Team 5 - Lambassador Challenge Recipe | Ramadan & Raya Specials

Explore a diverse collection of Lambassador Team Recipes, showcasing innovative dishes crafted by top culinary teams. From traditional Malay flavours to modern fusion creations, these recipes highlight the versatility of Australian lamb and beef. Perfect for home cooks and professionals alike, discover unique ways to prepare and enjoy premium red meat.

 

 

Team 5: Universiti Teknologi MARA (UiTM) T1
Team Members: Siti Nursuhaidah Binti Suhadak & Rini Azwa Binti Zul Bahri
Mentor Chef: Chef Richard Tay, Aussie Beef Mate

 

Aussie Lamb Rendang Wellington Served with Sticky Rice, Aussie Beef Masak Hitam Ballotine, Rendang Sauce, and Jelatah Citrus

Aussie Lamb Wellington

Ingredients:

Lamb:

● 800g Chilled Australian Lamb Flap, deboned

Duxelles:

● 300g White button mushrooms

● 150g Brown button mushrooms

● 150g Shiitake mushrooms

● 2 Onions, finely chopped

● 5 cloves Garlic, minced

● 3 tbsp Cooking oil

● 1 stalk Fresh thyme

● 2 tsp Salt

● 4 tbsp Rendang paste

● 3 tbsp Mustard

Crepe:

● ½ cup All-purpose flour

● 1 Egg

● ¾ cup Milk

● Puff pastry sheet (as needed)

Sticky Rice

Ingredients:

● 500g Glutinous rice

● 4 ½ cups Coconut milk

● 3 tbsp Salt

Rendang Paste

To Grind Ingredients:

● 5 Shallots

● 2 Onions

● 5 cloves Garlic

● 4 stalks Lemongrass

● 3-inch Ginger

● 3-inch Galangal

● ½ cup chilli paste

Additional Ingredients:

● 1 ½ cup Coconut milk

● 100g Kerisik (toasted grated coconut)

● 1 Tamarind slice

● 3 pcs Turmeric leaves

● 3 tsp Salt

● 3 tbsp Palm sugar

Method:

Rendang Paste:

  1. Blend the grind ingredients until smooth, adding a little water if necessary.

  2. Heat oil in a large pot over medium heat. Add the blended paste and sauté for 10-15 minutes until fragrant and the oil separates.

  3. Pour in coconut milk and water. Add turmeric leaves and tamarind slice.

  4. Stir well and let simmer until the sauce reduces and darkens.

  5. Add kerisik and stir well.

  6. Season with salt and palm sugar, adjusting to taste.

Aussie Lamb Wellington:

  1. Marinate lamb with rendang paste for 30 minutes.

  2. Heat a pan over medium-high heat, add oil, and sear lamb for 2–3 minutes per side until browned.

  3. Brush mustard all over the lamb.

Duxelles:

  1. Finely chop mushrooms, onions, and garlic.

  2. Sauté in a dry pan until they release moisture. Add thyme and continue cooking.

  3. Stir in rendang paste and salt. Cook until the mixture is dry and golden brown. Let cool.

Assembling the Wellington:

  1. Roll out puff pastry on a floured surface into a rectangle large enough to enclose the lamb.

  2. Spread a thin layer of duxelles on the pastry, leaving a 2 cm border.

  3. Place the seared lamb on top of the duxelles. Roll the pastry over the lamb and seal the edges tightly using a little water.

  4. Place wrapped lamb seam-side down on a baking sheet.

Baking:

  1. Preheat oven to 180°C.

  2. Brush puff pastry with beaten egg wash for a golden finish.

  3. Bake for 25–30 minutes until golden brown and crisp.

  4. Let rest for 10 minutes before slicing.

 

Sticky Rice

Method:

  1. Soak rice in water for 4–6 hours or overnight. Drain.

  2. Line a steamer tray with banana leaf or cheesecloth.

  3. Place soaked rice in the steamer and steam over high heat for 20–25 minutes.

  4. In a bowl, mix coconut milk, water, and salt. Stir well.

  5. Transfer steamed rice to a bowl. Gradually pour in the coconut milk mixture while stirring gently.

  6. Return rice to steamer and steam for another 15–20 minutes until creamy and sticky.

 

Beef Masak Hitam Ballotine

Ingredients:

● 500g Chilled Australian Beef (Striploin or Knuckle), minced

● 1 Cinnamon stick

● 2 Star anise

● 4 Cardamom pods

● 2 Cloves

● 6 cloves Garlic

● 1 ½ inch Ginger

● 2 stalks Lemongrass

● 4 tbsp chilli paste

● 1 tbsp Cumin powder

● 1 tbsp Coriander powder

● 1 tbsp Fennel powder

● 2 tbsp Beef curry powder

● 1 Tamarind slice

● ½ cup Cooking oil

● ½ cup Thick soy sauce

● 3 tbsp Palm sugar

● 2 tsp Salt

 

Method:

Masak Hitam Paste:

  1. Blend garlic, ginger, lemongrass, and spices.

  2. Heat oil in a pan. Sauté cinnamon stick, star anise, cloves, and blended ingredients.

  3. Stir-fry until aromatic and oil separates.

  4. Add dark soy sauce, sweet soy sauce, and tamarind juice. Stir well.

  5. Season with salt and sugar. Let thicken. Set aside.

Beef Ballotine:

  1. Mix the minced beef with Masak Hitam paste.

  2. Spread minced beef and place strip beef in the centre. Roll tightly.

  3. Let rest in the chiller for 30 minutes.

  4. Wrap in aluminium foil and bake at 180°C for 20 minutes.

 

Jelatah Citrus

Ingredients:

● 1 Cucumber

● 1 Carrot

● 1 Lemon

● 2 Kaffir limes

● 1 Calamansi lime

● 1 tbsp Sugar

● 1 pinch Salt

Method:

  1. Julienne cucumber and carrot.

  2. In a small bowl, mix lemon juice, kaffir lime juice, calamansi lime juice, sugar, and salt. Stir until sugar dissolves.

  3. Pour mixture over vegetables and mix well until coated.