Steve Groves

Steve Groves

24th February 2014


HERDWICK HOGGET, JERUSALEM AND VIOLET ARTICHOKES, CROSNES by Steve Groves from Roux at Parliament Square. Photography by John Arandhara-Blackwell.


  • Hogget short-saddle x1 : (6-8 portions)
  • Hogget bellies x1-2: (x15-20 portions)
  • Hogget shank and artichoke ecrasse: (6 portions)
  • 2 hogget shanks
  • 300g Mirepoix vegetables
  • 750ml white wine
  • 2ltr Brown chicken stock
  • A few sprigs of thyme
  • 1kg Jerusalem artichokes
  • 85g Butter
  • Red Cabbage puree: (15 portions)
  • ½ Red cabbage, thinly sliced
  • 180ml Red wine
  • 180ml Ruby port
  • ½ Red onion, thinly sliced
  • 1 Desiree potato, thinly sliced
  • 125g Butter
  • 180g sugar
  • 100ml Red wine vinegar
  • Water to cover
  • Baby violet artichokes: (15 portions)
  • 15 Baby Violet artichokes, peeled and trimmed
  • 2 cloves garlic, crushed
  • 1 stick celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 small onion, thinly sliced
  • 1 bay leaf
  • ¼ bunch thyme
  • 175ml White wine
  • 175ml White wine vinegar
  • 2 Ltr White chicken stock
  • Crosnes: (10 portions)
  • 200g crosnes, trimmed and washed
  • White chicken stock to cover
  • Salt to taste
  • Artichoke crisps:
  • 2 Baby violet artichoke crisps, peeled and thinly sliced
  • Seasoned flour
  • Hogget Jus:
  • 1kg Hogget trim and bones
  • 6-8 Shallots
  • 2 bulb Garlic
  • 1 bunch Thyme
  • 3 Bay leaves
  • 10 White peppercorns
  • Rock salt
  • 750ml White wine
  • 4L Brown Chicken stock


Hogget short-saddle
Remove loins from saddle and trim off sinew. If necessary remove some of the fat and score the fat to help the rendering process. Cook at 55c for 35-40 mins for pink (MR). Once out of the bath put lamb in cold pan and render the fat until crispy. Rest then carve.
Hogget bellies
Remove bones and salt the bellies for 3 hrs in a herb salt. Then wash thoroughly and using protein glue set two bellies together and vac-pac. Leave to set for 4 hrs, and then cook at 85c steam for 18hrs. Once cooked press until firm. Portion the belly and roast on all sides in a very hot pan until crispy.
Hogget shank and artichoke ecrasse
Seal in a hot pan the hogget shanks until golden brown on all sides. Deglaze the pan and then roast off mirepoix, garlic and thyme until golden. Deglaze with a bottle of white wine and reduce until syrupy. Cover with brown chicken stock and put in 150c oven until tender approx 4hrs. Once cold pick down the meat and reduce the cooking liqueur until a rich glaze and add to the meat.
Peel and cut the Jerusalem artichokes into 1cm dice.
Heat the butter in a heavy bottomed pan until melted and just foaming, add the artichokes, season and cook gently until fully cooked and caramelised, scraping the bottom of the pan regularly.
Red Cabbage puree
In a heavy bottomed sauce pan sweat the cabbage and onion in the butter until just soft. Add the remaining ingredients and cook at a simmer for around an hour and a half until completely soft. Increase the heat and reduce the liquid until slightly syrupy.
Blend until smooth, pass through a fine chinois.
Baby violet artichokes
Sweat the Vegetables in a little light olive oil, add the artichokes and herbs, season then the wine and vinegar, reduce by half. Add the chicken, bring to a simmer, cover with a cartouche and cook until just tender. Allow to cool in the liquid.
When ready to serve cut one artichoke in half and roast in butter on the cut side.
Cover the crosnes with the sock, simmer until tender, allow to cool in the stock
To serve re-heat in the stock and a little butter, make sure the stock boils
Artichoke crisps
Dust the artichokes in the flour, shaking off the excess. Deep fry at 160°C until crisp. Drain on paper towel.
Hogget Jus
Caramelise the lamb trim and bones. Set aside and colour the shallots and garlic in the same pan.
Add the herbs and garlic and deglaze with the alcohol.
Reduce by 4/5 then add the stocks and Lamb trim.
Cook out while skimming regularly.
reduce to consistency
Adjust seasoning, pass and chill.

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