 | Curried Potato & Currant Croquette with Tamarind LambYield: 60 Andre Carde, Private Winery Chef, CIA Worlds of Flavor 2022 |
| For the Black Currant Filling: | |
| • | 30 oz. The Perfect Puree Black Currant Puree, thawed |
| Method for the Black Currant Filling: | |
| 1. | Portion the purée into a multicavity 1/8 teaspoon volume silicone mold and freeze overnight. |
| For the Potatoes: | |
| • | 4 medium russet potatoes, peeled and cut into 1/2 inch slices (approximately 1,700g) |
| • | 8 Tbsp. unsalted butter |
| • | 2 Tbsp. curry powder |
| • | 2 Tbsp. salt |
| Method for the Potatoes: | |
| 1. | Combine all ingredients into a Sous Vide bag. |
| 2. | Sous Vide for 2 hours at 180°F. |
| For the Onion: | |
| • | 4 medium onions cut brunoise (approximately 500g) |
| • | 2 Tbsp. curry powder |
| • | 1 1/2 Tbsp. extra virgin olive oil |
| Method for the Onion: | |
| 1. | In a sauté pan combine and sweat the onions for 30 minutes until softened and translucent. |
| Method for Constructing the Croquette: | |
| 1. | In a mixer, combine cooked onions & potato, season to taste, allow to cool. Scoop onto parchment or a silicone mat and portion mixture into 1 oz balls. Using a knife, neatly split the ball and insert a frozen sphere of the black currant purée directly into the center then seal the croquette. Place the croquette into the freezer until set. |
| For Cooking the Croquette: | |
| • | 350 g. flour |
| • | 350 g. eggs |
| • | 350 g. panko breadcrumb |
| Method for the Croquette: | |
| 1. | Dredge the croquettes into the flour, then the eggs, followed by the panko breadcrumbs. Place them back into the freezer for several hours. Heat oil into a large saucepan to 350°F. Fry the croquettes until golden brown, serve immediately. |
| For the Tamarind Lamb: | |
| • | 12 oz The Perfect Purée Tamarind Puree, thawed, reserve 4oz |
| • | 1.5 kg. Lamb Leg, debone, clean off silver skin and excess fat. Cut into 1 inch thick steaks. |
| • | 4 Tbsp. Ras El Hanout |
| • | 6 oz. Lamb Demi Glacé |
| Method for the Black Currant Filling: | |
| 1. | Place the Lamb leg, Ras Al Hanout, and 8 oz. of Tamarind Purée into a sous vide bag and cook at 167°F for 12 hours. When done, remove the lamb leg from the jus. Strain the jus through a chinois. In a saucepan, cook the jus until reduced by ⅔ to make the reduced jus. Shred the lamb leg, tossing it in the reduced jus, add the reserved 4oz of Tamarind puree and combine with 6 oz. of the Lamb Demi Glace. Combine the Tamarind Lamb and Croquette. Serve hot. |