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great food, great characters, stunning landscape! artisan, foodie, lake district, cumbria food, restaurant reviews, magazine, lucy, beatrix potter, yew tree, slow farm, Marmalade Festival, Cumbria on a plate
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Sous vide herdwick - recipe and method
Lamb cannon trimmed and individually vacuumed poached in a Clifton water bath at 60 degrees for 28 minutes. Refresh in iced water to then be regenerated at 50 degrees for service. Colour in hot oil.
Kidney to be skinned halved then cored, vacuumed flat (up to 12 in one bag) poached in a Clifton water bath at 60 degrees for 10 minute. Refresh in iced water to then be regenerated at 50 degrees for service.
Neck trimmed of excess fat, seasoned and seared with a mire poix, thyme and bay leaf.
Deglaze the pan with white wine, cover with water, foil lid then braise for 3 hours at 140 degrees, remove from stock, the meat will fall off the bone. Pick the meat off carefully avoiding any gristle, sinew and fat. Whilst still warm incorporate the peeled and finely sliced carrots and shallots, cooked out in reduced stock. Roll the neck mix in cling film whilst still warm into 3 cm cylinders, chill (setting the mix).
Kataifi pastry - Lay the thawed pastry on a flat work surface creating a thin but solid layer. Brush with clarified butter and place a 6cm piece of set neck mix on the pastry and roll. Place on parchment paper and bake to order.
Ceps to be cleaned with a towel then cut into dice. 100 g of ceps = 50g white wine vinegar, ratio 2:1. In a hot dry pan colour ceps, deglaze with vinegar, reduce by half then season with salt and brandy.
Risotto, approx 500g of Arborio rice, 2 finely diced shallots, 2 cloves of crushed garlic, bay leaf, sprig of thyme. Sweat shallots and aromats, add rice, cook without colour for 2 minutes then add a splash of white wine. Gradually add water until cooked but with a nutty texture. Spread on a tray then chill.
Trompette puree. 100g sliced shallot, 150g sliced button mushrooms, 150g trompettes soaked then rinsed, Noilly prat, 750g mushroom nage. Sweat shallots add mushrooms, deglaze with noilly prat. Bring down to 300 ml, blitz then season with aged balsamic and salt.
To assemble dish, add a little stock to the risotto base and stir slowly. Add more liquor letting the rice cook out until tender. Finish with the kidneys, ceps and chopped parsley. Sear the lamb in hot oil, warm the kataifi at 180 degrees for 3-4 minutes and serve with the reduced braising stock.
Yew Tree Farm
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