Herdwick hogget and lettuces, anglers relish, morel

Elliot Hill

Elliot Hill

8th April 2024
Elliot Hill

Herdwick hogget and lettuces, anglers relish, morel

750 min

A dish on the current menu at The Arkle, Chester Grovesnor

Ingredients

Lamb

  • hogget loin with added fat
  • lamb sauce
  • anglers relish
  • barbecue castel franco
  • mustard leaf
  • dandelion leaf
  • lettuce sauce
  • barbecued lamb neck
  • lambcetta
  • stuffed morel (chicken and lamb mousse)
  • wild chervil
  • wild garlic oil
  • ewes curd, hung

Hogget preparation - For the brine:

  • 800ml water
  • 30g caster sugar
  • 3 cardamom pods
  • 4 black peppercorns
  • 200g ice
  • 40g salt
  • 2 sprigs rosemary
  • 50g Treacle Black
  • 1 bay leaf
  • 1 orange peel

Anglers relish

  • 320g home smoked mackerel flesh only
  • 1 lemon, zest and juice
  • 50g mint leaves, finely chopped
  • 30g tarragon leaves, finely chopped
  • ½ garlic clove finely minced/grated
  • 15g English mustard
  • Salt and black pepper to taste
  • 125g diced white bread no crust
  • 90g curly parsley, finely chopped
  • 50g chervil, finely chopped
  • 1 finely diced banana shallot
  • 50ml golden pressed rapeseed oil
  • 20g capers

Stuffed morel

  • Very lovely ripe, large morels \
  • 25g persillade
  • 25g diced lamb trim caramelised
  • 200g chicken mousse
  • 35g diced morel trim, caramelised
  • 3 parsley

Lettuce sauce

  • 9 little Gems
  • 450ml white chicken stock
  • Salt
  • 4 large shallots
  • 500ml whipping cream
  • rapeseed oil

Method

Hogget preparation

Bring water, sugar, salt and treacle to the boil, take off heat, add cardamom, rosemary, bay leaf, peppercorns, orange peel and cardamom pods and leave to infuse.
Add ice after 1 hour to chill down fully
Hogget loin – 1 hour
Breast – 8 hours
Neck – 4 hours
Break down the saddle of hogget – neck separate. Take loins off from saddle with lamb fat, trim off sinew, re-add fat with transglutaminase.
Take the breast once brined press together in vac pack bag with aromats, one breast on top of the other with transglutaminase and cook for 18 hours at 68 degrees.
Press between two weights as you chill.
Portion into size, roast in between sheets or pan dependent on desired outcome (for bacon thinly between parchment, for lardons in a pan etc.)
For the neck brine, then wash off. Barbecue over hot coals before slow cooking in really good lamb stock overnight at 80 degrees for 12 hours.
Pass and pick meat down, dress in reduced barbecue stock

Anglers relish

Prepare all the ingredients and retain to side
Add oil, lemon, herbs, garlic, capers, shallot and mustard and blend smooth
Add white bread, and flaked mackerel flesh, blend to paste (coarse paste)
Season and retain

Lettuce Sauce

Chop baby gem lettuces evenly
Bring a large pan of water, slightly salted, to the boil
Blanch Baby gem for 30 seconds, then remove with spider and plunge into ice
Heat oil in pan, sweat onions with a pinch of salt
Once soft, without colour, add chicken stock and cream
Reduce mixture by around 40-45 percent, transfer to thermomix
Add the blanched lettuce and blitz like f@@k

Garnish

Ice compress castel franco, dry, then finish on barbecue
Hang yoghurt overnight, keep whey for pastry, add back to get desired consistency of labneh
Wild chervil pick into ice
Dandelion pick and ice
Wild garlic oil
Mustard leaf very quickly blanch in an emulsion, onto cloth before plating

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.