Episode 176: Tara's Menu

Roast Rump of Lamb with English Peas and Chanterelles

Serves 4

Ingredients:

For the lamb sauce:

2 tablespoons/30 ml extra virgin olive oil
12 ounces/350 g lean lamb shoulder trimmings
1 shallot, finely sliced
2 garlic cloves, coarsely chopped
1 sprig fresh thyme
1 bay leaf
2/3 cup/150 ml dry red wine
6 cups/800 ml lamb stock or water
Salt and freshly ground black pepper

For the lamb:

1 tablespoon/15 ml olive oil
Four 8-ounce/225-g lamb rumps
Salt and freshly ground black pepper
1/2 cup/125 ml balsamic vinegar
2 tablespoons/about 5 g finely chopped fresh mint leaves
2 tablespoons/about 5 g finely chopped fresh flat leaf parsley

For the peas and chanterelles:

1 tablespoon/15 ml olive oil
2 garlic cloves, finely chopped
9 ounces/250 g freshly shucked English peas (from about 2 pounds/900 g of pods)
4 ounces/100 g fresh chanterelle mushrooms, halved if large
1 tablespoon/15 g butter
Salt and freshly ground black pepper

Method:

To make lamb sauce:

Heat 1 tablespoon/15 ml of oil in a large heavy based sauté pan over a high heat.  Add the lamb trimmings and cook for about 5 minutes or until the lamb is brown all over.

Remove the lamb from the pan and pour off the excess fat, if necessary. Return the lamb to the pan. Add the shallots, garlic, thyme and bay leaf and sauté for 1 minute.

Add the red wine to the pan and scrape up any browned bits from the bottom of the pan. Simmer for 4 minutes or until the wine is reduced to a glaze. Add the stock and simmer over a medium heat for 1 hour or until the broth has reduced to 3/4 cup/175 ml.

Strain the sauce through a fine-meshed strainer and into a heavy-based small saucepan. Discard the solids. Whisk the remaining 1 tablespoon/15 ml of oil into the sauce to blend completely.  Season the sauce to taste with salt and pepper.

To prepare the lamb:

Preheat the oven to 375°F/190ºC. Heat the oil in an ovenproof, nonstick frying pan over a medium to high heat. Sprinkle the lamb rumps with salt and pepper.

Add the lamb rumps to the hot pan and cook for 5 minutes or until they are brown on all sides but still raw in the center. Transfer the pan to the oven and roast the lamb rumps for about 12 minutes or until a meat thermometer inserted into the center of the rumps registers 140°F/60°C for medium to rare doneness.

Meanwhile, boil the balsamic vinegar in a heavy-based small saucepan over a medium heat for 15 minutes or until it coats the bottom of the saucepan with a thick glaze when the pan is tilted. Set aside to cool slightly.

Remove the lamb from the oven and allow it to rest for 4 minutes. Toss the parsley and mint in a bowl to combine. Brush the top of the lamb rumps with the balsamic glaze, then press the glazed tops of the rumps into the parsley and mint, patting to coat. Reserve the juices from the lamb rumps that have accumulated in the pan while roasting.

Meanwhile, to prepare the peas and chanterelles:

Cook the peas in a saucepan of boiling water for 3 minutes or until they are bright green and crisp-tender. Drain the water and set the peas aside in a large bowl to cool slightly. Heat the oil in a heavy-based, medium-sized frying pan over a medium heat.

Add the garlic and sauté for 1 minute or until tender, but do not allow the garlic to brown. Add the peas and chanterelle mushrooms and sauté for 1 minute. Add 1/2 cup/120 ml of the lamb sauce and 1/2 cup/120 ml of water.

Simmer for 10 minutes or until the sauce thickens slightly and the mushrooms are tender. Stir in the butter and cook until the butter melts. Season the pea and chanterelle mixture to taste with salt and pepper.

To serve:

Spoon the pea and chanterelle mixture into the center of 4 dinner plates. Cut the lamb rumps into thick slices and place them atop the pea and chanterelle mixture. Drizzle the lamb sauce and the reserved accumulated pan juices over the lamb slices and serve.

Aussie Cheesecake

Serves 8 to 12            

Ingredients:

For the crust:

12 ounces/350 g digestive biscuits or biscotti
1 stick/113 g butter, melted

For the cheesecake:

Two 8-ounce/227-g packages cream cheese, room temperature
3/4 cup/150 g granulated sugar
½ cup/125 g sour cream
2 large egg yolks
6 large egg whites
8 ounces/225 g Australian chocolate-covered caramel biscuits (such as Arnott's Tim Tams / Penguins) and chocolate-covered honeycomb candy bars (such as Violet Crumble), coarsely chopped
Whipped heavy cream, for serving

Method:

To make the crust:

Place the biscuits or biscotti in a food processor or blender and blitz until fine crumbs form. Slowly mix in the melted butter to form a wet sandy texture. 

Press the crumbs onto the bottom of a 9-inch-/23-cm-diameter springform cake pan. Line the sides of the cake pan with parchment paper. Refrigerate the crust while preparing the filing.

To prepare the cheesecake:

Preheat the oven to 375°F/190°C. Using an electric mixer, beat the cream cheese in a large bowl until smooth and creamy and no lumps remain. Beat in 1/2 cup/100 g of sugar then the sour cream. Continue beating until the mixture is light and fluffy.

Add the egg yolks one by one, constantly beating to blend well. Stir in two-thirds of the chopped candy bars. In a separate large bowl and using the electric mixer with clean beaters, beat the egg whites with the remaining 1/4 cup/50 g of sugar until stiff peaks form.

Carefully fold the egg whites into the cheese mixture.  Pour the filling over the crust and bake for 25 minutes or until the cheesecake has puffed and is set around the outer 1 inch/2.5 cm while the center moves slightly when the cake is gently shaken. The cheesecake will firm up as it cools.

Transfer the cheesecake to a rack and cool completely, then cover and refrigerate the cheesecake until it is cold.

To serve the cheesecake:

Remove the pan sides and parchment paper from the cheesecake. Cut the cheesecake into wedges and transfer the wedges to plates.  Top with the whipped cream, sprinkle with the remaining candies and serve.