Recipe: Lamb Belly with Turnips, Pickled Onions and Sheeps’ Milk Yoghurt

From Jacob Davey, 2013 Electrolux Appetite for Excellence Young Chef Winner

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by Electrolux Appetite for Excellence Young Chef Winner 2013 Jacob Davey, Marque Restaurant

Lamb belly, turnips, pickled onions and sheeps’ milk yoghurt

Electrolux Appetite for Excellence 2013 - award winners

 

After the fascination with pork belly comes lamb belly – another inexpensive cut, and great for throwing in the slow cooker while you do other things. But you can easily lift it to new heights with turnips, pickled onions and sheeps’ milk yoghurt, as winner of the 2013 Electrolux Australian Young Chef Award, Jacob Davey of Marque Restaurant in Sydney's Surry Hills, shows us.

The Electrolux Appetite for Excellence Awards strive to inspire, nurture and celebrate young passionate hospitality professionals throughout the Australian culinary industry. The awards are offered annually for best Young Waiter, Young Chef and Young Restaurateur,  to "support and showcase the young next generation of industry talent that enriches Australia’s culinary footprint on the world stage".

The Awards aim to provide "a holistic and unrivaled experience through which all industry professionals can enhance their skills, gain invaluable exposure, and be given the opportunity to participate in unparalleled national and international culinary events".

So, to Jacob's exciting new recipe: 

Serves: 4
Preparation time: 45 mins
Cooking time: 8 hours

Ingredients

  • 1 lamb belly (approximately 800 grams)
  • 1 kg duck fat
  • 400 g rock salt
  • 3 cloves garlic
  • 2 sprigs of rosemary
  • 8 baby turnips
  • 10 ml sherry vinegar
  • 20 ml olive oil
  • 4 pickling onions
  • 4 anchovies
  • 1 bunch turnip tops
  • 200 g sheeps' milk
  • 10 g vegetable ash (Ed: buy this, or you can try making it this yourself in the barbecue of outside with a blowtorch, from onion and/or garlic stalks)
  • 100 ml water
  • 80 ml white wine vinegar
  • 50g sugar
  • 5 white peppercorns
  • 2 cloves
  • 5 sprigs dill
  • salt and pepper for seasoning
     

Method:

For the lamb:

  1. Blend rock salt garlic and rosemary in food processor and cover lamb leave for 45 minutes and then rinse and dry lamb.
  2. Cover with and confit in duck fat at 85 degrees for 8 hours or until very tender.
  3. Allow to cool slightly in the fat.
  4. Remove from fat, and press between two flat trays under around a 3 kg weight.
  5. Chill and slice into 8 x 3cm thick slices.

For the turnip and anchovy puree:

  1. Pick the turnip leaves, removing stems and wash thoroughly.
  2. Blanch leaves for 4 mins in a pot of rapidly boiling water.
  3. Remove from pot, drain well and squeeze out excess water.
  4. Puree with anchovies until smooth season, pass through a fine chinois, chill and reserve.

For the pickled onions

  1. Peel onions.
  2. Bring water, sugar, vinegar, peppercorns and dill to the boil.
  3. Reduce to a simmer add onions and simmer for 12 mins .
  4. Remove from heat and allow to cool in liquor.
  5. Once cool, slice in 3mm slices crossways and chargrill on one side.
  6. Separate the slices into rings

For the baby turnips

  1. Thoroughly clean turnips, keeping the tops attached.
  2. In a shallow pot of boiling water about 3 cm deep, boil turnips for 4 minutes ensuring that the tops remain raw.
  3. Reserve.

For the sheeps’ milk yoghurt

  1. Place yoghurt in a cheesecloth lined chinois and allow to hang for 3 hours.
  2. Remove from chinois, add vegetable ash and season.
     

To assemble

Heat turnip puree and spoon onto 4 plates.
Heat 1 tblspn of oil in a pan and caramelise lamb belly slices on one side until golden, place 2 slices on each plate.
Dress baby turnips with sherry vinegar, olive oil and salt and place a turnip on each slice of lamb
Place 5 rings of pickled onion randomly on each plate.
Place a teaspoon of sheeps’ milk yoghurt mixed with the vegetable ash on each slice of lamb.

 Enjoy!
 

Wine matching:

VisitVineyards.com suggests that you enjoy this dish with  a spicy but not too dominant red wine, such as a cool climate shiraz from the Heathcote or Nagambie Lakes regions of central Victoria or from northern Tasmania, or a pinot noir from Tasmania, the Mornignton or Bellarine Peninsulas, or Denmark in the south west of WA.
 

 Scroll down to read about the awards and for another winning recipe.

Regions

  • Sydney (NSW)

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