This month, we are offering a vegan meal, writes the omnivore known as Barrie Farnsworth.
TOP CHEF Adrian Gagea, who trained under Raymond Blanc, and is now executive chef for Longbow Bars & Restaurants – based at The Maynard, Grindleford – offers a superb Recipe of the Month.
Adrian says: “One of the things I love so much about the Peak District is the fact that there is such an abundance of fresh, beautiful produce everywhere. I believe that we have some of the best farms and growers in the country. It is heaven on earth for a chef.”
• Adrian’s dish is a delicious spiced lamb dish with a potato terrine, broccoli puree and a fig sauce.
Longbow Bars & Restaurants Ltd is an independent hospitality business operating two venues: The Maynard, an award-winning wedding venue, bar, restaurant and hotel and The George at Hathersage, an historic bar, restaurant and boutique hotel. The Ashford Arms in Ashford-in-the-Water was acquired in August 2023 and is undergoing an estimated £1.6m refurbishment in collaboration with Heineken.
Pistachio Dukka Spiced Lamb served with goat’s cheese heritage potato terrine, fig sauce and broccoli puree (GF)
- PISTACHIO DUKKA SPICE
5g Maldon sea salt
3g chilli flakes
15g fresh coriander
15g cumin seeds
15g fennel seeds
100g dried figs
150g red onions
150ml red wine
50ml white wine vinegar
40g caster sugar
GOAT’S CHEESE HERITAGE POTATO TERRINE
300g sweet potatoes
300g purple potatoes
300g Maris piper potatoes
250g goat’s cheese
2g sea salt
1g black cracked pepper
35g maple syrup
60g double cream
2g salt. 50g butter
- PISTACHIO DUKKA SPICE
- Using a pestle and mortar, add all the ingredients and crush them until powder, the odd few bigger bits are okay.
Keep in a sealed jar, it will last you a while.
If you think you use this kind of mixed spices again, make a bigger batch!
- FIG SAUCE
- Peel and finely dice the red onions.
Dice the dried figs into half-a-centimetre cubes.
In a sauce pot, add all the ingredients and simmer until it is a glaze (20-30 min medium heat) If you want a smoother consistency, you can blend the sauce, or alternatively leave it chunky. Serve hot.
- GOAT’S CHEESE HERITAGE POTATO TERRINE
- Peel the potatoes then, using a mandolin, thin slice the potatoes,
keep them separately.
In a large mixing bowl, add the goat’s cheese, double cream and maple syrup. Warm it up a bit in the microwave or on the stove in a little pot, as once warm it will make it easier to mix. Add salt and pepper to taste.
Using a tray with some oil and baking paper, arrange the purple potatoes in layers on the tray; then add the goat’s cheese mix every 3rd or 4th layer. Continue with the sweet potatoes, and then finish with the white potatoes. Bake in the oven at 170 C for 30-40 min until is cooked: use a skewer to check the potatoes are cooked
Portion into 150g-170g per serving.
This can be prepared in advance and reheated (8-10 min at 180C in the oven)
- BROCCOLI PUREE
- Cut the broccoli into florets. Add the broccoli to a pot with boiling water and boil until it's soft (4-6 min). Have a large bowl with ice water and cool down the broccoli. Using a blender, blend the broccoli with the melted butter, add a bit more butter if needed. Taste and correct the seasoning.
- Cooking Cannon: Add salt, pepper and a bit of oil.
On a medium heat in a non-stick pan, add the cannon and sear on each side until golden. Roll the lamb in the dukka spice. Leave to rest for 4-5 min with a bit of butter.
- Cooking Rump and Chops:
Add salt, pepper and a bit of oil.
On a medium to low heat in a non-stick pan, add the lamb fat side down and cook until it is golden; flip over and cook until it is golden, turn back on the fat side and cook in the oven for 8-9 min at 180C for lamb rump, and 5-6 min for the chops at 180C.
Roll the lamb in the dukka spice. Leave them to rest for 4-5 min, then ready to serve.