Potatoes
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In a deep sided pan, fry the lamb mince and pancetta in a little oil over a high heat until browned all over and leaving fond on the bottom of the pan. Remove using the spider, pour off any very excessive fat, then in what remains fry the onion, celery, rosemary and carrots on a…
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In the big, once-white pot, melt the butter over a medium heat. As it foams, add the onion or shallot and the celery. Cook until softened, then add the garlic and the potato. Stir and cook until fragrant. Add the white wine and a splash of Worcestershire and reduce by half. Add the stock and…
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This is all in the techniques. First, salt your lamb rack generously all over and set in the fridge overnight or at least a few hours. Remove from the fridge 30 minutes before cooking. Make a herb oil. Bring a pot of lightly salted water to the boil and prepare a bowl of iced water…
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Line the terrine/loaf tin with greaseproof paper, leaving plenty of overhang and turn the oven to 130ish. Thinly slice the potatoes on the mandolin, then put into a bowl and season with salt and plenty of pepper. Melt the butter in the little metal saucepan and then pour over the potatoes. Mix, then layer the…
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Heat the oven to 180 and butter one of the Pyrex dishes. Slice the potatoes using the thinnest setting on the mandolin. Combine the cream and the milk in the big stock pot and bring to the gentlest possible simmer. Add the potatoes, the onion, the garlic and the thyme and season well. Cook for…
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This one is all in the technique. Slice the peeled potatoes on the mandolin’s thinnest setting. If you’re worried about your fingers, use a folded tea towel to protect your hand from the blade. Once the potatoes are thinly sliced, fill a bowl with cold water and cut each potato slice into very fine batons.…
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