NEW ZEALAND STYLE LAMB WELLINGTON

Served with kale gratin.

Serves 4 as a main course

Preparation & Plating

4 Ovation lamb sirloins cap off
100g prepared smooth pate
Duxelle mix
1 pkt of prepared brick pastry
Kale gratin
Lamb jus

Method

Seal the lamb sirloin and season, then chill.
Spread a thick layer of pate on the top of the sirloin and then spread with the duxelle.
Place on the pastry and roll completely over so the duxelle is facing up under the pastry.
Crimp ends in but don’t completely close so the steam is released.
Seal and brush with egg wash. Chill.
Bake at 220ºC for 8 minutes. Rest for a further 15 minutes before slicing.
Serve with the kale gratin and lamb jus

Duxelle mix

3 medium onions – peeled and finely diced
3 large garlic cloves – peeled and smashed
1kg white button mushrooms – quartered & lightly tossed with oil
1 tbl truffle oil

Method

Sauté together the diced onion and garlic with a little oil until soft.
In a separate very hot pan, sauté mushrooms until golden.
Gently blend together the onion and mushrooms with truffle oil and seasoning to taste.

Kale gratin

1 onion – fine diced
150g pancetta – fine dice
1 Tbsp garlic – minced
600ml fresh cream
1½ Tbsp prepared horseradish
100g parmesan – grated
3 egg yolks
1.2 kg kale

Method

Remove the stems from the kale and blanch the kale leaves in salted water for 5 minutes and refresh.
Sauté the onion with a little olive oil until soft. Add the pancetta and cook for a further few minutes add garlic and cook for another two.
Next add the cream & horseradish, bring to a simmer then remove from the heat. Add the parmesan, egg yolks and season with salt and pepper, whisk well.
Lastly squeeze excess liquid from the kale, roughly chop and add to cream mixture and fold together. Chill immediately.
To serve, place in an appropriate dish and place under a hot salamander broiler and gratinate.