SMOKED LAMB TARTARE

Served with apple, truffle mayonnaise and sesame wafers

Serves 4 as a starter or appetiser

Preparation & Plating

2 Ovation boneless loins
Tartare mix
Apple puree
Truffle mayonnaise – prepared
Green herb garnish or your choice
Sesame wafer, made yourself or purchased
Smoke gun and cloche

Method

Cut the loins into a nice fine even dice, not too big, not too small.
Gently blend the lamb into the tartare mix. Be sure to serve immediately once made.
Form portions of the mix in an appropriate sized mould.
Place the mould of formed tartare on a plate
Garnish with the apple puree, truffle mayonnaise & herbs.
The addition of smoke is added with a smoke gun with the wood flavouring of your choice (I prefer apple wood) and cover with a cloche to serve.
Serve with the sesame wafers.

Tartare mix

4 black garlic cloves – fine dice
1 shallot – peeled & fine dice
2 Tbsp lilliput or baby capers
1 Tbsp chives – finely sliced
3 Tbsp bulgur wheat – rehydrated
½ Tbsp tomato ketchup or tomato paste
3 Tbsp EV olive oil
1 tsp truffle oil
1 tsp Worcestershire sauce
A few drops chipotle tabasco sauce
Salt to taste

Method

Gently combine all the ingredients well.
Hold chilled for service.

Apple puree

4 Granny smith apples

Method

Place apples in a glass bowl with 6 layers of cling film over the top.
Microwave on high for 10 mins.
Pass the cooked apples through a fine strainer.

Sesame wafer

1 cup flour
⅓ cup wholemeal flour
4 Tbsp sesame seeds
1 Tbsp fresh oregano – chopped
1 tsp salt
½ cup olive oil
1 tsp sesame oil
½ cup water
Lemon oil and flaked salt to finish

Method

Preheat oven to 165 degrees C
Add dry ingredients to oil and water to form a pliable dough.
Divide into smaller pieces and roll thinly with a pasta roller to nearly see-through.
Cut to strips, brush with lemon oil and season with flaked salt.
Cook for approximately 15 mins