Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette November 1, 2017 Recipes Allister Bishop – Executive Chef South Sands Hotel Close wool lamb rump, Salcombe crab soufflé, minted pea & wild nettle puree, potato & seaweed croquette: Lamb Rump Ingredients: 4 lamb rumps 4 garlic cloves, cracked 2 sprigs of wild sorrel 2 sprigs of rosemary, plus extra for cooking the rumps 100ml of olive oil 2 tbsp of pomace oil Marinade the lamb rumps for 24 hours in olive oil with lightly crushed garlic cloves, sorrel and rosemary Minted Pea & nettle purée Ingredients: 10g of shallots, very finely diced 10g chopped mint 2 x sprigs nettle tops washed throughly 1 tbsp of oil 200g of fresh garden peas 4g of salt 100ml of milk Sweat the shallots in the oil until soft but not coloured. Add the garden peas, nettle, salt and milk. Simmer for 8 minutes. Drain off the milk into a jug and pour the peas, nettles & chopped mint into a blender. Blitz for 2 minutes until ultra smooth adding enough of the milk to make a thickish purée. After blending, cool as quickly as possible as the colour will begin to fade fairly quickly. Croquette Ingredients: 200g of Sagitta potatoes, quartered and turned into a dry mash potato 1 shallot, minced 100g of fresh dulce/ sea lettuce 15g of parsley, finely chopped 1 tsp rapeseed oil 150g of plain flour 3 large eggs, beaten 200g of panko breadcrumbs oil, for frying salt freshly ground black pepper Chop the seaweed place into the bowl, and fold in the mash potato, lemon zest, the chopped parsley and a little seasoning. Divide the mixture into even pieces and gently roll into balls with your hands. Arrange across a lined tray and place in the fridge for 15 minutes to firm up. To coat the fritters place the flour in one bowl, beaten eggs in another and breadcrumbs in a third, seasoning the flour and breadcrumbs with salt and pepper. Dip the chilled croquettes first in the flour, then the eggs, then the breadcrumbs, rolling to coat fully in each. Return to the fridge to chill for a few minutes ( To prepare the Dulce & sea lettuce for the mash potatoes, clean the seaweeds of any grit and wash in plenty of cold water at least 3 times. Blanch for 1 minute in boiling salted water, refresh in iced water and squeeze out any excess liquid) Soufflé Ingredients: 150g of fresh white crab meat 300g of spinach 150 ml milk 33g of flour 30g of butter 1/2 tsp mustard 1/2 tsp ground nutmeg 53g of mature cheddar, grated 5 eggs, seperated 16g of Parmesan, grated 1 pinch of salt 1 pinch of pepper Place the picked white crab meat into a bowl Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray Divide up the spinach into the 4 rings and push down so that it evenly spreads inside Add the flour, 115ml of the milk, butter, mustard and ground nutmeg. Bring to the boil, whisking continuously Turn down the heat and simmer for 2 minutes, remove from the heat. Add the mixture to a mixing bowl. Whisk in 37g of the grated cheddar until it melts Using a handheld electric whisk, whisk the egg whites to the hard peak stage Add the egg yolks to the cheese mix and mix well Add the picked crab meat and gently mix Fold in the egg whites gently Divide the mixture up into the metal rings Place in an oven set to 180°C for 12 minutes Combine the remaining grated cheddar and Parmesan in a bowl (53g of mature cheddar, grated / 16g of Parmesan, grated) Remove from the oven and place the grated cheddar and Parmesan on top. Allow the soufflés to cool – you will notice they start to drop With a sharp knife, gently go round the inside of the ring to carefully remove the soufflés from the rings. Cling film over the soufflés and place on a baking tray, store in the fridge until required To reheat the soufflés, place in an oven set to 165°C for 8 minutes Sauce Ingredients: 20g of shallots 50ml of dry white wine 1 bay leaf 200ml of brown chicken stock 20g of butter salt pepper To make the sauce, remove some fat from the lamb roasting tray and heat in a small pan. Add the shallots and leave to sweat until soft and lightly browned, then deglaze the pan with the wine Add the bay leaf and simmer until the wine reduces and the pan is almost dry. Then, add the chicken stock and reduce by 2/3, whisking in the butter and checking the seasoning to finish To assemble Place a roasting pan over a high heat and add the olive oil. Season the lamb and seal until lightly golden brown all over. Transfer to the oven and roast for 8 – 12 minutes, remove and rest. Slice and arrange. Arrange the reheated puree, croquette and soufflé next to the lamb, drizzle with the sauce, garnish with foraged herbs and shelled peas Renowned for his creativity, individuality and flair, executive chef Allister Bishop has put South Sands Hotel in Salcombe on the culinary map. A stand out destination, with a beach-facing restaurant, Allister’s menus are stylish, simple and elegant, with a huge focus on freshly foraged food. Dishes are inspired with local ingredients from the salt-sprayed shoreline, wild woodlands, family-owned farms, fished from local waters, and raised and hunted regionally. This dish couldn’t get any more local to South Sands Hotel. Alex’s close wool lamb is reared just minutes away from the hotel. The Salcombe crab is of course caught a stone’s throw from our beach, the wild nettles in the puree foraged from Chillington and the seaweed in the croquette from the beaches of Hallsands. About Latest Posts Food & Drink NewsOne of the leading voices in the Food & Drink industry for 20 years. Featuring in depth company profiles and informative news from all over the industry! Latest posts by Food & Drink News (see all) Tyrrells, Official Crisp of England Rugby, introduces new scrum’ptious flavour British beef & Suffolk ale, to mark the start of the NatWest 6 Nations Championship - January 24, 2018 Coco Fuzion 100 announces Sainsbury’s listing - January 11, 2018 Phizz: Summer’s Best Travel Companion - January 10, 2018
