Parmesan Polenta Porridge


Aug 22, 2023

1 min read

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
  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
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