CHEF’S CORNER Turning lamb into a gluten free main
Career DVD is launched for schools
Fresh Scottish Lambs Liver goes so well with Parma ham, black pudding, onion chutney and parsnip puree.
Preparation time is less than one hour 30 mins and takes 30 minutes to cook. lamb’s liver. Six pieces of fresh
250g Gluten Free Flour; one tsp Fine Sea Salt; 250g butter at room temperature; 150ml cold water; half tsp Xanthan Gum.
For the onion chutney, Parma ham, black pudding: Six slices of black pudding; one small jar onion chutney; 12 slices of Parma ham; salt and pepper.
250g sliced baby leeks; 180g Pancetta; 100g sliced shallots; 100g garden peas; 200ml chicken/ vegetable stock; 25g chopped tarragon; 250ml of double cream; 100ml crème fraiche.
Egg wash for Wellington: one free range egg.
One tbs peppercorn paste; 200ml of Beef Stock; 200ml red wine; 50g redcurrant jelly; few sprigs of Fresh Thyme; finely diced white onion; salt and cracked black pepper. Six large parsnips, peeled and sliced; few Chris Steele, our Ayrshire Life chef runs The Stage Door Restaurant and Hollybush House restaurant.
Each week Chris will be sharing one of his favourite dishes from his collection for you to make at home.
this week he prepares Gluten Free Oven Baked Lambs Liver Wellington with Parsnip Puree, Parma Ham Blackpudding, Onion Chutney, Creamed leeks and Thyme Redcurrant Jus small knobs of salted butter; salt and pepper for seasoning; 200ml vegetable stock.
Pre Heat Oven to 200c/ 400f/ Gas 6.
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. Make a well in the bowl and pour in about two- thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width. Keep edges straight. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use. Roll pastry flat out until approx. 3mm thick sheet and cut into rectangles to desired size.
Place sliced carrot into the orange juice and stock, boil until soft, remove from heat and drain in a colander. place back into pot and dry off excess water with a gentle heat through. When done place into a food processor and blitz until smooth, add butter and seasoning as required.
In a large, heavy saucepan add a little olive oil and add the pancetta and shallot sweat down until golden brown. Add the chicken stock and bring to simmer. Add the baby leeks and simmer for a further few minutes. Add the double cream and reduce by half. Last thing add the garden peas so they don’t lose their colour and taste. Ready to serve.
Pre heat a small sauce pan and add a little olive oil. Sweat the white onions off and when done add red wine. Then add the beef stock, thyme and redcurrant jelly and reduce for twenty mins at simmer. Add peppercorn paste to the sauce and its ready to serve.
Place two slices of parma ham on to the pastry, all on a piece of grease proof paper, crumble the black pudding in a line and lay the liver on top, wrap parma ham with pudding and liver until all way round liver, then fold the pastry over and seal the edges with a fork. Egg wash and place on a non- stick tray and bake for twelve mins until golden brown. Use bowl plate and place a large spoonful of the creamed leek mixture onto the centre of the plate and wellington diagonal and place onto of the broth mixture. Few small scoops of parsnip puree and onion chutney garnish with some fresh thyme, drizzle with jus. Each year pupils from across Ayrshire have the opportunity to attend an NHS career day at University Hospital Ayr and University Hospital Crosshouse.
As part of the event, pupils attend a session to find out about careers in nursing and Allied Health Professions ( AHP) – for example, physiotherapy and occupational therapy.
This interactive session is always popular with the students and receives excellent feedback.
Because only a small number of pupils are able to participate on the day, the nursing and allied health staff decided to develop a DVD. This DVD will be shared with all pupils across Ayrshire to help them with their career choices.
The DVD was produced in partnership with staff and pupils from Loudoun Academy in Galston and provided a great opportunity for the staff and pupils to work together. The DVD includes: an introductory section explaining about each of the professions; an interactive mock scenario to illustrate the contributions of each profession and highlight how they all work together; a question and answer section based on the common questions asked about nursing and allied health at the career events; additional information on each profession and where you can study in Scotland and a useful links section.
This resource will be distributed to all secondary schools in Ayrshire.