Hunter Food

Paymasters
Paymasters is a little haven - atmospheric, romantic, and yet casual. Superb staff
ensure a conscientious, personable and delightful experience. An essential first
date restaurant, or perfect on weekend mornings for the special pancakes. Garlic
prawns like you will never taste again. A passionate chef who makes everything in
house even his own old fashion pickles. For the visitor to Newcastle, Paymasters is a
must experience, while for the local, a weekly haunt. Bring the kids, or large groups;
Paymasters can accommodate all manner of circumstances.
MARINATED LOIN OF LAMB
Lamb Marinade
250g trimmed lamb back strap
1/2 cup hoi sin sauce
1/2 cup sweet sherry
2 tablespoons sweet chilli sauce
2 tablespoons kecap manis
1 tablespoon of honey
potato
Butternut Pumpkin Puree
300g of peeled and deseeded
butternut pumpkin
2 cups cream
1/2 cup chicken stock
2 teaspoons ground nutmeg
salt and pepper
Serves One
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For the lamb gently heat all the liquids together until the honey is
combined. Completely cool the marinade.
Cut the lamb from the top corner to bottom, opposite corner. Pour the
marinade onto the lamb and coat well, leave in the refrigerator for
about four hours.
Cut the potato in half, longways. Thinly slice, leaving about 2mm from
the bottom of the potato uncut. Brush the potato with olive oil and
season. Bake for about 45 minutes or until tender.
Cut the pumpkin into small cubes, the smaller the better. Place all the
pumpkin puree ingredients into a large ovenproof dish and cover with
foil. Cook in a moderate oven for about one hour or until pumpkin is soft.
Blend until the mixture is smooth and free from lumps.
Cook on a barbecue or panfry for about four minutes each side. This will
cook to a nice medium.
Spread puree onto a large plate, to a thickness of around 2mm. Place
potato at the top of the plate and stand lamb against the potato. Place
fresh steamed broccoli on side and serve.
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