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  • 07 Feb
    2018

    Confit Lamb Fillet| Recipe

    Posted by Brian Maule

    Confit lamb fillet with dauphinoise potatoes,spinach, shitake, light rosemary jus

    Dinner Party Favourite

    Showing off some of Scotland's finest farmed produce, this dish works wonderfully as a main course and is ideal if you're thinking of having a small to medium sized dinner party where you're looking to 'wow' your guests

    When you play the role of host and chef, timing becomes everything. Your absence from the guests at your table, can make or break the success of your party.

    A majority of this dish can be prepared prior to your guests arriving, with the fresh finishing touches pulled together easily last minute.

    IMG_3711

    Pictured: Brian, at his January 2018 Cookery Demonstration

     

    Ingedients

    4 neck fillets

    100g x shitake

     3 rooster potatoes

    100ml lamb jus

    150g x rock salt

    100g x butter

    Pkt spinach

    Pkt rosemary

    1 x litre duck fat

    2 x shallots

    salt

    ½ litre dble cream

    Method

    1. Dauphinoise – peel and slice potatoes thinly. Mix with double cream, season with salt. place on a roasting tray, cover with tin foil and bake in the over for two hours on a low heat, pressing every 20 minutes with a tray. When serving you can either cut into rings or serve in an earthenware dish. Reduce some cream and spread over the top of the dauphinoise and place under grill.

    2. Take the lamb and trim off the excess sinew. Cut into small ever pieces and coat both sides in rock salt – leave for one hour then remove the salt. Melt the duck fat and place the lamb pieces in, cover with cartouche and cook slowly at about 150 degrees celcius. When cooked remove from fat – place on a tray and cover in cling film until needed.

    3. Pick and wash spinach and boil in salted water for 20 seconds. Take out and place in iced salted water. Drain and squeeze out excess water.

    4. Clean and wash shitake mushrooms. fry lightly in a pan with olive oil – then drain off excess liquid. peel and chop shallots. Chop rosemary

    5. When serving, place lamb in the over to heat up. Drop the shitake mushrooms into a hot frying pan until a little golden and add shallots. Place spinach at the bottom of the plate, shitake around the lamb. Sauce over and around.

    Serves 4

    Enjoy!


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    IMG_3712 (Edited)

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