By Chef Elvin Chew Braised 'Hong Shao' Lamb with Roasted Chestnut and Mushroom Tart

Method

Braised “Hong Shao” Lamb Leg:

1. Chop the lamb leg into small cubes.

2. Heat a pot of water with salt and blanch the lamb cubes for 3 minutes. Strain and reserve the liquid to be used later.

3. Heat the oil in a pot and add the sugar. Once the sugar has melted, add the lamb and sauté until nicely coated and browned.

4. Add Hua Tiao Chiew, light soya sauce, dark soya sauce, ginger, spring onion, five spice powder, star anise, mushroom, roasted chestnut, and some reserved blanching stock until all ingredients are submerged.

5. Bring to a boil and simmer covered for 1 hour until the lamb leg is tender.

6. Strain away ingredients and reduce the sauce until a stew-like consistency is achieved. Add the ingredients back to the liquid and coat well.

For the savoury tart shell:

1. In a bowl, combine the sugar, salt, and unsalted butter and mix well to fully incorporate.

2. Add the egg yolk into the mix and stir to combine.

3. Sift in the all-purpose flour and knead until the dough comes together.

4. Wrap dough in clingfilm and refrigerate for 1 hour.

5. Portion dough into tart shells and lightly shape into tarts of about 3mm thickness.

6. Prick some holes with a fork in the middle and place the formed tart shells into the chiller for another hour.

7. Preheat oven to 170°C and bake tart shells for 15 minutes or until golden.

For the yam purée:

1. Peel and dice the yam.

2. Place diced yam into a pot and cover with milk. Bring to a simmer and cook for 20 minutes until soft.

3. Strain the yam and reserve the liquid.

4. Blend yam with unsalted butter and some of the reserved liquid to desired consistency.

5. Season with salt to taste.

For the sweet potato purée:

1. Peel and dice the sweet potato.

2. Place diced sweet potato into a pot and cover with milk. Bring to a simmer and cook for 20 minutes until soft.

3. Strain the sweet potatoes and reserve the liquid.

4. Blend sweet potatoes with unsalted butter and some of the reserved liquid to desired consistency.

5. Season with salt to taste.

For the condiments:

1. Soak goji berries in hot water.

2. Boil ginkgo nuts.

Assembly:

1. Spoon the braised lamb leg into the tart shells.

2. Top the filling with shredded mozzarella cheese.

3. Pipe yam purée and sweet potato purée over the top.

4. Place in a preheated 175°C oven to bake for 8–10 minutes.

5. Garnish with goji berries, ginkgo nuts, crunchy peanuts, spring onion, and mixed cress.