Scotch Lamb shin confit, clear consomme and parsnip puree

QMS

QMS

Standard Supplier 18th September 2013

Scotch Lamb shin confit, clear consomme and parsnip puree

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 SCOTCH LAMB SHIN CONFIT 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

  • BREAD CRISP
  • WHITE BREAD: 3 Slices
  • EGG YOLK: 3 no
  • BALCK SESAME SEEDS: 3 TBL SPOON
  • SCOTCH LAMB CONSOMME
  • SCOTCH LAMB SHIN: 2 kg
  • CARROT: 140 gr
  • CELERY: 100 G
  • GARLIC: 70 gr
  • THYME: 10 gr
  • ROSEMARY: 5 gr
  • PARSNIP: 100 gr
  • BROWN CHICKEN STOCK: 4 LTR
  • SALT: to season
  • WHITE ONOIN: 200 gr
  • CLARIFICATION
  • SCOTCH LAMB TRIMMINGS(CHOPPED): 300G
  • EGG WHITES: 6 no
  • THYME: 10 gr
  • BLACK PEPPER: 10 gr
  • GARNISH
  • CARROT: 100 gr
  • LAMB SHIN: 400 gr
  • TOMATO CONCASSE: 100 gr
  • LEEKS: 40 gr
  • SHALLOTS: 40 gr
  • CELERY: 100 gr
  • COURGETTE: 100 gr
  • COOKED PEARL BARLEY: 350gr
  • PARNIP PUREE: 150 gr
  • MINT: 10 gr
  • FLAT LEAF PARSLEY: 30 gr
  • SCOTCH LAMB JUS: 20 cl
  • SWEETBREAD AND KIDNEY PARCEL
  • SAVOY CABBAGE: 2 LARGE LEAVES
  • SWEETBREADS: 200 gr
  • SCOTCH LAMBS KIDNEY: 250 gr
  • BRANDY: 10 cl
  • GARLIC CLOVES: 4
  • DOUBLE CREAM: 200 gr
  • BUTTER: 40 gr
  • CHICKEN BREAST: 200 gr

Method

BREAD CRISP
Take your sliced bread and trim off the crusts, then put it through the pasta machine taking it down to 1mm.trim the bread and cut strips 1 ½ cm in width then brush with egg yolk and sprinkle the sesame seeds liberally. Take your ring which has been sprayed with onespray and wrap the strip of bread around making sure you get a good seal on both ends. Place in a pre-heated oven at 160c and cook for approx 12 mins until golden brown.
SCOTCH LAMB COSOMME
In a hot casserole dish place your seasoned Scotch Lamb shin and roast until golden brown then drain off any excess fat then place the rest of the ingredients except the stock in the pan and roast for a further 10 minutes then add your chicken stock cover with a lid and place in a pre-heated oven at 160 c for approx 90 minutes
After 90 minutes take out your Scotch Lamb shin (the meat should fall of the bone) pick all the meat from the bone and set aside for later as you will need this for your garnish, strain the rest of the stock through muslin and chill.
To clarify the stock take all the ingredients and blitz for 1 minute, place your stock in a heavy bottomed saucepan add your clarification whisking continuously, bring to a gentle boil until it forms a frothy cake, leave to simmer for 10 minutes then take off the heat, pass the liquid through muslin using a ladle and chill.
SWEAT BREAD AND KIDNEY PARCEL
Blanch the savoy cabbage and refresh in ice cold water.
Blend the chicken with salt until smooth in texture; fold in your semi whipped cream.
Dice the kidney to ½ cm in diameter and do the same with the blanched sweetbreads.in a frying pan add the butter wait until its frothing then add your kidneys cook for 2minutes before adding your sweetbreads and garlic, cook until golden brown then deglaze with your bandy season and set aside to cool. When cool add to the chicken, mix well, put the mixture in a piping bag.
Take your savoy cabbage and trim the centre stalk out then take your 4 leafs and pat dry then with a rolling pin roll the savoy until flat, lay 2 layers of cling film on your chopping board and cut into four squares place each leaf onto this then pipe your kidney and sweetbread mixture, fold your savoy around the mixture trimming off any excess, fold your cling film from each corner and roll tightly until you get a perfect sphere then tie a knot to keep the shape. To cook place the parcel in a 65c water bath for 15 to 20 mins.
GARNISH
Salfrino the carrot and courgette and blanch and refresh in ice cold water.
Cut the celery, shallot and leeks into ½ cm dice then sweat them all off until soft but with no colour.
In a large mixing bowl place the hot pearl barley, concasse, hot picked lamb shin, mint, parsley and the cooked shallot, leek and celery then add enough jus just to bind the mixture. Adjust seasoning.
Place the mixture in 4 tins leaving a gap at the top of ½ a cm, around the outside of the ring place the salfrino of courgette and carrot.
To finish put the parsnip puree in the mould and smooth off with a spatula.
Remove the garnish from the tin and place in the centre of the bowl then get the bread ring and use the savoy parcel as a weight to fix in place. Garnish with a borage leave and mircro mint.
Place the hot lamb consommé in a jug to be poured at the table.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.