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