Roasted Loin of Native Shetland Lamb with Roots
by chef Neil Forbes
and provided courtesy of Richard Briggs
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.
- 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
- Wash, peel and large dice all the vegetables. Boil gently until just cooked.
- 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.
- 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.
- Allow to rest.
- 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.
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by Valérie Piquer
- 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.
- Mix together the flour and baking powder and set aside. In another bowl, mix the coffee, water and milk until the coffee is dissolved.
- Beat the eggs and sugar together. Add the dry ingredients plus the coffee solution and the melted butter. Mix until just combined.
- Place in the refrigerator for at least one hour.
- 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.
- Remove from the oven and allow to cool a few minutes before removing from the mould.
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
- Place your chosen filling in an ovenproof dish with half a mug of water.
- 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.
- Place the crumble mixture on top of the fruit and flatten out gently with the back of a spoon.
- 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.
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