Recipes: Asparagus & soft poached free range egg | Loin of Highland lamb, Stornoway black pudding
This week we have two mouthwatering dishes from Ivor Clark, executive chef of the award-winning AA Rosette Renwicks restaurant at the Macdonald Cardrona Hotel, Golf & Spa, Peebles, (www.macdonaldhotels.co.uk/cardrona).
ASPARAGUS & SOFT POACHED FREE RANGE EGG WITH HOLLANDAISE SAUCE
16 asparagus spears (peeled and trimmed)
4 large free range eggs
2 large free range egg yolks
1 dessertspoon white wine vinegar
Half a lemon (juice only)
125g unsalted butter
Salt and pepper
To make the sauce:
Melt and clarify butter, then heat the lemon juice and white wine vinegar. Add to egg yolks and whisk vigorously until mixture doubles in volume to ribbon stage. Finally, gradually pour in clarified butter, whisking constantly, then season to taste.
To cook asapargus and eggs:
Bring a pan of salted water to the boil. Place a poaching pan of salted water on the heat, take to a gentle simmer and add 1 tsp vinegar. Place trimmed asparagus into salted water and cook for 3 minutes. Stir poaching pan to create a whirlpool, add eggs and cook for 3 minutes. Drain asparagus on 4 warm plates, place soft poached egg on top and drizzle with sauce.
LOIN OF HIGHLAND LAMB, STORNOWAY BLACK PUDDING, PEA & MINT PUREE
4 x 160g trimmed lamb loin portions
200g Stornoway black pudding (cut into 12 small rounds)
200g garden peas
4 sprigs of mint
Red wine sauce
250ml red wine
1 tbsp chopped rosemary
2 crushed garlic cloves
1 chopped shallot
300ml lamb stock
2 tbsp redcurrant jelly
50g unsalted butter (diced)
500g Maris Piper potatoes
50grms unsalted butter
40ml double cream
Salt and pepper
For the sauce:
Sweat shallots, rosemary and garlic, then add the red wine and reduce by half.
Next, add the lamb stock and again reduce by half.
In a separate pan dissolve the redcurrant jelly then pass the sauce into the jelly and simmer gradually before finally whisking in the diced butter.
For the mash:
Peel and quarter the potatoes, then place them in a pan of salted water and bring to the boil. Cook for 15-20 mins. Once cooked, remove from the heat, drain and mash. Then warm the butter and cream in a pan and add to the mash, beating vigorously. Finally, season to taste.
For pea and mint puree:
First cook the peas in boiling salted water for 5-6 minutes until they are soft but retaining their vibrant green colour. Then drain them and place in a blender with the mint leaves and blend until smooth.
For the lamb:
Season the lamb loins with salt and black pepper. Next, heat a heavy-based frying pan and drizzle with oil.
Place the lamb loins in the hot oil and sear until they are golden, then remove and cook in a pre-heated oven, skin side down, at 200C/gas mark 6, for around 8 minutes. Remove and allow to rest before serving.
For the black pudding
Heat a thick-based frying pan then place the black pudding in the pan and cook for one and half minutes each side. Remove from the pan. Arrange everything on 4 heated plates and drizzle over the red wine sauce.