Best End of Lamb ~ Lamb Crackling ~ Pea ~ Mint ~ Hazelnut.

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This month we feature a recipe from multi-award winning and 3 AA Rosette Head Chef Eric Snaith from Titchwell Manor. If you would like to read my full review of the hotel, and indeed the stunning Conversation Menu, you can do so here.

This recipe is ideal and easy to recreate using your Discovery Thermal Circulator from Sous Vide Tools.

Preparation.

Clamp the SousVide Discovery from Sous Vide Tools to a large saucepan ensuring at least half an inch clearance from the bottom of the Discovery and the pan. Fill with water to the “maximum” level indicated on the Discovery. Set your desired temperature (in this case 65C). Cover the pan with some tight fitting clingfilm to speed up the heating time.

Place the vacuum sealed food (as indicated in the recipe below), ensuring each bag is equally spaced from the others. Cook for the desired time (see below) and enjoy!

This recipe will serve 4.

For the Lamb;

1 8 inch long piece of lamb loin with the flank attached (ask your butcher to prepare this for you)
500g of duck fat
100g of good rock salt
Extra virgin rapeseed oil
A little extra virgin olive oil for frying

Remove the loin from the fat and trim any excess fat and sinew. Put in to the fridge for cooking later.

Trim the fat from the flank, but only where the loin was originally joined.

Salt the flank and leave covered for 30 minutes. Wash off the salt and pat dry.

Put the lamb and duck fat in a vac bag and sous-vide at 80 degrees for 9 hours, remove from the bath and place on a baking tray with another tray on top and some weight, (the heavier the better) and chill until cold.

When cold trim up the flank into neat rectangles, generously season and slowly crisp up under the grill, turning occasionally.

Remove all sinew from the loin and portion into 4 pieces. Seal in a vac bag with a little extra virgin rapeseed oil. Sous-vide for 10 minutes at 65 degrees, remove from bag. Add a little oil to a pre-heated pan and on a medium heat, colour on both sides.

Season with salt before serving.

For the peas;

300g of frozen peas
100g of fresh popped peas
50g of shallot finely sliced
500g of vegetable stock
Unsalted butter for sautéing
A squeeze of lemon juice
Sea salt to season

In a pan bring the vegetable stock to the boil, meanwhile soften the shallot with a little butter on a medium heat, add ½ the stock and all the frozen peas and bring back up to the boil.

Add the contents of the pan to a blender and blend as smooth as possible adding more stock if required, you are trying to achieve a loose purée. Pass through a fine mesh sieve and season with salt and lemon juice.

Blanch the fresh peas for two minutes and refresh in ice water, then add to the purée.

For the hazelnut crumb;

100g of hazelnuts, roasted and roughly chopped
20g of fresh peas dehydrated and chopped
50g of unsalted butter
50g of ground almonds
1g of salt
60g of flour

Combine the butter, almond, salt and flour and rub together with you hands until it resembles a crumble mix.

Bake in an oven at 160C until golden brown, stirring and chopping every 3 minutes.

When cooled add the hazelnuts and check the seasoning.

For the mint gel;

100g of shallots sliced
100g of mint sauce
50g of chardonnay vinegar
150g of water
100g of fresh mint leaves
50g of sugar
agar agar
Salt to season

Combine all of the ingredients and simmer for 1 hour, purée as smooth as possible and pass through a fine mesh sieve.

Weigh and set with Agar (the ratio will depend on the brand).

Set the mint in the fridge, when set, puree again until you have a smooth gel, season with salt and adjust acidity with a little more vinegar if required.

For Lamb sauce;

1litre of reduced lamb stock
Browned lamb trimmings
A squeeze of lemon juice
Salt to season

Reduce the stock and browned lamb, season with salt and a little lemon juice.

Assembly;

Place a few spoons of the lamb stock on a warmed serving plate. Add the pea purée and the hazelnut crumb. Place two pieces of the crisped lamb crackling on the plate and then arrange two pieces of the cooked lamb neatly on top of the other components.

Place a few drops of the mint gel around the plate and top with a few micro leaves of your choice.

Happy Eating!

The Sous Vide Discovery Immersion Circulator is available for £269.99 from Sous Vide Tools

Sous Vide Tools
Central Barn
Claughton Business Park
Hornby Road
Claughton
Lancaster
LA2 9JX

0800 678 5001
01524 770060
enquiries@sousvidetools.com
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