POACHED
LOBSTER
with garden vegetables and shellfish vinaigrette
Method
Place
lobster on large board. Place the tip of a large sharp knife in
the cross found at the top of the lobsters head. Pierce the shell
with the knife and continue all the way to the board. Place the
now dead lobster into a large pan on boiling water. Simmer for 6
minutes (for a medium sized lobster). Do not let the water boil
too hard. Refresh in ice water. As soon as the lobster is cold remove
from the water and drain on a cloth.
To remove the
lobster from the shell, place the lobster tail in your left hand
and the head in your right. Twist and pull to remove the head. Lay
the tail on its side. Place one hand over the other and press down
until the lobster bones crack. Peel the shell from the lobster.
Cut the tail meat in half length ways. Pull and twist the claws
of the lobster. With the small part of the pincer break off gently,
the blade should come with this. Tap the side of the claw with your
knife and move from left to right. This should break the claw enough
to remove a large piece. Remove the claw meat in tact. Wash all
meat under water and drain on a cloth. Season all meat with salt.
Place 1 half
of the tail and 1 claw into a small vac pac bag. Place a cube of
butter in the bag. Add a small squeeze of lemon. Seal the bags all
the way and place the bag into the water bath at 60°C. Remove
at last minute, carve and serve.
Lobster Vinaigrette
150g
lobster jus
50ml vinaigrette
Method
Boil the
lobster jus, add the vinaigrette and reserve for service.
Lobster vegetables
Carrots
(3 per person)
Broad beans (8 per person)
Baby gem lettuce, outer leaves removed
New potatoes
Method
Remove the big leafy end of the carrots, leaving a small amount
of green at the top. Peel away the skin. Blanch in salted boiling
water until tender. Refresh in ice water, dry the excess liquid
and reserve for service. Remove beans from pod. Blanch for 30 seconds
in boiling salted water, refresh. Remove outer skin of beans, reserve
for service. Cut the lettuce into sixths ensuring you cut through
the root. Reserve for service. Clean the potatoes in water, cook,
refresh and cut into discs.
To serve
Place the lobster vinaigrette into a small pan and simmer on the
stove. Add the lettuce pieces (one per person) and simmer until
tender (30 seconds). Add the carrot pieces and broad beans. The
vegetables are ready to serve. Sauté three pieces of potato
per person.
ORGANIC
LAMB SADDLE
with crispy belly, carrot puree and wilted greens
Crisp lamb
belly (makes 20)
10 lamb
bellies
Rosemary
400g mirepoix (chopped onions, carrots and celery)
Chicken stock
Method
Sweat the mirepoix in a large thick bottomed pan. Place the bellies
on top with the herb and add chicken stock to cover them. Simmer
gently for 3 hours or until the belly is tender. Remove from the
liquor and chill. Slice into batons.
(Please note,
the cooking method of this signature dish was adapted for the show
to meet the time schedule.)
Mousse
600g lamb
fillets
200ml cream
10g salt
2 dessertspoons of powdered rosemary
Method
Dice the
fillets and place in a food processor. Blitz for 5 minutes and then
add the salt and rosemary. Continue to blitz, then add the cream.
Place the mousse in the fridge to set. On a work surface, lay out
a triple layer of cling film. Pipe mousse into sausage shapes at
regular intervals, allowing enough excess to tie the ends. Place
a baton of belly meat directly into the centre of the mousse and
press down lightly. Cut the cling film in between the sausages.
Ensure that the baton of belly is covered by the mousse on all sides
and roll up, tying both ends. Poach these in a pan of water with
a plate on top to prevent them rising up for 8mins, barely simmering.
Refresh in cold water. Remove from the Clingfilm and dry on cloth.
Use the 'whirly gig' to cut some potato spaghetti, wrap this around
the sausage and blanch in the cool fryer. Reserve for service (NB.
It may be necessary to remould the potato around the sausage after
they come out of the fryer.)
