Lamb & Corn by Paul Cottanceau-Pocard

 

Lamb Loin

 

Ingedrient

  • Lamb Loin, 2
  • Coffee Butter, 100g
  • Maldon salt, 20g

 

Step by step

  1. Trim the lamb loin from any silver skin of excess fat
  2. Roll tightly in plastic film, and vacuum seal the loin with the coffee butter for 50 min at 57.2 degrees
  3. Open the bag and remove the plastic film and pan seard + season with salt on a smoking hot pan with the coffee butter and bath it.
  4. Let it rest for 5 minutes with an aluminium foil to cover and portiong afterward, medallion of 110g each.

 

Coffee butter

 

Ingedrient

  • Cultured butter, 300g
  • Coffee Bean, 120g
  • Bay leaves, 1
  • Peppercorn, 10g
  • Juniper berries, 8g

 

Step by step

  1. Preheat your oven for at 200 degrees and toast your coffee bean for 10 min
  2. Peppercorn for 5 minutes and juniper for 3 minutes.
  3. Put all the dry ingredient in a motar and pilsen, grind the spicies roughly.
  4. In a vac pac bag add the soft butter and all the spices (seal and vacuum)
  5. In a thermocirculator or combi oven (steam) set it at 85 degrees
  6. Infused the spices for 8 hours. Strain the mixture with a cheesecloth and let it set
  7. Next day remove the excess buttermilk in the bottom of the recipient.
  8. Good to use.

 

Lamb demi-glace

 

Ingedrient

  • Chicken carcasse, 10kg
  • Chicken neck, 3kg
  • Chicken feet, 1.5kg
  • Juniper Berries, 10g

 

  • Veal bones, 10kg
  • Lamb Bones, 10kg
  • Veal Feet, 5kg

 

  • Carrot, 1kg
  • Onion, 1kg
  • Celery, 800g
  • Bouquet garni, 1

 

  • Red Wine, 3L
  • Porto Wine, 4L

 

Step by step

  1. Start to roast all the chicken carcasse+neck at 210 degrees for 60 min. (golden brown)
  2. Bring a pot of 50l water and add all the roast bones (deglaze roasting pan) roasting liquid
  3. Add the chicken feet (previously remove the tips of the chicken feet) to the stock
  4. Spices in
  5. Cook for 18 hours at very low heat
  6. Strain the chicken stock and discard all the bones, pass through fine chinois once more.
  7. Roast at 210 degrees the veal bones+lamb bones and add the bones to the chicken stock.
  8. Deglaze the roasting pan and add the veal feet (add more water to reach 50l once more)
  9. Cook for 18 hours at very low heat
  10. Strain the stock through a fine chinois, and add the mirepoix (veg mix) and bouquet garni.
  11. Let the mirepoix infuse for 1 hour only and strain through a fine chinois once more.
  12. Let reduce on medium heat until 70% of water has gone.
  13. Add the wine and Porto and reduce by 80%, the demi glace should have a very dark color
  14. And sticky to the pallet.

 

Smoked corn puree

 

Ingedrient

  • Sweet corn, 500g
  • Onion, 150g
  • Garlic, 20g
  • Thym, 10g
  • Chicken stock, 1l
  • Bay leaves, 1
  • Star anis, 1
  • Heavy cream, 500g
  • Salt to taste
  • Butter, 100g
  • Wood chips, 40g
  • Milk, 1l

 

Step by step

  1. Cook the corn on the cob in milk, water, star anis, bay leaves for about 40 minutes.
  2. On a rack smoked the corn for about 20 minutes.
  3. On a sauce pan sweet your onion julienne, garlic add the thyme with the butter.
  4. Add the corn, salt sweat for about 3 minutes. Add the chicken stock and reduce by 70%.
  5. Then add the heavy cream and reduce once more by 50%.
  6. Blend the mixture on high for about 2 minutes and strain through a fine chinois.

 

Chargrill zuchinni

 

Ingedrient

  • Zucchini, 1

 

Step by step

  1. Slice the zucchini 0.75mm thick, pre heat your grill (smoking hot) and place your length wise
  2. Zucchini slice with weight on top of it for about 20 sec each side.

 

Beer confit baby onion

 

Ingedrient

  • Onion, 4
  • Beer lager, 500ml
  • Sugar, 100g
  • Butter, 100g
  • Salt, 10g

 

Step by step

  1. Cut half the onion, in a cast iron preheat and add the butter. Add the onion with skin face down. Add weight on top of it to keep it from peeling off.
  2. Add the beer to deglaze and sugar, season and reduce to low heat to slow cook the onion.
  3. 12 minutes later take it out and peel the petal off.

 

Leek charcoal powder

 

Ingedrient

  • Leeks, 3kg

 

Step by step

  1. Chard the leek over a bbq coal or similar and reduce it to ashes.
  2. Blend these ashes to coat the lamb loin after cooking.