- Scotch Lamb neck
- Haggis:
- Ingredients 100 portions
- 450g Scotch Lamb trimmings
- 200g Scotch Lamb kidneys with suet
- 200g Scotch Lamb liver
- 600g Finely chopped onion
- 20g Coarse pinhead oatmeal
- 180g Toasted Scots porridge oats
- Salt
- 5g White pepper
- 4 g Mixed spice
- 3 g Cumin
- 1 g ground clove
- Zest of 3 lemons
- 3 Sprigs of rosemary picked and finely chopped
- A la Grecque:
- Ingredients
- 55 ml Cider vinegar
- 170 ml Olive oil
- Zest of 1.5 lemons
- 1.2 Tsp cracked black pepper
- 2 Cloves garlic grated
- Selected vegetables
- Caper duchesse potato:
- Ingredients 5-8 portions
- 4 Egg yolks
- 500g Floury potato, eg. King Edward or Maris Piper
- 50g Capers
- White carrot purée:
- Ingredients 50 portions
- 1kg White carrots
- 100ml Whole milk
- 200g Unsalted butter
- 3 Crushed cardamom pods
- Pinch of cumin
- Salt to taste
- 2 Fresh bay leaves
Roast neck fillet of Scottish Borders Scotch Lamb, haggis, caper duchesse, watercress purée, vegetables a la Greque
Roast neck fillet of Scottish Borders Scotch Lamb, haggis, caper duchesse, watercress purée, vegetables a la Greque
Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Recipe for Roast neck fillet of Scottish Borders Scotch Lamb, haggis, caper duchesse, watercress purée, vegetables a la Greque by John Mcmahon, executive chef at The Prestonfield House Hotel. This dish is from the autumn menu from Rhubarb the restaurant at Prestonfield. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Haggis:
Remove the suet from the kidneys and put to one side. Prepare the kidneys and liver by removing the membranes and valves then cut into small dice. Mince the Scotch Lamb trimmings. Render down the kidney fat, then sweat off the chopped onion and gently cook the spices and allow to cool. Mix all the ingredients and cook a little and then check for seasoning. Vacuum pack the haggis and cook for 6 hours on full steam. Roll the haggis in fried panko when needed.
A la Grecque:
Prepare the vegetables for cooking and vac pack with the a la Grecque and cook at 87°C until tender depending on the size of the vegetables.
Caper duchesse potato:
Bake then mash the potatoes. Pre-soak the capers, blend with the egg yolk then fold through the dry mashed potato. Pipe onto a lightly-greased tray and bake in a hot oven. Transfer to a hot sauté pan and baste with the cold butter just before serving.
White carrot purée:
Infuse the milk with the cardamom and bay. Grate the carrot and put it in a pot with the passed milk butter and cook. Add in the cumin and blend season to taste.
Watercress purée:
Bring a pot of salted water to the boil then blanch and refresh the picked watercress. Wring out the watercress and blend in a food processor. Freeze the watercress in a paco jet then grind and defrost when needed.
Serve with a simple lamb jus and picked watercress.
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