20 FOODSERVICENEWS.COM.AU JUNE 2013
LAMB SOUTHERN-STYLE LAMB, HOT AND SOUR BROTH, RICE NOODLES AND CHICHARRONES. BY PAUL DONNELLY, MS. GS.
CHEF: PAUL DONNELLY
HOT AND SOUR SOUTHERNSTYLE BROTH • 5kg beef bones • 1ea pig's trotter (split) • 3 bunches pandan leaves • 3ea Spanish onion (charred) • 100g ginger (sliced) • 180g galangal (sliced) • 1 bulb garlic • 100g star anise • 3ea Thai cardamom • 1ea nutmeg • 150g cassia bark • 100g basil stalks • 200g coriander roots • 25g white peppercorns • 4ea pickled garlic bulbs • 100ml pickled garlic liquor • 25g coriander seeds
• 10ea cloves • 10ea kaffir lime leaves • 200g yellow lump (rock candy) METHOD Place bones and trotter in a pot, bring to the boil. Once boiled, strain off and rinse bones well, discarding the water. Return to the pot and cover with cold water, put back onto heat and add all remaining ingredients. Bring this back up to a boil then a gentle simmer, for 6-7 hours. Strain through a fine strainer. Season with fish sauce and sugar. SOUTHERN PASTE • 75g dry small chilli • 200g lemongrass
• 275g galangal • 300g red onion • 200g garlic • 150g turmeric • 125g shrimp paste • 25g salt • 20g white peppercorns • 100ml fish sauce • 50g palm sugar METHOD Blend together until smooth, cook out until caramelised and a dark red colour (45-60 minutes) BRAISE FOR LAMB NECK • 3 lamb necks (bone in) • 3L water • 1L soy sauce
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MASTERCLASS
• 750ml shaoxing cooking wine • 100g coriander seeds • 10pc star anise • 1 knob ginger • 1 bulb garlic • 3ea Chinese cardamom • ½ bunch green shallots METHOD Cut lamb necks in half and trim off the fat from sides then chop into medallions for single serves. Place cleaned lamb necks in a baking tray and add all the aromats on top and liquids. Cover with foil and cook at 160°C for four hours. The necks are quite fatty so they will be beautifully braised and soft come the end of the 4 hours.
NAM YUM DRESSING • 50ml fish sauce • 50ml lime juice • 35g sugar METHOD Whisk until sugar is dissolved.
RICE NOODLES
Cook for 12 mins in boiling water.
TO PLATE
Place noodles in the centre of the bowl, lamb neck on top, pour the hot broth over top. Garnish with Thai basil, coriander, bean sprouts, red chilli and finely julienned kaffir lime leaf, dress with the nam yum. Serve with chicharonnes. •