Lamb Rump | Jerusalem Artichokes | Social Food Network
A little insight into sous vide cooking...
Learn how to make a stunning Lamb dish in 5 minutes.
A beautiful lamb rump, served with Jerusalem artichoke's is a winning combination. I would highly recommend Lamb rumps, they have great flavour and if cooked and rested well they are so tender. Sous vide cooking helps to produce a perfectly cooked & rested piece of Lamb.
Caramelise the artichoke's for the puree to intensify the flavour and give you a rather unique taste.
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Enjoy
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What It Takes to WIN the Biggest Cooking Competition in the World
A behind the scene look at the Swedish culinary team's last practice in Stockholm before IKA Culinary Olympics 2020.
Few culinary experiences have touched us like witnessing the Swedish culinary team coming together to cook for the gold. The amount of teamwork, dedication, and hard work are by far one of the most inspiring stories Sweden currently has to tell. For the past year, they have together scouted Swedish suppliers and together with them, selected the very best ingredients from all over Sweden to compete with. Here is our portrait of the Swedish culinary team, hope you will enjoy it. SWEDEN WON SILVER - big congrats Svenska Kocklandslaget!
CHEF’S TABLE MENU
BUTTER & DIP: Butter with brassica Rapa oil, rapeseeds, and marigold
Cream cheese emulsion with green tomato & pickled ramson capers
FINGERFOOD:
Poached oysters with fennel and Nordic wasabi.
Crispy potato stuffed with Kalix vendace roe and sour cream. Blanched broccoli dipped in jalapeño emulsion and quinoa. Chicken liver crème with Sauternes-infused pumpkin and star aniseedPâte à choux stuffed with caramelized onion, sherry, and Wrångebäck cheese
Celeriac baked in apple cider vinegar stuffed with smoked egg crème and chanterelle
FESTIVE PLATTER
Salmon three ways: gravlax, cold poached, and smoked. Served with pickled kohlrabi, sour cream and trout roe with mustard crème
Baked turbot with sea lettuce and horseradish.Served with blanched sugar pea, lemon jelly and cress-sabayonne
Steamed lobster tail with rillette of the claw with a tomato and chili cover. Served with infused artichoke and carrot, an emulsion of artichoke petals with lightly roasted tomato vinaigrette
Salad of frisée, fennel, and seaweed
VEGAN COURSE: Terrine of Jerusalem artichoke and king oyster mushroom seasoned with truffles. Roasted and puréed Jerusalem artichoke. Served with pickled kohlrabi stuffed with ginger together with sautéd cabbage and yellow peas and a sauce from roasted cabbage and mushrooms.
MAIN COURSE: Lamb saddle wrapped in lamb shoulder mousseline, black morel filled with mousseline tasted with lemon thyme and espelette pepper. Served with baked mushroom filled with lamb shoulder rillette topped with goat foam. White asparagus, pickled cucumber, grilled chives emulsion and lamb jus.
DESSERT: Vanilla ice cream, warm almond cake stuffed with apple compote and roasted almonds Served with lemon meringue, apple salad, lemon crème pâtissièreand spiced warm apple sauce
PETIT FOUR
Black currant juice in a chocolate shell, black currant marmalade, tuile and pistachio sponge
Glazed hazelnut panna cotta with miso, rum and brownie
Raspberry toffee with rose curd, meringue
Arctic raspberry crème
SWEDISH CULINARY TEAM:
Swedish Culinary team:
Swedish Culinary team:
Kocklandslaget 2019-2020:
Fredrik Andersson, Team Manager:
Jimmi Eriksson, Team Captain:
Ludwig Tjörnemo, Chef:
Anders Karlsson, Chef:
Daniel Haynes, Chef:
Henrik Herbertsson, Chef:
Anders Isaksson, Chef:
Kasper Kleihs, Head of Pastry:
Sebastian Pettersson, Pastry Chef:
Anton Husa, Pastry Chef:
Hanna Claesson, Commis:
Matilda Ewaldh, Commis:
Matilda Pylkkö, Commis:
Ludvig Persson, Commis:
IKA Olympics:
IKA Olympics:
Chef Table food photography at the end of the video is taken by Per-Erik Berglund:
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Gustaf Björlin, DP & editor:
Nicole Jacobsen, Producer & managing director:
Warm Salad of Chestnuts, Artichoke and Truffle
Adam Byatt, Chef Patron of Trinity, Upstairs at Trinity and Bistro Union shows us how to make this autumnal starter based around chestnuts, one of those ingredients that bring a feeling of warmth and festivity to any occasion.
