Tag Archives: Home Cooked Heston

Last Supper


INCONTRO

I’m really sad to see Incontro go! This by far was my most favourite restaurant to go to on a regular basis. The friendly staff, the awesome head chef and lets not forget about the amazing food, all played a huge part in making dinner at Incontro a really great experience. We never ordered off the menu rather had Chef Peter Manifis cook for us instead. We even got to try dishes that he had been working on and that were not even being served that night. The best night I ever had there was when I proposed to my now beautiful fiancée Emma and that will be remembered forever.

I managed to book in just before the Christmas eve deadline and boy it was packed. I managed to take a few photos below (don’t know why I hadn’t posted about it sooner) of our last dinner before it had to close its doors. I would Like to say a Massive thank you to Anna, Peter and all the friendly staff that helped make our dining experience at Incontro something special.

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First Course Abrolhos Island Coral Trout and Marron Gnocchi Ravioli

Crispy Caramelised Waygu Ribs

Crispy Caramelised Waygu Ribs

Second Course Slow Cooked Dorper Lamb Shoulder

Second Course Slow Cooked Dorper Lamb Shoulder

Cooked on the Open Fire Pork (Very Smokey and Crispy Delish)

Cooked on the Open Fire Pork (Very Smokey and Crispy Delish)

Season Vegetables

Season Vegetables

Third Course

Third Course

 

Lemon Meringue Tartlet, Incontro Lamington and Deconstructed Berry Cheese Cake Bite

Lemon Meringue Tartlet, Incontro Lamington and Deconstructed Berry Cheese Cake Bite

Thank you so much to Incontro for the lovely memories and I cant wait to see what the future bring for the team who worked there!

 

Pulled Lamb Burgers


PULLED LAMB BURGERS WITH SLAW AND CHIPOTLE MAYONNAISE

We had a little family get together over the weekend and what better excuse to bust out my SousVide. I haven’t used it to cook lamb before so I thought I would give it a go. Cooking for 8 people, it had to be something a little more on the simpler side but no sacrifice on flavor was to be spared – so burgers was a great choice. I hope you enjoy this recipe as much as we all did and I will include a link at the end of the page for those who don’t have a SousVide can still make this awesome burger. On a side note, can I just say that when cooking for a large group of people, the SousVide is the one of the best pieces of equipment.

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Pulled Lamb Burger with Slaw and Chipotle Mayonnaise

INGREDIENTS

– Lamb (Shoulder or Leg, Bone removed)

– Beef Stock (or lamb if you can get it or make it)

– Burger Buns

– Half a Green Cabbage (Finely sliced)

– Half a Red Cabbage (Finely Sliced)

– 1 Carrot (Julienne)

– 2 Dill Cucumbers (Finely diced)

– 1 ½ Cups of Mayonnaise

– 2 Re-hydrated Chipotle Chiles

– 2 Tbsp (15ml) Freshly Squeezed Lime Juice

METHOD

First fill your Sousvide with water and set to 70ºC. Debone and butterfly the lamb and place into a vacuum bag with the stock. Vacuum the air out of the bag and place into the Sousvide for 10 hours (you can place the sealed bag into the fridge the night before if you wish to marinate and get those flavors into the meat). There is a link below to a Jamie Oliver recipe where you can substitute the SousVide for an oven.

Lamb in it’s three stages of removing the bone
Lamb and Stock vacuumed in the bag

In the mean time place the 2 re-hydrated chiles, mayonnaise and lime juice into a small food processor or blender and blitz. Pour into a small bowl ready for the Slaw.

For the slaw place the cabbage, carrot and dill cucumber into a large bowl. If you are making this for people who don’t like chili then use regular mayonnaise and you can spoon the chipotle one on as a sauce. Otherwise, place 1 cup of the chipotle mayonnaise in the bowl and mix to combine.

When the meat is ready to come out of the Sousvide, cut the bag open and brown the meat accordingly (I know you saw in the photos I used a fry-pan instead of my Searzall but I ran out of gas! Rookie mistake). Once browned, place on a board and with two forks pull apart the lamb.

Browning nicely!
Pulled Lamb

To build your burger, place some pulled lamb on the bottom half of your bun, some slaw on top of that, a good dollop or Chipotle mayonnaise, lastly top with your bun and enjoy!

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Best!

My friends over at Mane Liquor recommend a Super Cold Mornington Pale Ale to pair with this awesome burger.

Link below for people who do not own a SousVide.

http://www.jamieoliver.com/recipes/lamb-recipes/incredible-roasted-shoulder-of-lamb-with-smashed-veg-and-greens/#P5FbMervfM3fhCwj.97