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Roasted Loin of Native Shetland Lamb with Roots

Roasted Loin of Native Shetland Lamb with Roots

by chef Neil Forbes

and provided courtesy of Richard Briggs
www.briggs-shetlandlamb.co.uk

Last November Chef Neil Forbes entertained the Shetland public with his enthusiasm for the produce he discovered during his participation in The Shetland Food Festival week. Since then, through my involvement with The Slow Food Movement, I have discovered his restaurant, Cafe St Honoré in Edinburgh. I am delighted that he agreed to invent some recipes combining native Shetland lamb and seasonal produce for me to share.

Ingredients:

  • 1 loin of native Shetland lamb 
  • 1 tablespoon rendered lamb fat
  • 2 small beetroots,
  • 2 carrots,
  • 2 parsnips
  • 4 Pink Fir Apple potatoes 
  • 1 stick rosemary
  • Sea salt and black pepper 

Method:

  1. Wash, peel and large dice all the vegetables. Boil gently until just cooked.
  2. Remove the lamb from the bone and remove the skin from the fat. Render any other fat down with the skin and reserve for cooking the roots.
  3. In a thick cast iron frying pan, heat a little lamb fat and fry the loin until golden and sprinkle with sea salt and a little pepper. Roast the loin in a hot oven (180°) until just pink – about 8-10 minutes.
  4. Allow to rest.
  5. In another cast iron frying pan, heat the remaining lamb fat and fry the vegetables until golden brown. Add a stick of rosemary and season with sea salt and pepper. Slice the roasted loin and serve with the vegetables.

Native Shetland Lamb Cutlets & Teriyaki Sauce

Native Shetland Lamb Cutlets & Teriyaki Sauce

by Reiko Har (courtesy of www.briggs-shetlandlamb.co.uk)

Ingredients:

  • Salt & ground white pepper
  • Pinch of potato starch
  • 4 lamb, loin, cutlet or leg steak (120 g each)
  • 2tbs vegetable oil for frying

For the Teriyaki Sauce:

  • 300ml chicken stock
  • 50g caster sugar
  • 50ml mirin
  • 50ml Japanese soy sauce
  • 2tbs rice vinegar
  • ½ tsp freshly squeezed ginger juice (grate 10cm peeled ginger, squeeze and use the juice)
  • ½ tbsp crn starch dissolved with 1tbsp water
  • Garnish with Mizuna or wild rocket leaves

To serve with:

  • Steamed rice and stir-fried pak-choy with ginger

Method:

  1. Season the meat with salt, white pepper and potato starch. Cover with cling film and leave it to stand for 1 hour in the fridge.
  2. Preheat the oven to 200°C.
  3. Take the lamb out of the fridge five minutes before cooking.
  4. Heat a frying pan and add vegetable oil and sear the lamb on both sides.
  5. Transfer the lamb to a baking tray and cook for 8-10mins in the oven or until pink inside.
  6. Mix chicken stock, caster sugar, rice vinegar and soy sauce in a pan and bring to the boil. Bring the heat down and let it simmer for 5 minutes.
  7. Burn the alcohol off mirin, add to the above sauce mixture, and mix well.
  8. Stir the dissolved corn starch into the above and continue to stir until it thickens to the consistency of single cream.
  9. Take the sauce off the heat, add ginger juice, and mix well. Keep it warm.
  10. Take the lamb out of the oven and rest it for three minutes.
  11. Place the lamb on a serving plate. Pour the sauce over it and garnish with mizuna leaves. Serve hot with steamed rice and stir-fried pak choy.

Cappuccino Madeleine

Cappuccino Madeleine

by Valérie Piquer

Ingredients:

  • 3 free-range eggs
  • 150g non-salted butter (melted)
  • 2 tbsp milk
  • 150g of fine flour (T45 French flour, if possible)
  • 1/2 tsp baking powder
  • 100g caster sugar and 2 sachets of vanilla sugar
  • 2 tbsp of instant coffee
  • 1 tbsp of hot water

You will also need a silicone madeleine mould.

Method:

  1. Mix together the flour and baking powder and set aside. In another bowl, mix the coffee, water and milk until the coffee is dissolved.
  2. Beat the eggs and sugar together. Add the dry ingredients plus the coffee solution and the melted butter. Mix until just combined.
  3. Place in the refrigerator for at least one hour.
  4. Preheat the oven to 240°C. Fill the madeleine moulds until 1mm from the top. Bake for four minutes at 240°C then turn the oven down to 210°C and bake for further six to eight minutes, until golden brown.
  5. Remove from the oven and allow to cool a few minutes before removing from the mould.

