Sacrificial lamb rack (with candy potato mash and jus) – recipe
This recipe is so loopy tasty you’ll suppose you died and went to hell/heaven. I wished to create a dish that gave off a dying steel vitality whereas tasting like one thing you’d eat at a flash restaurant. Jules and I filmed an episode that includes this recipe in the course of Sydney’s lockdown. We went all-out and green-screened the entire kitchen to make it seem like it was set in a fiery pit of doom. It was one of many largest efforts I’d ever made for a video, and it took me the higher a part of two weeks to edit the fucken factor too. Solely price it and, in contrast to the video manufacturing, the dish is as straightforward as all get-out.
Serves 2
Prep 30 minutes
Prepare dinner 30 minutes
1–1.2 kg lamb rack
4 lengthy pink chillies
2 tbsp olive oil
Parsley to serve
For the candy potato mash
2 medium candy potatoes (approx 800g)
1 entire bulb garlic, unpeeled
Olive oil, for drizzling
20g butter
Salt and pepper
Splash of cream or full-cream milk
For the jus
3–4 French shallots or 1 pink onion
4–6 garlic cloves, peeled and finely diced
30g butter
150ml pink wine
150ml beef inventory
1 tbsp brown sugar
Straight out of hell’s gate, you’re gonna must summon the warmth within the oven to a brutal 220C/200C fan.
Wash any grime off your candy potatoes, then dry them. Prick a bunch of holes in them with a fork, however don’t fucken stab your self, please! Wrap in foil after which drop-kick them into the oven for 45 minutes to at least one hour. You’ll know after they’re achieved ’trigger you must be capable to simply stick a pitch fork or small trident by way of them.
Reduce the highest (not the furry bum finish) off the entire bulb of unpeeled and intact garlic, drizzle slightly olive oil into it and wrap in foil. Place your pink chillies on a non-stick baking tray alongside together with your foil-covered garlic and bung them within the oven with the candy potatoes. They need to all be cooked round or simply earlier than the candy potatoes (35 to 45 minutes).
Now to cope with the lamb. A lamb rack generally comes with quite a lot of fats on it. For those who’re not bothered by it then depart that shit on. In case you are like me and need it to look flash as a rat with a gold tooth, then you’ll be able to gently and slowly pull the fats off the meat. For those who resolve to make use of a knife, watch out to not reduce the meat off with the fats.
For those who wanna flip this shit as much as 11 on the fancy-pantometer, you’ll be able to make use of the brutal strategy of Frenching the bones, AKA cleansing/scraping the bones with a knife to take away all fats and extra meat and solely leaving the attention of the cutlet on the now-exposed bone. I’ll be trustworthy, this course of is a little bit of fucking round and never completely mandatory nevertheless it does look cool.
To prep the jus substances, peel and chop/slice your shallots/pink onion alongside together with your garlic cloves, and chuck in a bowl of their very own.
On the range, get your self a large pan, bung in a touch of olive oil and get it good and scorching. Fastidiously and shortly sear the lamb rack on all sides, about 45 to 60 seconds both sides. Switch to an oven dish and throw it within the Pit of Doom with the candy potatoes, chillies and garlic for about 10 to fifteen minutes, relying on how you want your meat cooked. Don’t act powerful, use a meat thermometer and spike it within the center to test: 55C for uncommon, 55-60C for medium uncommon, 60-65C for medium, 65C for medium-well achieved, and 65C+ is just about gonna make it the inside tube out of a BMX, however I get if seeing pink within the meat freaks you out, so by all means cook dinner previous that temp at your hellish leisure.
Utilizing the identical pan you simply seared your lamb in, flip the warmth all the way down to medium-high and soften 30g butter, then drop within the chopped shallots/onion and garlic and saute for a couple of minutes till they soften and start to show brown. Add the pink potion (wine) to the pan, being cautious it doesn’t catch the lip of the pan and catch fireplace (in contrast to me, who deliberately did it on digital camera to look cool), and cook dinner for 2 to 3 minutes.
Pour in your beef inventory and brown sugar and simmer gently for seven to 10 minutes till the liquid has decreased by about half. Then pressure the whole thing by way of a sieve right into a bowl to separate the liquid from the onion and garlic. Be sure that to provide these lumpy bits a great fucken push by way of the sieve to get all the nice flavours into that bowl. Then, would you consider it, we chuck the liquid half BACK within the pan and cook dinner it down much more till it’s thickened sufficient to coat the again of a spoon. The consistency needs to be thinner than honey however thicker than wine.
