INGREDIENTS
50 ml duck fat
4 brown onions, peeled and cut in half, evenly sliced thinly
10 clover of garlic, peeled finely chopped/crushed
250 ml white wine
500 ml brown chicken stock
2 sprigs of thyme
2 x 300 g lamb loins, cleaned of all sinew
50 g pimentos
4 anchovies, white, marinaded
2 cups broad beans, picked and shelled
1 lemon, zest and juice
Miele Accessories
METHOD
- In a heavy-based pan over low heat, Induction setting 5, melt the duck fat.
- Add the onions and cook slowly to caramelise. Add the garlic and cook for a further 2 minutes.
- Deglaze the pan with the white wine. Add the chicken stock and the thyme. Cook the liquid until it is reduced by one-third and then remove from the heat.
- Place the loins into a solid steam tray lined with baking paper. Place into the steam oven and Steam at 75°C for 15 minutes, remove from the steam oven, season with salt and pepper and rest.
- Take a small saucepan, add the butter and oil to the pan, add the pimentos and anchovies, sauté on high heat, Induction setting 7 for 30 seconds.
- Add the broad beans, season with lemon zest and a squeeze of lemon.
- Slice each lamb loin evenly lengthways to expose the beautiful pink centre, slice approximately 2 cm x 8 cm portions.
To serve
- Add a very generous ladle of the onion soup to each plate, at the top of each plate place one strip of lamb, at the bottom half of each plate add a generous amount of broad bean mixture and serve.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
