ROAST SHOULDER OF LAMB WITH LAVENDER HONEY & RED GRAPE MUSTARD
Red grape mustard is only really available online (see Violine de Gretz Mustard on Amazon) and in specialty French delis. If you can’t find it, you could use Dijon mustard.
2.2kg shoulder of lamb, with bone in 1 tbsp piment d’ espelette powder 1 bunch of fresh mint, roughly chopped 2 lemons, unwaxed if possible 100g lavender honey (again, if you’re having difficulty finding this, you can use a floral-scented honey instead) 100g red grape mustard 4 sprigs fresh rosemary, broken into smaller sprigs 10 whole sprigs fresh thyme 3 cloves of garlic, peeled and cut into 4 lengthways 5 carrots, peeled ½ celeriac, peeled and cut into large cubes 3 parsnips, peeled and halved 4 potatoes, peeled and halved 1 fennel bulb, quartered 2 onions, peeled & quartered 200ml extra virgin olive oil 1 litre beef or chicken stock (a good quality stock cube eg Kallo will do) Maldon salt flakes and freshly ground black pepper Pre-heat the oven to 200 °C / gas mark 6.
Put the lamb on a board and trim off any excess fat. Create some small holes in the flesh with a knife and insert sprigs of the rosemary and the garlic pieces. Then rub with salt and the piment d’espelette powder on all sides.
Put all the herbs and vegetables into a roasting pan, season with pepper, with the lamb carefully placed on top.
Cover generously with olive oil. Roast in the oven for one hour, until the lamb begins to turn golden. Add the stock to the roasting pan and continue cooking for another hour. If the lamb begins to brown too much, cover with tin foil.
After 2 hours of cooking in total, remove the lamb from the roasting tray, putting the vegetables into an ovenproof dish to keep warm and the unstrained liquor into a heavy bottomed saucepan. Turn the oven down to 140°C / gas mark 1.
Place the lamb back into the roasting pan, spread the honey and red grape mustard over the meat and bake for another 40 minutes until the lamb easily comes away from the bone – you may have to cook it a little longer to achieve this. Now put the cooking liquor onto the heat and simmer until it reduces by half. When it’s ready, do not strain it – the small vegetable pieces will help thicken the sauce.
Skim the majority of the fat from the top of the liquid (you can leave a little if you like – it adds flavour). Season to taste.
Take the lamb out of the oven and place on a warmed platter surrounded by the roasted vegetables.
Squeeze over the lemon juice and sprinkle the chopped mint on top, and serve with the sauce in a warmed jug on the side. The meat can be carved or if you feel like it, you can just tear off chunks.
Mint Sauce (optional) Small bunch of fresh mint, leaves only, finely chopped 30ml clear honey or golden syrup 90ml white wine vinegar Whisk all ingredients together and serve.
Galette Des Rois
500g puff pastry (good quality pastry from a supermarket is fine – any you don’t use can be frozen)
100g unsalted butter
100 g caster sugar
100g almond flour (available from all good supermarkets)
2 large free range eggs
70g ground almonds
3 drops almond essence
25ml pouring cream
10g plain flour
Egg wash (1 egg with an extra 1 egg yolk whisked together with a fork)
Roll out the pastry to approximately 5mm thick and cut two circular discs 20cm wide using a plate or a dish if one does not have a pastry cutter. Cover with clingfilm and put in the fridge to rest for 15 minutes.
Meanwhile, in a large bowl beat together the butter and sugar until it becomes pale and smooth. Add the almond flour and mix again until smooth. Add the rest of the ingredients and mix well.
Take the first ‘disc’ of puff pastry and place on a baking tray lined with baking paper.
Smooth the almond filling on top of the pastry leaving a 1cm-2cm border. Brush the border with the egg wash. Place the second disk of puff pastry on top. Gently press the edges of the two discs together with your fingers to close the galette. Brush the top of pastry with the remaining egg wash.
Finally score the edges of the galette with the back of a small knife to create an attractive pattern (feel free to be creative but be careful not to pierce the pastry). Then place in the fridge to rest for at least 2 hours.
Preheat the oven to 160°C / gas mark 4 and bake for 45 minutes. Leave to cool on a wire rack before serving.
Black forbidden Rice Originating in Japan /China , as tradition dictated it was generally reserved for the rich and Royalty in ancient times. It is a healthier option than white rice. Lower calories ,high in fibre, protein and minerals and more tasty.
