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Fat Freddy's Drop 'Kiss the cook' at Ostro

submitted by Aard Vark

(oritteropo)
9 years 5 months ago

YouTube Description:

Get amongst the foodeo action with Kiss The Cook at Ostro in Auckland. Kuki Blaze representing Fat Freddy's Drop joins Josh Emett & Ostro crew to collaborate on a Kids Can fundraiser dinner that results in a new recipe, Lamb Shoulder with Mutton Bird. Recipe included. Soundtrack is Slings And Arrows instrumental. Enjoy the mean feed!

Kiss The Cook & Ostro
Presents

STUFFED LAMB SHOULDER
Mutton Bird, caramelised onion, parsley, thyme

Ingredients
For muttonbird rillette
2 muttonbirds aka titi (can replace with duck rillette seasoned with anchovy)
50g red onion
20g parsley
10g thyme
1 lemon zest
Salt, pepper

For Lamb Shoulder
1 boned lamb shoulder
Butcher’s twine
150g each carrot, celery & onion
2 bay leaves
Thyme & rosemary
2 400 g tins whole peeled Italian tomatoes
Half litre Cambells box stock (light beef or dark chicken)
1 bunch parsley
Kalamata olives, sliced
Salt, pepper

Method
Place 2 muttonbirds in large pot of cold water
Bring to boil, reduce heat to a simmer and cook for 20 mins
Empty the water and repeat this process 2 times

Cool birds and remove the skin
Remove all the meat from the birds
Finely chop red onion, parsley, thyme
Zest 1 lemon
Place all ingredients in a blender and lightly blend until you have a coarse pâté
Season with salt and pepper

Flatten 1 boned lamb shoulder
Spread 80 - 100g of muttonbird rillette on the lamb
Roll the shoulder and tie off with butcher’s twine
Season with salt and pepper, fry in a pan until brown to seal
Sauté vegetables until lightly coloured.
Put sautéd vegetables in baking dish, add can of whole peeled Italian tomatoes,
place lamb on top with a few sprigs of rosemary and thyme and 2 bay leaves
Pour stock over the whole lot
Cover with foil or lid on dish and put in 160° C oven for two to two and a half hours
Remove and let sit until cool enough to handle
Remove string

Spread caramalised onions and kalamata olives sliced in half on the top of lamb shoulder

Return lamb to 160° C oven, uncovered, for 15 mins to crunch it up nicely
During this time, strain the sauce from the cooking and reduce to nice consistency for a jus.
Remove lamb out from oven and sprinkle over fresh parsley and serve with lovely jus on the side