Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

  • Main
  • medium
  • Serves4
  • 1 hour 15 minutes, plus 2 days pickling time

PT1H15M

PT

Share recipe

Ingredients

Metric

Imperial

Sous vide mutton loin

Pickled red cabbage

Artichoke purée

Artichoke crisp

  • 1 artichoke, (large), peeled
  • salt, to taste
  • oil, for deep frying

Honey and mint dressing

1
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
2
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
3
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
4
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
5
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
6
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
7
Preheat a deep fryer to 160°C
  • oil, for deep frying
8
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
9
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
10
Preheat a water bath to 68°C
11
Season the loin of mutton with salt then roll in the mint. Wrap tightly in clingfilm and cut the loin into four portions
12
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
13
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
Share recipe