With a food philosophy inspired by season, flavour, aroma, wine and texture, Scott heads the popular Magill Estate Restaurant, with a vision dictated by the Japanese influences of clean and natural cuisine and intricate preparation techniques. His class was so inspiring and delicious and the participants were spellbound as he produced chicken wings stuffed with prawn and scallop meat., slow cooked lamb shoulder, and panna cotta with berries.

Our favourite recipe - LAMB SHOULDER

Ingredients:

Lamb:

  • 4kg lamb shoulder, skin on
  • 1 cup water
  • 1ltr soy
  • 1ltr vegetable oil, for frying a number of ingredients
  • 20 rosemary flowers

Broccoli:

  • 1 large broccoli
  • 2 lemons, for juice
  • 1tsp salt

Potato:

  • 20 potato
  • 1 tbsp. salt

Cream:

  • 600ml Greek yoghurt
  • 1 coffee filter bag
  • 150g fresh horseradish
  • 1 clove garlic
  • ½ lemon, for juice

Garlic Chips:

  • 4 cloves garlic
  • ½ salt

Pickled Onions:

  • 4 large shallots
  • 200ml apple cider vinegar
  • 100g sugar

Method:

 Overnight:

Pre heat oven to 75C
Place lamb shoulder in gastro tray; pour water into bottom of tray, covering with baking paper and foil
Cook for 12 hours
Place yoghurt in oop labne maker to remove excess liquid

 Lamb:

Remove foil and baking paper
Cook for a further 1.5 hrs. @ 150C
Remove from oven, rest for 1 hour
Separate skin and any crispy meat and put aside
Shred the remaining soft meat and discard bones

Lamb Floss:

Soak skin and crispy meat in soy for 1 hour
Fry in Vegetable oil at 120-140C until all moisture has been removed
Dehydrate in oven at 140C for 2 hrs.
Blitz until fine in spice grinder

Horseradish cream:

Combine hung yoghurt, garlic, lemon juice and salt to taste
Rest for 2 hours
Pass through fine sieve

Pickled Onion:

Slice shallots into thin rings
In saucepan heat vinegar and sugar until dissolved
Pour over shallots and leave to cool until serving

Potato:

Cut potatoes into thick wedges
Blanch in water with Salt until just tender
Dehydrate in oven at 140C for 1.5 hrs.
Fry in beef fat at 160-180C until golden brown
Cut into 4 pieces and season with salt

Broccoli:

Using sharp knife shave of top 1 cm only of broccoli florets
Place florets in sieve deep enough to submerge in oil
Fry quickly in vegetable oil at 180C for approx. 30 seconds
Drain and season with generous lemon juice and fine salt

Lamb Floss:

Soak skin and crispy meat in soy for 1 hour
Fry in Vegetable oil at 120-140C until all moisture has been removed
Dehydrate in oven at 140C for 2 hrs.
Blitz until fine in spice grinder

Serving:

In individual deep bowls spoon 2 Tbsp. of horseradish cream in bottom
Layer potato then shredded lamb, top with 10 pickled shallot rings
Finish with fry broccoli, sprinkle lamb floss and then garnish with garlic chips and rosemary flowers