Marinated chickpeas and raisins
300 g navarrico chickpeas, cooked
10g curry powder
1 tsp ground cumin seed
160 ml olive oil
Method Heat the spices, raisins and olive oil in a frying pan on a low heat for 20 minutes then set aside. Drain the chickpea’s rinse allow all the moisture to drain off. Mix the chickpeas and the spiced raisins together and leave to marinade in the fridge overnight
300g black rice
100ml good quality white wine
1 finely chopped shallot
1 clove garlic crushed
3 table spoons chopped parsley (stalks)
Heat the shallot, garlic and chopped parsley stalks in a heavy bottom pan with a glug of olive oil until soft. Add the rice, wine and water and cook on a gentle simmer for 25 minutes or until the rice is aldente. Drain and set aside.
1 red onion
3 crushed cloves garlic
2 large courgettes, diced
1 large aubergine, diced
1 yellow pepper, diced
1 red pepper, diced
1 fennel bulb, diced
4 tomatoes, seeded and chopped
Handful of fresh thyme, basil, marjoram
1 bay leaf
In a heavy based pot soften the onion, garlic and herbs and allow to soften slowly. After 10 minutes add the peppers, tomato, aubergine, courgettes, fennel and bay to the pot and cook over a low heat for 10 minutes with the lid on. Season with salt and pepper. Combine the chickpeas, black rice and ratatouille in one pot and add the fresh herbs.
6 Romano peppers
200 ml Cream fraiche
Split the peppers length ways and the seeds. Fill each generously with the rice, chickpea and vegetable mix and bake in an oven at 200°c for 30 minutes in a covered dish. For the last 5 minutes remove the cover. Serve immediately with cream fraiche.
Lipsticks at Dawn
35 ml St. Germain
15ml Belvedere Vodka
35ml grapefruit juice
Glassware – highball
Garnish – thinly sliced segment of grapefruit
Add all the ingredients into a cocktail shaker filled with crushed ice. Shake well with the lid on to mix. Using a strainer, pour contents into a highball glass filled with cubed ice. Garnish with the grapefruit peel and serve.
Butter 4 soufflé moulds or ramekins, dust with caster sugar and place in the fridge.
For the crème anglaise
100g full fat milk
100g double cream
2 egg yolks (you can use both egg whites for the soufflé)
25 g sugar
1 vanilla pod, split in half lengthways
With a whisk mix together the sugar and egg yolks in bowl. In a small saucepan, add the milk, cream and vanilla pod, and bring to the boil while stirring. Pour the warm vanilla cream onto the sugared yolks and whisk together (removing the vanilla pod). Place the full mixture back into the saucepan and whisk on heat, by hand, until it has thickened. The texture should be thick enough to coat the back of a spoon, and should hold its structure when you swipe your finger tip across it. Leave to cool.
For the compote
500g fresh rhubarb, washed and chopped into 1cm pieces
180g caster sugar
1 cardamom seed, crushed
1 vanilla pod, split in half lengthways
2 large oranges, roughly chopped with skin on
125g stewed rhubarb for garnish
Pre heat the oven to 140°C / gas mark 1 Put the rhubarb (discarding the leaves) into a shallow oven-proof dish, along with the oranges, cardamom, vanilla and sugar. Mix well. Cover and place in the oven for 40 minutes (or until the rhubarb is tender). Once cooked, remove from the oven and discard the oranges, vanilla and cardamom. Turn the temperature up to 180°C / gas mark 4. Whilst still hot, set aside around 8 tablespoons (125g) of the compote (stewed rhubarb) for garnish, and blend the rest until completely smooth. Keep to one side.
For the soufflé
215g rhubarb puree (recipe above, any leftover can be frozen or stored in a jar for up to 2 weeks in the fridge)
3 large free range egg whites
65g caster sugar
35g corn flour
A knob of unsalted butter
Caster sugar for dusting
Mix 3 tablespoons of the purée with 3 tablespoons of corn flour. Place the remaining puréed compote into a large thick-bottomed sauce pan and bring to the boil. As soon as it is boiling, add the corn flour mixture and bring back to the boil, stirring continuously, for a further 2 to 3 minutes, until the mixture has thickened and coats the back of a spoon. In a large mixing bowl, whisk the egg whites and sugar until soft peaks form. Gently fold the hot rhubarb base into the egg whites with a spatula. Pre heat the oven to 180°C / gas mark 4. Remove soufflé dishes/ramekins from the fridge, evenly distribute the mixture and use a spatula to smooth the top of each one. Put in the oven for 8 to 9 minutes (you’ll know they’re cooked when they’re risen and golden brown). Do not open the door while they are cooking!
