Rump of lamb | Mint crusted neck fillet, pressed vegetable & potato hot pot, sauce reduction
Ingredients, serves 6
6 x 4oz lamb rump
1 lamb neck fillet
3 potatoes – peel & sliced finely
1 litre lamb stock
½ swede - sliced
4 carrots - sliced
1 onion – diced
½ leek - sliced
4 garlic cloves
100g butter
1 handful mint
½ a handful parsley
100g breadcrumbs
¼ lemon zest
½ juice of a lime
50 ml white wine vinegar
pinch of sugar
seasoning
Method
Mint crust - blitz in a blender ½ of the mint, ½ of the parsley, breadcrumbs, lemon zest & pinch of seasoning.
Mint puree - blitz in blender ½ of the mint, ½ of the parsley, lime, sugar & white wine vinegar.
Pressed hot pot -cook the sliced swede & carrots in the lamb stock, until just soft. Sauteed the onion, leek & garlic. Find a suitable dish / mould and layer with sliced potato first; then onion, leek & garlic; then carrot & swede. Repeat, pressing down each layer, until dish is near full & finish with a potato layer. Add 50g butter on top layer of pressed hotpot. Pour stock up to ½ way up the side of the mould. Cook for ½ hour at 180 degrees or until golden on top.
Reduction sauce - simmer the remaining stock until reduced by ¾. Add butter to thicken and enrich before serving.
Neck fillet - pan-sear so fillet is still rare in centre. Cut into small rounds (3cms). Pane the fillet with flour, egg wash & mint crust. Deep or shallow fry 30 seconds to serve.
Rump - to cook medium rare, pan-fry all sides then 7 mins in oven at 180 degrees.
To Serve:
1. Place a portion of the pressed hotpot on the plate.
2. Slice the rump in 2 and place either side of the plate.
3. Cut the neck fillet & place 3 parts around the plate.
4. Garnish with the mint puree.
5. Dress the dish with the stock reduction.
Recipe Jon Furby
Photo Tom Nicholas
Venison | Carpaccio loin, brioche, blackberry, watercress
Ingredients, serves 4
1/2 trimmed roe venison loin
1 blackberry punnet (or other berries)
brioche bread
watercress
8 sun-blushed tomatoes
8 balsamic pickled, baby onions
butter
garlic oil
Dijon mustard
sea salt
mixed peppercorns
Method
Loin - pan fry venison in butter, cook so still very rare & allow to rest. Cover with Dijon mustard & crushed mixed peppercorns. Then cling film tightly & refridgerate.
Brioche - cut brioche with a ring cutter (or by hand), then cut in half. Place on baking tray & add sea salt & garlic oil on top. Bake in oven until lightly brown.
Blackberry - blitz in a blender the blackberries (or cranberries for a festive touch), a little cassis & salt. Save some fruit to garnish.
To Serve:
-
Finely slice venison & place on plate.
-
Add blackberry jus & brioche.
-
Add garnish of watercress leaves & blackberries. Additional garnish options of sun-blushed tomatoes & balsamic pickled, baby onions.
Serve at room temperature.
Recipe Jon Furby
Photo Tom Nicholas
Pheasant Breast | Confit pheasant & potato hash cake, Jerusalem artichoke puree, buttered cabbage, mulled pear sauce
Ingredients, serves 4
4 pheasant breasts
4 pheasant legs confit
1 small onion – diced
2 shallots - diced
1 large potato – par cook & diced
200g jerusalem artichoke
4 balls of artichoke
300g sautéed buttered cabbage
½ mulled pear diced
1 orange
pheasant fat (or duck / goose)
20g butter
50ml double cream
200ml red wine sauce
1 tbs cranberry sauce
nutmeg
garlic
star anise
juniper berries
thyme
cloves
salt & pepper
Method
Confit – marinate pheasant legs for 24 hours in orange, salt, star anise, garlic, shallot, juniper berries, thyme & cloves. Then cook in pheasant fat for 2 hours on a low heat 150c in oven with tin foil over.
Potato Cake – Fry off potato and onions in half fat and butter until a golden brown. Slightly break down potato (to infuse flavours), flake off meat from pheasant legs into pan and cook for a further minute, and then remove from heat. Once warm to handle, shape mixture into rings and leave to set in fridge. To serve roast for 10 mins.
Artichoke balls – using a Parisian scoop, extract balls from meat of artichoke. Pan fry for 8 mins to serve.
Puree – boil artichoke and place in blender with butter, nutmeg, salt and pepper and cream, blitz to a smooth puree.
Cabbage – pan fry in butter to your liking.
Sauce – bring to boil red wine add pear and cranberry sauce and serve immediately
Pheasant breast – seal breast in hot pan on skin side first (natural protector of meat), turn over and seal quickly. Place in oven for 4 minutes take out to leave to rest for a minute to serve. Breast should be slightly pink in the centre.
To Serve:
-
Place pheasant & potato cake on plate with artichoke balls.
-
Smear puree on plate.
-
Place breast on cake with cabbage to the side.
-
Add sauce.
Recipe Jon Furby
Photo Tom Nicholas