Name: Char Sui marinated lamb rack, smoked aubergine and yoghurt
Yield: serving
Cuisine: Contemporary
Ingredients: 4 lamb rack; char sui marinade; aubergine smoked, puréed; yoghurt Bulgarian; 1/2 cup hoisin sauce; 1/2 cup brandy; 1/4 cup honey; 1/4 cup soy sauce; 2 Tbs sesame oil dark; 2 Tbs Tabasco sauce; 2 Tbs ginger ground; 2 Tbs garlic powder; 2 Tbs Chinese five-spice powder; 2 Tbs onion powder; 2 Tbs Food colouring red; 1 kg aubergine; 200 ml cream; 3 garlic cloves; 3 sprig fresh rosemary; 100 ml fresh chillies 573; 100 ml yoghurt plain; 4 sprig fresh parsley; lemon juice only; 1 pinch salt

Recipe Disclaimer

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Ingredients (24)

4	lamb — rack
	char sui marinade
	aubergine — smoked, puréed
	yoghurt — Bulgarian

CHAR SUI MARINADE:

1/2 cup	hoisin sauce
1/2 cup	brandy
1/4 cup	honey
1/4 cup	soy sauce
2 Tbs	sesame oil — dark
2 Tbs	Tabasco sauce
2 Tbs	ginger — ground
2 Tbs	garlic — powder
2 Tbs	Chinese five-spice powder
2 Tbs	onion — powder
2 Tbs	Food colouring — red

SMOKED AUBERGINE PURéE:

1 kg	aubergine
200 ml	cream
3	garlic — cloves
3 sprig	fresh rosemary
100 ml	fresh chillies — 573
100 ml	yoghurt — plain
4 sprig	fresh parsley
	lemon — juice only
1 pinch	salt

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Method:

Lamb:

Baste the rack of lamb in the char sui marinade and place in the fridge for approximately 6 hours.
Remove from the fridge and allow to come to room temperature.
Preheat oven to 82°C and cook lamb for 25 minutes, continuously basting with the char Sui marinade.

Char Sui Marinade

In a small saucepan, heat all ingredients
Once simmering, remove from the heat, blend the sauce and strain through fine chinois.

Smoked Aubergine Puree:

Peel and slice the aubergines.
Smoke the aubergine in an industrial smoker for 6 minutes.
Once the aubergine is smoked, roast it in the oven for 10 minutes at 120°C.
Place the cooked aubergine, olive oil, rosemary and garlic in an airtight bag for 2 hours.
Remove the rosemary and place the aubergine in a blender with the remaining ingredients.
Blend until smooth.

To Plate:

Slice the rack of lamb between each bone to make 4 cutlets
Place a cutlet on the plate and garnish with smoked aubergine puree and Bulgarian yoghurt.

Recipe reprinted with permission of Terrence Ford, Executive Chef at African Pride Crystal Towers Hotel & Spa.