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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.
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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
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
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
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
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
8
For the artichoke crisps, use a mandoline to slice the artichoke lengthwise as thinly as possible. Deep fry until golden and crispy, then leave to drain on kitchen paper and season with salt
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
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
Brought to you in association with Sous Vide Tools
At Northcote, Nigel Haworth has built a culinary empire which has not only showcased his own gastronomic brilliance but set the benchmark for fine dining restaurants across the land.
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Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée
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Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée
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Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée