Cómo cocinar silla, hombro y panceta de cordero, repollo fermentado, yogur, apionabo. Receta de Paul Foster

Las recetas de cordero tienden a ser excepcionalmente variadas, con comidas que ofrecen la clásica comida reconfortante, así como platos que presumen de un sabor más delicado y refinado. Echa un vistazo a la receta de silla, hombro y panceta de cordero, repollo fermentado, yogur y apionabo de Paul Foster a continuación, probada y comprobada por nuestros chefs profesionales. (fotografía de John Arandhara Blackwell)

📝 Ingredients

• Lamb saddle
• 1 short saddle of lamb on the bone
• 100 g butter
• 4 sprigs of thyme
• Sea salt
• Lamb shoulder
• 1 lamb shoulder on the bone
• 200 g yoghurt
• 10 g cumin
• 10 g ground coriander
• Cabbage
• 1/2 red cabbage
• Salt
• 2 banana shallots
• 20 ml sunflower oil
• Celeriac puree
• half celeriac
• 50 g butter
• 100 g chicken stock
• Crispy rice
• 10 g wild rice
• 400 ml sunflower oil
• Yoghurt
• 200 ml natural yoghurt
• Pennywort to finish the dish

👨‍🍳 Instructions

1. 1Cabbage
2. 2shred the cabbage very thinly, weigh and mix with 2% salt vacuum pack tightly and leave at room temperature for 5 days. If the bag starts to blow then cut and re-seal. On day 5 slice the shallots finely and sweat in the oil add the cabbage cover with cling film tightly and cook on a high heat for 5 minutes. Remove from heat leave to cool and keep in the fridge until needed.
3. 3Lamb belly
4. 4Remove the bark from the lamb saddle and trim off the bellies. Remove any sinew from the bellies and lightly salt for 6 hours. Wash off the salt and pat dry, cook in a water bath at 75 degrees C for 12 hours and press in the fridge.
5. 5Lamb shoulder
6. 6Mix the yoghurt, cumin and coriander with a pinch of sea salt and spread all over the lamb shoulder, bake on a wire rack at 140 degrees C for around 3 hours. The outside will be blackened and the inside moist and tender. Pick the meat and skin off the bone and mix with chicken stock, take care not to break down the meat fibres too much. Use cling film to roll into ballotines and keep in the fridge. C
7. 7eleriac puree
8. 8wash the celeriac and trim off the root, dice into cubes and sweat in the butter with a pinch of salt. Caramelise lightly, when soft deglaze with the chicken stock and blend until smooth. Check the seasoning and pass through a sieve. Keep in the fridge till needed.
9. 9Yoghurt
10. 10hang the yoghurt in a cloth in the fridge for 8 hours to extract the whey, remove the yoghurt from the cloth and reserve till later. Keep the whey to use in other recipes.
11. 11Rice
12. 12heat the oil to 210 degrees C drop the rice in and strain as soon as they have all popped strain through a sieve and spread on kitchen paper. Season with sea salt
13. 13To assemble
14. 14take the saddle out of the fridge and leave to come up to room temperature for 30 minutes, caramelise the skin side in the butter and thyme and place on a wire rack skin side up and cook in the oven at 120 degrees C for 30-35 minutes, leave to rest in a warm place for another 30 minutes. Cut the belly into strips and pan fry to crisp up, heat the puree, mix the red cabbage and some of the shoulder together and heat gently, check the temperature and seasoning of everything, spread the yoghurt on the plate and arrange ingredients around it, remove the lamb from the bone and carve into long slices season with sea salt and drape over the plate.