Royal Glenora Club, Sylvan Star Cheese, Blindman Brewing
Exec chef Steve Buzak served this dish with a charcoal smoke garlic aioli and crispy kale.
Braised Lamb
| 2 lb | lamb neck |
| 1 sm | carrot, medium dice |
| 1 rib | celery, medium dice |
| ¼ | yellow onion, medium dice |
| 4-5 cloves | garlic |
| ½ c | red wine |
| ¾ c | canned San Marzano tomatoes |
| ¼ c | tomato paste |
| 1 c | chicken stock |
| 2 sprigs | thyme |
| 2 sprig | rosemary |
| bay leaf | |
| peppercorn | |
| kosher salt and black pepper |
Season lamb neck with salt and pepper. Take a pan, add oil and sear the lamb on both sides over high heat. Remove the lamb neck and reserve. Add carrot, celery, onion and garlic and cook over medium heat, until lightly browned. Add the red wine, then add tomatoes, chicken stock and herbs. Add the lamb back to the pan with the liquid. Cover it with parchment paper and foil. Cook it in the oven at 350ºF for about 2 hours until the meat falls off the bone.
Mac & Cheese Croquette
| ¼ c | beer |
| ¼ c | heavy cream (36 per cent) |
| 7 g | sodium citrate |
| 200 g | grated aged gouda cheese |
| 50 g | grated aged white cheddar cheese |
| 100 g | dry macaroni pasta |
| flour | |
| egg, whisked | |
| bread crumb | |
| salt | |
| oil |
Bring the beer to a boil in a pot. Whisk in the sodium citrate, then gradually add the grated cheeses. Stir. Reduce the heat to a light simmer. Finish with a hand blender to a get smooth and velvety texture.
Bring a pot of water to boil. Boil the pasta until al dente. Drain, but do not rinse the pasta. Fold in the warm cheese sauce. Season to taste.
Shape the mac and cheese mixture into croquette shapes. Freeze for a few minutes to firm up. To bread: have the flour, egg and bread crumbs in three separate bowls. Dip the croquette into the flour first, then dip in the egg mixture and then into the bread crumbs. Place each croquette on a parchment-lined baking sheet and repeat until all the mac and cheese mixture is used up. Reserve.
Red Currant Berry Chutney
| 1 T | oil |
| 2 med | red onion, chopped |
| 1 stick | cinnamon |
| 1 pc | star anise |
| 1 | red chili pepper (seeded and chopped fine) |
| 120 g | sugar |
| 200 g | red wine vinegar |
| 200 g | frozen red currant |
| 1 t | cumin powder |
Sauté the onion until light brown, then add the cinnamon stick, star anise, chili pepper, sugar and red wine vinegar. Bring to a boil then simmer for 4-5 minutes. Add red currant and cumin and cook until the liquid becomes thick.