insideKENT Magazine Issue 63 - June 2017 | Page 73

FOOD+DRINK
FRESH & LOCAL
Recipes from top Kent chefs
FOLLOWING ON FROM LAST MONTH’S “THE ART OF FOOD” FEATURE, WE GOT BACK IN TOUCH
WITH KENT CHEFS GRAHAM GARRETT OF THE WEST HOUSE, MATT SWORDER OF THE CORNER
HOUSE, AND PATRICK HILL OF THACKERAY’S, TO COLLECT A FEW OF THEIR FAVOURITE FRESH
AND LOCAL RECIPES FOR YOU TO TRY AT HOME. ENJOY!
PATRICK HILL OF THACKERAY’S
www.thackerays-restaurant.co.uk
Kentish Lamb Saddle
A WONDERFUL DISH FOR IMPRESSING GUESTS, THIS
SLOW-COOKED 'MINI SHANK' IS PERFECT PAIRED
WITH WILD GARLIC PESTO, POPONCINI PEPPERS,
COURGETTES AND LAMB JUS. Serves 4.
INGREDIENTS
• 4 mini shanks (bottle of red wine, onion,
carrot, garlic, thyme, rosemary)
• 1/2 lamb short saddle, skirt on
• 50g pesto
• 200g wild garlic, chopped
• 4 lamb sweetbreads (500ml milk, thyme
and rosemary)
• 1 celeriac
• 1 onion, chopped
• 100g flour
• 1 egg
• Panko breadcrumbs
• 300g small Jersey Royals
• 4 courgettes
• 12 Poponcini peppers (deli peppers stuffed
with feta)
• High-quality lamb sauce
METHOD
The lamb shanks are a two-day job, so place
all of the ingredients for the shanks into a
bowl with the shanks themselves and pop
in the fridge overnight. This adds flavour and
helps to tenderise the meat.
Pull shanks out of the mix and brown in a
hot pan. Pop the shank s back in the mix and
braise for 6-8 hours @ 120°C. When the meat
starts to fall off the bone the shanks are ready.
For the lamb saddle To panné (breadcrumb) the sweetbreads and belly
If you ask your butcher to get it ready
to be rolled, this will make your life a
lot easier. Once you have the saddle, get
your pesto and add the chopped wild
garlic through it, then spread this into
the inside of the lamb saddle and roll
over the meat, making sure that it
overlaps so that when you cook the
saddle, it doesn’t unravel. Tie string
around it nice and tightly, a thumb’s
width apart. Have a bowl of the flour, egg and breadcrumbs ready
separately. Portion the belly into thumb-sized strips,
first into the flour, then the egg, then the breadcrumbs.
Now that everything is prepped and ready (all of which
can be done well in advance), it’s time to bring
everything together...
Render the fat all the way around the saddle in a
medium-heated pan until golden, cook for seven
minutes each side in a hot oven (200-220°C), take out
and allow to rest while you get everything else ready.
For the lamb sweetbreads
Run under cold water for 10 minutes to
remove the excess blood. Get your milk
with herbs and bring to the boil, placing
in the sweetbreads and keeping on the
heat. When the milk gets back to the
boil, remove the sweetbreads and allow
to cool.
For the celeriac and wild garlic purée
Chop the celeriac into thumb-
sized pieces, sweat off
with the chopped onion, cover with
your milk mix from above, and simmer
until the veg is tender. Place into a
liquidiser with the remaining wild garlic
and blend until smooth. Season to taste.
Boil the Jersey Royals in a pan of salted water (the
Jerseys won’t take long, as they’re only small).
Make sure that the purée is hot and your sweetbread
and belly have been deep-fried to a golden-brown,
as now it’s time to arrange your plate. This is the fun
part, when you can really impress your guests and use
your creative flair!
Simply peel the courgettes into ribbons and place onto
the dish, to add freshness and bite.
Arrange everything neatly on the plate, slice the lamb
and sauce the dish – you can serve the sauce on the
side and pour at the table for more of a presentation.
73