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Today we’re cooking with beer with master chef Daniel Molmans. He’s making British lamb shoulder and endive braised in Kasteel Donker.
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Preparation time:
2 h
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Ingredients
to serve 4
Ingredients
- 1 ‘British Lamb Quality’ lamb shoulder
- 330 ml Kasteel Donker
- 4 heads of endive
- 12 sprouts
- 1 celeriac
- 250 ml milk
- 250 g soft farm butter
- 50 g brown sugar
- Black pepper
- Bay
- Salt
- Thyme
Video
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Instructions
1. Lamb shoulder, salt, black pepper, thyme, bay
Preheat the oven to 180 °C. Debone the lamb shoulder, season with salt, pepper, thyme and bay, and tie up if necessary. Roast the meat in the oven for 1 hour at 180°C.
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2. 4 heads of endive, 50 g brown sugar, and a dash of Kasteel Donker
Cook the endive in a pan with butter and caramelise slightly with brown sugar. Deglaze with Kasteel Donker and set the jus aside for the sauce.
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3. Celeriac, 250 ml milk
Peel the celeriac. Julienne and cook in water with a little milk. Make a smooth puree from part of the cooked celeriac. Cut the remaining celeriac in cubes and set aside for the dressing. Make 4 cubes of celeriac per person.
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4. 12 sprouts
Cook the sprouts in water, allow to cool and cut in half. Set the sprouts aside to serve.
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5. Remove the lamb shoulder from the oven and wrap in aluminium foil for 10 minutes. Cut into 4 portions.
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6. Remaining Kasteel Donker, 250 g farm butter
Reduce the endive jus with Kasteel Donker and finish with a knob of farm butter.
7. Pipe four swirls of celeriac puree per plate and add the sprouts on top. Place the braised endive in the middle and arrange 4 celeriac cubes on either side. Colour with a blowtorch.
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8. Place the meat on top of the endive, pour over the sauce and decorate with the celeriac crisps.
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