HOGGET PUDDING by Paul Ainsworth

Grande Cuisine Ltd

Grande Cuisine Ltd

Standard Supplier 12th April 2018
Grande Cuisine Ltd

Grande Cuisine Ltd

Standard Supplier

HOGGET PUDDING by Paul Ainsworth

Hogget pudding by Paul Ainsworth for Grande Cuisine


  • • 100g lamb sweetbread trimmed and portioned
  • • 4 lamb tongues confit and remove outer skin
  • • Diced mint
  • • Chopped celery leaf
  • • Rendered aged lamb fat
  • • Aged minced lamb breast fried in a pan until really crispy
  • • Lightly pickled cucumber half’s
  • Hogget Ragout
  • 600g diced confit hogget shoulder
  • Brine the hogget shoulder for 24hrs, then confit, pull and let chill and set in a tray once set dice.
  • 125g smoked pancetta
  • 6 ripe plum tomatoes, into concasse
  • 300g tomato passata
  • 1 bottle red wine
  • 375ml reduced lamb sauce
  • 250g each of brunoise carrot, celery, onion
  • 50g dry weight of seaweed, rehydrated
  • 1 tbsp. tomato puree
  • Lamb sauce
  • 1/2 kilo aged lamb trim
  • ½ bunch thyme, ½ bunch rosemary
  • 1 onion diced
  • 2 carrots diced
  • 2 celery diced
  • 1 head garlic cut horizontally
  • 1-star anise
  • 5 peppercorns
  • 10 vine plum tomatoes
  • 1/2 bottle white wine
  • 1.5 kilos roasted lamb bones
  • 2 litres beef stock
  • 350G SR FLOUR
  • 175G SUET SALT
  • 85g COLD WATER
  • Garlic and red wine puree
  • 500g peeled garlic
  • 400ml red wine
  • 400ml port
  • Cabernet sauvignon vinegar to taste
  • Salt
  • Pomace oil
  • Water and milk
  • Lamb fat celeriac and celeriac puree
  • 1 whole celeriac
  • 50g rendered lamb fat
  • Thyme
  • Rosemary
  • Garlic Salt


Hogget Ragout
Roast bacon in Hogget fat
Roast soffrito vegetables
Red wine down 1/3 bottle at a time
Tomato puree and passata cooked out for a few minutes
Lamb sauce in, half of the concasse, reduce till deep Fold remaining concasse, diced hogget shoulder, seaweed
Lamb sauce
Start by roasting lamb bones in the oven. Roast lamb trim in pan, add your onions, carrots, celery, star anise, garlic and peppercorns roast off. Then add 20 chopped tomatoes carry on roasting add one bottle white wine. Reduce until all liquid has nearly gone. Add in stock. Bring to the boil. Turn down to simmer and add in roasted lamb bones. After 2 – 3 hours pass through muslin.
Finish sauce with cucumber juice and sherry vinegar!
Combine all the ingredients together excluding the water in a bowl on the kitchen aid start to mix with a paddle and slowly add the water to form a dough. Cling film well and leave to chill.
Roll the pastry on a pasta machine to No4 then cut large discs about 11 cm and smaller discs for the lids at 7cm
Making the puddings
Line the molds with cling film then place the large pastry disc inside pressing in firmly but making sure there is no creases in the pastry as these may split after cooking.
Now fill the pastry molds with your chilled ragu mixture finishing the top with a smaller disc of pastry
Pressing the disc firmly down then use a fork to seal the edges and to trim away any excess pastry
Cover the tops with cling film then finish with tin foil to form a firm seal
To cook the pudding place into a steamer and cook for 35 minutes
Garlic and red wine puree
In a pan add equal amounts of water and milk enough to blanch the peeled garlic in
Blanch the garlic for 30 at a time and do this 3 times this removes the hash garlic flavor
Once blanched and drained place into a pan and cover with pomace oil, confit the garlic on a low heat until soft and tender.
Drail the garlic and place into a fresh pan and cover with the red wine then reduce until all the wine has evaporated
Repeat the same with the port and reduce until all has gone, and the garlic has taken on the colour and is nice and sticky
Now blitz in a food blender until nice and smooth and finish with salt and the vinegar to taste
Now place into a bottle
Lamb fat celeriac and celeriac puree
Brush the whole celeriac all over with the lamb fat then cv in a large bag with the thyme, rosemary, garlic and salt
Cook in the steamer for 1 hour until soft and tender
Once cooked take out the bag and cut the skin off the celeriac
Portion into nice triangle wedges and save all the trimming
With the trimmings place into a food blitzer and blitz until smooth, finish with salt if needed then place into a bottle
To assemble
Roast the sweetbreads, lamb tongue half’s and celeriac in a pan in foaming butter with a little thyme and rosemary
The pudding can be taken out of the mould and glazed in reduced lamb sauce and finished with picked thyme leafs and sea salt
Place the pudding into the center of the plate then surround with dots of the garlic puree
To build the side pot, potion the celeriac into 5 slices and cut the tongue half’s into 3 pieces and glaze with lamb reduction
Now place the celeriac, sweetbreads, tongue into the pot in no particular order but so it looks nice and you can see everything now sprinkle some of your crispy lamb breast all over
Pipe dots of celeriac puree throughout the fricassee and place 7 pieces of pickled cucumber all over, finish the pot with chopped mint and celery leaf and a little garlic oil
Serve some lamb sauce on the side to finish the dish at the table

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