(served with Creation Reserve Pinot Noir)
Yield: 10 portions
Curing salt
1 kg coarse sea salt
500 g sugar
150 g dry kombu
Blend everything together in a blender until fine.
Lamb Loin
1.2 kg cleaned deboned lamb loin
Cover the lamb loin with curing salt mix (see above). Leave covered in the fridge for about 30 minutes. Wash the salt off under cold running water. Dry with a paper towel and portion into 120 g portion sizes. Preheat the oven to 200 C. Using a habachi grill or a braai with hot coals, sear off the fat side first until crispy and then the other sides of the lamb loin. Transfer to a preheated oven on an oven tray for 2 min. Take out and rest for 5 min. Place back in the oven for two minutes just before serving. Slice each piece into 3 slices for plating.
Sweet potato and miso mash
3 big sweet potatoes
90 g miso paste
70 g coconut cream
1 tbsp (15 ml) olive oil
5 g Maldon Salt
Preheat the oven to 180 C. Wash the sweet potato, then cover with foil and roast at 180°C for about 1 hour until soft. Peel the roasted sweet potato and transfer to a blender. Add the miso, coconut cream, oil and salt and blend until smooth. Taste and add more salt if needed.
Zucchini
15 ml vegetable oil
50 g spring onions
20 g fresh ginger, finely chopped
15 g garlic, finely chopped
5 large zucchini, washed, tailed and spiralized
10 g tamari
Heat the oil and fry the spring onions, garlic and ginger until soft and glossy. Add the Zuchhini. Toss everything in the pan for a minute and add the tamari at the end. Serve at once.
Parsley and Thyme Gremolata
100 g parsley, washed and finely chopped
10 g fresh thyme, finely chopped
2 lemons (grated zest and juice)
1 garlic cloves finely chopped
200 ml olive oil
Maldon Salt
Zest all the lemons with a microplane, then cut in half after. Squeeze the lemons for juice.
In the blender, pulse the parsley, thyme and lemon juice – it must not be a smooth mixture. Add the oil, zest and salt to taste and stir through.
Salted Kumquats
120 g kumquats
Maldon Salt
Slice the kumquats into even rounds (4-5 slices out of one kumquat). Sprinkle salt in the bottom of a container, arrange a layer of kumquats and sprinkle with salt again. Repeat the process with the remaining kumquats. Cover and refrigerate until ready to serve.
Num Num Gremolata
4 num nums, seeded and diced
5 g Maldon salt
50 ml Creation Reserve Pinot Noir
½ clove garlic, finely chopped
2 g fresh ginger, finely chopped
5 ml tamari
1 pinch ground pink peppercorns
5 ml vegetable oil
Transfer the num nums to a bowl and sprinkle over the maldon salt. Leave aside for 10 min.
Wash off the salt under cold running water. In a blender, blend half the num nums with the rest of the ingredients. Stir in the remaining half of the diced num nums.
Garnish
porcini mushroom dust
violas