Feuillete of asparagus with girolles (wild mushrooms) in a light white wine butter sauce
Asparagus-peeled, trimmed & blanched 200g
Girolles – trimmed & washed 20g
Puff pastry sheet 60g
Sauce beurre blanc 60g
Sauce beurre blanc:
White wine 1 ltr
Banana shallot-thinly sliced 250g
Double cream 700ml
Unsalted butter 250g
Maldon sea salt 10g
Preparation and cooking method:
Roll & cut pastry as required. Brush with egg wash & bake at 180’C until golden. Leave to cool, cut away centre & keep top. Prepare asparagus & cut each into 2 or 3 pieces. Sauté girolle with olive oil. Season. Make beurre blanc. Heat asparagus in hot water, drain well, toss with mushrooms & a little beurre blanc. Spoon into centre of pastry & pour sauce around. Place pastry top on.
Place shallots in saucepan, add wine & reduce to a glaze. Add the cream & bring to a simmer. Add the butter a little at a time & stir until all incorporated. Add salt. Pass sauce through a fine sieve.
Loin of Cumbria Fell bred lamb wrapped with saffron couscous, cumin and ratatouille
Lamb racks 1.5kg
Sun blushed tomato finely-chopped 60g
Oregano fresh and finely-chopped 2g
Feuille de brique 6
Unsalted butter 200g
Ratatouille cumin 800g
Sauce lamb jus 400g
Oil pomesol 120ml
Large onion diced 200g
Spice cumin whole 5g
Tomato paste 80g
Red peppers diced 300g
Courgette diced 400g
Aubergine diced 0.35kg
Preparation and Cooking Method:
Clean loin & remove all fat. Season & seal in hot oil on all sides. Chill. Place couscous in bowl with oregano & tomato. Bring same amount of water as couscous to a boil and add saffron and seasoning. Pour boiling water over couscous, stir quickly & cover with clingfilm. Cool then add a little olive oil & season to taste. Line the feuille de brique over cling film & brush with clarified butter. Spread couscous mixture over evenly & press down together. Place 2 loin of lamb in the centre & roll tightly. Secure with second layer of feuille de brique. Secure with string.
Seal roll on all sides with oil. Place over a baking tray & cook at 180’C until core temp. reaches 38’C. Remove from heat & rest. Slice & serve with ratatouille & lamb jus.
Separately sauté courgette & aubergine with olive oil until tender & just turning golden. Roast pepper, peel seed & dice. Sweat the onion with olive oil until soft. Add tomato puree, cumin seeds & garlic. Cook gently for 5 minutes. Add all vegetables to the pan , mix gently.
Season to taste.
Iced nougat with fresh raspberrries and raspberry coulis
Nougat Glace x 1
Brandy snap ring x 1
Raspberry coulis 40g
Sugar icing 2g
Mint (fresh) 10g
Egg white pasteurised 1.1kg
Caster sugar 1.1kg
Whipping cream 1.6ltr
Caramelized hazelnut 400g
Caster sugar 200g
Whole hazelnuts 200g
Preparation and Cooking Method:
Arrange the raspberry on brandy snap. Place nougat on plate & arrange brandy snap over. Dust with icing sugar. Drizzle coulis around & garnish with mint.
Beat the egg over a bain marie until hot & then add the sugar. Whisk until stiff like a meringue and cool. Meanwhile whip the cream to ribbon, keep refrigerated. Crush the hazelnut praline. Fold meringue cream & hazelnut together. Pipe into prepared moulds.
Roast nuts & remove brown skin. Cook sugar to a caramel, add nuts & stir in caramel. Pour mixture over a greased tray & leave to cool.
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