If we’ve got timed it proper, out of the oven ought to come the whole lot (except one thing appears or feels prefer it wants longer, during which case depart it in for a sec).
Relaxation the lamb in a heat place. You’ll be able to cowl it with foil if you happen to like or don’t have anyplace you think about that heat.
Fastidiously peel the skins off the chillies to maintain them entire. Put aside.
Unwrap the foil from the candy potatoes and scrape out the orange flesh right into a bowl.
Take away the foil from the garlic bulb and squeeze the cooked garlic cloves into the candy potato flesh with 20g butter, a touch of cream or milk and a crack of salt and pepper.
Whisk along with a masher or, even higher, with a whisk! Give that mash potato some love till there are few to no lumps. Add extra salt and pepper if ya need, and if it’s too thick add extra milk (however slowly or it would flip to soup).
Now for the dying steel half: make it seem like horns!
On a plate, blob on just a few spoonfuls of the mash within the centre, then with a pointy knife separate the cutlets by slicing between the bones (I wish to hold them as two bones to every serving) and place the bones crisscrossed and back-to-back on high of the mash. Or simply plonk the fucken issues on it.
Gently lie two pink chillies in entrance of the lamb in a cross and drizzle the meat with a teaspoon or so of jus. End with a pinch of chopped parsley if ya like, and marvel at that shit-hot wanting sacrifice you simply made for dinner.
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Zero fucks mac ‘n’ cheese – recipe
Food like this is so ridiculous – true food debauchery with an almost total disregard for healthy eating, but also tastes pretty amazing.
Also, being “healthy” can mean a lot of things; joy is healthy too, just saying.
Serves 4–6
Cook: 1–1.5 hours
500g macaroni (or any other short pasta)
3–4 tbsp butter, plus more for greasing
150g cheddar cheese
150 g mozzarella
1 brown onion, peeled
3-4 garlic cloves, finely diced
1 litre full-cream milk
2 tbsp plain flour
100g shaved parmesan
2 heaped tbsp mustard powder or dijon mustard
Salt and pepper
1 tsp paprika (optional)
⅓-1 cup panko breadcrumbs
Pinch chopped parsley
½ tsp dried thyme
Preheat the oven to 220C/200C fan.
Boil some water in a large pot on the stove, bang in some salt and cook your pasta to the halfway point. Drain, return to the pan and stir through a tablespoon of butter and set aside.
Grate the cheddar and mozzarella into separate bowls.
As finely as you can be bothered, slice the onion and bung in a bowl, followed by your garlic.
Pour the milk into a small pot and gently warm it up (do not boil) on the stove.
Punt your health kick over the back fence and, in another pan over medium heat, melt two to three tablespoons of butter. Into this pan go the onion and garlic. Cook them slowly until they have softened but not browned (about five minutes).
Add your flour to the onions and garlic, stir and cook into a paste for a minute or two. Then, a cup at a time, start adding your warm milk to the mixture and stir till thickened, and repeat until all the milk is in. Now it’s time to really turn the health down to zero by adding in all the cheeses (but save a handful of parmesan for later).
Stir through your mustard powder or mustard with a good crack of salt and pepper to taste.
Add to the pan your half-cooked pasta and stir together.
Tip into a greased-up 35 x 24cm ovenproof dish and why not put some MORE FUCKEN CHEESE ON TOP!! (The remaining parmesan.) Sprinkle some paprika over it all, if using.
Bake in the oven for 20 to 25 minutes until golden on top.
Back to the stove with one more pan on a medium heat with one more tablespoon of butter until it melts. In with the panko crumbs, parsley and thyme with another crack of salt. Once the breadcrumbs have turned golden brown, turn the heat off and allow it rest.
Remove the dish from the oven and allow to cool. And because being mega today just wasn’t mega enough, sprinkle the butter-fried breadcrumb mixture evenly over this marvel of cholesterol. Let it rest for a few minutes, then serve.
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This is an edited extract from Smash Hits Recipes, a graphic novel cookbook by Nat’s What I Reckon, illustrations by Bunkwaa, Glenno, Warrick McMiles and Onnie O’Leary. Available on 14 November through Penguin (RRP $49.99)
