7

Recipe index

Fare exchange

2 tbsp olive oil

700 gm boneless lamb

shoulder(see note),

cut into 3cm pieces

1 onion, diced

2 carrots, diced

150 ml red wine

4 tomatoes, diced

2 thyme sprigs

1 small rosemary sprig

700 ml veal or lamb stock

1½ tbsp plain flour

DUCHESS POTATO

1.5 kg Dutch cream or

Nicola potatoes, cut

into 3cm pieces

120 gm butter, at room

temperature, chopped

12 egg yolks

90 ml pouring cream

1 Heat 1 tbsp oil in a large

casserole over medium heat.

Add lamb and cook, turning

and allowing fat to render, until

Lamb and duchess

potato pie

SERVES 6-8 // PREP TIME 20 MINS

// COOK 3 HRS 30 MINS

Tom McHugo’s,

87 Macquarie St, Hobart,

Tas, (03) 6231 4916

SOUPS, STARTERS,

SNACKS AND SIDES

Asam laksa●.....................................111

Beef bone broth with mushrooms

and buckwheat noodles●......... 41

Braisedendive gratin .....................131

Braised mushrooms with

polenta●........................................62

Broccolicheese with anchovy

and chilli crumbs●...................... 64

Cucumbersalad●...........................114

Eggand Indian-spiced creamed

silverbeet wraps●..................... 102

Hempseed and cauliflower

salad●●●..................................... 44

Minestronewith rainbow chard

and quinoa●●●..........................40

Onionsoup with three-cheese

toast●............................................. 70

Parsnip soup with hazelnut and

thyme butter●●..........................60

Roasted beetroot salad with

petite cress and orange

vinaigrette●●●●...................... 129

Tartiflette●....................................... 121

Teeny-tiny cheese toasties with

chicken noodle soup................ 103

MEAT AND POULTRY

An epic ciabatta toastie●●........ 104

Bacon and egg rice bowls●......... 63

Beefand vegetable pot pie●.... 120

Braisedbeef and feta jales

with pickled onion..................... 105

Braised pork belly with

soy sauce●●...............................114

Fenneland ’nduja frittata●●......124

Indian-spicedlamb and

chickpea curry●........................ 122

Lamb and duchess potato pie●. 169

Mapo tofu jales ........................... 106

Malay fried chicken with

curry leaves●.............................. 116

Polenta-crumbed chicken with

herb butter●................................. 64

Pork chops with hazelnut

and sage●...................................123

Pot-au-feu ........................................ 128

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Roast chicken with anchovy butter

and greens .................................. 125

Spaghetti and meatballs●............. 61

Speckand cheese toasties

with gribiche................................107

Stir-fried beef and gai lan

with rice noodles●.....................60

Stir-fried flat rice noodles●..........113

SEAFOOD

Hot buttered lobster rolls●........ 104

Pan-fried fish with

vinegar sambal........................... 116

Pipis with Batak sauce●................113

Seafood stew with

risoni●.......................................... 120

DESSERTS AND SWEETS

Black sesame, brown butter and

wattleseed cookies●●●..........96

Chocolatemousseline●●●........133

Chocolate, Earl Grey and honey

ganache brownie●●●.............. 97

Crêpes Suzette●............................132

Kaya madeleines with

chocolate sauce●●...................95

Lemon Japanese cheesecake

with honey cream●●................. 48

Lemon soulés●........................... 130

Mulledapple and

spelt loaf●●●.............................95

Peanut and miso shortbread

bars●●●......................................98

Quince, rooibos and coriander

seed tarts●●................................99

Roasted mandarins with

ginger custard●●●....................65

Strawberry, buckwheat and

kefir scones●...............................96

golden brown (12-15 minutes),

then transfer to a plate. Strain

fat through a fine sieve and

reserve 30gm.

2 Heat remaining oil in

casserole over medium-high

heat, add onion and carrot and

cook, stirring occasionally, until

golden brown (4-5 minutes).

Deglaze pan with wine, scraping

base of pan, then add tomato,

thyme, rosemary, lamb and

stock and cook until tender

(2-2½ hours). Remove from

heat and discard herbs. Remove

the lamb (reserve liquid) and

coarsely shred with two forks.

3 Meanwhile, for duchess

potato, place potato in a

saucepan of cold salted water.

Bring to the boil, then reduce

heat to medium and simmer

until very tender (5-7 minutes).

Drain, then return to pan, mash

until smooth and transfer to an

electric mixerfitted with the

paddle attachment. Beat in

butter, yolks and cream until

flufy and season to taste.

4 Preheat oven to 200°C. Melt

reserved fat in a small saucepan

over medium heat. Add flour and

cook, stirring constantly, until

sand-coloured (2-4 minutes).

Ladle a little braising liquid into

this roux and whisk until smooth

(1 minute), then transfer roux

to remaining braising liquid in

casserole and stir to combine.

Return lamb to casserole and

stir to coat thoroughly.

5 Transfer lamb mixture to

a deep 26cm pie dish and

cool briefly. Top lamb with

an even layer of duchess

potato and bake until potato

is slightly pufed and golden

(25-30 minutes). Serve hot.

NoteLamb neck or lamb

shank also work well.

GOURMET TRAVELLER 169

PHOTOGRAPHY CHRIS CHEN