GREEN ASPARAGUS AND VELOUTE WITH BRAISED SCOTCH LAMBS FEET by The Strathearn Restaurant Gleneagles

QMS

QMS

Standard Supplier 18th September 2013

GREEN ASPARAGUS AND VELOUTE WITH BRAISED SCOTCH LAMBS FEET by The Strathearn Restaurant Gleneagles

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. Take a look at the GREEN ASPARAGUS AND VELOUTE WITH BRAISED SCOTCH LAMBS FEET by The Strathearn Restaurant Gleneagles recipe below as tried and tested by our professional chefs. The Strathearn Restaurant Gleneagles in association with Quality Meat Scotland. Photography by Guy Hinks

Ingredients

  • Cream of asparagus
  • 400 gr green asparagus
  • 0.5 ltr of reduced white chicken stock
  • 0.05 kg spinach
  • 1.75 dl double cream
  • 1 tablespoons of chlorophyll
  • 1 pinches of salt
  • 1 pinches of pepper
  • 10 cl Olive oil
  • Chicken filling
  • 0.25 kg chicken breast diced
  • 0.25 kg sweetbreads
  • 30 cl Chichen stock béchamel
  • 50g butter
  • 5cl chicken jus
  • Pinches black pepper
  • 40 gr Chopped chives
  • Chicken stock 3 ltr reduced
  • Chicken bones: 4 kg
  • Carrots: 0.75 kg
  • Onions: 1 kg
  • Leeks: 0.5 kg
  • Fresh thyme: 30 gr
  • Salt: 35 gr
  • Water: 6 Ltr
  • Scotch Lamb’s feet cromesquis - 50 portions
  • (Season at end before setting in mould)
  • Scotch Lamb’ feet: 6 kg
  • Onions: 2 kg
  • Carrots: 1 kg
  • Leeks: 1 kg
  • Fresh thyme: 30 gr
  • Shallots: 0.5 kg
  • Truffle oil: 5 cl
  • Whole grain mustard: 100 gr
  • Sherry vinegar: 20 cl
  • Salt: 45 gr
  • Black Pepper: 30 gr
  • Chlorophyll - 6 TBS
  • 200g of spinach
  • 50g parsley
  • Chicken foam
  • 30 cl reduced white chicken stock
  • 2 cl truffle oil
  • 10 cl double cream
  • 80g butter
  • 1 pinches of lecithin
  • 1 pinches of salt
  • 1 pinches of pepper
  • Croutons
  • 5 Feuilles de brick
  • 10 cl clarified butter
  • Cooked and raw asparagus
  • 0.7 kg green asparagus
  • (2 pcs/ pers ; 1pcs = 35 gr)
  • 0.12 kg green asparagus
  • 5 cl Olive oil
  • 90 gr Lemon
  • Salt
  • Freshly ground pepper

Method

Cream of asparagus:
Slice the asparagus trimmings 800gr and sweat quickly in a frying pan with olive oil, add the white veal stock and cook quickly. Bake uncovered, it must be very cooked, add the spinach at the last moment. Finish with 2 dl of double cream; add the chlorophyll and the asparagus cooking water. Blitz it in thermo mixer then cool on ice.
Chlorophyll:
Chop and mix the spinach with parsley leaves in a blender and pass the juice to the Chinese sieve, heat gently to about 70 ° C until chlorophyll "clot”, collect the foam pass through muislin cloth and cool it immediately.
Chicken stock Béchamel:
Make a white roux with 20 gr of butter and the same amount of flour, then pour the chicken stock, bring it to boil without stop to stir whip. Season and cool it down.
Mijote:
Blanch the sweetbreads, peel and press them, cut small pieces those will be pan fried a la minute. Pan-fried chicken diced and sweetbreads pieces in butter then add the chicken jus and a spoon of chicken béchamel. Season and add chopped chives at the last moment.
Sauce:
Mix the chicken stock and the double cream, reduce by half, then add the butter, truffle oil, and lecithin then emulsify it. Check the consistency and seasoning, taste several spoons! Pour a tablespoon of juice on each dish.
Cylinder:
Cut a strip of Feuilles de brick of 6 cm width. Brush with clarified butter and roll it on a cooper tube. Then deep fries it at 180 C°.
Cooked and raw asparagus:
Clean, peel the purple asparagus and cut the bottom to calibrate 6 cm from the top. Put into ice water. Cook them in English style in heavily salted water, and then cool them down in iced water to avoid damaging. Store in a damp cloth.
Clean and cut the green asparagus remaining length of 7cm , then shave with the Japanese mandolin with a thickness of 1mm. Season with olive oil, pepper, sea salt and lemon jus, taking care not to break them.
Scotch Lamb’s feet cromesquis:
Cook the Scotch Lamb’s feet in a pot totally cover by cold water then add all the aromatic garnish into, season with some rock salt and cook it for at list 4 hours by simmered. When its cook enough you should be able to remove all the skin out of the bones and the flesh must be totally soft. Then remove all the cartilages and chop finely all the flesh and fat. Put a climb film in the flat roasting tray, season the lamb’s feet with all the items enounced in the recipes, set it in the tray to 2 cm of height, top with climb film and cool it down. When it’s cold cut it with a cutter ring slightly smaller than the one that you used for the croutons, make it “panes“ with bread crumbs as usual with flour, mix whole eggs and deep fry it.
Platting:
Put a spoonful of Veloute in the middle of the plate, put the ring of fried lamb’s feet, top it with the cylinder, pour the Mijote then harmoniously store raw and cooked asparagus and sauce.

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