A Summer Holiday - my main for Great British Menu 2017

Tommy Heaney

Tommy Heaney

22nd June 2017

A Summer Holiday - my main for Great British Menu 2017

A Summer Holiday - my main for Great British Menu 2017

Ingredients

  • Lamb Rumps:
  • 1 Whole Lamp Rump
  • 2 Garlic Cloves
  • 2 Sprigs Rosemary
  • BBQ Lamb Ribs:
  • Rack of Lamb Spare Ribs
  • 1 Cup Brown Sugar
  • ¼ Cup Smoked Sweet Paprika
  • 3 tbsp Maldon Salt
  • 2 tbsp Coarse Ground Black Pepper
  • 2 tbsp Mild Chilli Powder
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 2 tsp Hot Paprika
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Rubbed Thyme
  • Pickled Cockles:
  • 1kg Cockles
  • 500g Pickling Liquid
  • BBQ Aubergine:
  • 50g Balsamic
  • 100g Olive Oil
  • 5g Garlic
  • 100g Cider Vinegar
  • 200g Honey
  • 2 Baby Aubergines
  • Burnt Onion:
  • Bunch of Spring Onions
  • Woscof Onions
  • 2 Sprigs Thyme
  • 100g Butter
  • Eucalyptus Onion Puree:
  • 5 White Onions
  • 190g Butter
  • 1 Sprig Thyme
  • 125ml Double Cream
  • 150ml Milk
  • 4g Eucalyptus
  • 2g Maldon Salt
  • Salsa Verde:
  • 80g Watercress
  • 6 Anchovy Fillets
  • 1 Handful of Mint Leaves
  • 1 Handful of Parsley Leaves
  • 2 tsp Dijon Mustard
  • 1 Garlic Clove Crushed
  • 8 tbsp Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • 2 tbsp Capers
  • Sweetcorn:
  • 2 Corn Cobs
  • 120g Salted Butter
  • 16g Dried Elderflowers
  • Maldon Salt
  • Baked Potato:
  • 4 Jacket Potatoes
  • 75g Cream
  • 75g Buttermilk
  • 35g Extra Virgin Olive Oil
  • Maldon Salt
  • Chives
  • Meadow Sweet Salt:
  • Dried Meadow Sweet
  • Maldon Salt
  • Garnish:
  • Sea Rosemary
  • Samphire
  • Sea Beet
  • Sea Purslane
  • Long Leaf Spinach

Method

For the lamb ribs; mix all dry ingredients in a pestal and mortar, rub over the ribs wrap in Clingfilm and leave to marinate overnight. Place ribs on BBQ and smoke at low heat for 3 hours (approximately 110˚C), wrap the ribs and cook for a further 3 hours. Once cool split the ribs and paint with BBQ sauce and finish on BBQ until sticky.
For the lamb rump; rub the lamb with garlic and rosemary, olive oil and seasoning. Leave to infuse for 15 minutes. Place on BBQ turning every 5 minutes until temperature reaches 55˚C. Rest for at least 15 minutes.
For the mussels; steam until open, remove from shells (keeping some shells for dish presentation). Heat pickling liquid and submerge the cockles.
For the BBQ aubergine; cut aubergines in half lengthways, BBQ on both sides, keeping al dente and place in shallow over tray. Heat rest of ingredients for pour over aubergines, cover with greaseproof parchment paper and kitchen foil and steam at 90˚C for 20 minutes.
For the onion; blanch whole spring onions in salted boiling water for 30 seconds and shock in ice water. Place peeled Woscof onions in a vacuum pouch with thyme and butter. Seal and cook at 90˚C for 5-8 minutes, ensuring the onions are not too soft.
For the onion puree; slice onions and slowly cook until soft but ensuring they do not colour (this should take 2-3 hours). Heat milk and cream with eucalyptus and thyme and infuse for 30 minutes. Place cooked onions in a blender with the butter and cream infusion, blend and pass.
For the corn; shuck corn and place in vacuum pouch with butter, seal and steam at 90˚C for 40 minutes. Season with Maldon salt and dried elderflower or meadow sweet.
For the baked potato; bake potato at 180˚C for 1 hour. Remove from oven and remove the top quarter and scoop out cooked potato, being careful not to split the skin. Return the potato skin back to the oven to crisp. Weigh 200g of cooked potato, place in blender with 100g of boiling water, cream and buttermilk. While blending slowly add olive oil; check for seasoning (keep in mind to make the potatoes extra salty as they will double in volume). Place in siphon gun and check with 2 N2O bulbs. Place in bain-marie at 70˚C
For the Salsa Verde; blend all ingredients in a blender.
Blanch all sea vegetables in a butter emulation, do not season.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.