Pickled
carrot
350g carrot
cut into cubes
300g white wine vinegar
200g sugar
star anise
2g thyme chopped
Method
Put the
carrot cubes in a small pan and cover with water. Add a pinch of
salt. Simmer until carrot is al dente and refresh. Meanwhile boil
the sugar and water together along with the anise, reduce until
lightly syrupy. Pour this mixture over the carrot and add the thyme
and a squeeze of lemon juice.
Carrot puree
1 kg carrot,
very finely sliced
4g fresh chopped thyme
180g butter
500ml water
200ml cream
1 star anise
Method
Place
the water, thyme, anise and butter into a thick bottom saucepan.
Simmer until butter has melted then add the carrot along with a
pinch of salt and sugar. Clingfilm the pan and allow to simmer until
the carrot is tender. Remove the Clingfilm and boil until all the
water has gone, add the cream and cook for 5 minutes. Blitz in the
thermo mix and pass through a chinois, season to taste.
Potato Fondant
Red potato
Butter
Water
Thyme
Method
Cut potatoes
into circles with cutter. Peel around edges. Rinse under cold water
for 5 minutes. Melt butter in a thick bottomed pan and add potatoes
and thyme. Gently fry adding spoonful of water to stop the butter
catching. Continue this process until the potatoes are almost cooked
all the way.
Allow the water to evaporate and colour the potato gently. Turn
them over and ensure the potato is cooked all the way through. Reserve
for service.
HERB
CRUSTED ROASTED FILLET OF ROSE VEAL
With crushed parsnips, lemon scented bean & vegetable fricassee
Ingredients
(serves two)
2x 180g
rose veal fillet steaks
Splash of rapeseed oil
Bean &
vegetable fricassee
100ml
Chicken stock,
Small can of cannelloni beans
1 leek (chopped small dice)
1 onion (chopped small dice)
2x small (chopped small dice) [[Katy please advise ingredient]]
¼ of a small swede (chopped small dice)
1 lemon
100ml white wine
30gm Butter
Seasoning
Crushed parsnips
3x medium parsnips
20g butter
20 ml cream
10ml water
Seasoning
Herb crust
1 clove garlic
3x sprigs parsley
Small bunch chives
2 sprigs rosemary
Splash rapeseed oil
2x tbls breadcrumbs
Seasoning
Puree all the ingredients in the food processor
Add the breadcrumbs last
Method
Peel and roughly cut the parsnips place all the ingredients in a
pan together and simmer until all the liquid is absorbed and the
parsnips are soft, then season to taste. In the meantime sear off
the veal steaks in a hot pan until they are caramelised all over.
Take them out of the pan and place them on a tray and put into a
moderate oven. In the same pan, sweat off your vegetables for about
3 minutes. Then de-glaze the pan with the white wine. Simmer for
a further 4 minutes and then add chicken stock. Keep simmering.
At this point take the veal fillets out of the oven and place a
good spoonful of the herb crust over the top of each fillet. Put
back into the oven to finish off for a further 4 minutes (or to
your liking). Then to finish the fricassee, a squeeze of lemon and
stir in two or three knobs of butter season to taste. Serve in a
pasta bowl crushed parsnip in the middle of the bowl fricassee around
and the herb crusted veal fillet on top of the crushed parsnip enjoy
MILK
CHOCOLATE MOUSSE
with caramelised apple
Chocolate
mousse (approx. 15 portions)
150g caster sugar
150g double cream
5 egg yolks
270g dark chocolate
550g double cream
Method
In a saucepan place the sugar and bring to a dark caramel over a
medium heat. Whilst the sugar is coming up to caramel, whisk the
egg yolks with an electric beater. Once the sugar has gone to dark
caramel, pour in and mix the 150g cream. Pour this mixture into
the eggs and mix continuously until cold (it's best to use an electric
mixer for this). Whilst the eggs and sugar are cooling, whisk the
cream to ribbon stage. Melt the chocolate in a separate bowl. Once
the eggs are cold, pour and fold in the melted chocolate. Then fold
in the cream. Pipe into moulds or serve in espresso cups. Place
in fridge and serve with fresh berries or mint.
Caramelised apple
Sugar
Apples in thick slices
Method
Caramelise a handful of sugar in the frying pan and add the apples,
turning them until caramelised.
