Kawakawa smoked NZ lamb with native herb, beetroot, garlic cream and ancient grain wafers - Chef Dave Anderson

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Recipe's preparation

Quinoa and rice wafers

Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place rice, salt and water into mixing bowl and cook 45 min/100°C/"Counter-clockwise operation" /speed 2, then blend 1 min/speed 5-8, increasing speed gradually from speed 5 to speed 8.

Preheat oven to 100°C.

Pour paste onto prepared trays and spread out to form a thin, even layer. Bake for 4 hours (100°C), until dry and crisp. Clean and dry mixing bowl.

Once dried, peel wafer off the baking paper and break into pieces (approx. 6 cm).

Line a tray with a paper towel and set aside. Place a large, heavy-based frying pan over high heat and add oil. Working in batches, carefully (as oil spits) fry pieces of wafer in hot oil for 1-2 seconds on each side until puffed, pressing wafers down with a spatula to prevent curling. Transfer onto paper towel to drain and set aside.

Savoury beetroot sorbet

Set aside 2 x ice cube trays.

Place beetroot into mixing bowl and chop 3 sec/speed 7. Divide beetroot evenly between ice cube trays anbd set aside.

Place vinegar, sugar, salt and pepper into mixing bowl and heat 3 min/100°C/speed 3. Top beetroot with vinegar mixture to fill ice cube trays. Place into freezer for several hours until frozen or overnight. Clean and dry mixing bowl.

Place frozen beetroot cubes into mixing bowl. Add rosemary and blend 3 min/speed 5, with aid of spatula. Transfer into a freezable container and place into freezer for several hours until frozen or overnight. When ready to serve, remove sorbet from freezer and, using spoons dipped in hot water, make small quenelles (approx. 2 per serve).

Confit garlic

Place a jug onto mixing bowl lid and weigh oil into it. Transfer oil into snaplock bag and add garlic. Seal securely.

Place water into mixing bowl. Insert simmering basket and place sealed bag into it, then cook 45 min/100°C/speed 2.5. Remove simmering basket with aid of spatula and set garlic aside to cool (approx. 25 minutes). Drain garlic through simmering basket over a bowl to catch infused oil. Set oil and garlic aside. Rinse and dry mixing bowl.

Lamb

Place oil, liquid smoke, sugar and salt into mixing bowl and blend 30 sec/speed 6. Transfer into a snaplock bag.

Place lamb and peppercorns into bag with oil mixture and seal securely.

Place water into mixing bowl and insert simmering basket. Place sealed lamb into simmering bakset and cook 45 min/60°c/speed 2.5. Remove simmering basket with aid of spatula, carefully remove lamb from oil and discard oil. Set lamb aside. Rinse and dry mxing bowl.

Garlic confit cream

Place a bowl onto mixing bowl lid and weigh reserved garlic confit oil into it (noting weight). Add rice bran oil to bring total up to 300 g of oil. Set bowl aside.

Place all of the confit cream ingredients, including reserved confit garlic, into mixing bowl and blend 3 min/speed 6, while very slowly pouring reserved oil onto measuring cup, letting it drizzle into mixing bowl to emulsify.

Blend for a furtehr 30 sec/speed 8. Transfer into a squeeze bottle and place into refrigerator until ready to serve.

Assembly

Place a frying pan over high heat and add butter and oil. Place lamb into pan and fry approx. 2 minutes each side, until golden brown. Transfer onto a plate and set aside to rest. Slice lamb on the diagonal into 4 equal pieces. Arrange lamb, beetroot sorbet (approx. 2 per plate), garlic cream and wafers onto serving plates. Garnish with Piko piko and serve immediately.