Kitchen Gadgets

Method

1. In a hot skillet heavily sear the lamb neck fillets until heavily caramelized. set aside to cool
2. In a bowl or pestle and mortar make a paste with the roasted garlic, butter, thyme, harissa paste and season with sea salt
3. Add the roasted lamb necks to a pouch with the paste, seal the pouch
4. In a pre-heated water bath or circulator cook for 24 hours
5. In a high speed blender add the roasted pinenuts, yoghurt and cumin seeds, blend to a smooth puree, pass through a fine sieve
6. Using a blow torch char the tomato skins and vines.
7. Place the tomatoes in a vacuum pouch, add the olive oil, tomato puree, sliced garlic, olive oil to the pouch . Season well with Maldon sea salt.
8. Seal the pouch and in a pre-heated water bath or circulator cook for 1 hour at 65 degree.
9. To finish – in a hot pan caramelise the lamb neck fillets serve with the pinenuts puree and slow cooked confit tomato