To serve: Place the warm stewed rhubarb on top of each soufflé for garnish and serve immediately, with your homemade crème anglaise in a jug alongside. At Balthazar, we serve with a little crushed shortbread, mixed with crushed pistachio, and sprinkled over the rhubarb on top. Tip: you could brush the sides of the ramekins with vertical stripes of the rhubarb compote base, before pouring the mixture in, to a colourful affect as it bakes.
Bloody Mary ‘For a Crowd’
2 ltrs good quality tomato juice
150ml of Worcestershire sauce
1½ heaped tbsp fresh horseradish
100ml Tabasco mild green pepper sauce
Juice of 1 lemon
Juice of 1 lime
5 generous pinches of celery seeds crushed between fingers (available to buy in all good supermarkets)
In a large vessel (bowl, jug or pan), add the crushed celery seeds, then the Tabasco, lemon and lime juice, Worcestershire sauce, vodka and tomato juice. Finely grate the horseradish and mix with all the other ingredients. Stir well. Pour into a 2 litre cocktail jug and chill in the fridge for an hour before serving.
Poached Egg, Roast Tomato, Quinoa & Spinach Salad
6 medium Burford Brown eggs (or any other free-range high quality eggs)
350g cherry tomatoes
1 tbsp Tabasco
4 tbsp olive oil
3 tbsp white wine vinegar
12 rashers of streaky bacon
2 avocados, split into quarters and chopped
150g baby spinach, washed and dried
50g sunflower seeds
50g pumpkin seeds
For the dressing:
50ml balsamic vinegar
2 tsp Dijon mustard
150ml olive oil
Pinch of salt and freshly ground black pepper
Place the quinoa into a pan or bowl and pour in enough boiling water to cover the eggs, add a pinch of salt and cook for 12 minutes. Drain the remaining water, set to one side and keep warm. Preheat the oven to 160°C / gas mark 4. Place the bacon onto a baking tray cook for 15 minutes or until golden and crisp. Remove from the oven and allow to cool. Add all the seeds to a frying pan with a splash of olive oil and toast lightly for 2 minutes on a low heat. Add a pinch of salt and set aside. Sauté the tomatoes in a pan over a medium heat with a pinch of salt and olive oil. Once soft and the juices begin to seep out of the tomatoes add the Tabasco. Remove from the heat and set to one side. Place the balsamic vinegar and mustard in a bowl. Gradually pour in the olive oil and whisk until the mixture thickens. Season with salt and pepper. Mix the dressing into the warm quinoa and add the spinach and three-quarters of the seed mix. Divide this mix into six salad bowls and divide the tomatoes and avocado equally between the bowls. Evenly crush the bacon on top of each portion Place a large saucepan of boiling water on a low heat with the white wine vinegar. When the water begins to simmer, stir with a large spoon and gently drop the eggs one at a time into the pan. Cook for 4 minutes. Remove the eggs with a slotted spoon and place one on top of each salad. Sprinkle each egg with a teaspoon of the remaining seed mix, a little salt and a splash of olive oil. Serve immediately.
Rhubarb Gin Fizz
35ml Beefeater gin
11ml rhubarb syrup
10ml lemon juice
5ml gomme syrup
15ml pasteurised egg white
Soda to finish
Put all ingredients into an iced cocktail shaker and shake hard until a froth forms. Strain into a high ball glass with 3 ice cubes and top with soda.
Dressed Burrata, heirloom tomatoes, toasted hazelnuts and basil
This dish could be served individually or on a larger platter to share with friends. If possible, try to use a variety of tomatoes. Different colours and tastes will create a more interesting dish.
2x 200g balls of Burrata
5 large ripe tomatoes
For the dressing
1 tsp soft dark brown sugar
1 tbsp sherry vinegar
3tbsp extra virgin olive oil
1tbsp balsamic vinegar
¼ bunch of fresh basil (normal sized)
Sea salt flakes and freshly ground black pepper (to taste)
Wash and chop the tomatoes into bite-sized chunks, put them into a mixing bowl and coat them in the olive oil and sherry vinegar. Season with sugar and a pinch of sea salt flakes and leave to marinate for five minutes. If serving sharing-style spread the tomatoes out on a serving platter or divide them between four plates if serving individually. Tear the Buratta balls in half and place on top of the tomatoes (or a piece on each plate). Drizzle with olive oil and season with salt and black pepper. Tear the basil leaves and scatter over the salad. Pre-heat the grill to a medium temperature, roughly chop the nuts and lightly toast on a baking tray. Be careful not to burn. Once warm, sprinkle the nuts and drizzle the balsamic vinegar over the salad and serve immediately.