Executive chef Hrishikesh Desai was awarded his first Michelin star in 2016 after just one year at the five-star Gilpin Hotel and Lakehouse in Windermere, Lake District. Read about him here.
Ingredients
Servings:
Instructions
- Red Onion Marmalade - Method:
- Finely dice red onions, poach in vegetable oil and rock salt until caramelised.
- Add splash of balsamic vinegar and reduce.
- Season with salt and sugar.
- Lamb Shoulder - Method:
- Sear the lamb shoulder in a large pan until golden brown.
- Add a head of garlic cut in half, rosemary, thyme and cover with tin foil. Cook 130 degrees for 6 hours until bones fall away
- Pick meat into small strips and add 25% red onion marmalade, salt, pepper, basil (julienne) and lamb jus to moisten.
- Roll in cling film 85g rolls 30cm , set in the fridge and wrap in pancetta. Portion to order, sear in a pan with flour.
- Heat in the oven with some emulsion and glaze with lamb jus.
- Lamb stock - Ingredients and Method:
- 6 kg Lamb bones
- 2 Garlic Heads
- 2 Carrots
- 2 Onions
- 1 Leek
- 3 Sprigs of rosemary
- Lamb - Method:
- Roast lamb bones in the oven, 180 degrees.
- Fry the mirepoix until really dark, add the lamb.
- Cover with water and cook for 8 hours.
- Pass through a colander and reduce to 2kg.
- Lamb Sauce - ingredients and Method:
- 2kg Lamb Stock
- 1kg Chicken Stock
- 1Kg Beef Stock
- 500g Madeira (Reduce to 150g)
- Reduce the stocks to sauce consistency
- Reduce madeira to 150g & add to sauce.
- Masala Sauce - Ingredients and Method:
- 500g Onions
- 120g Desicated Coconut
- 30g Black Sesame Seeds
- 30g Ground Cumin
- 10 Garlic Cloves
- 25g Fresh Ginger
- 1 Bunch Corriander
- 300g Water
- Blend all ingredients in thermomix for 3 1/2 minutes
- Fry the mix in 100g of Vegetable oil for 20 minutes approxamitely, until golden.
- Blend 2.6kg of chopped tomatoes and pass.
- Add tomatoes to the pan with other ingredients and cover with cling film, Cook for 2 hours.
- When cooked add 40g Garam Masala, salt and sugar and blend.
- Pea Purée - Ingredients and Method:
- 1kg Defrosted Peas
- 1 Onion (finely chopped)
- 75g Butter
- 1 Bag Spinach (washed)
- 40g Diced Cold Butter
- Fry the onions in butter until soft, Add peas and stir for 1 minute.
- Add enough boiling water to cover the peas & boil for a further 3 minutes.
- Add spinach and wilt. Season with salt and sugar.
- Blend in thermomix until smooth.
- Emulsify in the thermomix with cold diced butter and pass through the chiniose.
- Scorched Cucumber - Method:
- Cut the cucumber into quarters, deseed & cut into batton shapes. Vac the tubes with olive oil & leave to marinate 2 hours.
- To order cut into diagonal shapes , season with salt & scorch with the blowtorch.
- Potato Terrine - Method:
- Slice redskin potatoes thinly with a mandolin. Melt butter, garlic & thyme in a pan.
- Line a small gastro with greaseproof paper, & layer potato brushing each layer with the garlic butter & salt.
- When the desired height is reached place another greaseproof paper on top , another gastro & cook 180°c until ready.
- Press in the fridge with a weight on top for 8 hours. Remove from the gastro & portion. Colour on the plancha to order.
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