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Salt bush hogget with red date and wood fungus

Yield: 4

Ingredients Quantity Process

hogget loins (pieces) 4 x 180g
Marinade:
dark soy sauce 1 tbs

sea salt Pinch Rub marinade into the meat and let stand for 1 hour.
black pepper (freshly pinch
ground)
Lamb broth:

lamb stock 1 litre
vegetable oil 1 tbs
sesame oil Dash

star anise 1
Heat vegetable oil in a pan and seal meat on all
finely chopped ginger 3 cm
sides.
coriander root (finely 1 tbs
chopped) Remove and add the sesame oil, star anise, ginger,
garlic cloves (finely 2 garlic and coriander root, bean cheese and brown
chopped) bean paste. Fry until fragrant.
white fermented bean 4 pieces Add wine, soy and lamb stock. Bring to the boil and
cheese skim to remove oil.
brown bean paste 1 tbs
Add the tangerine peel, wood fungus and red dates,
light soy sauce 2 tbs and simmer for 30 minutes.
white wine 2 tbs Add daikon and hogget and gently poach the meat
for 15 to 20 minutes.
dried tangerine peel 2 pieces
(soaked and pith removed) Remove hogget from poaching liquid, strain into a
dried black wood fungus 8 pieces pan, add spring onion and reduce liquid by half.
(soaked)
dried red dates (soaked) 8 pieces
daikon radish (turned to
16 pieces
barrel shape)
spring onion (white only) 1 bunch

Serve with polenta and bok choy. Garnish with fresh orange zest and coriander.