Spencer Metzger’s hogget sauce
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In our May 2022 newsletter we are celebrating the season for hogget and, after Spencer Metzger stormed to success in the 2019 regional finals with his hogget dish, which included a sauce that judge Angela Hartnett declared ‘The best sauce I’ve ever eaten’, we’re happy to share it and grateful to Spencer!
Hogget Sauce
Ingredients
• 1.5kg Hogget trim from preparation (chopped)
• 3 Cloves of garlic
• 150g Shallot
• 180g Carrot
• 180g Celery
• 3 Bay leaves
• 3 Sprig Thyme
• 2 Sprig Rosemary (picked)
• 5 Parsley stalks
• 10g Tomato Puree
• 10ml Aged Balsamic
• 150ml White Wine
• 6 Litres water
• 1 Fresh tomato
• 20g Salted butter
• 1 Sprig Rosemary
• 1 Sprig Thyme
• 1 Garlic Head
- Wrap the garlic head in tin foil and cook in the oven at 170 degrees for approximately 1 hour or until soft.
- Once cooked pass through a drum sieve and reserve for service to finish the sauce.
- Heat a little vegetable oil in a pressure cooker, add the hogget trim, season lightly with salt and allow to caramelise, stirring often.
- Once an even caramelisation has been achieved remove half of the fat (reserve for the potato rosti).
- Add shallot, carrot, garlic, celery and allow to caramelise. Add the rosemary and thyme.
- Drain all the ingredients through a colander and wipe the pan to remove the excess fat.
- Add back to pan, add the tomato puree and cook for approximately two minutes.
- Deglaze with the balsamic and white wine and reduce completely.
- Add the chopped tomato, parsley stalks and water.
- Bring to the boil slowly, skimming any excess fat.
- Place the lid on carefully and cook on full pressure for 40 minutes. Once cooked, release the pressure from the pan and pass through a chinois and double muslin cloth.
- Place into a clean pan, reduce until sauce consistency, skimming constantly to remove the impurities and fat.
- Make a beurre noisette with salted butter, add the sliced garlic, rosemary and thyme, allow to sizzle and add the reduced hogget sauce on top.
- Whisk together, pass through a chinois and adjust the seasoning and acidity.
- To finish bring to the boil and whisk in the roasted garlic puree and mont au beurre.
Photos: Anna Lythgoe
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