Parmesan Polenta Porridge

Ingredients

Lamb Ragu: 

• 2	Tbspn	Olive oil, divided
  700	gr	Lamb shoulder, excess fat trimmed and diced into 5 cm cubes
  2	ea	Carrots, finely diced
  1	ea	Stalk celery, finely diced
  1	ea	Onion, finely diced
  6	ea	Cloves garlic, finely chopped or grated
  2	Tbsp	Tomato paste
  250	ml	Red wine
  250	ml	Beef stock
  1 x A10	L	Tin crushed tomatoes
  2	ea	Bay leaves
  1	ea	Fresh rosemary
  8 - 10	sprigs	Fresh thyme
  		Flake sea salt and ground black pepper, to season

Parmesan Polenta Porridge:

• 1	Tbspn	Salt
  1	L	Chicken stock
  1	Tbspn	Dried thyme
  150	gr	Fine polenta
  100	gr	Mainland Unsalted Butter
  200	ml	Anchor fresh Cream
  80	gr	Mainland Parmesan, fine grated
  		Chives, chopped
  		Parmesan Porcini crunch

Parmesan Porcini crunch:

• 100	gr	Mainland Parmesan, diced 1cm x 1cm
  1	tspn	Porcini mushroom powder

Method

1. Sautee garlic and onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and black peppercorns.
   
2. Once the garlic is sweated down,  Add white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half.
3. Add Parmesan and vegetable stock.
4. Simmer until it has reduced by half, about 2 hours. (stirring intermittently —the rinds will stick to the bottom of the pot if you are not careful)
5. Strain and serve or cool for later.

Orzo & spinach risotto:

1. Combine the vegetable stock and milk in a medium saucepan and bring to a boil.
   
2. Add the orzo and cook for 8-10 minutes, stirring occasionally.
3. Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat.
5. Serve.

Charred leek fondue:

1. Place a heavy-based medium-sized saucepan on a medium heat, add butter and finely sliced leek
2. Turn up the heat to high until the leek slices are slightly charred on the edges
3. Add cream and turn down the heat to medium
4. Reduce cream by half
5. Remove from the heat and add egg yolks
6. Season to taste and cool immediately
   
7. To serve: quenelle at room temperature and use to garnish