Fired! My main for Great British Menu 2017

Phil Carmichael

Phil Carmichael

8th June 2017

Fired! My main for Great British Menu 2017

Fired! My main for Great British Menu 2017

Ingredients

  • Lamb:
  • 1 whole shoulder of welsh lamb – deboned, shank still attached
  • 350g lamb rub
  • Lamb rub:
  • 200g smoked Maldon sea salt
  • 75g light brown sugar
  • 25g English mustard powder
  • 25g fennel seeds
  • 10g garlic
  • 10g thyme leaves
  • BBQ sauce:
  • 500g vine ripened plum tomatoes
  • 20g dark brown sugar
  • 5pcs white peppercorns
  • 3pcs cloves of garlic chopped
  • 3pcs shallots thinly sliced
  • 3pcs dried chipotle chillis
  • 50ml cider vinegar
  • 50ml tomato juice
  • 20g smoked paprika
  • 5g each fennel, cumin, coriander, celery, yellow mustard seeds toasted and ground
  • Sweetcorn:
  • 4pcs whole sweetcorn blanched
  • 50g lemon and garlic butter
  • Sprinkle of lamb rub
  • Turnip and mustard Slaw:
  • 2 large turnips
  • 1pcs small fennel
  • ½pc small white cabbage
  • 1pc red onion
  • 2tsp mustard seeds
  • 2tsp fennel seeds
  • 50ml crème fraiche
  • Picked chervil and coriander and mint
  • Roasted turnips:
  • 6pcs baby turnips with tops still attached
  • Courgette and aubergine:
  • 2pcs yellow courgette
  • 2pcs green courgette
  • 4pcs baby aubergine
  • Mint oil:
  • 3 bunches mint – picked
  • Pomace oil to cover
  • Potato salad:
  • 500g purple potato
  • 500g pink fur apple potato
  • 500g Jersey royal or ratte
  • 5pcs banana shallot
  • 1pc bunch of chives
  • 200g quark cheese
  • 100g sour cream

Method

Lamb:
Sprinkle the leg with the rub 1 hour before cooking. Brush off excess and roast on a BBQ until cooked.
Lamb rub:
Grind all together in a spice mill.
BBQ sauce:
Place all ingredients into a gastro and bake for 2 hours at 180°C. Remove and pass through a chinois and reduce for 30 minutes. Adjust seasoning.
Sweetcorn:
Split the corn down the centre and into quarters and blanch quickly. Roast on the egg until charred and smother in butter and rub.
Roasted turnips:
Blanch the heads then roast.
Courgette and aubergine:
Cut all in half and roast on egg. Drizzle with mint oil.
Mint oil:
Pick the mint and quickly blanch half. Place the blanched half and the rest in a paco tin and cover with oil. Freeze solid then defrost overnight in double layer muslin.
Potato salad:
Purple - slice the potatoes into rounds and cook in heavily salted water. Pink fur - cool whole in salted water and then cut lengthwise into strips. Ratte - slice thinly on a mandolin and quickly blanch in salted water. Arrange on serving platter and garnish with chopped chives cheese and sour cream.

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