An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Recipe: 12-hour pulled Karoo lamb
April 15, 2017
12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint
This luscious dish melts in the mouth—the unctuous lamb is lifted by the mint, shallot and aubergine. Eat as it is or layer in a buttered lentil sourdough for a sandwich of kings.
The lamb hails from the arid Karoo region, where the herds graze on wild fynbos, and the meat is famed for its unique herbaceous flavour.
Wine pairing: the Môreson Mata Mata is a natural complement to this dish. A Bordeaux-style blend, it’s named after a place in the Kalahari, a desert region like the Karoo it shows hints of eucalyptus with classic cassis aromas, rich blueberry fruits and a distinct cherry tobacco
Brine Water & molasses Warm water add molasses and stir to dissolve Chill in a non-reactive container Add trimmed lamb shoulder and leave in brine overnight
Spice rub 15 ml coriander seed 15 ml cumin 15 ml dried garlic 15 ml dried onion flake 15 ml paprika 5 ml cayenne 15 ml black pepper corns Grind together in a pestle & mortar.
Method Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature. Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps Budget on 1 potato for four people Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes. Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips.
To serve Place lamb, potato and sliced onion onto platter. Scatter with potato crisps Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.
Or, stuff the unctuous lamb into a lentil sourdough bun
Recipe: Lentil sourdough 600 gram white bread flour 100 gram rye flour 500 gram French sourdough starter 15 ml salt 40 gram fresh yeast 300 ml water 300 gram lentils, cooked & drained Dissolve yeast in water, mix with starter.
Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes