- Salt Marsh Lamb Saddle
- Goats Curd
- Honey
- Cream
- Turnips
- Baby Turnips
- Baby Radish
- Cucumber
- Flour
- Cornflour
- Egg
- Baking Powder
- Salt
- Sweetbreads
- Sourdough
Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish
Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish
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. Take a look at the Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish recipe below as tried and tested by our professional chefs. Main cooked by Ben Costello during the Final of the North West Young Chef Competition 2014
Ingredients
Method
For Goats Curd Mousse
Combine goats curd, honey, cream and seasoning. Keep in piping bag in fridge until ready to use.
For Salt baked turnips
Mix salt and flour together. Add water gradually until a dough is formed. Allow to rest for 10 minutes.
Peel and trim turnips. Encase fully in salt dough and bake at 180°c for 30 minutes. Remove and cool for 20 minutes before opening shell.
For Turnip puree
Caramelise salt baked turnip in foaming butter for 1-2 minutes in a hot pan. Add milk for a further 1-2 minutes then puree and pass. Season accordingly.
For Sourdough Crisps
Slice sourdough as thin as possible. Place between two sheets of greaseproof paper.
Press between two heavy trays and bake at 170°c checking after 12 minutes.
For Lamb sauce
Clean bones well then coat in milk powder and roast for 5-8 minutes. Add the mirepoix and roast for a further 5 minutes.
Remove from tray and deglaze pan with ale. Reduce slightly then cover with water and bring to the boil. Simmer for 1 hour, skimming the surface regularly.
Reduce small amount of ale by 2/3rds. Add stock and reduce again to sauce consistency, Add butter and check seasoning.
For Lamb Sweetbreads
Prepare sweetbreads removing silver skin and portioning into roughly 2cmx2cm dice.
Blanch in boiling water then transfer straight into iced water.
Dredge in flour then tempura batter and blanch at 155°c to seal, finish at 190°c when away.
For Baby Radish
Wash and clean. Remove damaged leaves and trim to 1/3rd.
For Cucumber Trim
Wash cucumber, peel and remove core.
Slice into julienne 6cm long. Preserve in iced water.
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