Roasted Scotch Lamb rump, slow cooked belly with potato & fennel terrine

QMS

QMS

Standard Supplier 4th October 2017

Roasted Scotch Lamb rump, slow cooked belly with potato & fennel terrine

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. Roasted Scotch Lamb rump, slow cooked belly with potato & fennel terrine by Craig Hart, executive chef, Restaurant Sheraton Grand Hotel & Spa, Edinburgh. Makes 10 pax. In association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • Scotch Lamb belly and marinade:
  • 500g Scotch Lamb belly
  • 20g Meat glue
  • 20g Fennel seeds
  • 30g Maldon salt
  • 15g Caster sugar
  • Scotch Lamb rump:
  • Scotch Lamb rump x 10 x 4oz
  • 200g Broad beans
  • Fennel puree:
  • 2 Heads of fennel
  • 50g Butter
  • 120ml Double cream
  • 50ml Water
  • Seasoning
  • Potato terrine:
  • 10 large potatoes – roosters
  • 100ml Clarified butter
  • 300ml Fennel puree
  • Seasoning
  • Caper & fennel powder:
  • 100g Baby capers
  • 100g Lilliput capers
  • Fennel pollen

Method

Toast the fennel seeds and crush, combine with salt & sugar. Rub the mix on the Scotch Lamb belly and cure for 4 hours, rinse before use. Pat the belly dry and cut in half from top to bottom. Dust with meat glue and place half towards the top end of each other; making sure the skin side is facing upwards on both pieces. Vac pack the Scotch Lamb belly and cook for 12 hours at 83°C. Remove from the bath and press with heavy weights for a further 12 hours. Seal the Scotch Lamb rump then vac pack it, and sous vide for 3 hours 30 mins at 55°C, re- seal, and season before cutting into 3. Prep the broad beans by popping out of their skin and blanch in boiling seasoned water, then emulsify in a chicken stock and butter mix. Sweat the chopped fennel in butter till soft and season, add in the cream and water and cook for around 5 mins till soft, blitz and pass, season to taste.
Slice the potatoes on a slicer at 2mm thickness, line a half of a gastro tray with greaseproof paper, then place the potato slices in the tray, making sure that they overlap. Build the layers up brushing each layer with clarified butter as you go, every third layer spread some fennel puree evenly, seasoning each layer as you go. Fill till the potatoes are 4/5 of the way up the gastro and cover with a layer of greaseproof. Cook at 160°C for around 2 hours, and then press over night with another gastro filled with water. Remove the potato terrine and cut into the required size. Roughly chop both sets of capers and place in a dehydrator at 83°C for 12 hours or until they are completely dry, blitz into a powder along with the fennel pollen and pass through a fine drum sieve.
Arrange as per the pictures.

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