- Apricot ketchup:
- Ingredients20 portions
- 100g chopped onion
- 10g Minced garlic
- 5g Grated ginger
- 1 Chopped red chilli
- 4 Deseeded plum tomato
- 10 Fresh apricots
- 100g Dried apricots
- 1 Cinnamon stick
- 5g Tarragon
- 3 Cloves
- 80g Sugar
- 150ml Cider vinegar
- Water
- Almond foam 30 – 40 portions:
- 1 Granny Smith apple
- 40g Green grapes
- 40ml Sherry
- 20 ml Sherry vinegar
- 200g Flaked almonds
- 1 Clove garlic
- 500ml Almond milk
- 10g Lecithin
- Scotch Lamb Sweetbreads:
- Ingredients 4 starter portions
- 600g Scotch Lamb sweetbreads
- 500ml Milk
- Spice mix for the Scotch Lamb sweetbreads:
- Ingredients
- 100g Plain flour
- 5g Smoked paprika
- 20g Ras el hanout
- 5g Picked thyme
- Good pinch of salt
- 60g Cold butter diced
- Spiced almonds:
- Ingredients
- 100g Roughly chopped fresh almonds
- Pinch sea salt
- Pinch cayenne
- Pinch cumin
- Extra virgin olive oil
- Mint oil:
- Ingredients
- 200g Picked mint
- 200ml Pomace oil
- 100g Parsley
Roast Scotch Lamb sweetbreads, apricot ketchup, fresh almonds and sweet peppers
Roast Scotch Lamb sweetbreads, apricot ketchup, fresh almonds and sweet peppers
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. This Roast Scotch Lamb sweetbreads, apricot ketchup, fresh almonds and sweet peppers recipe comes from John Mcmahon, executive chef at The Prestonfield House Hotel. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Apricot ketchup:
Simmer the vinegar, sugar, cinnamon and cloves together. Sweat down the chopped onion, garlic and ginger without colouring. Add in the dried apricots, tomato and chilli, then sieve in the flavoured gastric. Simmer for 10 minutes then add in fresh apricots and tarragon cook for a further 5 minutes blend and pass through a fine sieve.
Adjust the consistency with a little water.
Almond foam 30 – 40 portions:
Blend all of the ingredients together apart from the lecithin then pass through a sieve with the lecithin to serve.
Scotch Lamb Sweetbreads:
Bring the milk to the boil then blanch the Scotch Lamb sweetbreads for 1 and a half minutes and refresh in iced water.
Spice mix for the Scotch Lamb sweetbreads:
Grind the picked thyme leaves and ras el hanout together in a pestle and mortar then add to the flour, salt and paprika. Coat the Scotch Lamb sweetbreads in the spice mix then caramelise before basting with foaming butter.
Spiced almonds:
Heat up thick-bottomed pan, add in the nuts on dry heat and toast until the oils are released. Remove from the heat, add the spices and stir until cool. Mix with the olive oil and chopped chives.
Mint oil:
Vac pack the mint and oil and cook in a bath at 80°C, remove and cool then purrée. Add in the blanched parsley and hang in muslin.
