Peter Walker, owner and head chef at The Curing House in Middlesbrough, describes how to make one of his menu’s favourites – Lamb with Cauliflower and Goats Cheese Puree, slow roasted Tomatoes and Kale with Pommes Puree, to serve four people…
Slow Roasted Tomatoes
Ingredients: 4 good sized Tomatoes, ½ Garlic clove, Rosemary & Thyme, Olive Oil.
Method: Cut each Tomato into 8 even wedges. Finely grate ½ Garlic Clove and add to a bowl with some finely chopped Rosemary & Thyme, mix with Olive Oil and crushed black pepper. Add the Tomatoes and cover in the herb oil. Place the Tomatoes on a non-stick baking tray and cook in a low oven, 120°C for four hours. Leave to cool then set aside.
Ingredients: 4 x 225g portions of Lamb Rump.
Method: Marinade overnight in some olive oil and rosemary. When ready to cook, season the skin with salt and place in a hot pan on medium-high skin-side down until the skin is a nice golden colour. Flip it briefly then transfer on to a baking tray and place in a pre-heated oven at 180°C for about 10 minutes until medium rare. Remove and rest for 5 minutes.
Ingredients: 1 Romanesco Cauliflower, 200m Double Cream, 150g Goats Cheese (ideally hard).
Method: Cut all florets from the Cauliflower and reserve about 24 florets to go with the main meal. Heat some butter in a pan before adding the remaining Cauliflower florets and the stalk chopped into half inch pieces for a couple of minutes. Add the Double Cream and cook on medium heat until very soft. Grate in the Goasts Cheese and then, using a stick blender or processor, liquidise until smooth. Pass through a fine sieve and season then keep to one side.
Ingredients: 3 large Potatoes, 150g unsalted Butter, 150g Double Cream.
Method: Peel and boil the Potatoes until soft, then drain and steam dry before mashing well. Place the Butter in a pan and heat until it melts, add the mashed Potato and Cream and whisk until hot and the mash is fully combined. Season with a pinch of salt and keep warm until ready to serve.
Kale & Cauliflower
Ingredients: Cauliflower florets, 2 handfuls of Kale, 50g unsalted Butter.
Method: Place the Cauliflower florets into a pan of salted, boiling water for about 2 minutes, then add the Kale for a further minute. Drain. Melt the Butter in a pan before adding the vegetables, season with salt.
Ingredients: 1litre of good lamb or beef stock, 1 medium glass of red wine, 1 tbsp redcurrant jelly, 50g of butter
Method: Reduce the stock by half, add the wine then reduce by half again, add the redcurrant jelly and reduce until you have a consistency that will coat the back of a spoon then remove from the heat and whisk in the butter.
Gently warm through the Cauliflower Puree in a saucepan and warm the tomatoes on a tray in the oven, add a good tablespoon full of the warmed cauliflower purée to each plate before swiping. Slice the Lamb rump portions into half-inch pieces and place on top of the purée. Place a good portion of the mash alongside in an oval ‘quenelle’ shape and using a spoon end create 4 or 5 delves. Surround with the Kale, Cauliflower & Tomatoes and spoon the sauce over the potato so it holds in the delves and spoon some more around the plate.