Chef Derry Clarke of L'Ecrivain creates a healthy Aged Lambay Island Sirloin, Lobster, Veg & Horseradish Curd on Healthy Appetite.
- 1 x 400 g Lambay Island sirloin (all fat removed)
- Zest of 1 lime (keep juice)
- Bunch of fresh thyme
- Salt & cracked black pepper
- Bulb of garlic (cut in half)
- Rapeseed oil
- 1 litre raw milk
- Juice of 2 lemons (keep zest)
- 100 g grated fresh horseradish
- Pinch salt
- 4 large carrots, peeled and thinly sliced
- 100 ml Vegetable Stock
- 1 tbsp butter
- 2 pieces of broken star anise
- 2 Onions
- 1 tbsp vegetable oil
Swiss Chard, Pickled Carrots & Garnish:
- 4 leaves swiss chard
- 100 ml vegetable stock
- 25 ml rapeseed oil
- 4 baby carrots
- 2 medium carrots
- 50 ml rice wine vinegar
- 50 ml water
- 1 tablespoon sugar
- 2 x cooked lobster tails
- 1 tablespoon rapeseed oil
- 1 bunch parsley stalks (finely chopped)
- 100 ml vegetable stock
Dietitians Tip: Increase the portion of chard or add a side of skin-on potatoes to boost fibre!
- In a bowl, mix 1 tablespoon salt, lime zest, 1 teaspoon chopped thyme and 1 teaspoon black pepper.
- Cut the sirloin down the centre lengthways.
- Cover a tray with a tea towel and place the meat on top. Cover the meat with the salt mixture and leave in the fridge for 30 minutes. Wash off the salt mixture and pat the sirloin dry using a kitchen towel.
- Roll the sirloin in cling film and tie each end tightly. Place in a zip-lock bag, seal and put into a water bath at 55°C for 1 hour.
- Alternatively, bring a large pot of water to the boil. Remove from heat and leave for 5 minutes, then put in the sealed sirloin and leave for 1 hour.
- Preheat the oven to 60°C. Remove the sirloin from the bag and cut into thick slices. Season with sea salt and freshly ground black pepper.
- Heat 2 tablespoons rapeseed oil in a frying pan and sear the meat until brown on all sides. Add 2 sprigs of thyme and a bulb of garlic cut in half.
- Transfer sirloin to a baking tray with the garlic and put in the oven to rest for 20 minutes, then turn off the oven but leave sirloin in to stay warm until ready to serve.
- Pour the raw milk into a pot and heat to 60°C. Zest two lemons and set aside. Add the juice of two lemons to the milk, with a pinch of salt and stir for 4 – 5 minutes before removing from the heat.
- Leave the mixture to cool and then strain through a muslin cloth. Peel and grate a 100 g piece of horseradish and stir into the strained curd along with the lemon zest. Mix well.
- After peeling and thinly slicing the carrots put them into a saucepan with stock, butter and star anise. Simmer on low heat until the carrots are tender. Remove the star anise and strain the carrots, keeping the liquid to one side.
- Put the carrots into a blender and liquidise until smooth. Add some olive oil and a little of the cooking liquid to get the desired consistency. Season with salt and pepper.
- With the skin still on, cut two onions lengthways and place flesh side down in a hot pan with a tablespoon of vegetable oil. Fry, flesh side down until dark brown.
- Remove to cool before removing the skin.
Swiss Chard & Carrot Pickle:
- Cut 4 leaves of chard lengthways and remove the stems. Thinly slice the stems. Bring 100 ml vegetable stock and 25 ml rapeseed oil to a simmer.
- Add a pinch of salt and cook the chard leaves & stems for 30 seconds. Strain and set the chard leaves aside. Put the chard stems into a bowl of ice water.
- Use a mandolin to finely slice two medium-sized carrots and add the slices to the ice water. Remove after 5 minutes.
- To make the carrot pickle, combine the rice wine vinegar, water and sugar in a saucepan, bring to the boil and remove from the heat. Pour the pickling liquid onto the carrots and toss to coat.
- Chop the ends off 4 baby carrots and fry them in 1 teaspoon rapeseed oil.
- To reheat the lobster, cut the lobster tails in half. Heat 100 ml vegetable stock and 1 tablespoon rapeseed oil in a saucepan, add the lobster and season with salt and pepper.
- Add 1 bunch of parsley stalks finely chopped. Remove from heat when hot all the way through.
- Plate up the horseradish curd and carrot purée, add two pieces of sirloin, half a lobster tail and garnish with swiss chard stems, onion, pickled and baby carrots and a leaf of swiss chard.