Sous Vide Pressed Turkey & Foie Gras Terrine with Herb Salad & Black Truffle Paste
By Ling
1 rack of lamb rib A bunch of thyme 1½ tsp smoked paprika powder Salt and freshly ground black pepper, to taste Grilled pineapple slices, for toppings Rosemary sprigs, for garnishing Spice Paste 30ml cooking oil 1 tomato, halved and deseeded 5 shallots, peeled and sliced 10 red chillies, sliced 8 green chillies, sliced ½ lime 250ml kicap manis (Indonesian black soy sauce • For the spice paste: Heat cooking oil in a frying pan over a medium heat until hot. Add in the halved tomatoes and sliced shallots and stir-fry until tomatoes have softened. Remove and set aside. Add the sliced red and green chillies into the same frying pan, and stir-fry for about one minute. Remove and pound the stir-fried chillies into a coarse paste. Add in the stir-fried tomatoes, and pound into an fine paste. Squeeze in the lime juice; add kecap manis, and mix well. Set aside. • Place rack of lamb rib, thyme and smoked paprika powder into a cooking pot. Season to taste with salt, and freshly ground black pepper. Add enough water to cover all the ingredient and braise over a low heat until meat is tender for about 2 hours. Drain well and marinade the braised rack of lamb rib with the spice paste overnight. Bake in a pre-heated oven at 200ºC until brown on the outside for about 10 mintues. Finish under the salamander for another 3 minutes. • Place the baked rack of lamb rib onto a serving plate and top with grilled pineapple slices. Garnish with rosemary sprigs. Serves 4
