- Chive mayo
- Lamb jus
- Chive oil
- New potato roundels, shallot powder
- Peas
- Broad beans
- Chard and stem
- Nasturtium leaf
- Broccoli pieces (top stem shoot)
- Sprouting cabbage leaves
- Lamb loin
- Pencil fillets
- Sweetbreads
- Lamb jus:
- Shallot
- Lamb trim
- Garlic
- Tomato
- Water
- Veal stock
- Thyme
- White peppercorn
- Sea salt
- Chive mayonnaise:
- 2 free-range egg yolks
- 1 heaped teaspoon Dijon mustard
- 500 ml Chive oil
- 1-2 tablespoons white wine vinegar
- ½ lemon
- sea salt
The Brecon Beacons, The Garden of Wales - my main for Great British Menu 2017
Nick Brodie
8th June 2017
The Brecon Beacons, The Garden of Wales - my main for Great British Menu 2017
The Brecon Beacons, The Garden of Wales - my main for Great British Menu 2017
Equipment: water bath, kitchen aid, frying pan and pans for vegetable blanching and sauce making
Ingredients
Method
Lamb jus:
Add butter into a thick bottomed pan, place in chopped lamb trim and cook until golden. Peel shallots and cut into rings, place with garlic on top of lamb trim. Deglaze with water, add veal stock and thyme, skim off any scum that rises. Simmer for 40 minutes then pass off. Into passed sauce add chopped fresh tomato, garlic and rosemary as to freshen flavour. Pass through a double muslin.
Chive mayonnaise:
Machine whisk all ingredients except oil until smooth ribbon is made. Slowly add the chive oil until fully emulsified. Store the mayonnaise in the fridge until ready for plating.
Pipe out chive mayonnaise into circular design, place on new potatoes and build up with protein ingredients, vegetables and then nasturtium. In the centre of the circular design drop in a little lamb jus and finish with chive oil.
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