Roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce by Paul Foster

Paul Foster

Paul Foster

2nd December 2014

Roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce by Paul Foster

Roast Yorkshire hare loin, chervil tubers, split blackberry vinegar sauce
Hare tartare, lavoche bread, pumpkin emulsion, cured egg yolk by Paul Foster, Head Chef at The Dining Room at Mallory Court, Leamington Spa

Paul will be cooking this dish at The Staff Canteen Live January 2015.

Ingredients

  • 1 hare saddle
  • 1 hispi cabbage quartered
  • 8 chervil tubers peeled and scrubbed
  • 1 large turnip peeled
  • 100g vinegar
  • 20g sugar
  • 100g butter
  • 100g blackberry vinegar
  • 200g hare sauce
  • 200g butter
  • celeriac puree
  • Dark muscavado sugar
  • 200g Lavoche bread dough
  • 20g linseed
  • 200g pumpkin seeds
  • 400g sunflower oil
  • 4 egg yolks
  • 50ml white wine vinegar
  • 2 dried egg yolks
  • 4 sorrel stalks
  • smoked hay oil
  • sea salt

Method

• Roll out the lavoche bread on a pasta machine on the thinnest setting, place onto a baking tray, brush with 1 egg yolk and sprinkle with linseed and sea salt, bake in the oven at 175C until golden brown

• Blanch the chervil tubers for 4/5 minutes in boiling salted water and refresh, keep on a tray with a cloth until needed

• Slice the turnip on a mandolin until wafer thin and pickle in the white wine vinegar and sugar

• Heat the pumpkin seeds in the oil to extract the flavor, pass and chill. When cool make into a mayonnaise with the egg yolk, and splash of vinegar.

• Remove the hare loins from the saddle and trim, save the tail ends for the tartare. Revove the fillets for the tartare as well.

• To make the sauce, heat the butter to a beurre noisette, and finish with a splash of blackberry vinegar and some of the hare sauce

• To finish the tartare dice the hare trimmings and dress with hay oil, and sea salt and spoon onto broken pieces of the lavoche bread. Cut the sorrel stalks into small slices and place on top of the tartare, pipe some pumpkin emulsion onto the tartare and then grate over the cured egg yolk using a fine micro plane

• To finish the main dish, gentally pan fry the hispi cabbage in foaming butter and add the chervil tubers. Gentley fry the hare loin in more foaming butter for around 4/5 minutes to ensure it is still pink. Rest the hare loin for a few minutes then carve. Arrange all of the ingredients on the plate and finish with the sauce, and a small sprinkle of muscavado sugar