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Today, we’re cooking with beer with master chef Igor Snyders. He’s making British rack of lamb with red cabbage and Kasteel Rouge.
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Preparation time:
1 h 30
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Ingredients
to serve 4
Ingredients
- 1 Britsh rack of lamb
- 33 cl Kasteel Rouge
- 800 ml lamb stock
- 250 g red cabbage
- 80 g purple cauliflower
- 80 g beetroot
- 80 g red onion
- 100 g butter
- 10 cl vinegar
- 10 cl water
- 100 g sugar
- 20 cl single cream
- 20 cl milk
- 7 g agar
- 1 clove of garlic
- 1 bay leaf
- 1 onion
- Olive oil
Video
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Instructions
1. 1 rack of lamb, olive oil
Skin and clean the rack of lamb. Sear the rack of lamb in olive oil.
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2. Scraps of lamb, 1 onion, 33 cl Kasteel Rouge, 100 g butter
Brown the scraps of lamb with the onion. Deglaze with Kasteel Rouge and whisk the sauce with butter.
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3. 200 g red cabbage, 20 cl cream, 20 cl milk, 6 g agar
Make a red cabbage mash. Add the milk and cream and bring to the boil with the agar.
4. 10 cl vinegar, 10 cl water, 100 g sugar, 80 g purple cauliflower, 80 g red cabbage, 80 g beetroot, 80 g red onion
Make a pickled stock with the vinegar, water and sugar. Bring to the boil and add the vegetables.
5. 80 cl lamb stock, 1 g agar
Make a veil of pickled stock with agar and lamb stock. Bring the ingredients to the boil and spead it out on your worktop. Cut the mixture into rectangles.
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6. Dress the plate with the pickled vegetables, the lamb and the panna cotta with the veil on top. Finish with the Kasteel Rouge sauce.
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