UMAMI INFUSED LAMB RUMP WITH CHARRED EGGPLANT, ELDERBERRY AND MUSHROOMS

RECIPE BY AMBASSADOR CHEF BJ SEBASTIAN OF PLUME RESTAURANT MATAKANA FOR ANZCO

LAMB RUMP
1kg ANZCO Meals lamb rump (cap on)
200g dried kombu

Technique: Take away cap and trim them by eradicating the surplus fats. Soak the dried kombu in chilly water for 10 minutes then take away from water. Wrap the kombu sheets across the lamb rump and place in vacuum bag. For max umami infused flavour, go away lamb rump within the fridge for 5 days (moist ageing). Preheat the sous vide to 56°C and prepare dinner lamb rump for 90 minutes. Take away lamb rump from the sous vide, take away the kombu, pat dry and season. Sear the lamb rumps in a scorching pan with a little bit oil and brown butter.

EGGPLANT
4 eggplants
100g shallots
150g purple miso paste
200ml double cream

Technique: Roll three entire eggplants on the flame for roughly 10 minutes or till cooked. Take away burnt pores and skin from eggplants and roughly chop. Sweat the shallots in a little bit oil in a scorching pot. Add the chopped eggplants and prepare dinner for 10 minutes on low warmth. Add 150g of purple miso paste and blend effectively. Add cream, prepare dinner till it has a thick consistency, and season to style. Switch to a blender and blitz the combo right into a high quality puree. Put aside.

MISO DRESSING
50ml rice wine vinegar
50g sugar
10ml sesame oil
100g purple miso paste

Technique: Carry a pot of water to the boil. In a bowl mix the rice wine vinegar, sugar, sesame oil and 100g of purple miso paste and place the bowl on high of the pot of boiling water for 1 – 2 minutes till mixed, then flip the boiling water off and put aside.

ELDERBERRY SAUCE
50ml cranberry juice
150g elderberry (use blackberries as various)

Technique: Cook dinner the elderberry in a little bit cranberry juice, sugar and salt and cut back all the way down to a syrup-like consistency. Alter the seasoning to style.

MUSHROOMS
200g pioppino mushrooms
200g lion’s mane mushrooms

Technique: Clear the mushrooms with a paper towel and take away extra mud. Minimize the stems off if they’re woody. In a semi-hot pan, make clear some butter. Cook dinner the lion’s mane mushrooms for round 30 seconds and the pioppino mushrooms for 1-2 minutes. Watch out to not overcook the mushrooms. Season with salt.

GARNISH (elective)
Onion flowers

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