Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart

QMS

QMS

Standard Supplier 13th November 2018

Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart

Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart - Ingredients and recipe for 10 portions

Ingredients

  • 1. Scotch Lamb saddle x 2
  • 2. Scotch Lamb shoulder x 400gr
  • 3. Chicken wings x 400grs
  • 4. White onions x 1 large
  • 5. Leeks x 2- 1 for brunoise
  • 6. Carrots x 300gr- 50grs for brunoise
  • 7. Garlic bulb x 1
  • 8. Thyme x 10gr
  • 9. Celery x ¼ stalk
  • 10. Tomato puree x 100gr
  • 11. Red wine x 1 bottle
  • 12. Shallots x 50grs
  • 13. 00 Flour x 500gr
  • 14. Olive oil x 30grs
  • 15. Whole eggs x 3
  • 16. Egg yolks x 3- 2 for in the ravioli , I for sealing it
  • 17. Duke of York potatoes x 600gr
  • 18. Hay for smoking the mash with
  • 19. Butter x 200gr
  • 20. Double cream x 100ml
  • 21. Girolles mushrooms x 200gr
  • 22. Salt/pepper
  • 23. Port wine x 200ml

Method

1. Prep the loins of Scotch lamb saddle, roll out the loins until they are a cylindrical shape with clingfilm and refrigerate till required
2. Cut the bones up into small bits and roast off with a mirepoix, thyme, tomato puree, red wine, port , chicken winglets, and cover with water. Bring to the boil and simmer for 8 hours , skimming regularly Reduce down to taste & then pass through muslin and reduce down till it coats the back of a spoon
3. Seal the lamb shoulder and cook with mirepoix and some of the Scotch lamb jus. Then braise for 3 hours at 150 degrees covered with tin foil
4. Pass the braising liquour and reduce down to a sticky jus- keep a little of the none reduced stock back to cook the ravioli in
5. Pick the Scotch lamb meat down & add in finely cooked brunoise vegetables (carrot, shallot, celery,) & some thyme leaves. Roll into cylinder sized pieces and reserve until required
6. Make the pasta dough using the 00 flour , whole eggs and egg yolks , you may need to add in a touch of water and some salt and pepper , leave in the fridge to rest for 30 mins before using , roll it out, fill with braised Scotch lamb mixture and seal with a touch of egg yolk
7. Peel the red Duke of York potatoes and cut into evenly sized pieces, boil in seasoned water. When soft, pass through a drum sieve, spread evenly over grease proof and place on a metal tray. Using the smoking gun, smoke the mash and cover with a lid
8. Trim up the rainbow chard ends and reserve till required
9. Prep the girolles by trimming up the ends and brushing with a dry pastry brush
10. Sous vide the Scotch lamb loin at 52 degrees for 20 minutes. Remove all the clingfilm and seal in a pan with a clove of garlic, thyme & foaming butter, then reserve till required
11. Reheat the mash with butter & cream until it is smooth and also can coat the plate
12. Blanch the rainbow chard & toss in butter
13. Cook the ravioli in some of the Scotch lamb jus and drain
14. Sauté off the girolles till cooked & season to taste
15. Arrange as per the picture

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