Mutton bresaola, artichokes, goat's curd, wheatgrass
Item 1 of 1
- 6
- 60 minutes
Michael Wignall serves up a stunning mutton bresaola recipe with an intense and rich flavour that is matched by the punchy wheatgrass. To complete the dish, the goat's curd ricotta and delicate artichokes temper the strong flavours beautifully. This bresaola recipe will make more than is needed for the dish, but can be kept for up to 6 months.
First published in 2015
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Ingredients
Metric
Imperial
Mutton bresaola
- 1 haunch of mutton, 2kg in weight
- 25g of flaky sea salt
- 30g of Demerara sugar
- 4g of pink salt
- 5g of black peppercorns
- 6g of rosemary leaves
- 6g of thyme leaves
- 5 juniper berries
- 20g of port
- 20g of red wine
Goat's curd ricotta
- 750g of goat's milk
- 50g of double cream
- 1 lemon, juiced
- 1 tsp crème fraîche
Artichokes
- 1 globe artichoke
- 4 baby artichokes
- lemon juice
- 250g of white wine
- 1 bunch of thyme
- 1 bunch of sage
- 1 garlic clove
- 250g of vegetable stock
- 250g of extra virgin olive oil
Wheatgrass emulsion
- wheatgrass, 3 punnets
- 150g of sunflower oil
- 1 egg
Hen-of-the-woods
- hen-of-the-woods, 1 head
- olive oil
- salt
SAVE RECIPE
Equipment
- Sous vide equipment
- Muslin cloth
- Blender
Method
1
To make the bresaola, blitz all of the dry ingredients to a powder and rub into the mutton. Vacuum pack and leave for 2 weeks
- 25g of flaky sea salt
- 30g of Demerara sugar
- 4g of pink salt
- 5g of black peppercorns
- 6g of rosemary leaves
- 6g of thyme leaves
- 5 juniper berries
- 1 haunch of mutton, 2kg in weight
3
For the goat's curd ricotta, line a bowl with some damp muslin cloth. Bring the milk and cream to the boil, remove from the heat and add the lemon juice and crème fraîche
- 750g of goat's milk
- 50g of double cream
- 1 lemon, juiced
- 1 tsp crème fraîche
4
Bring back to simmering point until the curds start to form – this will take 1–2 minutes. Carefully scoop the curds into the muslin and hang in the fridge overnight until you are left with a thick ricotta
5
Preheat a water bath to 92°C
6
Peel and trim the artichokes and brush with lemon juice to stop them from discolouring. Bring the white wine to the boil with the thyme, sage and garlic. Pass through a sieve into the oil and stock and mix together
- 1 globe artichoke
- 4 baby artichokes
- lemon juice
- 250g of white wine
- 1 bunch of thyme
- 1 garlic clove
- 1 bunch of sage
- 250g of vegetable stock
- 250g of extra virgin olive oil
7
Vacuum pack the artichokes in the liquid and cook in the water bath for 40 minutes. Leave to cool in the bag
8
To make the wheatgrass emulsion, heat the oil to 60°C then blitz with the wheatgrass in a blender. Pass through a J-cloth and allow to cool
- wheatgrass, 3 punnets
- 150g of sunflower oil
9
Cook the egg in boiling water for 3 minutes then refresh in iced water. Once cold, place the egg into a blender and emulsify with the wheatgrass oil, saving a small amount of oil for plating
- 1 egg
10
Slice the hen-of-the-woods into pieces, drizzle with olive oil and season with salt. Char-grill for 3–4 minutes until cooked
- hen-of-the-woods, 1 head
- olive oil
- salt
11
To serve, cut the globe artichoke into thin slices and place on the bottom of each plate. Spoon over some wheatgrass emulsion, then thinly slice the bresaola and arrange on top of the artichoke and emulsion
12
Spoon some ricotta onto the plates. Cut the baby artichoke into quarters then nestle between the bresaola and ricotta. Divide the hen-of-the-woods between the four plates and garnish with fresh wheatgrass stems. Dot around some reserved wheatgrass oil and serve
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