Over the summer period I’ve been eating a lot more fish and salad especially using the hot coals of the barbecue.
It’s been very warm in the restaurant kitchen so cooking and eating outside has been a joy for me. As the daylight hours begin to shorten I’ve been thinking about Autumnal dishes that I am looking forward to cook.
Braised lamb shoulder is one of those long winter day dishes I enjoy after a brisk cold walk through Hampshire woodlands and will probably be a bit too heavy at this time of year. A breast of lamb slowly braised and then used as a stuffing for ravioli gives you that great lamb taste in a lighter package.
This recipe does take some time to put together but it’s worth the effort.
Ingredients serves 8 as a starter
- Half breast lamb un-boned
- 1 onion chopped
- 1 carrot chopped
- 125ml white wine
- Sprig rosemary
- Bay leaf
- 5 cloves garlic
- 300ml chicken stock
- 1 celery stick finely chopped
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- Tablespoon bread crumbs
- Salt and pepper
- 2 eggs
- 5 egg yolks
- 300g “oo” flour
- Pinch salt
- 250ml carrot juice
- 120ml olive oil
- 15ml sherry vinegar
- Pinch xanthan gum
- Heat a large casserole dish add a knob of butter, olive oil and brown off the carrot and onions
- Add the wine, chicken stock, herbs and garlic and bring up to a simmer
- Put the lamb in the pot cover and cook in a preheated oven 150c gas 3 for 3 hours
- Strain off the stock and skim off the fat
- Pick the meat away from the bones and cut into small pieces discarding the vegetables.
- In a fresh pan heat some olive oil and add the celery, garlic and onion cook for 2 minutes and then add the lamb and strained stock
- Cook at a simmer until the liquid is nearly all reduced, turn off the heat and stir in the bread crumbs, taste and season
- Allow to cool and put in the fridge for an hour or overnight
- Make the pasta dough by putting all the pasta ingredients into a food blender. Pulse until it just comes together. Knead for 3 to 5 minutes and then rest in cling film for 20 minutes
- Roll out the dough until you get to no.8 on the pasta machine
- Lay out and spoon small amounts of the filling onto the dough on one side
- Fold the sheet over the filling and press and cut the ravioli out (you could now freeze the ravioli for up to 1 month
- For the sauce put the ingredients into a saucepan and bring it a simmer whilst whisking, season to taste
- Drop the ravioli into a large pan of salted boiling water for 5 minutes and then transfer to the sauce. Divide into bowls to serve.