We know it’s crucial to have a fallback arsenal of weeknight dinner recipes, but having one or two hyper-impressive, elegant, and totally unique dishes to serve on those special occasions is, in our eyes at least, just as important.
Introducing The Rabbit Hole Bar and Dining’s next level lamb cube recipe from the newly appointed Executive Chef Jeremy Metivier. Master this one and send your loved one’s jaws to the floor…
Lamb Cube
(serves 6-8)
Lamb & Sauce
1kg Lamb Neck
1 Bunch Thyme
100g Butter
Corn Flour to thicken
Cook lamb neck and other ingredients on full steam for 10 hours. If you don’t have a combi oven, slow roast the neck with butter and thyme over water to allow it to steam.
Allow to cool slightly, remove cooking liquid and shred the meat. Place meat in vacuum bag, when sealed, shape into large rectangle. Set in fridge over night. Reduce cooking liquid, thicken with corn flour to sauce consistency.
Cannelloni
200g Cannelloni
100g Ricotta
1⁄2 Bunch Chives
1⁄2 Bunch Parsley
2 Tomatoes concasse (peeled, seeded & diced)
1 Egg white
Seasoning to taste
Breadcrumbs to firm
Cook cannelloni and refresh in an ice bath. Cut into 3cm tubes. Mix ricotta, herbs, tomato, egg and breadcrumbs to a firm consistency that will hold. Season to taste. Pipe ricotta into cannelloni tubes. Cook tubes on either side in a pan until warmed through and caramelized on either side.
Jelly
500ml White wine
1 Bunch Coriander
2.5g Agar
Gently warm wine with coriander to infuse, add agar, boil and set thinly on a flat surface on a non-stick film.
Artichoke puree
200g Artichoke hearts
Juice of one lemon
50g Butter
Olive oil to taste
Seasoning to taste
Clean artichoke hearts and boil in salted water. When cooked, drain, blend with remaining ingredients and pass through a fine sieve.
Recipe Credit: Executive Chef Jeremy Metivier, Rabbit Hole Bar & Dining Basement level, 82 Elizabeth St, Sydney NSW 2000, Ph: 02 8084 2505