Sous Vide Mutton Loin Recipe with Honey and Mint

Loin of herdwick mutton with a honey and mint dressing and artichoke crisp

Main
medium
Serves4
1 hour 15 minutes, plus 2 days pickling time

PT1H15M

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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Ingredients

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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

Artichoke crisp

1 artichoke, (large), peeled
salt, to taste
oil, for deep frying

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

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Deep fat fryer
Water bath
Chamber sealer
Vacuum bags

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

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

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

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

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

Preheat a deep fryer to 160°C

oil, for deep frying

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

1 artichoke, (large), peeled
salt, to taste

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

Preheat a water bath to 68°C

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

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

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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Nigel Haworth

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.