recipes - Belmond

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RECIPES by Richard Cunningham

BELMOND.COM

STARTER W ILTS H IR E WH ITE O NIO N S O U P

PRE PE RAT ION T IME

Preparation time

Cooking time

20 minutes

45 minutes

INGRE DIE NT S

FOR THE WHITE ONION SOUP OO

1kg/35oz Wiltshire white onions, sliced

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75g/2.7oz unsalted butter

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150ml/5fl oz white wine (any good drinking wine)

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800ml/27fl oz chicken (or vegetable) stock

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150ml/5fl oz crème fraîche

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3 sprigs of thyme

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Sea salt and ground black pepper

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P R E PA RAT ION ME T HOD

1/

In a heavy-bottomed saucepan melt the butter over a low heat. Add the sliced onions, sprigs of thyme and two good pinches of sea salt and sweat the onions for around 30 minutes. Stir regularly to make sure the onions do not begin to caramelise and darken—this will tarnish the colour of your soup. After 30 minutes they should look translucent, silky and soft. Pour over the wine, increase the heat and simmer until the liquid has reduced by half. Add the chicken or vegetable stock and bring to a simmer, then cook over a low heat for 10 minutes. Remove the thyme sprigs. For a chunkier, more rustic soup add the crème fraîche and stir, leaving the onions in. For a smoother soup purée the mix in a blender with the crème fraîche. Season with a few pinches of ground black pepper and serve with fresh, rustic bread and butter.

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MAIN COURSE R HUG E STAT E B R A IS E D LAM B S H O U LD E R AND H E RBCR USTE D R U M P O F L A M B WITH C AP O NATA, WILTE D C UR LY KAL E , SWE E T P OTATO DAU P H INO IS E AND RED W INE SAUCE

PRE PE RAT ION T IME

Preparation time

Cooking time (in total)

60 minutes

200 minutes

INGRE DIE NT S FOR THE HERB-CRUSTED LAMB

FOR THE RED WINE SAUCE

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4 x 200g/7oz lamb rumps

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200g/7oz brioche

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50ml/1.7fl oz olive oil

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2 sprigs of thyme

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Rosemary

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2 cloves of garlic

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Flat-leaf parsley

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1 shallot

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Salt and ground black pepper

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200ml/7fl oz veal or vegetable stock

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Small jar of Dijon mustard

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500ml/17fl oz red wine (full-bodied, such as Merlot or Shiraz)

FOR THE CAPONATA FOR THE SWEET POTATO DAUPHINOISE

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500g/17oz aubergines, diced (1cm cubes)

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300g/10.5oz sweet potatoes

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500g/17oz courgettes, diced (1cm cubes)

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300g/10.5oz potatoes

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1 tbsp capers, soaked, drained and chopped

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400ml/13.5fl oz double cream

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1 large onion, chopped

(or low-fat crème fraîche)

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1 tbsp sugar

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200ml/7fl oz semi-skimmed milk

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1 tbsp white wine vinegar

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3 garlic bulbs (puréed)

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400g/14oz chopped tomatoes

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Salt and cracked black pepper

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40g/1.4oz tomato paste

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40g/1.4oz sundried tomato paste

FOR THE RHUG ESTATE BRAISED LAMB SHOULDER OO

FOR THE WILTED CURLY KALE

1 small Rhug Estate lamb shoulder (ask your butcher for it to be boned, rolled and tied)

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Kale

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1 tbsp olive oil

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Pinch of salt and pepper

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Salt and pepper

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Rosemary

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Thyme

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250ml/8.5fl oz lamb stock

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5 shallots (halved)

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P R E PA RAT ION ME T HOD

1/

For the braised lamb shoulder, pre-heat your oven to 140C/275F/gas 1. Score the lamb lightly with a sharp knife. Chop the thyme and rosemary and combine with the olive oil and a few pinches of salt and pepper. Rub the mixture into the shoulder. Put the halved shallots in a casserole dish and place the shoulder on top of these, then add the stock. Cover tightly and cook for 3 hours. Increase the oven temperature to 180C/350F/gas 4 and remove the lid to allow the lamb to roast for another 20-30 minutes until brown. Remove the lamb from the casserole dish and allow it to rest for a few minutes. Remove the string and carve, putting the slices onto a plate.

2/

You can make the dauphinoise in advance and reheat it before you serve. Preheat your oven to 200C/400F/gas 6. In a saucepan, bring the double cream (or crème fraîche), milk and garlic to the boil. Peel all the potatoes and slice thinly, with a mandolin if you have one. Put the sauce and the sliced potatoes into a larger pan and add the salt and pepper. Slowly bring to the boil over a medium heat, stirring the potatoes so they do not stick to the bottom. Once boiled, transfer the mixture to a deep baking tray, ensuring the potatoes are layered. Bake in the oven for 45 minutes until the potatoes are golden on top.

3/

The red wine sauce can also be made in advance and warmed through before serving. Heat the wine, shallots, garlic and herbs in a saucepan on a medium heat until the liquid reduces by a third (should take around 5 minutes). Add the veal or vegetable stock and continue reducing until the sauce has thickened. Sieve before serving.

4/

To prepare the caponata, place the diced aubergines and courgettes onto a baking tray, sprinkle on a little olive oil, salt and pepper and cook in the oven on 200C/400F/gas 6 for 10-15 minutes. Meanwhile, in a separate saucepan, lightly fry the diced onions until they begin to colour. Add the chopped tomatoes, sun-dried tomato paste, tomato paste and capers. In a separate dish, mix the white wine vinegar with the sugar until all the sugar has dissolved. Add the vinegar to the chopped tomato base along with the roasted vegetables. Simmer gently for around 5 minutes to allow the flavours to infuse, stirring regularly to prevent the caponata from burning.

