Trio of Lamb with Pea and Mint Puree and a Madeira Jus

Lamb Neck harrisa burger, Moroccan braised lamb spring roll and haggis tortellini on a bad of pea and mint puree with a madeira jus. 

An update on an earlier dish I did on here. I did this for my final exam at Tante Marie along with the sea bass dish a few posts ago and a dessert of tarragon panna cotta, a white chocolate fondant, passion fruit and an olive puree.

Like the Sea bass this dish has been reworked but if I had a bigger budget and more time I would maybe play around with it some more. For instance a richer brioche recipe is certainly better but needs longer to prove than I had available.

I'll give you the recipes anyway. The exam was done over a 3 hour period and for £11 for 4 servings so is certainly doable for most cooks.

You may notice the photography has improved a little. It's amazing what a little DIY lightbox can do for your non-daytime photography, which was starting to piss me off a little now its getting dark so early. I cook these things not just for a blog but for real time dinner and neither me nor Helen are too keen on shifting our whole life 6 hours behind just to get a good enough shot of my food (even if we were that hungry). Also I love arts and crafts so it would have been worth it even if had looked turdamundo

Lambs neck harrisa burger.

140g lambs neck minced

1 tsp harrisa paste

1/2 tsp salt

25g butter

      Brioche burger buns

      15g fresh yeast

3 tbsp milk, hand-hot

1 tsp sugar

25g strong white flour

200g strong white flour


2 tsp salt

1 tbsp caster sugar

50g butter

2 eggs beaten

1 tbsp milk

1 tsp sesame seeds

 

1. For the burgers mix ingredients and roll up in Clingfilm to form a thick sausage shape.
2. Chill and then divide into 4 equal portions.
3. Fry in a little oil and butter until browned on both sides and baste with pan juices.
4. For the buns mix the yeast, milk, sugar and 25g of flour and leave for 20 mins or until bubbly.
5. In another bowl rub the butter into the flour and mix with salt and sugar.
6. Mix beaten eggs with yeast mix and add the other ingredients.
7. Mix, bring together then knead for 10 mins or until the dough springs back.
8. Remove 4x 25-30g portions, shape into balls, brush with a little milk and sprinkle with sesame. Leave to prove.
9. Cook at 200oC for about 15 mins. Leave to cool.

 

      Moroccan lamb spring rolls

600g lamb shoulder

1 litre chicken stock

1 carrot

1 leek

1 bay

1 sprig thyme

4 peppercorns

1 tsp ras el hanout

60g apricots

8 filo shoots

1 egg

1tsp salt

 

1. Season then brown shoulder in a deep and when nicely coloured then add the chicken stock, veg and herbs then top up with water until covered. Bring to the boil, skim then cover and simmer for about 2 hours until tender. Alternatively once at the boil it can be transferred to an oven and cooked at 140-160oC.
2. Remove from pan and place in a bowl with some of the stock and leave to cool slightly.
3. Once cool enough to handle pull apart from bones and fat and drain of most of the stock.
4. Mix chopped apricots and ras el hanout and season to taste.
5. Lay out filo sheets and place 1/4 of the mixture in each and roll up using beaten egg to seal.
6. deep fry at 180oC for 5 mins or until nicely brown.

 

 

      Haggis Tortellini

120g haggis

basic pasta 

275g pasta flour

3 egg yolks

2 whole eggs

1tbsp olive oil

 

1. Sift the flour onto a board and make a well in the centre. Ad the eggs, egg yolks and olive oil and bring together into a dough.
2. knead for 10 mins or until elastic. Cling and refrigerate until needed.
3. Divide the haggis into 10g balls.
4. Roll pasta to mark 2 on the pasta machine.
5. Make tortellini with haggis using water to stick.
6. Bring a pot of salted water almost to the boil. Add pasta and cook for roughly 4 mins or until al dente.

 

 

      Pea and mint puree

400g frozen peas

30g fresh mint leaves

2tbsp water

salt and pepper

 

1. Blanch the peas, drain and blend with mint and water.
2. Season.

 

      Madeira jus

      150ml Madeira

300ml Stock from lamb shoulder

100g mushrooms

1 shallot finely diced

 

1. Reduce Madeira in a pan on a high heat with the mushrooms and shallot until thick and syrupy.
2. Pass the lamb stock though a fine sieve and add 300ml to the pan and reduce again until thick and syrupy. Strain and keep warm.

 

Comments

[Gourmet Chick]

Love the new photos and the new design as well