- 1kg hogget neck (on the bone)
- 25g sea salt
- 1 Large baby gem
- 1 tbsp butter
- 50g crowdie cheese
- 100ml lamb stock
- 350g fresh peas
- 50g spinach
- 50g butter
- Oil for cooking
Hogget, Baby Gem, Peas by Scott Smith
Scott Smith
5th September 2018
Hogget, Baby Gem, Peas by Scott Smith
Hogget, Baby Gem, Peas by Scott Smith
Serves 2 (image credit Edinburghfoodbook on Instagram)
Ingredients
Method
Hogget:
- Salt the hogget and leave in the fridge for a few hours. Bring out of the fridge, rinse the salt off and pat dry.
- Sear off in a hot frying pan with a little oil
- Tightly cover the hogget in foil and roast in the over 180 degrees C for 3 hrs, basting regularly
- Remove from the oven and pick the meat off, mix with the cooking juice
Baby Gem:
- Cut the gem in half lengthways
- Heat the butter on medium heat and cook the gem cut-face down until golden brown. Remove from the pan
- Tuck the hogget meat into the layers of the gem
Pea puree:
- Bring a pan of salted water to the boil, drop in 300g of peas in for 2 minutes and then put them in a blender. Blend on full speed until smooth, add a little of the water as needed.
- Add the butter at the end the pass the puree through a sieve. Keep warm.
To plate:
- Warm the stuffed gem halves in an over 180 degrees C for 5 minutes with the lamb stock
- Spoon the pea puree in the middle of a plate, put the gem half on top
- Top with crowdie and remaining raw peas
- Serve immediately
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