2 sprigs fresh rosemary
2 sprigs fresh thyme
2 hare saddles, silver-skin trimmed
Sea salt flakes
Fat for cooking (animal fat, olive oil or butter – whichever you like best)
1 garlic clove, crushed
20g cold butter
Handful chives, chopped
1 teaspoon of good sherry vinegar
1 fresh bay leaf
500g turnips, peeled and diced, turnip tops reserved to use for garnish
250g baby turnips
30g fresh tarragon
- Chop the leaves of one sprig of rosemary and one sprig of thyme. Season the trimmed saddle a day in advance with salt, chopped rosemary and thyme. Refrigerate the meat overnight.
- Preheat oven on Moisture Plus 220°C with 1 burst of steam
- Warm a heavy-based ovenproof sauté pan (large enough for both saddles) over a medium heat. Add the cooking fat and sear the saddles, loin-side down until the meat is caramelised.
- Add garlic, remaining whole sprigs of thyme and rosemary and a little more fat. Turn the meat in the pan and baste with fat.
- Place the pan in the oven on shelf position 2 and release the burst of steam immediately. Cook for about three minutes.
- Remove from the oven and rest in a warm spot. Knock a few cubes of cold butter into the pan juice, stir until dissolved, add the chives and the vinegar and reserve as gravy.
- Place turnips on a perforated steam tray and steam at 100˚C for 20 minutes. There should be no resistance when pierced with a knife.
- Blend the turnips in a food processor as needed. Strain the puree through muslin then use a ladle to help force the water out. Re-blend the strained puree until smooth. Add butter to achieve a silky texture.
- Clean the baby turnips and radishes, especially around the top. Trim and reserve the leafy tops.
- Place the turnips on a perforated steam tray and steam the turnips at 100˚C for 7 minutes.
- Cut turnips and radishes into halves or quarters, depending on their size. Toss turnips in a little fat, in a pan over medium heat. After 30 seconds add the radishes and season with salt and pepper.
- Add the turnip and radish tops and tarragon and toss the pan for a further 10 seconds. Transfer to a kitchen towel to drain any excess fat.
- To remove the loins from the saddle run your knife along the backbone of the saddle and cut down to the ribs, follow each rib with your knife.
- Turn the saddle over and remove the fillets in the same way. Slice the meat against the grain, into 2.5cm segments.
- Spoon gravy over the meat and serve alongside the puree and cooked vegetables.