.
Rack of lamb and green, green peas – nothing could really be more summery and topped off with a punchy salsa verde – a perfect summery dish from The Alfred Tennyson.
Salsa Verde
1 teaspoon garlic
100g Capers
100g Cornichons
90g Parsely
110g Basil
50g Mint
2 tablespoons Dijon mustard
100ml White Wine Vinegar
400 ml Olive Oil
35g Lemon Zest
80g Smoked Anchovies
Lamb
360g Lamb Belly
1 rack of lamb with 4 cutlets
30g salt
Pea Puree
30g Butter melted
250g Sliced Onions
10g Garlic
1 teaspoon Salt
1/2 teaspoon White pepper
500ml Chicken stock
125ml Double Cream
500g Peas
15g Mint
These ingredients will give you excess pea puree and salsa verde which you can keep and use again.
For the Salsa Verde
Finely chop all the herbs
Finely chop the anchovies, capers and cornichons
Combine
Lamb Belly
Trim the lamb belly leaving the skin on and cure for 2hrs with the salt
Wash off, dry and double vacuum pack the belly
Cook in the water bath for 12 hours 88º, remove from bags, drain and press in the fridge between 2 trays
Pea Puree
Sweat the onions, garlic, salt and white pepper
Add the chicken stock and reduce to a glaze
Add the cream and reduce to a glaze
Add the peas and bring to the boil
Add mint and blitz until thick but smooth
Pass through a chinois and cool quickly
Lamb Rack
Cut the rack of lamb in half so there are 2 cutlets per person
Pan fry each rack (2 cutlets together) in butter and herbs for 2 mins each side. Then put the pan in the over at 180 degrees for 8 min.
Then rest the emat for at least 8 minutes
Cos Lettuce
Cut into quarters and cook one quarter in a pan with butter for 2 mins
Assembly
Cut the Lamb Belly in half for each plate
Slice the cutlets – 2 for each plate
Assemble the lettuce and pea puree with the cutlets resting on top and drizzle on the salsa verde
You can also add a red wine jus and fresh peas to the dish.
Padel season is calling and we’re back at The Hurlingham Club this May.
For the Alfred Dunhill Padel Classic, we’ll be serving The Mirabeau Endless Lunch with menus by Chef Director @ben.tish. Think Whole Prawns with Brown Butter, Angus Prime Rib over fire and BBQ Wye Valley Asparagus, alongside long tables of Fresh Sourdough, salads and plenty of Mirabeau in the sunshine.
A few days of sport, long lunches and very good company.
#CubittHouse #LondonPubs #Padel
This Easter, meet the makers behind the chocolate.
Our friends at Pump Street bring a considered, craft-led approach to everything they do, from sourcing cocoa to creating flavours that feel both familiar and unexpected.
It’s this shared attention to detail that makes them such a natural partner in our kitchens, particularly at this time of year.
Read the full story via the link in bio.
Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.
Recipe Below:
Chocolate half shells
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.
Chocolate Mousse,
200g dark chocolate
30g butter
3 large eggs
110g caster sugar
150g semi whipped cream
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode
Grated chocolate on top of the custard
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.
Just the thing for a slower Easter afternoon.
Recipe Below:
3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste
Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.
Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer.
Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.
Sprinkle with demerara and bake 30 mins 150C or until completely set.
#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below:
Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.
Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel
Cross
50g plain flour
50g whole milk
5ml vegetable oil
Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar
Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.
Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.
Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.
Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.
#recipe #recipeideas #baking #hotcrossbuns #cubitthouse
