Gastronomixs

Aubergine with lamb neck and artichoke

Aubergine with lamb neck and artichoke Enlarge

The aubergine in this composition is used in two completely different and unusual ways, rich in umami and fragrant with herbs and with a wonderful tartness. Perfect to accompany the aromatic preparation of lamb with olive and artichoke crème.

Ingredients

1

kg

lamb neck

2

g

colorozo salt

200

ml

olive oil

2

sprigs

thyme

2

sprigs

lemon thyme

2

 

bay leaves

1/6

 

lemon zest

3

cloves

garlic

50

ml.

lamb gravy

As needed:

 

ground white pepper

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1

bunch

thyme

750

ml

grape seed oil

15

g

Maldon salt

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50

g

butter

50

ml

olive oil

2

 

onions, finely chopped

4

cloves

garlic, finely chopped

8

twigs

thyme

20

g

ras el hanout

2,5

kg

artichoke hearts

500

ml

medium sherry

500

ml

cooking cream

2

 

lemons, zestes and juice

As needed:

 

extra virgin olive oil

As needed:

 

salt and pepper

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180

g

rice vinegar

60

g

water

40

g

sugar

20

g

salt

20

g

Thai basil

20

g

basil

8

 

Japanese aubergines

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As needed: 

 

flat-leaf parsley

As needed:

 

olive oil

As needed:

 

salt

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500

g

miso

500

g

sugar

250

g

mirin

250

ml

sake

8

 

Japanese aubergines

As needed:

 

sunflower oil

As needed:

 

salt

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300

g

oxheart cabbage, young leaves

2

tbsp

olive oil

1

tsp

lemon juice

As needed:

 

salt and pepper

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200

g

bunny tail radishes

50

ml

chicken stock

25

g

butter

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Preparation method: confited and glazed lamb neck
  • Season the lamb neck with the salt and pepper.
  • Put the meat together with the olive oil, thyme, lemon thyme, bay leaves, lemon zest and garlic in a vacuum bag and pull vacuum.
  • Place in a preheated Roner at 62°C and leave to cook for fourteen hours.
  • Remove the meat from the vacuum and leave to cool.
  • Heat a pan until very hot and add a little sunflower oil to it.
  • Briefly fry the lamb neck on all sides until crispy. Make sure that the meat does not cook right through.
  • Deglaze with some lamb gravy, allowing it to caramelise around the meat.
  • Serve immediately.
Preparation method: dried kalamata olives
  • Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
  • Dry them for 4 hours in the oven at 80°C until it turns into a fine crumble.
Preparation method: charred thyme oil
  • Char the thyme until its starts to smoke.
  • Deglaze with the grape seed oil and sprinkle over the salt.
  • Pull vacuum in a large vacuum sealer bag and place in a warm water bath at 60 to 70°C for one hour.
  • Cool immediately in ice water.
Preparation method: crème of artichoke with ras el hanout
  • Put the butter and olive oil into a big pot, and sweat the onion and garlic until sweet and see through.
  • Add the thyme leaves and ras el hanout and stir well for 30 seconds.
  • Next, add the artichoke hearts and continue stirring for 1 minute on a medium heat.
  • Deglaze with the sherry, and turn the heat all the way down. Reduce to a glaze.
  • Now add the cooking cream and zeste of lemon, and allow to cook through low and slow. Make sure to stir often.
  • Blend it all too a smooth purée, and push through a fine mesh sieve.
  • Season to taste with the juice of the lemons, salt and pepper.
  • Optionally, season with some extra virgin olive oil.
Preparation method: Japanese aubergine preserved in a basil pickle
  • Bring the rice vinegar, water, sugar, and salt to the boil.
  • Remove the pan from the heat, add the different types of basil, and cover. Leave to infuse for fifteen minutes.
  • Strain the mixture and cool.
  • Peel four aubergines and pull vacuum the peels with the pickling liquid. Keep the peeled aubergines for another preparation.
  • Steam the peels for seven minutes in a combi-steamer at 90°C to 100% humidity and then cool immediately in ice water.
  • Pass the pickling liquid through a sieve and keep the peels for a different preparation.
  • Cut the remaining four aubergines lengthwise at a thickness of 3mm on a slicing machine.
  • Pull-vacuum the aubergine slices with the pickling liquid with the peels removed.
  • Steam in a combi-steamer for seven minutes at 90°C and 100% humidity. 
  • Immediately cool in ice water.
Preparation method: crispy dried parsley
  • Stretch a sheet of cling film across a plate.
  • Coat with a thin layer of olive oil and place the parsley on top.
  • Cook in the microwave for approximately 1 minute at 1000 W.
  • The parsley will now be nice and crispy but still a brilliant shade of green.
Preparation method: Japanese aubergine misoyaki
  • Reduce the miso, sugar, mirin, and sake until a thick caramel is formed, making sure that it doesn't burn.
  • Leave the misoyaki caramel to cool down.
  • Peel the aubergines and chop into pieces approximately 2cm in size.
  • Brush the aubergines with the caramel.
  • Place a piece of round baking paper at the bottom of a shallow but wide pan. Ensure that the baking paper reaches about 4cm up the sides of the pan.
  • Pour a few drops of oil underneath the baking paper, so that the heat is properly dispersed and then generously cover the top of the baking paper with oil. Add enough oil to cover the aubergines halfway.
  • Heat the oil, so that it is already sizzling when you put the aubergines in the pan. Test the heat of the oil by placing a small piece of aubergine in the oil.
  • Add all the aubergines and cook while turning the aubergines continuously until an even shade of caramel.
  • Take the aubergines out of the pan with a skimmer and leave to drain on thick kitchen towel. Ensure that you keep moving the aubergines as they drain, so that they don't stick to the kitchen towel. Also make sure that the aubergines don't touch one another. 
  • Season to taste with salt if you like but note that the aubergines are already generously seasoned with the miso from the misoyaki caramel.
Preparation method: crispy oxheart chiffonade
  • Rinse the leaves under cold running water and cut away the leaf veins.
  • Finely slice the oxheart cabbage using a sharp chef's knife.
  • Place in a bowl of water with lots of ice cubes.
  • Dry just before serving and season with olive oil, lemon juice, salt and pepper.
Preparation method: glazed radish
  • Clean the radishes but leave a little of the foliage.
  • Stew the radishes in a little stock with a small knob of butter.
  • Reduce the liquid and glaze the radishes as you would in the classic carrot recipe. Make sure all the radishes are coated with a shiny layer of glaze.
  • Season to taste with salt and pepper.
Finishing and presentation
  • Place an elegant spoon of artichoke crème on the plate.
  • Place the glazed lamb neck on the plate and top off with a tuft of crispy chiffonade of pointed cabbage and dried olive.
  • Place the aubergine misoyaki and preserved aubergine on the plate.
  • Finish with the charred thyme oil, glazed radish, and dried parsley.

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