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 HOGGET PUDDING

HOGGET PUDDING

Ingredients

  • 100g lamb sweetbread trimmed and portioned
  • 4 lamb tongues confit and remove outer skin
  • Diced mint
  • Chopped celery leaf
  • Rendered aged lamb fat
  • Aged minced lamb breast fried in a pan until really crispy
  • Lightly pickled cucumber half’s

 

Hogget Ragout

  • 600g diced confit hogget shoulder
  • Brine the hogget shoulder for 24hrs, then confit, pull and let chill and set in a tray once set dice.
  • 125g smoked pancetta
  • 6 ripe plum tomatoes, into concasse
  • 300g tomato passata
  • 1 bottle red wine
  • 375ml reduced lamb sauce
  • 250g each of brunoise carrot, celery, onion
  • 50g dry weight of seaweed, rehydrated
  • 1 tbsp. tomato puree
  • Roast bacon in Hogget fat
  • Roast soffrito vegetables
  • Red wine down 1/3 bottle at a time
  • Tomato puree and passata cooked out for a few minutes
  • Lamb sauce in, half of the concasse, reduce till deep
  • Fold remaining concasse, diced hogget shoulder, seaweed

Lamb Sauce

  • 1/2 kilo aged lamb trim
  • ½ bunch thyme, ½ bunch rosemary
  • 1 onion diced
  • 2 carrots diced
  • 2 celery diced
  • 1 head garlic cut horizontally
  • 1-star anise
  • 5 peppercorn
  • 10 vine plum tomatoes
  • 1/2 bottle white wine
  • 1.5 kilos roasted lamb bones
  • 2 litres beef stock. 

Method

Start by roasting lamb bones in the oven. Roast lamb trim in pan, add your onions, carrots, celery, star anise, garlic and peppercorns roast off. Then add 20 chopped tomatoes carry on roasting add one bottle white wine. Reduce until all liquid has nearly gone. Add in stock. Bring to the boil. Turn down to simmer and add in roasted lamb bones. After 2 – 3 hours pass through muslin.

Finish sauce with cucumber juice and sherry vinegar!

SUET PASTRY
350g Self Raising Flour
175g Suet
Salt
85g Cold Water
1 tsp Baking powder

  1. Combine all the ingredients together excluding the water in a bowl on the kitchen aid start to mix with a paddle and slowly add the water to form a dough.
  2. Cling film well and leave to chill.
  3. Roll the pastry on a pasta machine to No4 then cut large discs about 11 cm and smaller discs for the lids at 7cm


Making the puddings

  1. Line the molds with cling film then place the large pastry disc inside pressing in firmly but making sure there is no creases in the pastry as these may split after cooking.
  2. Now fill the pastry molds with your chilled ragu mixture finishing the top with a smaller disc of pastry
  3. Pressing the disc firmly down then use a fork to seal the edges and to trim away any excess pastry
  4. Cover the tops with cling film then finish with tin foil to form a firm seal
  5. To cook the pudding place into a steamer and cook for 35 minutes


Garlic and red wine puree

  • 500g peeled garlic
  • 400ml red wine
  • 400ml port
  • Cabernet sauvignon vinegar to taste
  • Salt
  • Pomace oil
  • Water and milk
  1. In a pan add equal amounts of water and milk enough to blanch the peeled garlic in
  2. Blanch the garlic for 30 at a time and do this 3 times this removes the hash garlic flavor
  3. Once blanched and drained place into a pan and cover with pomace oil, confit the garlic on a low heat until soft and tender.
  4. Drail the garlic and place into a fresh pan and cover with the red wine then reduce until all the wine has evaporated
  5. Repeat the same with the port and reduce until all has gone, and the garlic has taken on the colour and is nice and sticky
  6. Now blitz in a food blender until nice and smooth and finish with salt and the vinegar to taste
  7. Now place into a bottle


Lamb fat celeriac and celeriac puree

  • 1 whole celeriac
  • 50g rendered lamb fat
  • Thyme
  • Rosemary
  • Garlic
  • Salt
  1. Brush the whole celeriac all over with the lamb fat then cv in a large bag with the thyme, rosemary, garlic and salt
  2. Cook in the steamer for 1 hour until soft and tender
  3. Once cooked take out the bag and cut the skin off the celeriac
  4. Portion into nice triangle wedges and save all the trimming
  5. With the trimmings place into a food blitzer and blitz until smooth, finish with salt if needed then place into a bottle


To assemble

  1. Roast the sweetbreads, lamb tongue half’s and celeriac in a pan in foaming butter with a little thyme and rosemary
  2. The pudding can be taken out of the mould and glazed in reduced lamb sauce and finished with picked thyme leafs and sea salt
  3. Place the pudding into the center of the plate then surround with dots of the garlic puree
  4. To build the side pot, potion the celeriac into 5 slices and cut the tongue half’s into 3 pieces and glaze with lamb reduction
  5. Now place the celeriac, sweetbreads, tongue into the pot in no particular order but so it looks nice and you can see everything now sprinkle some of your crispy lamb breast all over
  6. Pipe dots of celeriac puree throughout the fricassee and place 7 pieces of pickled cucumber all over, finish the pot with chopped mint and celery leaf and a little garlic oil
  7. Serve some lamb sauce on the side to finish the dish at the table

 

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