On the Coals Lamb Kofta & New Potatoes by Tommy Banks | Recipe by sousvidetools.com

On the Coals Lamb Kofta & New Potatoes by Tommy Banks

On the Coals Lamb Kofta & New Potatoes by Tommy Banks https://youtube.com/embed/z5aLDQ4_lDs Lamb
  • SERVES: 4

Ingredients

Lamb Kebab – Makes 8 x 122g Koftas

  • 500g Lamb Mince
  • 125g Pork Mince
  • 50g Lardo Mince
  • 75g Minced Chicken Livers
  • 50g Minced dates
  • 50g 5mm Diced Onion
  • 75g Gluten free Breadcrumbs
  • 10g Minced Garlic
  • 7.5g Salt
  • 10g Black Pepper
  • 25g Dried Mint

Crushed New Potatoes

  • 20 / 24 New potatoes (5/6per portion)

Fir Salt

  • 50g fir needles
  • 50g salt

Mint Vinegar Gel

  • 600ml White Wine Vinegar
  • 60g Fresh Mint (Flavour)
  • 60g Fresh Mint (Colour)
  • 10g Agar Agar

Squeezy Cheese

  • 140g Soft cheese (Tunworth etc.)
  • 90g Ogleshield
  • 70g Red Leicester
  • 9g Sodium Citrate
  • 120g Whole Milk
  • 30g Butter
  • 4g Maldon

Fermented Cos Lettuce Powder

  • 2 x Cos Lettuce
  • Salt

Equipment

1 x Kasai Grill

Method

Lamb Kebab – Makes 8 x 122g Koftas

  • Combine and mould into small kebabs. (Can be made in advanced and frozen)
  • Generously coat in oil and sear heavily on the lowest tier of the kasai grill.
  • Move to the second tier, turn every few minutes until cooked through.

Crushed New Potatoes

  • Wash your potatoes and add to a heavily seasoned pan of water
  • Bring to the boil and cook until soft
  • Strain and cool
  • Carefully crush the potatoes, do not apply too much pressure or they will break up when frying.
  • Fry in 180c beef fat or oil until golden.
  • Remove the potatoes and toss in a bowl with fir salt.

Fir Salt

  • Dehydrate the fir needles at 55c overnight.
  • Remove the needles and either grind using a pestle and mortar or a blender.
  • If the salt isn’t fully dry, add the final mix back to the dehydrator for a few more hours.

Mint Vinegar Gel

  • Bring White wine vinegar to 72c, add in 60g of mint and set aside until ambient (around 30 minutes)
  • Strain the mint and add the mint vinegar to a saucepan
  • Whisk in the Agar Agar until fully dissolved
  • Bring to the boil
  • Continue to whisk for 2 to 3 minutes
  • Pass through a chinois or sieve into a tray and allow the gel to set in the fridge.
  • Once fully set, break into pieces along with the remaining fresh mint and blend on high-speed until you have a smooth deep green gel. Pass and reserve.
  • Keep refrigerated until needed.

Squeezy Cheese

  • Combine all the ingredients in a Bain Marie and begin to melt & Whisk everything into one homogenous mix.
  • Once all ingredients have come together, transfer to a blender and blend on high speed for 5 minutes.
  • Cool under a cartouche and add to piping bags when ready to use.

Fermented Cos Lettuce Powder

  • Remove each leaf from the lettuce, wash, rinse and dry.
  • Cover each leaf with a tsp of salt, begin to stack the leaves on top of each other in a container.
  • Cover with a cloth and leave for 12 hours.
  • Then place an airtight lid on the container and leave for up to 7 days in an ambient dark space.
  • After 7 days (or less, if in a warmer location) remove the lettuce, rinse and dry the leaves before adding them to a dehydrator at 65c for 24 hours or until crisp.
  • Transfer to a blender and blitz on the highest speed until a fine powder is achieved.
  • Store in an airtight container.

To serve 

To serve finish with fresh Greek yogurt, Cheese, Mint Gel and garnish with nasturtium leaves and flowers.

Video

Back to Recipes

Cancel