Preparation

Pumpkin Puree:

  1. Thinly slice the peeled pumpkin.
  2. Place the prepared pumpkin in a steamer basket over simmering water and steam for 25 minutes.
  3. Place the steamed pumpkin in the bowl of a food processor fitted with the chopping blade. Add the maple syrup and coconut cream, blend until smooth.
  4. Adjust the seasoning with salt & pepper, to taste.
  5. Reserve until ready for assembly.

Pumpkin Foam:

  1. Pass the prepared peeled pumpkin through a juice extractor.
  2. Pour 200 ml (7 fl. oz) of the extracted pumpkin juice into a blender. Add the salt and xanthan gum. Blend. Strain and pour the liquid into a food whipper.
  3. Charge the whipper twice, with two canisters of N₂O. Place the food whipper in a warm water bath heated to 72°C (160°F), hold until ready for assembly.

Roasted Pumpkin:

  1. Cut peeled pumpkin into 4 mm (0.15 inch) thick rectangles.
  2. With a 3 cm (1.18 inch) round cookie cutter, cut out 30, 3cm (1.18 inch) rounds.
  3. Using a paring knife, score the flesh of the pumpkin rounds in a diamond pattern.
  4. Heat oven to 180°C (360°F).
  5. Brush each round with olive oil.
  6. Season with salt and pepper
  7. Place scored, cut, rounds on a roasting tray lined with baking paper and roast till the pumpkin is cooked al dente – tender with a bit of bite – approximately 20 minutes.
  8. Remove from oven and keep warm until ready for assembly.

Redefine Lamb Flank:  

  1. Remove the defrosted Redefine Lamb Flank from its package.
  2. Slice the Redefine Lamb Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.

Garnish:

  1. Prepare an ice bath. Fill a small bowl with ice and water. Set aside.
  2. With a vegetable peeler or sharp paring knife, shave the 200 g (7oz) of peeled, raw, uncooked pumpkin into curls. Place the prepared curls in the ice water bath and hold till ready to plate.
  3. Separate the Shiso leaves and place in a container lined with a damp paper towel.
  4. Refrigerate until ready for assembly.

Assembly and Plating:

  1. Warm a serving plate.
  2. Place a dollop of pumpkin puree in the center of the plate.
  3. Remove the food whipper from the water bath and carefully dot foam unto three areas, in an uneven pattern.
  4. Next to each dot of foam place a circle of roasted pumpkin.
  5. Attractively arrange the Redefine Lamb Flank in the center of the plate.
  6. Drain pumpkin curls and dry on a paper towel. Attractively arrange the pumpkin curl garnish around the plate.
  7. Decorate with shiso leaves and season with salt and pepper.
  8. Serve
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Ingredients

1 Redefine Lamb Flank package, defrosted, at room temperature.

Pumpkin Puree:

700g (25 oz) peeled, fresh pumpkin

30g (1 oz) maple syrup

250g (9 oz) coconut cream

salt, to taste

black pepper, to taste

Pumpkin Foam:

200ml of pumpkin juice extracted from 350g (12 ½ oz) peeled, fresh pumpkin

1g (1/5 tsp) salt

(0.6%) 1.2g (1/4 tsp) xanthan gum

2 Charges N₂0

Roasted Pumpkin:

200g (7 oz) peeled, fresh pumpkin

olive oil, to taste

salt, to taste

freshly ground black pepper, to taste

Garnish:

200 g (7 oz) raw, uncooked pumpkin, peeled.

red shiso