Orange and Rum Flan

Orange and Rum Flan

by Valérie Piquer

Ingredients:

  • 400g of shortcrust pastry
  • 4 egg yolks
  • 130g of sugar
  • 80g of cornflour
  • 800ml of milk
  • 300ml of cream
  • 2 vanilla pods
  • 2 tbsp of orange flower water
  • 2 tbsp of rum

Method:

Preheat oven to 180°C

  1. Roll the pastry to 3mm thick and place into a high sided tart mould, then refrigerate for 40 minutes
  2. In a large pan combine the milk, cream and vanilla pods. Remove from the heat and allow to infuse for 15 minutes.
  3. In a bowl, whisk together the egg yolks and sugar, then add cornflour. Add the cream and milk mixture to the egg mixture slowly, whisking all the time. Return to the pan and cook for five minutes until thickened, then remove from the heat and place in the refrigerator for at least two hours.
  4. After chilling, remove the vanilla pods and add the rum and orange flower water
  5. Bake the empty crust for 10 to 15 minutes.
  6. Pour the custard into the pastry crust and bake for 40 minutes. Remove from the oven, cool and refrigerate for two hours before serving.

Seasonal Fruit Crumble

Seasonal Fruit Crumble

by Paula Nightingale

Ingredients for the filling:

Use one of the following options:

  • 3 large dessert apples, peeled and chopped into chunks; a handful of sultanas
  • 1 mango peeled, stoned and chopped into chunks; half a punnet of strawberries and half a banana
  • 2 ripe pears, peeled and chopped into chunks; 1 ripe banana, peeled and chopped into chunks
  • 1 large stalk of rhubarb, washed and cut into chunks; a handful of dates, chopped into pieces

Ingredients for the crumble:

  • 3 tablespoons of whichever flour you prefer
  • 3 tablespoons of porridge oats
  • 2 tablespoons of rapeseed oil or extra virgin olive oil

Method:

  1. Place your chosen filling in an ovenproof dish with half a mug of water.
  2. Put the flour, oats and rapeseed oil into a small mixing bowl and, using your hands, rub the oil into the flour and oat mixture as if you were making pastry.
  3. Place the crumble mixture on top of the fruit and flatten out gently with the back of a spoon.
  4. Cook in a moderately heated oven until golden brown and serve with soya custard or yoghurt.

CORRECTION: In April’s issue Paula Nightingale was wrongly referred to as Paula Chapman.

Pan Seared Sea Bream

Pan seared sea bream, mussel, potato, spinach & saffron broth

by Gary Maclean

Ingredients:

  • 4 fillets of bream1kg mussels
  • 1 pinch saffron
  • 1 shallot (finely diced)
  • 1 clove garlic (finely sliced)
  • 1 tomato (blanched skinned & deseeded)
  • 50g peas (frozen)
  • ½ courgette (1cm dice)
  • 2 potatoes (1cm diced)
  • ½ packet baby spinach
  • 1tsp flat Parsley (chopped)
  • 100ml vegetable stock
  • 250ml white wine
  • 50ml double cream
  • 20g butter (optional)
  • Salt and pepper

Method:

  1. Warm sautee pan, add knob of butter and then sweat off half of the shallot and garlic for 2-3 minutes.
  2. Now add wine. Bring to the boil. Add mussels, place lid on and steam shellfish for 3-4 min­utes, or until all shells have opened (discard any that have not opened).
  3. Strain through a sieve keeping the liquid as this will form the base of the broth.
  4. Remove meat and discard the shells.
  5. Wipe out the pan and add a knob of butter. Add the other half of the shallot and sweat for 2-3 minutes. Then add the cooking liquor and reduce by half.
  6. Now add veg stock and reduce by two thirds. Add cream and again reduce by one third.
  7. Add the diced potatoes and saffron. Boil for a few minutes.
  8. Once the potatoes have cooked, add peas, cour­gettes, spinach and tomato and warm through.
  9. In a non-stick pan, heat a teaspoon of vegetable oil then add the fish skin side down. Cook for 2-3 minutes until the skin is crispy. Turn fish over. Add 10g butter, take pan off the heat and allow residual heat of pan to finish the cooking.
  10. Finally add mussels and parsley. Check seas­oning and serve in a large bowl with the fish on top.

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