All posts tagged Keaton McDonell

Lamb Shoulder Baked in Hay

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 lamb shoulder, bone in
  • 200g hay
  • 3 leeks – roughly sliced
  • 1 garlic bulb
  • 1 bunch of lemon thyme


Method:

– Season shoulder well
– Sautee leeks until soft
– Toast hay in a suitable sized baking tray. Place leeks, garlic and thyme on top to make a layer for the shoulder to lay on
– Place shoulder on top and cover with foil or a tight fitting lid
– Place in a 120°C oven for 8 – 10 hours
– Serve

Lamb Belly

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil
  • 4 eschalots – peeled and cut in half
  • 2 carrots – peeled and cut into rough pieces
  • 150g celeriac – peeled and cut into rough pieces
  • 1 bulb garlic split
  • 4 rosemary sprigs
  • 200g tomatoes – roughly chopped
  • 300ml white wine
  • Stock to cover (brown chicken is best suited, however, white chicken or beef stock can be substituted)


Method:

– Seal the lamb belly
– Colour the carrots, celeriac and eschalots in the same pan. Deglaze with tomato and white wine, reduce by half and split into 2 pressure cookers
– Place the lamb on top of the vegetables and cover with stock
– Cook at high pressure for 28 minutes
– Leave to cool and depressurize
– Place meat onto baking paper lined trays and press chill quickly in blast chiller
– When cooled, cut into desired sized pieces. As the size of the lamb belly’s vary throughout the seasons, portioning depends on length, width and thickness. Approximately 90g is good for a main sized portion
– Strain remaining liquid and return to heat. Leave to reduce until a desired sauce consistency is obtained

Burnt Leek, Lemon & Pepper Oil

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 leek – cut into 2cm pieces
  • Zest of 2 lemons
  • 12g white peppercorns
  • 1 bunch lemon thyme
  • 200ml grape seed oil


Method:

– Lightly oil and season the leeks
– Place in 250oC oven and roast until blackened
– Place all ingredients in a zip lock bag and place in a water bath at 52oC for 1 hour to infuse
– Chill and place in a blender and blend until smooth
– Pass through a sieve and store in a container for later use

Artichoke Barigoule

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 6 globe artichoke hearts, halved
  • 200ml extra virgin olive oil
  • 1 carrot – cut into a 5mm dice
  • ¼ celeriac – cut into 5mm dice
  • 175ml of white wine
  • 3 garlic cloves, peeled and halved
  • 1 pinch of caster sugar
  • 1 pinch of fennel seeds
  • 250ml chicken stock
  • ½ Tbsp of white wine vinegar
  • Salt


Method:

– Tie the fennel seeds in a muslin cloth and set aside
– Heat the olive oil in a large pan over a medium heat. Add the artichoke hearts and season with a pinch of salt. Add the diced carrot and celeriac and cook for 2 – 3 minutes making sure they do not colour
– Turn up the heat. Add the wine and garlic to the pan and cook until almost dry
– Add the fennel seeds (tied in muslin), chicken stock and caster sugar to the pan. Turn down the heat and simmer the artichokes until they are just cooked through (up to 5 minutes) and the liquid is reduced. The artichokes are cooked when a sharp knife is intserted and there is no resistance
– Add the white wine vinegar to the pan. Remove the muslin cloth containing the fennel seeds from the pan. Divide the artichokes barigoule across plates and serve immediately