Rack of Lamb with Pinot Noir Sauce - Chef Recipe by Jack Stein
"This dish was inspired by a visit I made to a vineyard in South Western Australia where they used l...
280g plain flour
6 x 55g eggs
150g grated Parmesan
1 tsp each of chopped rosemary & thyme
24 stalks of asparagus
Salt & pepper to taste
1 small bunch of sage
250g hazelnuts – roasted
Fill a medium sized pot with salted water and turn on high heat (as if cooking pasta).
In a smaller pot slowly bring water, milk and butter to the boil. Remove from heat and stir in sifted flour. Mix well. Return to a low heat and cook until mixture leaves the sides of the pot. Remove from heat and stir in Parmesan and chopped rosemary and thyme. Cool for 15 minutes.
Stir in the eggs one at a time. Mix thoroughly before adding next egg. After 6 eggs the mixture should just fall off the spoon.
Place mixture in a piping bag with a wide, or no nozzle. With the piping bag in one hand and a small knife in the other, squeeze and cut off little gnocchi into the boiling salted water. Do this for half the mix.
When the gnocchi float, take out and place on oiled tray. Repeat. Cool.
Add butter to hot pan and colour until golden. Add hazelnuts and sage, salt, pepper and gnocchi.
Place steamed asparagus on plate and top with gnocchi/butter.
Recipe provided by Eschalot