Take a look at the full menu at
Makes: 10
Ingredients:
Artichoke, Chestnut and Brown Butter Puree
1 Kilo Peeled Jerusalem Artichokes
200g sous-vide Chestnuts
250g Unsalted Butter
3 x Shallots
5 Cloves of Garlic
¼ bunch thyme – bouquet
200ml Madeira
Cab Sav Vinegar
500ml Double Cream
200ml Whole Milk
Roasted Chestnuts
2 Kilo Chestnuts feeds 10 people easily
500g Jerusalem Artichokes for Crisps + whatever needed for recipe
4 Litres Vegetable Oil is ample to fill a deep fat fryer.
250g Butter
1 Bunch thyme
1 Clove Garlic
Truffled Egg Emulsion
4 x Clarence Court Egg Yolks
1 Tablespoon Dijon Mustard
Juice of 1-2 Lemons
Salt
Fresh Perigord Truffle
Truffle Oil
1 Litre of Vegetable Oil
Method
Artichoke, Chestnut and Brown Butter Puree
1. Slice the Artichokes, Chestnuts, Shallots and Garlic, and tie the thyme into a small bouquet.
2. Melt the butter in a large casserole and cook to a beurre noisette (brown butter). Season with enough salt for the finished puree and add all of the sliced vegetables and the bouquet of thyme.
3. Cook down until the Artichokes are completely soft (you may need to add a little water during cooking to de-glaze the pan if the artichokes are not quite soft.)
4. Deglaze with a splash of vinegar and then the Madeira and reduce all the way.
5. Add the double cream and whole milk (you may not need all of this) and bring to a boil. Cook for 2 minutes.
6. Remove from the heat and blend on full speed until smooth and glossy
7. Pass through a chinois into a bowl over ice; cover the bowl with cling film and reserve.
For the Chestnuts
1. Heat up the oil in the fryer to 190 degrees. Preheat the oven to 170 degrees.
2. Score the Chestnuts 3/4 of the way around. Gently plunge 5 or 6 chestnuts into the fryer at a time until they pop open. Make sure to cover the fryer with a lid to protect yourself from the hot oil as the chestnuts pop open.
3. Remove the chestnuts from the fryer; peel the skin off while they are still hot. Use a dry oven cloth to hold the chestnut as you peel it. Do this until all of the chestnuts are peeled.
4. Gently heat the butter in a saucepan until it begins to brown.
5. Add the chestnuts to a roasting pan and pour the beurre noisette (brown butter) over them, coating them well. Gently roast them together in a pan with a small bouquet of thyme and a crushed clove of garlic for 15 minutes at 170 degrees, or until they are lightly golden and soft.
6. Slice the Jerusalem artichokes on a mandolin about 2mm thick. Deep fry very gently at 130 degrees until completely and evenly light golden brown. Remove from the fryer and drain on a kitchen towel - season with table salt whilst hot. Reserve to one side.
Truffled Egg Emulsion
1. Place the Egg Yolks, Salt, Mustard, Lemon Juice and freshly shaved truffle into a food processor and blend until smooth.
2. Add a little drop of truffle oil, and emulsify in the vegetable oil, like you would for a mayonnaise.
3. Check for seasoning and adjust the acidity, or amount of truffle as needed. The emulsion should hold like a mayonnaise.
*We use Italian Black Winter Truffles - or when in season, Black Perigord Truffles
To Serve
Place a 5 spoonfuls of the artichoke, chestnut, and brown butter puree around the plate. Add a few dollops of the truffle emulsion. Cut about 5 chestnuts into chunks and scatter them around the plate. Cover the chestnuts with the Jerusalem Artichoke crisps (8-10). Drizzle 2 teaspoons of brown butter over the artichoke crisps and add some freshly shaved truffle over the top to finish.
Stuffed chicken breast [Episode 6]
Ingredients: ????
Chicken:
-1 Whole Chicken ????
-400gr chicken breast
-250ml milk/fresh cream ????
-2 egg whites
-5 sprigs of tarragon ????
Jerusalem Artichoke Puree:
-400 gr artichokes
-200 gr button mushrooms ????
-200 ml full fat milk
-200 gr butter ????
-3 sprigs of thyme
Pomme Maxim:
-200 gr waxy potatoes ????
-40ml clarified butter
Method
Chicken:
-Preheat oven to 180⁰C ????
-Remove legs and winglets, leaving breast on the crown
-For the mousse, cube the breast, blend with milk and egg whites, fold in chopped tarragon and season
-Fill a piping bag with the mousse, carefully seperate skin from breast and pipe inbetween
-Cook for 18 mins turning chicken every 6 mins⏰
Jerusalem Artichoke Puree:
-Slice artichokes and mushrooms and caramelize in butter ????after reducing in their own liquids
-Add thyme and milk and simmer for 6 mins or until artichokes are tender
-Blend for a smooth consistency and season whilst hot
Pomme Maxim:
-Preheat oven to 180⁰C ????
-Peel waxy potatoes
-Slice very thinly with a mandolin
-Use a small cutter or a small round object and cut potatoes
-On a tray covered with parchment paper, place potatoes in an overlapping fashion
-Brush with clarified butter and season
-Bake for 12 mins ⏰
-Halfway through baking cut potatoes in circles and discard the trimmings
Enoki Mushrooms:????
-Slice off excess part
-Season with lemon zest ????, juice and salt