Chris Alexander, Executive Chef at Restaurant Associates (Compass) Aussie Lamb Rump Tartare and Pickes(2)

Method

Dill Oil

1.  Heat the oil in a pan to 56⁰.
2. Place the dill and garlic into a blender.
3. Pour the oil over and blend.
4. Pass through a very fine chinois or muslin cloth and let the oil drip through on its own.
5. Season with salt & place into a squeeze bottle.

Dill Pickle Gel

1. Take 150ml of dill pickling liquor from the jar, removing all the spices.
2. Place into a bowl and gradually whisk in UltraTex until it is thick enough to stand.
3. Season with salt and place into a squeeze bottle.

Pickled Onion

1. Bring vinegar and sugar to the boil until the sugar has dissolved.
2. Peel the banana shallot whole, then slice into rings around 2mm thick.
3. Pour the warm vinegar over the onion rings and leave for a quick pickle.

Mustard Seed Pickle

1. Bring vinegar, water, sugar and mustard seeds to the boil.
2. Turn down to a simmer for 10 minutes. Take off the heat and allow to cool then transfer to the fridge.
3. If the mix is a bit thick, adjust with a little splash of vinegar.

Garlic & Dill Mayo

1. In a blender, blend the garlic, dill, and oil.
2. Whisk the egg yolk and vinegar together then slowly add the oil.
3. When thick, add lemon juice and season. Place into a bottle.

Charcoal Tuile

1. Whisk all the ingredients together and place into a squeezy bottle.
2. Heat a frying pan up and shake the bottle. Then, squeeze some of the batter into the pan.
3. Fry the batter until it becomes crisp.

Tartare

1. Remove all fat and sinew if needed. Dice very finely, until almost minced.
2. Finely dice anchovy fillets, shallots, capers and dill gherkins.
3. Place all ingredients into a cold bowl and mix.
4. Add some of the dill oil. Season to taste with salt & pepper.