Kid's loin with pumpkin puree, vegetables and oyster mushrooms
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , kitchen paper, vacuum sealer and suitable bag
Ingredients
• 1 back of organic kid
• 2 bay leaves
• some allspice
• 1 piece of organic lemon peel
• some peppercorns and juniper berries
• some olive oil
For the pumpkin puree:
• 1 Hokkaido
• some cinnamon and ground star anise
• Salt
• Maple syrup
• Zest of 1 organic lemon
• 1 dash of orange juice
For the vegetables:
• 4–8 oyster mushrooms (depending on size)
• 2 yellow carrots
• ½ romanesco
• 1 handful of snow peas
• ½ leek
• some butter
• some thyme
• Salt and pepper
For the sauce:
• Goat trimmings and bones
• ½ carrot
• 1 tbsp celery
• ½ onion
• ½ garlic clove
• 1 tbsp tomato paste
• 300 ml red wine
• 500 ml veal stock
• ½ tsp black peppercorns
• 1 small bay leaf
• ½ tsp corn starch dissolved in 1 tbsp water
• Salt and pepper
For the herb-nut mixture:
• 1 handful of mixed nuts, roasted in a pan and crushed
• 1 handful of parsley, finely chopped
preparation
➊ Trim the back of the organic kid and remove any tendons and bones. Cut the meat into
Place in a vacuum bag and add bay leaves, allspice, a piece of lemon peel, peppercorns, juniper berries and olive oil. Vacuum seal and place the bag in the fridge for 24 hours. On the day of the barbecue, take the meat out of the vacuum bag and let it brown all over in direct heat. Then let it cook in the indirect zone until it reaches the desired core temperature, which is 58 °C. Roll the meat in the herb and nut mixture and carve it before serving.
➋ For the pumpkin puree, wash the Hokkaido well and remove the stalk from both ends. Halve the pumpkin and use a tablespoon to scoop out the inside all around until all the fibers and seeds are removed. Then divide the flesh into medium-sized segments, brush with olive oil and place in the indirect grill zone at 170 °C. Grill for around 20 minutes. Then put in a blender or Thermomix and puree with cinnamon, star anise, salt, maple syrup, lemon zest and a dash of orange juice on the highest setting for around 5 minutes until all the structure of the Hokkaido has been destroyed and a smooth, homogeneous puree has formed.
➌ Clean the vegetables, halve or quarter the oyster mushrooms depending on their size, so that each piece can still be easily recognized as a mushroom. Cut the remaining vegetables into bite-sized pieces, blanch in salt water and then cool in ice water. Then melt some butter on the hot grill plate or plancha, add the mushroom pieces and season with thyme, salt and pepper. Carefully fry on all sides and then leave to drain on a kitchen towel for a few minutes.
➍ For the sauce, cook a jus with the meat trimmings and bones. Fry the trimmings and vegetables, add a little tomato paste, deglaze with red wine and reduce until dry. Add a little more wine, reduce again and then top up with veal stock, add peppercorns and bay leaf and simmer for an hour. Pass everything through a sieve and thicken with the starch water to create a nice sauce.
Recipe from Restaurant Crux
Philip Dean Kruk-De la Cruz lays out in his
Restaurant Crux places great emphasis on the best
regional food. Restaurant Crux, Glattbach www.crux-glattbach.de
Recipe from FIRE&FOOD Magazine 04/2023
