… with creamed savoy cabbage and potato fondant
Courtesy of Jack Lucas (MasterChef UK winner)
For the potato fondants
- 8 Maris Piper (or Yukon Gold) potatoes
- 10 tablespoons (150 g) butter
- 1 can (14 ounce/400ml) chicken stock
- 3 cloves garlic, peeled
- 1 sprig fresh thyme
For the lamb
- 4 (8 ounce/227 g) lamb rump steaks
- salt and pepper, to taste
- 2 tablespoons (30 ml) red currant jelly
For the cabbage
- 1 head Savoy cabbage
- 2 leeks
- 7 ounces (200 g) smoked pancetta or smoked back bacon
- 10 ounces (300 ml) double cream
- 8 ounces (250 ml) chicken stock
- 3 tablespoons (45 ml) oil
- 2 tablespoons (25 g) butter
- 1 teaspoon (5 ml) whole grain mustard
- Fill and preheat the SousVide Supreme water oven to 135F/57C for medium rare lamb (or to your preferred doneness temperature) and preheat the traditional oven to 395F/200 C (for the potatoes).
- Prepare the potato fondants by peeling them and cutting them into your desired shape (traditionally a cylindrical or barrel shape) taking care to cut them to a similar size, so they cook evenly. If you have a small cylindrical cutter, use this to get perfect, equally-sized shapes for cooking.
- On the hob/stovetop, heat an ovenproof pan or roasting tray over a high heat; add in the butter and allow to foam. Add the potatoes and fry for a couple of minutes, turning until golden brown on all sides.
- Add in the garlic and thyme (be careful as this may spit!) and the chicken stock. Transfer to the oven and cook for approximately 45 minutes until tender (or a little longer depending on size). You may need to top up with stock if the pan looks a little dry throughout cooking.
- While the potatoes cook, season the rump steaks with salt and pepper, put them into cooking pouches, and vacuum seal under full pressure.
- Submerge the pouches in the water oven to cook for 45 minutes to 1 hour.
- Meanwhile, prepare the cabbage:
- remove the outer leaves of the cabbage and finely slice, discarding the hard stalk.
- On the stovetop, in a heavy saucepan or frying pan, over medium heat, add the oil and pancetta and fry until golden and crispy.
- When the pancetta is caramelized, add in the butter and let it foam before adding the leeks and cabbage.
- Add a generous sprinkling of salt and pepper and fry gently until the leeks and cabbage begin to soften and become lightly golden, about 3 to 4 minutes more.
- Add the stock and continue to cook until the cabbage and leeks are completely tender, another 5 minutes or so.
- Stir in the double cream and mustard and cook a further 5 minutes until the liquid has reduced slightly. Hold warm.
- When the lamb is cooked, remove it from the pouches and pat dry.
- Heat a skillet or pan to smoking hot and quickly brown the rump steaks on both sides.
- Transfer the steaks from the pan to a plate and reduce the heat of the pan to low.
- Add the red currant jelly to the pan and let it melt; brush the melted jelly all over the lamb to form a glaze.
- Center a mount of the cabbage on each plate.
- Slice the rump steaks and arrange the slices on top of the cabbage.
- Add the potato fondants on the side.