Rump of lamb with turnip cake and gratin
Glazed rump of lamb
Ingredients:
4 x 200g lamb rumps
1 tablespoon oil
2 sprigs thyme
2 sprigs rosemary
1 clove garlic, smashed
75g castor sugar
25ml vinegar
350ml lamb stock ( or alternatively beef or chicken stock)
Method:
Set your oven to 200oc.
Score the fat on top of the rumps and rub with oil. Season with salt and place fat side down into a pan. Cook until the fat is golden and crisp and add flip over. Add the thyme, rosemary and garlic and cook for 30 seconds. Transfer to a roasting tin and cook for 20 minutes and rest for 5 minutes.
Cook the sugar in a pan to an amber caramel. Carefully add the vinegar and then the stock. Boil to a syrupy consistency. Add the rested lamb and strain in any of the resting juices. Coat the lamb with the stock. Slice the lamb and serve with the sauce.
Turnip cake with crispy bacon and sage
Ingredients:
1 large turnip
250g melted butter
25g potato starch
Salt and freshly ground black pepper to season
Method:
Butter a 2lb loaf tin and line the bottom with parchment paper.
Quarter the turnip and peel. Slice each quarter as thinly as you can.
Brush the bottom of the tin with butter and place a layer of turnip on top. Brush with butter and sprinkle over some of the potato starch.
Season with salt and pepper. Repeat until you get to the top. Top with parchment paper and bake at 180oc for about an hour – test it by inserting a skewer. Cool and then weigh the whole thing down with a couple of tins placed on their side.
Chill overnight. Turn out the cake and cut into 2 and a half cm slices.
Line a frying pan with parchment paper and place the turnip cake in the pan over
medium high heat. Cook until golden and cooked through.
Ingredients:
4 slices dry cure streaky bacon
16 sage leaves
10g butter
1 tablespoon oil
2 tablespoons chopped chives
Method:
Cook the bacon in a medium hot pan until crisp and golden and remove from
pan.
Add the butter and oil to the pan and cook the sage until crisp.
Drain on kitchen paper.
Top the turnip cake slices with the sage and bacon and some chopped
chives.
Turnip Gratin
Ingredients:
1 medium turnip
4 rashers smoked streaky bacon
1 onion, finely chopped
1 tablespoon oil
¼ teaspoon finely grated or ground nutmeg
350ml double cream
10g butter
100g grated sharp cheddar
35g breadcrumbs
Set oven to 180oc.
Method:
Peel and coarsely grate the turnip.
Fry the bacon in a pan until golden and crisp and remove from pan. Chop.
Cook the onion in the oil until soft and golden and add the bacon and nutmeg. Add the turnip and cook for 3 minutes then add the cream and bring to a simmer. Butter a baking dish and spoon in the turnip mixture. Scatter over the cheese and breadcrumbs and bake for 25 minutes or until golden on top and bubbling.
