Pete's Recipe of the Month - July 2019
Marinated Lamb Backstrap, kale and cashew pesto, charred then braised pak choy
800g lamb backstrap
2 garlic cloves, peeled
1 tsp fennel seeds
2 sprigs rosemary
30 ml olive oil
In a pestle and mortar or food processor add the garlic, fennel seeds, rosemary and olive oil and blitz until smooth.
Rub the mixture over the lamb and put in the fridge to marinade overnight.
Remember to remove the lamb from the fridge at least 30 minutes before you intend to cook it
Kale and Cashew Pesto
200g kale, stalks removed and washed
50g parmesan (grated)
1 tsp garlic pure
1/2 cup olive oil
1/2 cup canola oil
Sea salt and cracked black pepper to taste
Bring a large pan of water to the boil. Cook the kale for 2 minutes, strain in a colander then cool down fast in a bowl of iced water to keep that vibrant green colour. Squeeze out the water from the kale.
Add above ingredients and the kale to a food processor. Blitz until a semi smooth consistency is achieved. We don’t want it to be a puree, a bit of texture is good!
Chargrilled Pak Choy
2 whole pak choy
50 ml olive oil
½ tsp black pepper
1 tsp flaky salt
1 tbs sugar
1 cup chicken stock
1/2 cup dry white wine
2 bay leaves
Set oven to 180c. Chop pak choy in quarters lengthways. Trim off leaves, chop and set aside for later.
In a bowl toss the pak choy in the olive oil, salt and pepper.
Cook for 1 minute on each side, cut side down, in a smoking hot chargrill or skillet, then place in a baking dish
In a sauce pan bring the chicken stock, white wine, sugar and bay leaves to a boil then add to the baking dish with the pak choy. Cover with foil and braise in the oven for 15 minutes then set aside.
To cook the lamb and finish the dish
25 g butter cut into 4 squares
1 tsp Cracked black pepper
1 tsp Sea salt
1 Pinch of ground nutmeg
Once you have removed the pak choy from the oven turn it up to 220c. Scrape off as much of the marinade as you can from the lamb and sprinkle with the salt and pepper.
Heat up your chargrill or skillet until smoking, add the lamb to the pan and sear 2 mins on each side.
Place the lamb onto a tray with 1 square of butter on each piece. Put into the oven for another 5 mins.
Once cooked remove from the oven and place on a chopping board and allow to rest for a minimum 3 minutes.
Sauté the leaves in a little butter and the nutmeg. Slice the lamb into 1cm thick slices. Place 2 pieces of pak choy on each plate, a smear of the pesto and fan out the lamb. Garnish with rosemary sprigs
I served mine with roasted gourmet potatoes, but mash or even a side salad would be great!
Bon appetit!! Don't forget to enjoy with a glass or two of Domaine Thomson Pinot Noir 2015.