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P R E PA RAT ION ME T HOD

5/

For the herb-crusted lamb rumps, pre-heat the oven to 210C/425F/gas 7. Place the brioche, olive oil and herbs in a food processor until they form a breadcrumb mix. (You will get a finer mix if the brioche is a couple of days old; alternatively use white bread.) Score the fat on the rumps and then seal them in a hot pan with a little oil and butter. Season with salt and pepper and colour each side until golden brown. Remove from the pan and place on an oven tray. Brush the fatty side of the rumps with mustard and then pat on the breadcrumb mix, ensuring a nice, even coating. Cook in the oven for 10-12 minutes according to your preference—rosy pink will give the most flavour. Before serving, rest the meat for half the cooking time.

6/

When you are ready to assemble the dish, prepare the kale garnish (spinach can be used in place of kale). To wilt the kale, boil a pan of water, add a sprinkle of salt and pepper and then put in the kale for around 2 minutes, keeping the vibrant green colour. Remove from the water with a sieve or strainer and serve.

7/

To serve, carefully slice each rump into three pieces, without disturbing the crust, to show off the ruby-red colour of the lamb. Place a heaped spoonful of caponata on the plate and lay the rump on top. Arrange the other components on the plate and pour over the red wine sauce—aim to cover the shoulder as it will enhance the flavours, but avoid the rump as it will spoil the herb crust.

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MAIN COURSE F R IVO LITY O F P O RK : BR A IS E D B E L LY AND TEND ERLO IN O F P O RK W I T H W ILT E D S P INACH , BLAC K P U D D ING M AS H A N D TO M ATO & BLAC K O LIVE SAU C E PRE PE RAT ION T IME

Preparation time

5-6 hours to press

Cooking time

90 minutes plus

the pork belly

180 minutes

INGRE DIE NT S

FOR THE PORK BELLY

FOR THE PORK TENDERLOIN

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600g/2.1oz boneless pork belly, skin on

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500g/17.6oz pork tenderloin

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Bunch of thyme

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4 sage leaves

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1 garlic bulb

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4 slices of Parma ham

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White wine (1/3 bottle)

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Salt and black pepper

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Olive oil FOR THE TOMATO AND BLACK OLIVE JUS

FOR THE BLACK PUDDING MASH OO

6 Maris Piper potatoes

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1 small black pudding ring, finely diced

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50ml/1.7oz double cream

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50g/1.7oz butter

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Salt and pepper

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500ml/17oz red wine

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2 sprigs of thyme

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2 cloves of garlic

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1 shallot

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200ml/7fl oz veal (or vegetable) stock

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500g/17.6oz baby leaf spinach

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2 beef tomatoes

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Salt and pepper

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50g/1.6oz black olives, finely chopped/diced

FOR THE SPINACH

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P R E PA RAT ION ME T HOD

1/

For the pork belly, pre-heat the oven to 190C/375F/gas 5. Pat the pork with kitchen roll to remove any excess moisture. Carefully score the skin with a sharp knife. Drizzle olive oil over the meat and season with salt and pepper, rubbing it into the skin. Slice the garlic bulb into 3 or 4 pieces and break the sprigs of thyme apart. Arrange these in the bottom of a roasting tray and pour in the white wine. Place the pork belly on top of the garlic and thyme, then cover the tray tightly with tin foil and put in the oven for 2 hours. When cooked, transfer the pork to a smaller tray and place another tray of the same size on top to flatten the meat out. Weigh down the top tray and place in the fridge to chill for 5-6 hours. Slice the pork into portions, which can then be reheated on a tray lined with greaseproof paper in a pre-heated oven (220C/450F/gas 8) for 10 minutes before serving.

2/

To prepare the tenderloin, slice into 4 pieces and add a sage leaf to each. Wrap in the Parma ham to make a parcel. Heat a little oil in a frying pan and seal off the tenderloin parcels (1-2 minutes each). Season with salt and pepper. Remove and place on an oven tray. Cook for 10-12 minutes at 200C/400F/gas 6.

3/

For the tomato and black olive jus, place the red wine, chopped shallot, garlic and herbs in a saucepan and reduce by a third over a medium heat. Add the veal or vegetable stock and reduce again by half. This should take around 5 minutes. Sieve the mixture, return to the pan and add the black olives and finely diced tomatoes. Reduce again until a sauce-like consistency is reached.

4/

To make the black pudding mash, peel and halve the potatoes and boil until soft. Drain and leave to steam for around 2-3 minutes to reduce any extra moisture. In a separate pan, heat a few small knobs of butter and some double cream and season with salt and pepper. Put the potatoes through a potato ricer to make a smooth, creamy mash. Fry off the black pudding in a pan (for those who don’t like black pudding, try shredded cabbage, spring onions or fried leeks). Add the heated cream and butter and the black pudding and mix thoroughly before serving.

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5/

The final stage is to prepare the spinach. Heat a little oil in a frying pan and add a handful of spinach for around 1 minute. Make sure it is heated through and nicely wilted but still holds a leaf form. Serve immediately with the other components of the dish.

6/

Serving tips: for a nicely shaped “quenelle” of mash, wrap a serving spoon in cling film before dishing up. For the best presentation, try not to cover everything on the plate in sauce; allow sufficient to cover the mash and half the pork, but keep the rest visible.

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