- Slow cooked Scotch Lamb flank:
- 1 Scotch Lamb flank (skin and bone removed)
- 8g ras al hanout
- 30g wild garlic
- 300g natural yogurt
- Salt
- Salt baked Kohlrabi:
- 1 large kohlrabi
- 500g plain flour
- 300g table salt
- 280g water
- 5g caraway seeds
- Broccoli purée:
- 4 large heads of broccoli
- 20g butter
- Salt
Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée
Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée
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 Slow cooked Scotch lamb flank, salt baked Kohlrabi and broccoli purée recipe below as tried and tested by our professional chefs.
Ingredients
Method
Slow cooked Scotch Lamb flank:
Check over the Scotch Lamb flank and make sure all the skin and cartilage has been removed. Next evenly season the belly with the ras al hanout spice and salt. Blend the wild garlic with the yogurt and pour into a bag with the belly and seal in the vac pax machine. Leave to marinate in the fridge for at least 8-10 hours. Next set the water bath to 86.5c and cook the flank for 12hrs. Once cooked press between to trays till cool. Then cut into even sized fingers. Caramelise both sides in a pan to finish.
Salt baked Kohlrabi:
Mix the flour, salt and caraway together in a table top mixer with a paddle attachment. Slowly add in the water and continue to mix until the dough forms. Next pin out the salt dough until it's about 1cm thick. Mould the dough around the kohlrabi and brush with egg wash. Place the kohlrabi on a tray with grease proof paper and bake it at 200c for 45 minutes to 1hr, or until the core temperature reaches 84c. Once the kohlrabi is ready leave to cool at room temperature for 30mim before removing the kohlrabi from the salt crust. Further cool the kohlrabi in the fridge before cutting into thin slices, then cutting out discs with a pastry cutter.
Broccoli purée:
Trim the green from the tips of the broccoli and blanch in seasoned rapid boiling water until tender (about 1min) quickly strain the broccoli from the water and blitz in a Thermomix with the butter on high speed until smooth. Check the seasoning, and working quickly so you don't lose the colour remove the purée from the Thermomix placing it into a piping bag. Tie the bag and sink it in iced water until completely cool.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
