaining ingredients
  5. Simmer for 8 hours and then strain through a fine sieve
  6. Reduce by two thirds

Stage Two

  1. Heat the lamb fat to 160 C
  2. Remove from the heat and add the cumin, coriander seeds and paprika
  3. Whisk this into the lamb jus
  4. Steep for 20 minutes
  5. Strain and season.

Pasta Dough

  1. Place the flour and salt in the food processor and run
  2. Whisk all the other ingredients together and then add them slowly to the flour while the machine is running
  3. Tip onto a work surface and knead together. Wrap in cling film and rest for two hours before use.

Braised Belly

  1. Sprinkle the lamb belly with salt, some chopped rosemary and grated apple and garlic.
  2. Allow to cure in the fridge overnight
  3. Rinse the salt cure of the lamb belly and place into a cryovac bag along with 400 g salted butter.
  4. Place into a steamer and cook for 12 hours, or until the meat is tender and flakes apart.
  5. Strain away the butter. Flake the meat, being careful to remove any sinew and excess fat.
  6. When the meat is flaked then adjust the seasoning.
  7. Place a sheet of cling film onto a work surface.
  8. Shape the flaked meat onto the cling film into a long cigar like cylinder
  9. Wrap tightly to form the shape and refrigerate to set.

Lamb Belly Cannelloni

  1. Using a pasta machine, roll out the pasta dough nice and thin, usually finishing on the second lowest setting.
  2. Remove the cling film form the lamb belly logs and portion into 50 g pieces.
  3. Cut the rolled pasta into shapes to fit the cannelloni.
  4. Roll up the lamb meat and seal each end of the cannelloni.
  5. Blanch in salted water for 40 seconds and then place into an ice bath.
  6. Remove when cold and store ready for use.

Smoked Carrot Juices

  1. Juice the carrots and then place the liquid in a pot.
  2. Reduce by 50%.
  3. Place into a smoking tray and gently smoke for 1 hour.
  4. Reheat and sprinkle in the agar. Heat to 90 C and whisk well.
  5. Strain into a clean tray and allow the mix to set.
  6. Puree in an upright blender, and check the seasoning.
  7. It should be thick, glossy yet still smooth.

Lemon Vinaigrette

  1. Whisk all ingredients together.

Salt Bush Crumb

  1. Blend all together in a food processor until coarse.

To Plate

  1. Using a peeler, shave the remaining fresh raw carrots and mix with the vinaigrette and fresh herbs.
  2. Season the lamb loin with salt and pepper.
  3. Place the flesh side down into a hot pan (with a little oil) to sear.
  4. Turn over so the lamb cooks on the fat side down, this will render the fat.
  5. Cook to your desired taste.
  6. Remove and allow to rest before slicing.
  7. Place the other Dutch carrots into a hot pan with a little oil and gently roast them for 3 minutes.
  8. Place the cannelloni in boiling salted water and cook for 4 minutes.
  9. Remove from the water and toss in a pan with some nut brown butter and salt bush crumb.
  10. Place onto the chopping board and remove both ends to reveal the meat.
  11. Place a tablespoon of carrot juices onto a warm plate.
  12. Place the cannelloni onto one half of the carrot juices.
  13. Place the sliced lamb loin onto the other half of the carrot juices.
  14. Top with roasted carrots.
  15. Top with carrot and herb salad.

Lee Kwiez

Lee Kwiez is an accomplished Australian chef. He’s a food puritan who has explored ingredients and techniques around the world, including Zurich, Switzerland, to find himself in a pristine place that matches his food philosophy – the Blue Mountains.

He started out at Maxwell’s Table, a restaurant up the road from home, to Hayman Island, then Toronto, Canada, and then Milson’s Restaurant where he was for 10 years. An outstanding achievement was winning a Chef’s hat over six consecutive years.

A significant shift for something different was to go from fine dining restaurants to up‐market pubs. Another outstanding achievement was taking Woolwich Pier from a 13 out of 20 to an 18 out of 20 which placed it in the Top 20 pubs in the state – earning three schooners.

As Executive Chef at Darleys it is an outstanding achievement that Lee has been able to retain a Chef’s hat over three years.

Career awards for Lee include:

  • * Category 18 Chef of the Year Lilianfels Blue Mountains Resort & Spa (Darleys)
  • * Darleys, Sydney Morning Herald (SMH) Good Food Guide – One Hat Award 2014, 2013, 2012, Gourmet Traveller wine awards ‐ two glasses, 2015 Top Rated Annual Awards (real diners rating their top Australian restaurants through bookarestaurant.com)
  • * Woolwich Pier Hotel, SMH Good Pub Guide 2012‐Three schooners award (18/20)
  • * Milsons Restaurant, SMH Good Food Guide – One Hat Award 2000‐2009, SMH Good FoodGuide – One wine glass award 2009, 2008, 2007, Gourmet Traveller wine awards ‐ two glasses 2004, Gourmet Traveller food awards ‐ two stars 2006, one star 2005
  • * Jaspers Restaurant, SMH Good Food Guide – One Hat Award 2001, 2000

In terms of community, Lee Kwiez is totally committed to sourcing local produce and using local suppliers such as; Logenbrae Apples, Zokoko Fair Trade Chocolate, Hominy Bakery and Wolgan Valley Eggs. Having grown up on a 30 acre farm in East Kurrajong, Lee appreciates quality produce.

Supporting Slow Food Blue Mountains, Lee has been a Guest Chef for two years at the Leura Harvest Festival. Darleys supports initiatives such as Cittaslow.

“I mean, if food looks pretty but you can’t eat it, for me, I’m not interested. It’s all about the taste. It’s got to look good too obviously but it’s got to be yum – the yum factor. I love it.” Lee Kwiez

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