Mike Van de Elzen: Lamb Neck Rillette

Lamb Neck Rillette

1kg lamb neck

1 onion, halved

1 carrot, peeled

½ bunch thyme

1 tsp fennel seeds

1 tsp black peppercorns

½ tsp chilli flakes

1 small lemon

1 cup water

1 tsp vegetable stock cube

1 cup parsley chopped

1 tbsp capers, chopped

Place the lamb neck into the pressure cooker with the rest of the ingredients and bring up to pressure. Turn down and allow to cook for 35 minutes.

Remove from the heat, de-pressure, let the lamb cool in the pot until just warm, then pull the meat, keeping the fat and remaining vegetables separate. Place the pulled lamb meat into a bowl and add ½ cup of the cooking stock, parsley and capers.

Work the mix with your fingers until it is all incorporated. The mix should be moist, you may need to add more stock. Season with flaky salt and freshly ground black pepper.

Pack into a jar and refrigerate till cold.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.

Speaker 2 (00:11):
Edb Our Resident chef Mike vand Alsen joins us now
on the Sunday Session.

Speaker 3 (00:15):
Good morning, Mike, good morning.

Speaker 2 (00:19):
I like the way you're going about old school today.
I don't think I've ever made a relette.

Speaker 3 (00:25):
They are things like that. Relettes and paques and terms
and that sort of small goods seems to be coming
back into into trend. It's quite a few go to
a reshot now and previously you've never see a pathway
on the menu. Andre Now it's like the duck delivered perfect,
the menu delicious.

Speaker 2 (00:47):
Why do you love them?

Speaker 3 (00:50):
They are old, they are rich, They require time, They
require a little bit of school. You know, things like
pathays rich because you know, you add a few amount
of cream. The lives themselves are already quite rich. Kind
of heart. Back to my to my days working at
London Yea and the little endbits that was the chef's treat,

(01:14):
you know, when you cut off a tree and you
cut the end off and make it nice and square.
That was generally our breakfast, lunch and dinner.

Speaker 2 (01:23):
Right, I can see where this is going all right,
take us through this little number your gop.

Speaker 3 (01:31):
It's so relent from sours. They do heart back many generations,
and so the idea of relet is to prevent it's
a preservation method. So back in the day, they'll pack,
for instance, a whole pig or a whole animal, and
they would cover it in a duck fat or a
goose fat, put it into a big tub and like

(01:52):
a big tub like imagine like a big steel bar
tub covered in the fat, and then they're light flive underneath,
and they're slowly cooking over a period of hours, like
several several hours. Once it was cooked, they would basically
let it cool down and then take this big bar
club and put it down in the cellar and the
fat that it's cooked and would set hard, preserving the
animal inside the fat off in any oxygen getting to it.

(02:15):
And then don't leave it down there for a couple
of years, and when the one of it's pulled the
bathtub back up, reheat it and bengo people who got me,
So this recipe is a lot simpler than that. They're
worry about getting your bathtub out. All you need is
some lamb neck just go to your butcher ass for
a lamb neck. Think of it like oxdale. You might
get a little chopped. So I've got a kin of
lamb neck, and I'm using a pressure cooker for this

(02:36):
because it takes it from something that requires five hours
to cook down to thirty five minutes. So put a
killer lamb neck into a fresh cooker it along with
half a million that's been cut in half, and some
fresh thyme, some fennel seeds, peppercorns, chili flakes, a small
lemon that's been cut in half, a cup of water,
and then maybe a vegetable stock. Put your lid on,

(02:58):
bring it up to the pressure bunch. It starts to
hits that you turn it down and that's that's thirty
five minutes. You can release the pressure. Allowed to cool down.
It's tremendously hot and a preasure cooker, so allowed to
cool down, remove your lamb neck. And then the time
comes now is you're just basically picking the meat off
the phone. Put the meat into a bowl. Reserve the liquor,

(03:22):
so just straight out all the vegetables, keep hold of
that liquor, and then just pour a little bit of
that liquor over the top of the shredded meat, along
with some chopped passing, some chopped papers. Take an observing
jar or or some sort of vessel like ramikin, press
that rot meat into that ramikin and then just allowed
to set. And if you want to go old school,
just get a bit of clarified butter. Pour some clarified

(03:44):
butter over the top of it. That sets heart in
the fridge, and that preserves it but also gives you
that little crack on top.

Speaker 2 (03:52):
You're right, it does sound like a guilty pleasures.

Speaker 3 (03:57):
It's super rich because you've got all that glacknous property
in the neck when you're eating it. It's like bubble
gum of a slavory sort. I like that.

Speaker 2 (04:07):
Thank you so much, Mike. Appreciate that. You can get
the recipe from good from scratch dot co dot in
zid or of course you can head to NEWSTALKSIDB dot
co dot in zd forward slash Sunday all our interviews, recipes,
stories of the day will be up there. Throughout the day,
we'll get that up there for you.

Speaker 1 (04:25):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks it'd be from nine am Sunday.
Or follow the podcast on iHeartRadio