FOOD
In every issue of Tees Life,
a guest chef brings you the
ingredients and method
of cooking and serving a
recommended dish.
In this issue, Peter Walker,
owner and head chef
at The Curing House in
Middlesbrough, describes
how to make one of his
menu’s favourites – Lamb
with Cauliflower and
Goat’s Cheese Purée, slow-
roasted Tomatoes and Kale
with Pommes Purée, to
serve four people...
Chef ’s Recipe
Serves four
Lamb with Cauliflower and Goat’s Cheese Purée, slow-
roasted Tomatoes and Kale with Pommes Purée
Lamb
Peter Walker, head chef
at The Curing House
Slow Roasted Tomatoes
Ingredients: 4 good sized Tomatoes, ½
Garlic clove, Rosemary & Thyme, Olive Oil.
Method: Cut each Tomato into 8 even
wedges. Finely grate ½ Garlic Clove and
add to a bowl with some finely chopped
Rosemary & Thyme, mix with Olive Oil and
crushed black pepper. Add the Tomatoes and
cover in the herb oil. Place the Tomatoes on
a non-stick baking tray and cook in a low
oven, 120°C for four hours. Leave to cool
then set aside.
Ingredients: 4 x 225g portions of Lamb
Rump.
Method: Marinade overnight in some Olive
Oil and Rosemary. When ready to cook,
season the skin with salt and place in a hot
pan on medium-high skin-side down until
the skin is a nice golden colour. Flip it briefly
then transfer on to a baking tray and place
in a pre-heated oven at 180°C for about 10
minutes until medium rare. Remove and rest
for 5 minutes.
Cauliflower Purée
Ingredients: 1 Romanesco Cauliflower, 200m
Double Cream, 150g Goat’s Cheese (ideally
hard).
Method: Cut all florets from the Cauliflower
and reserve about 24 florets to go with the
main meal. Heat some butter in a pan before
adding the remaining Cauliflower florets
and the stalk chopped into half-inch pieces
for a couple of minutes. Add the Double
Cream and cook on medium heat until very
soft. Grate in the Goat’s Cheese and then,
using a stick blender or processor, liquidise
until smooth. Pass through a fine sieve and
season, then keep to one side.
Pommes Purée
Ingredients: 3 large Potatoes, 150g unsalted
Butter, 150g Double Cream.
Method: Peel and boil the Potatoes until soft, then
drain and steam dry before mashing well. Place
the Butter in a pan and heat until it melts, add the
mashed Potato and Cream and whisk until hot
and the mash is fully combined. Season with a
pinch of salt and keep warm until ready to serve.
Kale & Cauliflower
Ingredients: Cauliflower florets, 2 handfuls of
Kale, 50g unsalted Butter.
Method: Place the Cauliflower florets into
a pan of salted, boiling water for about 2
minutes, then add the Kale for a further
minute. Drain. Melt the Butter in a pan before
adding the vegetables. Season with salt.
Sauce
Ingredients: 1litre of good lamb or beef stock,
1 medium glass of red wine, 1 tbsp redcurrant
jelly, 50g of butter
Method: Reduce the stock by half, add the wine
then reduce by half again. Add the redcurrant
jelly and reduce until you have a consistency
that will coat the back of a spoon, then remove
from the heat and whisk in the butter.
Plate up...
Gently warm through the Cauliflower Purée in a saucepan and warm the tomatoes on a tray in
the oven, add a good tablespoon full of the warmed cauliflower purée to each plate before swiping. Slice the Lamb
rump portions into half-inch pieces and place on top of the purée. Place a good portion of the mash alongside in an
oval ‘quenelle’ shape and using a spoon end to create four or five delves. Surround with the Kale, Cauliflower and
Tomatoes and spoon the sauce over the potato so it holds in the delves and