Asiri Punchihewa
10/01/14

Leg of Lamb and Plum Pudding

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

1.5kg leg of lamb
4 tomatoes
2 whole garlic
3 onions
4 carrots
2 leeks
2 celery stalks
10 sprigs of thyme
10 sprigs of sage
4 sprigs rosemary
250ml red wine
200ml port wine
1 Tbsp. peppercorns
1 Tbsp. coriander seeds

Raisin Gel:
500g raisins
100g sugar
150ml Madeiria
Pinch of salt
Water

Suet Pastry:
285g self raising flour
125g suet
1tsp baking powder
1tbsp rosemary
1tbsp raisins
1tbsp orange peel
1tbsp ginger
1tbsp nutmeg

Method:
Cut up all the vegetables for mirepoix.
Using a roasting pan,fry off the leg of lamb on all side until well coloured.
Remove the leg and add the vegetables to the same pan.
Fry for a few minutes and add the herbs and spices as well as the alcohol.
Cook down until about half the liquid is gone. Place the leg of lamb back in theroasting pan and cover with stock.
Cook in the oven overnight at 80?C until the meat is falling off the bone.
In the morning, remove the leg and strain off the liquid into a saucepan.
Reduce until you have achieved a well flavoured sauce.
The sauce needs to be thick; this can be achieved by using some cornflour.
Mix the sauce with the pulled lamb meat and fill your suet puddings.

Raisin Gel:
Cook a caramel with the sugar and raisins followed by the
Madeiria wine. Bring it back to the boil and add the raisins.
Cook for 5-10 minutes and blend until smooth.

Suet Pastry:
Bring together the pastry.

 

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