Chef’s Table in Season
Pan roasted rump of lamb with baby vegetables followed by chocolate tart with raspberry sorbet
Try this seasonal feast from Jorge Santos, head chef at Russell’s of Broadway…
With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.
The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com
Ingredients for the lamb
- 4 rumps of lamb
- Drizzle olive oil
- 1 clove garlic
- 1 sprig rosemary
- 25g butter
Method for the lamb
- Heat the oven to 180°C. Place a large frying pan over a medium heat and add the oil.
- Season the lamb with salt and pepper and place in the pan, fat side down.
- Cook until golden brown on the fatty side, then turn over and seal the meat side.
- When the lamb is sealed, place it on a wire rack over a baking sheet and cook in the oven for 12-13 minutes, turning occasionally. Then remove from the oven and leave to rest.
Ingredients for the fricassée
- 50g broad beans
- 50g fresh peas
- 2 baby carrots
- 100g Cotswold Butter
- 100mls vegetable stock
- salt and pepper
Method for the fricassée
- Heat the stock slowly then whisk the butter into the stock to create an emulsion.
- Cook the peas, broad beans and carrots in the emulsion for 2 minutes.
- Gently remove with a slotted spoon and season.
Ingredients for the dark chocolate tart filling
- 3 eggs plus 3 egg yolks
- 60g caster sugar
- 350g butter
- 450g dark chocolate
- 60g cocoa powder
- Pre-cooked pastry case
Method for the dark chocolate tart filling
- Place the eggs, yolks and sugar in a mixing bowl and whisk until light and creamy.
- Melt the butter and bring to the boil, then stir in the chocolate and cocoa powder. Keep stirring until all the chocolate is melted into the butter.
- Fold the chocolate into the egg mixture. Mix well to combine but don’t knock the air out of the egg mixture.
- Pour into a pre-bought cooked pastry case. Bake for 10 minutes or until the top of the chocolate is slightly crusting over.
- Remove from the oven and leave to cool, then place in the fridge to chill.
Ingredients for the raspberry sorbet
- 250ml raspberry purée
- 120ml sugar syrup (add 250g sugar to 500ml water and boil until the sugar dissolves)
- 50ml raspberry liqueur
Method for the raspberry sorbet
- Mix all the ingredients together in a mixing bowl. Churn in an ice cream maker until the desired consistency is reached.
Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.
That’s the hard work done!
Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!
Santa Carolina Pinot Noir
A top Pinot Noir from Chile, Elegant, complex and smooth, strawberry and redcurrant fruit flavours bursting with a touch of white pepper and a soft lingering finish.
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