Turf Salt Bake
1. Blend the peat, salt, thyme and flour together until fine powder
2. slowly whisk in the egg whites until a paste is formed.
3. The paste should be thick enough to hold as a coating on the potatoes/ vegetables.
4. Lay the potatoes in a deep baking tray and pour over the mix to completely cover.
5. Bake at 180 ℃ for roughly 1hr.
6. Melt 500g butter in a saucepan
7. Burn the peat over a gas flame until smoking well.
8. Add the peat to melted butter immediately. leave to cool and infuse.
9. Blend in a food processor, season well.
10. Pass through a conical strainer before using.
11. Peel and glaze in the peat butter before serving
Tunworth Custard
1. Heat cream and milk with garlic, salt and toasted pine.
2. Remove from the heat, cling film and leave to infuse for 10 minutes.
3. Cook the shallots A la Lyonnaise.
4. Add the diced cheese to the onion mix and soften in the pan.
5. Using the thermo blend until smooth.
6. Add to the infused milk and cream
7. Warm slightly and make a liaison with the egg yolks.
8. Pour into square mould.
9. Bake at 120℃ in bain marie for 45min/ 1hr, the custard should be fully set.
10. Allow to cool.
11. Blend until smooth.
12. Chill again and reblend
Pickled mushroom
1. Clean your chosen mushroom, wash well and semi de-hydrate.
2. Bring the pickle ingredients to the boil.
3. Pour the hot pickle over the mushrooms, cover with a lid and leave to cool at room temperature.
Salt Baked Lamb Shoulder
1. Mix the ingredients together and bind together with cold water.
2. Knead well.
3. On baking parchment roll the salt dough into a large sheet large enough to wrap the lamb shoulder
4. Slice the garlic very finely using a mandolin.
5. All over the surface of the meat make small incisions just big enough to hold the garlic slices.
6. Carefully push one slice of garlic into each cut.
7. Mix the yogurt and spices together
8. Season the lamb shoulder well and rub in the yogurt mix
9. Wrap in the shoulder in the salt dough.
10. Bake in the oven at 160℃ for 3 ½ hours.
11. Once cooked allow to cool, remove from the salt dough and carefully remove the meat from the bone in large pieces.
12. The meat can now be trimmed and portioned before serving glazed with reduced lamb sauce.