Instructions
SLOW-COOKED LAMB SHOULDER WITH QUINCE AND ROASTED GARLIC STUFFING, CAULIFLOWER TABOULEH, HERBED TAHINI
Preparation time: 25 minutes
Cooking time: 2 hours
Serves: 6
1 x boneless butterflied lamb shoulder (approx. 1.4kg)
sea salt flakes and freshly-ground black pepper
2 heads roasted garlic*
100g quince paste, very finely sliced
¼ bunch rosemary leaves
½ cup extra virgin olive oil
1 head cauliflower
4 green shallots, very finely sliced
6 baby cucumbers, finely sliced
6 ripe tomatoes, seeded and diced
1 bunch parsley, finely chopped
½ bunch mint, finely chopped
finely-grated zest and juice of 2 lemons
4 cloves garlic, minced
1 tsp red pepper flakes
1 cup tahini paste
1 bunch coriander
juice of 4 limes
1 tsp ground cumin
1 tsp ground coriander seed
1 Season the lamb generously with salt and pepper, then rub the inside with garlic and spread with slices of quince and rosemary leaves. Roll up tightly, then secure with lengths of kitchen string. Rub with 2 Tbsp extra virgin olive oil, then sear in a large heavy-based saucepan over a moderate heat for 5 minutes, until browned. Fit the lid, then turn the heat to low and cook gently for 1½ hours, until medium-well.
2 Meanwhile, chop the cauliflower into very fine pieces, then mix with shallots, cucumbers, tomatoes and herbs. Mix the zest, juice, garlic, red pepper and 2 Tbsp oil, season with salt and pepper, then toss with the salad.
3 Combine the tahini, coriander, lime juice, spices and remaining olive oil. Season with salt and pepper, then serve with salad and carved lamb.
EASY HOMEMADE RAINBOW SAUERKRAUT
Preparation time: 10 minutes
Cooking time: nil
Makes: 1L
2 cups beetroot, cut into very fine batons
3 medium carrots, peeled and cut into very fine batons
2 cups green cabbage, shredded
½ daikon, cut into very fine batons
10cm piece ginger, cut into very fine batons
½ tsp caraway seeds
½ cup fine salt
2 Tbsp rock salt
1 Place each of the vegetables into a separate bowl, then divide the ginger and caraway seeds between the bowls. Put one quarter of the fine salt onto each and mix well. Set aside for 10 minutes. Rinse well in a fine sieve.
2 Layer the vegetables into a 1L jar, then press down to release some liquid. Top with the rock salt, then cover with a cloth and stand for 3 days. Seal and refrigerate, Use within 3 weeks.
HOMEMADE HONEYCOMB WITH VANILLA SALT
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 500g
300g caster sugar
125g glucose syrup
100g honey
1 vanilla bean
1½ tsp sea salt flakes
2½ tsp bicarbonate of soda, sifted
1 Combine the sugar and glucose in a saucepan with ½ cup water and set over a high heat. Cook, brushing down the sides from time to time with a wet brush, until pale golden. Mix in the honey and vanilla seeds, reserving the pod.
2 Chop the pod, then p9und in a mortar with the salt. Sieve to remove lumps. Cook the syrup to 150°C, then whisk in the bicarbonate of soda. Pour onto a lined tray, spread, then scatter with vanilla salt. Allow to cool and harden.
FAR AUX BRETON: FRENCH PRUNE AND CUSTARD CAKE
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 12
1½ cups pitted prunes
¾ cup dessert wine
1 cup milk
1 cup thickened cream
¾ cup raw caster sugar
3 eggs
2 egg yolks
¼ cup unsalted butter, melted
1½ tsp natural vanilla extract
½ tsp almond essence
¾ cup plain flour
cream, to serve
1 Preheat oven to 180°C. Chop the prunes, then mix with ½ cup water in a medium saucepan and set over a moderate heat. Cook gently until the water has been absorbed, then add the wine and set aside until the prunes are plump.
2 Combine the milk, cream, sugar, eggs, yolks, butter, extract and essence in a jug, then puree with a stick blender until very smooth. Add the flour and purée again. Set aside for 10 minutes, then strain through a fine sieve.
3 Line a 22cm cake tin with paper, then butter and flour generously. Pour in the batter, scatter the prunes over, then bake for 1 hour, until puffed and just set. Allow to cool for 20 minutes, then serve warm with cream.
