Lamb and Pork Mortadella

SAVORY

Apr 27

Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens

Chef Chris McCord of Gunshow | Atlanta

“This dish was inspired by one of my favorite to-go foods - lamb shawarma with Greek potatoes, and beets to provide added texture to the dish. Dehydrating the beets and then rehydrating them with the Jerez Vinegar PDO makes the vinegar shine. Sherry Vinegar from Spain marries really well with beets, and it adds more complexity than a balsamic.” - Chris McCord

INGREDIENTS

Mortadella Spice:
½ cup ground cumin
½ cup ground coriander
¼ cup ground caraway
4 tablespoons celery seeds
¼ cup granulated sugar
½ cup kosher salt

Lamb and Pork Mortadella:
57 grams ground pork
190 grams ground lamb
4 ounces milk powder
20 cloves garlic, minced
10 aji dulce chiles, minced
½ cup red wine

Beet Sauce:
3 lamb shoulder bones
1 pork shoulder bone
10 onions, halved
10 carrots, peeled and chopped
4 heads garlic, halved
2 heads celery
375 milliliters red wine
2 tablespoons black peppercorns, toasted
4 bay leaves
Fresh thyme
10 pounds beets, juiced
Salt

Chewy Beets:
2 beets
Salt
Jerez Vinegar PDO

Goat Sour Cream:
1 gallon goat milk
1½ gallons heavy cream

Choux Pastry:
½ cup butter
1 cup flour
4 eggs

Duchess Potato:
120 grams potatoes, peeled
5 grams butter
8 ounces grated drunken goat cheese
Chopped dill
Beef fat for frying
Salt

To Assemble and Serve:
Butter
Banyuls vinegar
Bitter greens
Olive oil
Begonia leaves
Cucumber flowers

METHOD

For the Mortadella Spice:
In a small sautépan pan over medium heat, toast spices. Transfer to a Vitaimx blender. Add sugar and salt and blend on high speed until a fine powder forms. Set aside.

For the Lamb and Pork Mortadella:
Chill, prepare, and assemble a meat grinder with a large die. Pass pork through the grinder and set aside. Pass lamb through the grinder twice. Transfer pork and lamb to the bowl of a stand mixer fitted with a paddle attachment. Add milk powder, garlic, chiles, and 2 cups Mortadella Spice. Mix on low speed until thoroughly combined. Transfer to a nonreactive container and add wine. Cover and refrigerate overnight. The next day, heat the water bath of an immersion circulator to 140°F. Using a sausage stuffer, stuff meat mixture into bologna casings, twisting to secure on both sides. Wrap tightly in plastic wrap. Cook sous vide 4½ hours, or until internal temperature reaches 155°F. Once cooked through, shock in an ice bath and let cool.

For the Beet Sauce:
Heat oven to 425°F. Place lamb and pork bones on a sheet tray. Roast 20 minutes. Let cool. In a large rondeau over high heat, char onions. Add carrots, garlic, celery, wine, peppercorns, bay leaves, thyme, ¼ cup Mortadella Spice, and enough water to submerge vegetables. Bring to a boil. Reduce heat and simmer 24 hours. The next day, skim the fat from the top of the mixture. Add beet juice and continue to cook until liquid is reduced by one-third. Taste and adjust seasoning with salt. Keep warm.

For the Chewy Beets:
Heat oven to 400°F. Place beets on a sheet tray. Liberally seasoned with salt. Wrap beets in foil and roast 1 hour. Let cool. Heat dehydrator to 125°F. Once beets are cooled, peel, half crosswise, and place flat-side down on a wire rack. Dehydrate 4 hours, or until the outside of the beets are a fruit leather consistency. Transfer dehydrated beets to a resealable plastic bag with a splash of Sherry vinegar. Seal and let sit 24 hours.

For the Goat Sour Cream:
In a bowl, combine milk and heavy cream. Cover with a cheesecloth and let sit at room temperature overnight. The next day, refrigerate until the mixture has set. Once firm, strain, reserving sour cream and whey separately. Mix a small amount of whey back into the sour cream until desired consistency is achieved. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Choux Pastry:
In a large stock pot over medium-high heat, bring butter and 1 cup water to a boil. Gently stir in flour. Once shaggy dough is formed, add eggs, one at a time, and mix until combined. Remove from heat and set aside.

For the Duchess Potato:
In a large stock pot over medium-high heat, add potatoes and enough water to submerge. Bring to a boil. Reduce heat and let simmer until potatoes are tender. Strain and pass potatoes through a food mill. Transfer potatoes to a large mixing bowl. Stir in butter, cheese, chopped dill, and 80 grams Choux Pastry. Let cool. In a fryer, heat beef fat to 350°F. Using a spoon, drop potato mixture into the beef fat and fry until golden brown. Season with salt and let cool.

To Assemble and Serve:
Prepare and heat a grill. Strain Chewy Beets and transfer to a stock pot over medium heat. Add enough Beet Sauce to cover Chewy Beets. Bring to a boil. Reduce heat and stir in butter and vinegar until desired consistency and flavor is achieved. Keep warm. In a small bowl, toss bitter greens with olive oil and vinegar. Set aside. Sear Lamb and Pork Mortadella on grill until warmed through and crispy. Transfer Mortadella to the center of a serving plate. Spoon 1 dollop of Goat Sour Cream on top of the Mortadella and 2 additional dollops on either side. Place 1 Duchess Potato in each dollop of Goat Sour Cream. Arrange 4 Chewy Beets around the Duchess Potatoes. Garnish with bitter greens, begonia leaves, and cucumber flowers.

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