Teesdale lamb, Escabeche of Rockliffe vegetables
and Yellison goats cheese on toast, by Rockliffe Hall
executive chef Aaron Craig.
FOOD
Teesdale Lamb –
Rockliffe style
Aaron Craig,
executive chef at The
Brasserie, Rockliffe Hall
Ingredients
1 cannon of Teesdale lamb
Saffron pickle
3g of saffron
300g of baby carrots
400ml of white wine vinegar
100ml of water
2 green cardamom pods
2 star anise
2 bay leaves
1 pinch of fennel seeds
2 pink peppercorns
2 cloves
100g of caster sugar
2 sprigs of thyme
4 baby turnip
8 baby carrots
4 baby beetroot
Cheese on toast:
150g of Yellison goat's cheese
10g of garlic
1 lemon, zested
3g of thyme
2g of rosemary
1 loaf of crusty bread
Serves four
Chef ’s Recipe
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, Aaron Craig, executive chef at The Brasserie, Rockliffe
Hall, describes how to make Teesdale lamb, Escabeche of Rockliffe
vegetables and Yellison goat's cheese on toast, to serve four people…
Method
To make the saffron pickle, put all the
ingredients in a pan, heat gently then boil and
reduce by half.
Wash the carrots and turnips, then blanch in
seasoned boiling water for five minutes. Whilst
hot, place in with the hot saffron pickle. Do the
same with the beetroot but cook for 15 minutes
and put in a separate tub with some saffron
pickle.
For the lamb, trim any excess fat then rub
with a little olive oil and thyme.
Sear the lamb skin side down and roast in the
oven for eight minutes at 180c, then take out of
the oven and rest for ten minutes.
For the cheese on toast, blend all the
ingredients together and place in a piping bag.
Slice the bread. Spread the cheese mix onto the
bread and grill.
Plate Up
Arrange the elements in the middle
of a serving plate and top with the
cheese on toast.
tees-life.co.uk
21