JERUSALEM ARTICHOKE, TRUFFLE, NORFOLK LAMB

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JERUSALEM ARTICHOKE, TRUFFLE, NORFOLK LAMB

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Ingredients

Parsley Sponge
120 grams flat leaf parsley
120 grams hazelnuts
380 grams egg whites
280 grams egg yolk
60 grams plain flour
5 grams Caster Sugar
6 grams Salt
Jerusalem Artichoke Puree
600 grams Jerusalem artichokes peeled & finely chopped
180 grams full fat milk
180 grams double cream
1 teaspoon Salt
3 teaspoons Caster Sugar
6 tablespoons unsalted butter
1 fresh truffle chopped
Jerusalem Artichoke Peel
6 large Jerusalem artichokes washed
Lamb Fat
2 breast of lamb
Sea Salt
Pearl Barley Risotto
300 grams pearl barley washed and soaked
1.5 litre True Food white chicken stock
1 banana shallot finely chopped
1/2 clove Garlic
100 grams salt butter
25 grams flat leaf parsley chopped
Confit Lamb Loin
1 short saddle of lamb
100 millilitres lamb fat
Things to Finish Dish
slices of fresh truffles
parsley cress
flowers
  • Medium

Ingredients

  • Parsley Sponge

  • Jerusalem Artichoke Puree

  • Jerusalem Artichoke Peel

  • Lamb Fat

  • Pearl Barley Risotto

  • Confit Lamb Loin

  • Things to Finish Dish

Directions

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Parsley Sponge

  1. Place all into a blender and blend until smooth, pass through a fine sieve, place into a gas gun and charge 3 time.
  2. Rest for 30mins before using and DONT PLACE IN FRIDGE !!
  3. Cut holes into the bottom and sides of plastic cups, fill the cups one third of the way up with the parsley mix.
  4. Cook in microwave for 30secs to 1mins, place on cooling rack allow to cool.

Jerusalem Artichoke Puree

  1. Water bath set @ 85c
  2. Place artichokes, milk, cream, salt and sugar into a vac-pac bag seal on full, place in the water bath and cook for about 30mins or until tender.
  3. Remove and place in blender, blend until smooth add the butter
  4. Season with salt, pepper and chopped truffle.

Jerusalem Artichoke Peel

  1. Pre heat oven @ 180c / fry @ 170c
  2. Bake the artichokes on a bed of sea salt in the oven for 30mins or until tender.
  3. Once cooked let the artichokes cool down in ice water, dry off the artichokes and scoop out all of the inside so you are left with just skin.
  4. Deep fry @ 170c until golden brown and crispy.

Jerusalem Artichoke

  1. 1 Jerusalem artichoke per person.
  2. Wash the artichokes well.
  3. Grill the artichokes on a hot bbq until lightly toasted and smoked all over.
  4. Place in a oven @ 170c for about 20-30mins until tender.
  5. Slice season with lemon juice & sea salt.
  6. Slowly poached hens yolks.
  7. Pre heat water bath @ 63c
  8. Place whole egg into the bath for 11/2 hours, remove from water, crack the egg to remove the egg yolk be very careful as breaks easily. Sprinkle with sea salt.

Lamb Fat

  1. Trim up the lamb Breast a little, sprinkle with sea salt and let stand a room temp for 30mins
  2. Wash and dry and place in oven tray and roast in oven @ 190c for 30-40mins. Until golden brown and crispy.
  3. Allow to cool a little and chop fat coarsely, the runny fat pass through muslin and keep for a warm dressing.

Pearl Barley Risotto

  1. Cook like a risotto – please give more process.
  2. Place a large pot on to the stove top on a medium heat add a knob of butter, sweat off the shallots and garlic until cooked but make sure there is no colour.
  3. Add the pearl barley and cover with white wine cook out until the white is almost gone, add half the chicken stock bring to the boil and then turn down the heat to a simmer and cook out for about 35mins or until the barley is soft and tender.
  4. You may need to add a little more stock as the barley cooks. To finish the barley season with salt and pepper, knob of butter and chopped parsley.

Confit Lamb Loin

  1. Take the lamb loin off of the saddle of lamb and trim, place the lamb loin, fat and salt into a vac-pac bag and seal on full.
  2. Place in the water bath set @ 72 for 20mins.
  3. Remove from the Waterbath and rest for 5mins.
  4. When ready to serve remove from the bag and slice thinly using 3 slices a portion.

Richard Bainbridge

Richard is a Norfolk boy through and through, starting in a pub kitchen in Norwich aged 13, he travelled the world to learn all he could about the industry that has ignited so much passion in him as a young man. He has finally returned to Norwich 20 years later to set down his roots in his own Restaurant in the heart of this beautiful city with his beautiful wife Katja by his side.

Richard’s vision was to create “somewhere that we wish we could go to on our day off with only a small menu of perfectly put together dishes using the best possible seasonal produce from local suppliers. A small but perfectly formed neighbourhood restaurant”

Richard started out working in his local pub in the kitchen but his potential was soon spotted by Galton Blackiston and he started working at michelin starred Morston Hall aged 16.

From there, Richard continued learning his craft at the three Michelin starred Waterside Inn in Bray (still rated in the top 10 best restaurants in the world, even after Richard left) under the prestigious Roux brothers. He worked his way up from commis chef to junior sous chef over 3 years.

Among other influential chefs Richard has worked under Kevin Thornton in Dublin which helped develop his confidence in putting his own quirky spin on classic dishes.

His classical French training underpinning the contemporary British style of food on the menu at Benedicts.

Richard has been fortunate to be involved with BBC 2’s Great British Menu for a few years, has proudly won the competition in 2015 and served 2 Dishes at the Centenary Banquet for the Ladies of the WI at London’s Drapers Hall earlier this year.

The Norfolk boy is back, now a family man building a family business in the city he loves, with the woman he loves, cooking the food he loves to eat.

Richard & Katja Bainbridge have opened Benedicts on 9 St Benedicts Street in Norwich at the end of June 2015. For Reservations please call 01603 926080.

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