RECIPE BY AMBASSADOR CHEF BJ SEBASTIAN OF PLUME RESTAURANT MATAKANA FOR ANZCO
1kg ANZCO Foods lamb rump (cap on)
200g dried kombu
Method: Remove cap and trim them by removing the excess fat. Soak the dried kombu in cold water for 10 minutes then remove from water. Wrap the kombu sheets around the lamb rump and place in vacuum bag. For maximum umami infused flavour, leave lamb rump in the fridge for five days (wet ageing). Preheat the sous vide to 56°C and cook lamb rump for 90 minutes. Remove lamb rump from the sous vide, remove the kombu, pat dry and season. Sear the lamb rumps in a hot pan with a little oil and brown butter.
150g red miso paste
200ml double cream
Method: Roll three whole eggplants on the flame for roughly 10 minutes or until cooked. Remove burnt skin from eggplants and roughly chop. Sweat the shallots in a little oil in a hot pot. Add the chopped eggplants and cook for 10 minutes on low heat. Add 150g of red miso paste and mix well. Add cream, cook until it has a thick consistency, and season to taste. Transfer to a blender and blitz the mix into a fine puree. Set aside.
50ml rice wine vinegar
10ml sesame oil
100g red miso paste
Method: Bring a pot of water to the boil. In a bowl combine the rice wine vinegar, sugar, sesame oil and 100g of red miso paste and place the bowl on top of the pot of boiling water for 1 – 2 minutes until combined, then turn the boiling water off and set aside.
50ml cranberry juice
150g elderberry (use blackberries as alternative)
Method: Cook the elderberry in a little cranberry juice, sugar and salt and reduce down to a syrup-like consistency. Adjust the seasoning to taste.
200g pioppino mushrooms
200g lion’s mane mushrooms
Method: Clean the mushrooms with a paper towel and remove excess dust. Cut the stems off if they are woody. In a semi-hot pan, clarify some butter. Cook the lion’s mane mushrooms for around 30 seconds and the pioppino mushrooms for 1-2 minutes. Be careful not to overcook the mushrooms. Season with salt.