Lancashire hotpot with Meantime beer-braised cockles and cabbage Phil Fanning

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1 Lancashire hotpot with Meantime beer-braised cockles and cabbage Phil Fanning This isn t your average Lancashire hotpot so be prepared! Phil Fanning s deconstructed version includes an array of brilliantly technical components such as cockle gel, Meantime beer-braised cockles and meat-glued lamb sweetbreads. Serves: 4 Cooking Time: 4 and a half hours plus freezing and overnight soaking time Course: Main Difficulty level: Challenging Ingredients: Beer braised cockles 1kg cockles, jumbo 660ml Meantime Yakima Red 1 banana shallot, sliced 2 sprigs thyme 1 celery stick, chopped Carrot and potato cake 2 large carrots, organic 1 Ratte potato, large 1 bay leaf 10g thyme 10g rosemary 5g garlic 50g lamb fat, rendered potato flour for dusting Meat-glued lamb sweetbreads 1kg lamb sweetbreads, heart variety, soaked overnight in milk meat glue vegetable oil Braised neck 1kg lamb neck 1 carrot, diced 1 onion, diced 2 garlic cloves, chopped 5g marjoram 5 peppercorns 150g white wine 1l brown chicken stock vegetable oil

2 Cockle gel ultratex Clear potato discs 1 Ratte potato, large pepper Gellan cabbage gel 250ml red cabbage juice, 1 red cabbage 750ml beetroot juice 2g gellan LT100 1g gellan gum type F 1 pinch xanthan gum red wine vinegar to taste Garnish 200g lamb loin, fat on 1 handful micro cress pepper Method 1. Start the dish by making the beer-braised cockles. Thoroughly wash the cockles under a cold tap before leaving to soak for 2-3 hours, making sure you change the water every 30 minutes - this will help to remove any dirt and grit. Drain the cockles and set aside 2. Add the cockles to a bowl with the thyme, shallot, celery and Pilsner Yakima Red beer. Heat a large saucepan (with a lid at the ready) until very hot 3. Once the pan is nice and hot, tip everything into the pan and quickly place the lid on. Bring to the boil and cook for 1 minute - the cockles should have just started to open 4. Place a colander over a large bowl and quickly tip the contents of the pan into the colander, so that the strained liquid is saved. Set aside to cool 5. When cool enough to handle, remove the cockles from their shells and pick off and discard the skirts. Place the cockle meat in the fridge to chill. Pass the reserved liquid through muslin into a clean bowl and set aside for the cockle gel and potato cake 6. For the carrot and potato cake, very carefully cut the potato and carrots to 2mm thick slices. Spread out into a vacpac bag and pour in 25g of the cockle stock, add the fat, herbs and and seal. Cook at 80 C in the water bath for 2 hours

3 7. Remove the bag from the water bath and, while still warm, carefully cut open the bag, making sure you don t break the carrot and potato slices. Lay a square of parchment paper onto a work surface and start to layer up the carrot and potato pieces, alternating the colours and coating with a dusting of potato flour for each layer. While still warm, slice the finished layered cake into individual rectangles and carefully place in a vacuum bag. Seal on maximum pressure 8. To prepare the sweetbreads, soak in milk and leave overnight to remove any impurities. When ready to prepare, remove from the milk, dry thoroughly and remove the thin membranes coating the outsides of the sweetbreads 9. Sprinkle a liberal amount of meat glue over the surface of each piece and lay out a large sheet of catering-grade cling film. Layer the sweetbreads along the cling film, then carefully roll into a long sausage-shaped ballotine, making sure you roll it tightly - the ballotine should be about 3cm thick. Tie off the ends to seal 10. Place the ballotine in a 63 C water bath for 45 minutes, then remove and plunge into iced water to refresh. When it is cool, place in the fridge until needed 11. To make the braised lamb neck, add a splash of vegetable oil to a large frying pan and heat until very hot. Add the lamb neck and evenly sear until nicely golden brown all over. Remove from the pan and keep to one side 12. In the same pan, add a little more oil and add the carrot, onion and garlic. Caramelise until a dark golden brown then add the wine, bring to a gentle boil and cook until reduced by half 13. Return the seared necks to the pan and add the marjoram, stock and peppercorns. Place in a preheated 150 C/gas mark 2 oven for 2-3 hours, until the meat is tender and falls easily away from the bone 14. When cooked, remove from the oven and set aside until just above room temperature, leaving the meat submerged in the liquor. Then, carefully remove the lamb from the liquid and set aside. Pass the liquid through a fine chinois into a fresh pan, then bring to a boil and reduce until it reaches the consistency of a thin gravy 15. Pick the meat from the neck, taking care that there are no bones. Lay out a sheet of catering-grade cling film and arrange a line of the meat down the middle. Roll tightly into a 2cm thick ballotine and tie the ends to seal. Place in the freezer until frozen 16. When the ballotine is frozen, remove from the freezer and slice into 5cm long portions. Remove all of the cling film and insert a cocktail stick into one end. Place back in the freezer until you have prepared the red cabbage gel (step 22) 17. To make the cockle gel, place the reserved cockle and beer liquor into a bowl and slowly sprinkle in the Ultratex until you have a nice thick gel that will hold

4 its shape when piped. Keep in the fridge then before serving, remove to bring up to room temperature 18. Now make the clear potato discs. Add the Ratte potato (with the skin on) to a pan of boiling water and cook until tender. Drain and peel the potato while still hot 19. Place in a food processor and blitz to a smooth purée. Add a small amount to a vacpac bag and roll on the second to last setting through a pasta machine, to create a thin layer of puree 20. Trim the sides off the bag and peel one layer of the bag back, taking care not to break or disturb the layer of potato. Use pastry cutters to stamp out circles of potato, then place in a dehydrator until fully dried out 21. To prepare the red cabbage gel, add the beetroot and cabbage juices to a small pan and gradually whisk in the xanthan and the 2 gellans. Whisk thoroughly until there are no clumps and everything is nicely incorporated. Add to a small pan, bring to the boil and add red wine vinegar to taste 22. Remove the frozen lamb neck pieces from the freezer and dip them into the hot liquid a few times until they have a good coating of the red gel. Set aside to cool 23. Now make the lamb loin to garnish the plate. Place a cast iron pan over a lowmedium heat and add the loin, fat side down. Render the fat for 3-5 minutes until nicely golden, then turn over to sear the other sides 24. Cook in an oven preheated to 180 C/gas mark 4 for 8-10 minutes, then remove and allow to rest for 3-4 minutes. Cut into 4 neat, even portions and season just before plating 25. Place the carrot and potato cakes back into a 80 C water bath for 10 minutes before serving to heat through 26. Remove the sweetbreads from the cling film and dry thoroughly with kitchen paper. Heat some oil in a pan and fry until nice and crispy on the outside 27. Preheat a deep fryer to 180 C and quickly fry the potato discs for 10 seconds. Remove and place on kitchen towel to drain, then season 28. To start plating the dish, carefully take the carrot and potato cake out of the bags and arrange on the centre of each plate. Place the lamb necks in a small tray with a splash of water and cover with a sheet of cling film. Place under a medium-hot grill until warmed through 29. At one end of the potato cake, add the lamb loin and sweetbreads, then pipe the cockle gel around the plate. Plate the beer-braised cockles, lamb neck, microcress, potato crisps and braising reduction and serve.

5 Recipe courtesy of