Jed showcased his years of experience in the Culinary Heart Kitchen for the fourth instalment of Top Chef Series, sharing tips, tricks and stories as guests watched him cook.
Akoya oysters with yuzu kosho mignonette were served upon arrival, accompanied by a glass of WA sparkling before the intimate demonstration commenced.
Jed’s Smoked and Spiced Lamb was without doubt the star of the show. Served with Paris mash and glazed winter vegetables, Jed’s recipe is definitely one which will be remembered by all who got a taste of the flavour.
To finish, Jed whipped up his Shortcakes with rhubarb, strawberries & cream, a simple but delicious dessert.
Overall, the event was a great success and all who attended were beyond impressed with Jed’s cooking expertise and sharing of knowledge. We are proud to be working with Jed as our Chef Ambassador.
Dissolve 300g salt in 1.5lt water. Submerge lamb and put in the fridge for 24 hours
Rinse lamb under cold water and pat dry.
Put smoking chips in an even layer in a large roasting tin lined with foil Sit a wire rack on top with a gap of a few inches between the rack and smoking chips.
Place the lamb on top and cover all with tinfoil so no smoke escapes. Sit tin on a gas hob over low heat for 10 minutes. Remove and allow to smoke for 30-45 minutes
Preheat oven to 150c transfer lamb to a clean baking tray and cook for 4 hours or till tender.
Warm oil in a large saucepan over low heat
Cook vegetables for around 2 hours, stirring regularly till the vegetables are completely soft.
Roast bones at 220c for around 50 minutes till deep golden brown
Deglaze pan over low heat with the wine and add the lamb bones and chicken stock
Bring to a boil and simmer for 2-3 hours
Strain though a fine sieve and reduce over medium heat to a light sauce consistency
Top and tail beans. Bring a large pot of salted water to the boil and cook beans for 3 minutes
Strain and toss in butter
Place the unpeeled potatoes in a large saucepan and cover with cold water.
Add a pinch of salt and bring to the boil, then reduce the heat and simmer for
25-30 minutes (test the potatoes by piercing them with a sharp knife. If they
are ready the blade will come out clean with no residue). Drain well.
Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a mouli and then a drum sieve and into a saucepan. Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).
Bring the milk to the boil, then reduce the heat to a simmer. Place the mashed potato over a low heat and add 50g of butter, stirring until combined. Add 50ml of milk and stir until combined. Repeat until all of the butter and milk has been added and the mash is light and creamy. Season with salt to taste.
Blend all together with a stick blender with a food processor attachment.
Mix the egg and cream together and place in the fridge
Combine the flour, granulated sugar, brown sugar, salt and baking powder in a bowl of a mixer with a paddle attachment.
Mix together on the lowest setting then add the chilled butter and coconut oil.
Mix till pea size lumps form around 4 minutes
Slowly add the cream and egg mixture till just mixed in do not over mix. Rest for 10 minutes.
Scoop into 2 tbs balls and line up on a baking sheet chill in the fridge for at least 30 minutes or overnight.
Preheat oven to 180c. Line a baking sheet with baking paper
Pour icing sugar into a bowl and roll the shortcake balls in it to lightly coat. Place the dusted cakes on the baking sheet with enough room between to allow them to double the size. Bake for 9 to 11 minutes till the outside is golden brown and has crackled.
For the rhubarb and strawberries
Heat oven to 110c
Combine all in a saucepan with a lid and poach till tender
For the whipped cream
Mix with a whisk attachment in a mixture to medium peaks
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