Ingredients
Brine liquid
- 80g Salt
- 140g Sugar
- 180g Lemongrass
- 100g Ginger
- 5g Bay leaves
Chestnut puree
- 1000g Chestnut
- 200g Cashew
- 50g Chao
- 250g Onion
Pickled liquid
- 250g Rice vinegar
- 250g White wine vinegar
- 15g Coriander seeds
- 15gFennel seeds
- 10g Black pepper
Jus
- 5kg Pork trotter
- 3kg Carrot
- 3kg Onion
- 200g Garlic
- 3kg Chicken wing
- 750ml Red wine
- 250g Lap chong
To Serve
- 120g Lamb rump
- 20g Jicama
- 50g Chinese broccoli
- 10g Coriander
Directions
-
1
Lamb will be brined in the brine liquid for a day before cooking.
-
2
The next day, lamb will be sous-vide for 2 hours ar temperature of 57.
-
3
Chestnut is cooked then blended with other ingredients to make puree.
-
4
Jicama is diced into cube, then picked.
To Serve
-
1
Char the lamb over charcoal
-
2
Grill the Chinese broccolini
-
3
Chestnut purree
-
4
Lap chong jus
-
5
Coriander