POTAGE ST GERMAIN WITH OLIVE CROUTES, SMOKED BUTTER AND GOATS’ CURD
POTAGE ST GERMAIN
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
1 leek, finely chopped
4 cloves garlic
½ tsp ground dried bay leaves
½ tsp ground fennel seeds
50g unsalted butter
1½ Tbsp plain flour
1L chicken stock
1½ cup peas, shelled
¼ head iceberg lettuce, leaves separated
¼ bunch mint leaves
¼ bunch parsley leaves
2 Tbsp double cream
sea salt flakes and freshly-ground white pepper
1 Sauté the leek, garlic, bay leaf and fennel seeds in butter in a large heavy-based saucepan set over a moderate heat for 5 minutes, until softened. Sprinkle in the flour, cook briefly, then add the stock and bring to a simmer.
2 Blanch the peas in a saucepan of rapidly-boiling salted water until just tender, then refresh in cold water. Blanch the lettuce and herbs in the boiling water until softened, then refresh in cold water. Add all these to the saucepan, then puree until completely smooth. Fold in the cream, then season with salt and white pepper.
OLIVE CROUTES
Preparation time: 1 minute
Cooking time: 15 minutes
Serves: 4
2 slices olive bread
1 Tbsp extra virgin olive oil
sea salt flakes and freshly-ground black pepper
1 Preheat oven to 160°C. cut the bread into neat fingers, then brush with olive oil. Season generously with salt and pepper, then arrange on lined oven trays and bake for 15 minutes.
SMOKED BUTTER
Preparation time: 5 minutes
Cooking time: nil
Makes: 250g
250g unsalted butter, at room temperature
¼ tsp celery seeds
½ tsp sea salt flakes
1 Combine the butter, seeds and salt in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until very light. Spread on the inside of a large bowl and wrap with cling film. Insert a smoke-depositor nozzle and apply alder smoke for 3 minutes. Stand for 20 minutes.
FRIED PARSLEY GARNISH
Preparation time: 2 minutes
Cooking time: 2 minutes
Serves: 12
1 bunch parsley leaves
vegetable oil for deep-frying
¼ cup buckinis
4 sprigs dill, picked
200g fresh goats’ curd
1 Fry the parsley leaves in hot (180°C) vegetable oil for 1 minute, until crisp, then drain well on kitchen paper. Mix gently with the buckinis and dill. Spoon onto soup with the curd.
OAT-SMOKED DOUBLE LAMB CUTLET WITH CREAMED FORAGED GREENS AND SAUERKRAUT FRITTER
OAT-SMOKED DOUBLE LAMB CUTLETS
Preparation time: 2 minutes
Cooking time: 30 minutes
Serves: 4
4 x French-trimmed double lamb cutlets
1 tsp celery salt
1 Tbsp extra virgin olive oil
1½ cups organic oat hay
1 Rub the lamb cutlets with celery salt and extra virgin olive oil. Sear on a hot barbecue grill until well-browned.
2 Lightly damp the hay and place in the bottom of a preheated large heavy-based saucepan, then set a trivet on top. Put the lamb on the trivet, fit the lid, then cook for 20-25 minutes, until the lamb is medium.
CANDIED ESCHALOTS
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 12
12 large eschalots, peeled with stem intact
1 Tbsp extra virgin olive oil
sea salt flakes and freshly-ground black pepper
½ cup caster sugar
1 cup port
1 tsp smoked paprika
1 Preheat oven to 150°C. Fry the eschalots in extra virgin olive oil in a pan over a high heat for 5 minutes, until browned. Season generously with salt and pepper.
2 Meanwhile, put the sugar in a pan over a high heat and cook until well-caramelised. Add the pot and paprika and simmer until thickened. Add the eschalots, turn the heat to low, and cook gently until the mixture thickens again.
CREAMED FORAGED GREENS
Preparation time: 10 minute
Cooking time: 15 minutes
Serves: 12
1 brown onion, very finely diced
4 cloves garlic, minced
½ bunch thyme leaves
½ tsp fennel seeds
2 Tbsp ghee
2 cups chicken stock
300ml cream
6 cups mixed foraged greens*
½ cup blanched almonds, toasted
sea salt flakes and freshly-ground white pepper
1 Sauté the onion, garlic, thyme and fennel seeds in ghee in a large saucepan over a moderate heat for 5 minutes, until softened. Add the stock and cream, then bring to a simmer.
