10 lamb neck fillets, trimmed
2 ltrs water
200g salt
50g Essential Cuisine Lamb Glace
SALAD
400g freekeh
1.2 ltrs water
20g Essential Cuisine Vegetable Stock Mix
20 radishes, thinly sliced
2 bulbs black garlic, peeled
50 white anchovy fillets
50 nasturtium leaves
DRESSING
100g olive oil
25g red wine vinegar
10g Essential Cuisine Master Base
2 cloves of garlic, finely chopped
1. Put 2 litres of cold water with 200g salt into a bowl and mix well until the salt has dissolved completely
2. Add the lamb neck and leave for 20 minutes
3. Rinse off the lamb and pat dry. Brush the Essential Cuisine Lamb Glace on the lamb necks and vac pac
4. In a preheated waterbath to 62°c add the lamb cooking for 18 hours - if you do not have access to a waterbath, use a slow cooker or a low oven overnight (120°c)
5. Put the Essential Cuisine Vegetable Stock Mix and 1.2 litres of water in a pot, bring to the boil then add the freekeh
6. When boiling, cook until water has been absorbed and freekeh is cooked. Leave to cool
7. Place the peeled black garlic in a food processor with a touch of water and blitz until you get a nice smooth puree. You may need to keep adding small amounts of water to achieve this. Place in a squeezy bottle when done
8. In a bowl add the cooled freekeh, blanched green beans, radish and anchovy fillets, mix well
9. In another bowl mix all the dressing ingredients together and add to the salad
10. Preheat a BBQ, when the lamb is cooked, remove from the bags and sear on the hot BBQ
11. Divide the salad between serving plates, top with sliced lamb neck, dots of black garlic puree and the nasturtium leaves - serve