This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.
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Begin by preparing the red cabbage. Place it into a colander and cover evenly in the salt to draw out the moisture. Leave the cabbage for 2-3 hours, or until it turns a deep red
300g of red cabbage, finely shredded
80g of sea salt
Shake the colander and wash away the salt. Pat the cabbage dry with kitchen paper and set aside. Place the vinegars, wine and sugar in a saucepan and cook on a medium heat for 6-8 minutes until reduced by half
140ml of balsamic vinegar
400ml of red wine
275ml of malt vinegar
250g of sugar
140ml of white wine vinegar
Meanwhile, grind the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chilies in a pestle and mortar until coarse, then stir through the pickling mixture until combined. Leave to infuse for 5 minutes before straining through a fine sieve
1 cinnamon stick, snapped in half
5 bay leaves
5 dried chillis
1 star anise
1 tsp black peppercorns
1 tsp pink peppercorns
Pour the infused pickling mixture over the red cabbage while it is still warm, making sure all the cabbage is covered. Transfer to a jar or suitable container and seal, then leave to refrigerate for at least two days
For the artichoke purée, use a mandoline to finely slice the artichokes into strips. Melt the butter in a medium saucepan over a medium-low heat, then add the artichoke slices to the pan. Season with salt and cook for 3-4 minutes without colouring
100g of Jerusalem artichoke, peeled
2g of butter
Add the cream, cover the pan and cook for a further 10-15 minutes until the artichokes are tender. Transfer the contents of the pan to a blender and blitz until smooth, then pass through a fine sieve. Check the seasoning and set aside until cool
100ml of whipping cream
Preheat a deep fryer to 160°C
oil, for deep frying
For the artichoke crisps, use a mandoline to slice the artichoke lengthwise as thinly as possible. Deep fry until golden and crispy, then leave to drain on kitchen paper and season with salt
1 artichoke, (large), peeled
salt, to taste
To make the dressing, add the vinegar, honey and shallots to a saucepan and bring to the boil. Once boiling, remove from the heat and add the mint and olive oil. Season with salt and pepper and allow to cool
40ml of extra virgin olive oil
50ml of L'Estornel vinegar
12g of shallots, finely chopped
1 tbsp of fresh mint, cut chiffonade
1 tsp heather blossom honey
Preheat a water bath to 68°C
Season the loin of mutton with salt then roll in the mint. Wrap tightly in clingfilm and cut the loin into four portions
4g of mint leaves, finely shredded
250g of mutton loin, boneless (silverskin removed and trimmed)
Place in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 10 minutes, then remove from the bag. Remove the mutton from the clingfilm and carve each portion into 3 slices
To serve, place a quenelle of the artichoke purée in the centre of a deep bowl and arrange the slices of mutton loin alongside it. Top with a little pickled red cabbage and spoon over some of the honey dressing. Garnish with a couple of the artichoke crisps and serve
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