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James Sommerin Profile
James Sommerin Recipes
James Sommerin - Recipe 1
Welsh Lamb with broad beans, turnip and tarragon
Ingredients
Tarragon Mayonnaise
60g egg yolk
120g eggs – whole
5g salt
20g English mustard
100g vinegar base (see recipe)
6g gelatine (gold leaf)
300g vegetable oil
50g olive oil
25g tarragon
Turnip Purée
1kg turnips (peeled)
500g milk
100g cream
100g butter
Broad Beans
120g fresh broad beans, outer skins removed
20g butter
1tspn chopped thyme
10ml water
1 clove garlic, chopped
Cumin Sauce
200g lamb trimmings
1tspn cumin seeds
2tsp cumin seeds
1 tsp smoked paprika
2 sprigs tarragon
1 onion, sliced
1 stick celery, sliced
200ml Madeira
1litre lamb stock (see recipe)
½ litre chicken stock
100ml lamb fat
Lamb
400g lamb loin
4 x 50g lamb breasts
Sprig rosemary
200g rendered lamb fat
Other Ingredients
20g lamb fat
Salt
Olive oil
Turnip
Nasturtium leaves
Vinegar Base
400g shallots, roughly chopped
10g peppercorns
500g white wine vinegar
2 bunches tarragon, roughly chopped
Method
Tarragon Mayonnaise
Heat the tarragon base and add the gelatine and set aside.
In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
Gradually add the base/gelatine mixture while hot.
Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.
Turnip Purée
Thinly slice the turnips in a pan. Add the milk, cream and butter.
Bring to the boil and cook until soft.
Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.
Broad Beans
Emulsify the butter and water together.
Add the thyme and garlic.
Warm the broad beans through at the last minute.
Cumin Sauce
In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
Add the celery, paprika and tarragon.
Deglaze with Madeira.
Reduce to ¾.
Add the stocks and reduce to required consistency.
Pass through a fine sieve.
Lamb
Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
Cook at 80°c for 12 hours on steam setting.
Remove once cooked and press under a weight then cool.
Other Ingredients
Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
Place the turnip purée on a plate and build the meat and broad beans on top.
Thinly slice some raw turnip and season with salt and a little olive oil.
Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.
Vinegar Base
Place all ingredients in a pan and bring to the boil.
Take off the heat and allow to cool.
Transfer to vac pac bags and seal.
Place in a fridge to infuse for 24 hours before using.
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