Twice-cooked Lamb Belly With Scallops And Vegies

Total Time: 3 hrs 45 mins Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 4
• 800 g lamb belly (boneless)
• 2 liters chicken stock (8 cups)
• salt (sea salt flakes to season)
• fresh ground black pepper (to season)
• 2 carrots (medium cut into batons)
• 60 g butter
• 1/4 cabbage (small)
• 8 scallops (medium roe removed)
• 2 teaspoons olive oil
• 1 bunch broccolini (trimmed steamed to serve)
• 30 g butter
• 2 bulbs shallots (eschallots specified finely chopped)
• 2 garlic cloves (minced)
• 1 sprig thyme (fresh)
• 1/2 cup pale ale (125ml)
• 375 ml chicken stock (1 1/2 cups)
• 1 teaspoon dijon mustard
• 20 g butter
• 1/2 brown onion (medium finely chopped)
• 1 garlic clove (finely chopped)
• 150 g cauliflower (steamed finely chopped)
• 100 ml cream
• salt (to season)
• pepper (to season)

Recipe

• 1 preheat oven to 170c,.
• 2 place lamb in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
• 3 remove lamb and set aside.
• 4 strain stock, reserving 1 cup (250ml).
• 5 increase oven to 220c and using a small, sharp knife, score lamb rind and generously sprinkle with salt and then place lamb belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
• 6 meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
• 7 add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
• 8 add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
• 9 strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
• 10 to make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
• 11 remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
• 12 steam or boil carrot batons for 2 to 3 minutes or until just tender.
• 13 heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
• 14 season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
• 15 smear puree over serving plates and drizzle with sauce and top with lamb and scallops and serve with carrots and cabbage.