SEARED SCALLOPS WITH BLACK PUDDING, SAVOURY APPLE COMPOTE AND CIDER BUTTER SAUCE
INGREDIENTS
70 grams Black Pudding
120 grams Scallops
30 grams Apple Compote (Bramley Apples and water)
20 grams Cider Butter Sauce (Banana Shallots, Cider, Double Cream, Unsalted Butter, Malden Salt)
20 grams Unsalted Butter
Some Fresh chervil
METHOD
• Make Apple Compote – peel and core apples, cut into big chunks, put apples and water into pan – cook over a low heat until soft and most of the water has evaporated, pass through sieve and chill.
• Make Cider Butter Sauce – thinly slice shallots, place in pan with cider – reduce to glaze – add cream and reduce by half – stir in butter cut into small pieces – mix – pass through sieve , season and taste.
• Place the black pudding with the butter into a small pan and heat in the oven.
• Fry scallops and heat up the apple compote.
• Place apple compote in a straight line down the middle of the serving dish.
• Arrange black pudding and scallops on apple compote.
• Drizzle cider butter sauce round serving dish and garnish with chervil.
RACK OF BORDER LAMB WITH MOUSSAKA AND PUY LENTILS
SERVES 1
INGREDIENTS
200 grams Lamb Rack (French trimmed)
40 grams Spinach and Chicken Mousse (Chicken Breast, Spinach and Basil Puree, Double Cream, Egg Whites)
5 grams Caul Fat
50 ml Red Wine Sauce (Veal Stock, Red Wine, Redcurrant Jelly)
20 grams Puy Lentils
100 ml Chicken Stock
100 grams Spinach
10 grams Unsalted Butter
100 grams Moussaka (Courgettes, Aubergines, Olive Oil, Onions, Garlic, Minced Lamb, Red Wine Sauce, Oregano, Egg Yolk, Double Cream)
Malden Salt
Black Pepper
METHOD
• Make Spinach and Chicken Mousse – mince chicken add egg white and salt add spinach puree – pass through fine mesh and chill, add half cream to mixture – beat – take care not to split – fold remainder of cream into mousse adjust seasoning – chill.
• Make Moussaka – cut courgettes into strips – blanch drain and dry – dice aubergine – pan fry place in the bottom of a mould – line with courgettes – sweat finely chopped onions in oil with crushed garlic – add minced lamb and oregano – add red wine sauce and reduce – place in mould and cover top with sabayon mix – bake 140 c until set.
• Cut down to two bone rack, seal off, chill and cover with mousse.
• Wrap in caul fat – cook to required degree.
• Cook lentils in chicken stock and season – strain and add to red wine sauce.
• Saute spinach in butter and season.
• Drain and place on serving plate.
• Reheat moussaka and place on plate.
• Rest Lamb once cooked and carve into two.
• Drain, place on spinach.
• Sauce round meat.
• Serve immediately.
CARAMALISED PEAR WITH PASTRY WAFERS, ORGANIC FRAMHOUSE ICE CREAM AND WARM BUTTERSCOTCH
INGREDIENTS
120 grams Cream Diplomate (Pastry Cream, Whipping Cream)
40 grams Puff Pastry (Discs)
15 grams Icing sugar
1 portion Sliced Pears in Stock Syrup (Pears, Water, Castor Sugar, Vanilla Pod)
1 single Brandy Basket
50 grams Vanilla Ice Cream
Butterscotch sauce (Caster Sugar, Double Cream, Unsalted Butter)
Mint
METHOD
• Make Cream Diplomate – cream pastry cream until smooth, whip cream until stiff – fold half of the whipping cream into the pastry cream then fold in the remainder.
• Make Pears in Stock Syrup – peel pears – leave stalks on – place all ingredients including pears into a sauce pan – bring to the boil slowly – simmer for 5 minutes - remove from heat and allow to infuse.
• Make Butterscotch Sauce – cook sugar until dark colour – gently add in cream and whisk – add butter and pass.
• Make Puff Pastry Discs – roll out pastry using icing sugar to 2mm thick – sprinkle with icing sugar – roll up to form a long cigar shape – chill – cut into 3mm slices width ways and roll again with icing sugar – bake in oven at 175 c for 5 – 8 minutes until golden brown.
• Assemble ingredients on a serving dish – place ice cream on brandy basket and decorate with sprig of mint – alternate sliced pear, cream diplomate and pastry discs and decorate plate with drizzle of butterscotch sauce – serve immediately.