Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée
Item 1 of 1
- medium
- Serves 4
- 1 hour 15 minutes
This autumnal sous vide 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.
First published in 2015
Ingredients
Metric
Imperial
Sous vide mutton loin
- 250g of mutton loin, boneless (silverskin removed and trimmed)
- salt
- 4g of mint leaves, finely shredded
Pickled red cabbage
- 300g of red cabbage, finely shredded
- 400ml of red wine
- 275ml of malt vinegar
- 250g of sugar
- 140ml of white wine vinegar
- 140ml of balsamic vinegar
- 80g of sea salt
- 10 cloves
- 5 bay leaves
- 5 dried chillis
- 1 star anise
- 1 tsp black peppercorns
- 1 tsp pink peppercorns
- 1 cinnamon stick, snapped in half
Artichoke purée
- 100g of Jerusalem artichoke, peeled
- 100ml of whipping cream
- 2g of butter
- salt
Honey and mint dressing
- 50ml of L'Estornel vinegar
- 12g of shallots, finely chopped
- 1 tbsp of fresh mint, cut chiffonade
- 1 tsp heather blossom honey
- 40ml of extra virgin olive oil
SAVE RECIPE
Equipment
- Deep fat fryer
- Water bath
- Chamber sealer
- Vacuum bags
Method
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
- 300g of red cabbage, finely shredded
- 80g of sea salt
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
- 1 cinnamon stick, snapped in half
- 10 cloves
- 5 bay leaves
- 5 dried chillis
- 1 star anise
- 1 tsp black peppercorns
- 1 tsp pink peppercorns
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
- salt
- 100g of Jerusalem artichoke, peeled
- 2g of butter
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
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
- 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
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
- 4g of mint leaves, finely shredded
- 250g of mutton loin, boneless (silverskin removed and trimmed)
- salt
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
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