58 degrees C. Sous vide cooked Lamb loin medallions with Caramelised Carrot Demi-glace , Asparagus & Leek Risotto , Asparagus spears , Sauteed Leek and parsley sprigs .
To make this plate I started with the lamb loin fillets placing them into food grade plastic pouches along with a little butter, cracked pepper, salt, garlic paste and a parsley sprig in each. These were then vacuum sealed and placed into a 58 degree c. sous vide water bath and cooked for one hour. During this time I prepped the risotto and the Demi-glace, beginning with the risotto I heated some butter in pan until foaming and added thinly sliced leek and sauteed for 2-3 minutes until soft. I then added some chopped asparagus and sauteed for another 2-3 minutes before setting aside. In a large stock pot I brought some chicken broth to the boil before reducing the heat to very low, so the broth was kept warm but not simmering. In a high sided large pan I heated a little olive oil to this I added a two cups of arborio rice and stirred cooking the rice for about 3-4 minutes before adding a cup of dry white wine and stirring for a further 3-4 minutes until the rice had absorbed the wine. I then added two cups of broth to the rice and kept stirring until all the broth was absorbed, to this I added another cup, continuing to stir. I repeated this until 5 cups had been absorbed and on the last cup I added a little saffron threads soaked in milk and the sauteed leek and asparagus. Once all the broth was absorbed I removed the pan from the stove and added some grated parmigiano-reggiano. This was spooned into a casing made buy blanching a one and a half inch leek ring in boiling, salted water before dunking in an ice water bath and then lightly sauteed in a skillet, this was then topped with sauteed asparagus spears. To make the Demi-glace I juiced some baby carrots and ran the juice through a muslin filter, I added 200 g of this to a saucepan with 50 g of good quality soy sauce. This was brought to the boil before being reduced to a low simmer for about 20 minutes until reduced by half, skimming the froth at times. I then removed some of sauce and mixed it with a level table spoon of arrowroot flour to for a paste. This was then added to the sauce and mixed before being removed from the heat and set aside. At this stage the lamb was ready and I opened the pouches and seared the fillets in hot pan until browned all over and then I removed the meat and allowed it to rest for 3 minutes before carving medallions for plating.