2 Blanch the mixed foraged greens in a large saucepan of rapidly-boiled salted water until just softened, then refresh in cold water. Add to the saucepan with the almonds, season with salt and pepper, then puree until very smooth.
*Wild greens include mallow, dandelions, tetragonia, nasturtiums, rambling dock, flatweed, chickweed, sow thistle, nettle and wild mustard
SAUERKRAUT FRITTER
Preparation time: 2 minutes
Cooking time: 2 minutes
Serves: 12
1½ cup sauerkraut, very well drained
½ cup buckwheat flour
1 cup iced water
1 egg
1 tsp fie salt
1 cup plain flour
vegetable oil, for deep frying
1 Lightly chop the sauerkraut, then toss with the buckwheat. Whisk the water, egg and salt, then stir in the flour gently. Don’t worry about a few lumps.
2 Dip tablespoon amounts of sauerkraut in the batter, then fry in hot (180°C) vegetable oil for 2 minutes, until crisp. Drain on kitchen paper.
MADEIRA JUS
Preparation time: 5 minutes
Cooking time: 1 hour
Makes: 600ml
4L best-quality beef stock
2 bay leaves
stalks of ½ bunch parsley
1 tsp black peppercorns
1 calf’s foot, split
500ml port
1 Combine the stock, bay leaves, parsley stalks and peppercorns in a large saucepan and set over a moderate heat. Blanch the calf’s foot in boiling water for 2 minutes, then rinse and add to the stock. Simmer to reduce by three-quarters.
2 Pour the port into a saucepan and set over a high heat. Boil to reduce by half, add to the stock, then boil to reduce by one-third. Strain through a fine sieve.
PISTACHIO KIBBLE
Preparation time: 2minutes
Cooking time: nil
Serves: 12
75g blanched pistachios
2 tsp cumin seeds, toasted
2 tsp fennel seeds, toasted
1 tsp coriander seeds, toasted
1 Tbsp dried dill
1 tsp fine salt
1 Chop the pistachios finely. Crack the spices in a mortar. Combine all the ingredients.
WILD PLUM SHORTBREAD
Preparation time: 20 minutes
Cooking time: 25 minutes
Makes: 56
500g wild plums, seeded
juice of 2 lemons
seeds of 1 vanilla bean
1 punnet fresh raspberries
600g jam setting sugar
250g unsalted butter, at room temperature
2 cups icing sugar, sifted
finely-grated zest of 2 oranges
2 tsp vanilla paste
3 eggs
1 tsp almond essence
4 cups plain flour
1 tsp baking powder
1 Preheat oven to 180°C. Combine the plums, lemon juice, vanilla seed and raspberries in a large saucepan and set over a moderate heat. Simmer for 20 minutes. Whisk in the jam-setting sugar, boil rapidly for 5 minutes, then pour into a sterilized jar and seal while hot. Allow to cool completely.
2 Combine the butter, icing sugar, zest and vanilla paste in the bowl or an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Add the eggs and almond essence, beating until smooth, then sift in the flour and baking powder and stir until smooth. Refrigerate for 1 hour.
3 Roll out the dough to 3mm thick, then cut 8cm discs. Place two teaspoons of plum mixture in the centre of each, then fold in the sides to make a triangle biscuit, pinching the eggs to seal. Freeze until firm. Bake from frozen on a lined oven tray for 20-22 minutes, until golden. Cool on a wire rack.
PINE BUD AND HAZELNUT BROWNIE
Preparation time: 10 minute
Cooking time: 25 minutes
Serves: 18
2 cups new-season pine buds
1 cup caster sugar
375g dark brown sugar
4 eggs
325g unsalted butter, melted
1 cup Dutch cocoa, sifted
2 tsp vanilla paste
2 Tbsp dark rum
300g plain flour
1 cup hazelnuts, toasted and chopped
1 cup dark chocolate (70% cocoa), chopped
1 Preheat oven to 160°C. blanch the pine buds in boiling water for 30 seconds, then refresh under cold water. Combine with 1L water and the caster sugar in a medium saucepan and set over a high heat. Boil until the liquid has reduce to a thick syrup. Set aside.
2 Whisk the brown sugar and eggs until light. Whisk the butter, cocoa, vanilla, rum and flour in a second bowl. Fold in the egg mixture. Fold in the hazelnuts and chocolate. Fold in one cup strained pine bud syrup.
3 Spoon into a lined 30cm x 24cm slice pan then bake for 25 minutes until just firm halfway between the edge and the centre. Cool on a wire rack.