- Tomato Chutney
- 750g Tomato Concasse
- 60g Brunoise White Onion
- 1 Plump Clove Garlic Pureed
- 25ml Virgin Olive Oil
- 5 Cardamom Pods
- 2 Cloves
- 1 Tbsp Paprika
- 100ml Cider Vinegar
- 30g Tomato Puree
- 8g Finely Diced Salted Lemon
- Aubergine Caviar
- 6 Plump Aubergine
- 2 Cloves Garlic – 1 thinly sliced / 1 very finely diced
- 25mls Extra Virgin Olive Oil
- 1/3 tsp Mild Curry Powder
- ½ tsp Roughly Chopped Thyme Leaves
- 1 Tbsp Thick Mayonnaise
- Scotch Lamb Flank
- 1 Lambs Flank
- Salt & Pepper
- Feather Blade
- 4 x 120g Scotch Lamb Feather Blade
- Salt & Pepper
- Light Olive Oil
Roast feather blade and confit flank of Scotch lamb from Restaurant Andrew Fairlie
Roast feather blade and confit flank of Scotch lamb from Restaurant Andrew Fairlie
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. Take a look at the Roast feather blade and confit flank of Scotch lamb from Restaurant Andrew Fairlie recipe below as tried and tested by our professional chefs.
Ingredients
Method
Tomato Chutney
Toast the cardamom + cloves then pulverise to a powder.
Mix with remaining spices – sieve.
Sweat the onion + garlic in the olive oil until very soft and no colour.
Add the tomato puree and gently cook for a few minutes.
Add the vinegar and reduce to a syrup.
Add the concasse – cover with a cartouche – simmer gently until reduced by 2/3.
Remove from the heat and add the salted lemon – season with the spice mix.
Allow chutney to cook completely and store in airtight container for 4 days to allow the flavours to develop + soften.
Aubergine Caviar
Set oven to 210°c
Wipe aubergines with a damp cloth. Cut small slits evenly into the aubergine skin and push slithers of garlic into each slit. Place the aubergines onto the oven shelves and bake for 35 mins, turning once half way through.
When the aubergines are still hot, split lengthways and scoop out the flesh, removing any large pockets of seeds. Roughly chop the remaining flesh.
Heat the oil in a heavy bottomed pot until almost smoking.
Add the garlic, thyme + curry and fry very quickly until garlic turns nutty – this will only take about 10 seconds. Tip the aubergine flesh into the pot and fry just as quickly using a whisk to stir 2 or 3 times.
Tip the fried aubergine into a bowl set over ice and stir slowly until it reaches blood temperature – fold in the mayo and continue to stir until completely cold.
Scotch Lamb Flank
Ask your butcher to remove the thin layer of skin and the bones.
Season the flank and put into a vacuum pouch and seal on full power. Allow to marinate in the fridge for 12 hours.
Poach the pouch and its contents for 48hrs at 68°c.
Remove the meat from the pouch and chill under a light weight.
Cut to desired shape/size and crispen evenly on the stove top.
Serve at once.
Feather Blade of Scotch Lamb
Trim the meat free from all silver skin + fat. Put into a vacuum pouch and seal on full power – poach for 12 mins at 55°c.
Remove from the pouch and pat dry – lightly caramelise all sides in a little light olive oil – carve into 2or 3 neat slices.
Serve at once.
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