We have a Duo of Lamb on our menu, a lovely wedding menu choice with the theatre of a whole leg of Yorkshire Dales lamb being brought to each table accompanied by individual shepherds pies. So last week we spent a little time developing this dish (AKA our chefs get to play with new ideas!).
First job, was taking the shepherds pie up a few notches, Nigel Hammond our fab butcher from Bainbridge brought us a really good local lamb shoulder from a farmer we know in Hawes. This was lightly scored and covered in a dry rub (paprika, cayenne, coriander, cumin, garlic powder, sea salt, thyme, rosemary and a few anchovy fillets) then cooked low and slow for 6 hours. The lamb literally fell off the bone at this point, once shredded we set the meat to one side, used the bones to make a stock and reserved the de-glazed roasting juices.
To make the filling the shredded meat was cooked with diced carrots, celery and onion that had been sauteed for 20 minutes along with tomato puree, garlic, rosemary, thyme, Worcestershire sauce, anchovies, ground coriander, cumin and cayenne, plain flour, lamb stock from the bones and the reserved juices. With our mantra of of slow and low this was left ticking over on the hob for 4 hours, once cooked sieved out a large part of the juices to keep the filling firm and give us the most amazing gravy.
The mash topping was pimped up with a generous amount of Yorkshire butter and two free range egg yolks to give it a really luxurious finish on top of the pie, fitting of a special occasion such as a wedding. Cooked in black ramekins at 200 deg C for 40 minutes our shepherds pie brought a lot of smiles from the team as they devoured their hard work in seconds!
We wanted another garnish for the board and decided to make lamb crisps. Not a quick process, but boy is it worth the wait, a lamb breast was dry cured for 24 hours in equal quantities of sea salt and brown sugar along with garlic powder and thyme. The following day the cure was washed off and the breast cooked slowly confit in pork fat for 2 hours, once cooled the meat was shredded and dropped into a deep fryer at 180 deg for a few seconds until crisp. The result is a really naughty, crispy, salty snack, a little like a lamb bacon and a great garnish for the sharing board or piled on a plate to accompany a few cold beers!
As we shredded the lamb breast we noticed the small ribs bones and in a classic light bulb moment thought “lollipop sticks”. So we took some of the ragu style shepherds pie filling and set it in silicone moulds in a freezer, once firm, two half spheres where moulded together around a small rib bone and returned to the freezer. The frozen “lollipops” were then coated in flour, egg and Panko bread crumbs before deep frying. We need to refine these a bit further and change the filling so its different to the pie but we love them, food should be fun and these crispy coated balls filled with succulent lamb just tick every box for us. We are so lucky to have a job that is so much fun!
To complete the board we added a stack of Pomme Dauphine, the idea of the dish if you chose it for your wedding catering main is a joint of lamb that a designated guest would carve and each guest receiving a mini pie and lollipop.
We had a great day yesterday providing wedding catering at the lovely Three Hills Barn, Torpenhow between Wigton and Cockermouth in Cumbria.
Barbecue main course featuring marinated hanger (onglet) steaks; whole spatchcock lemon, thyme and garlic chickens; Cumberland sausage, burgers and sweet chilli sauce marinated pork kebabs.
With side salads and breads.
Desserts – Pavlova, Summer Berry cheesecake and double chocolate brownie.
At night a cold finger buffet.
Three Hills is a great venue and owners Mark and Denny are fantastic hosts for wedding parties. Would thoroughly recommend anybody looking for a wedding barn venue in the north lakes area to give them a shout and of course give us a shout if you would like a wedding catering quote
Duo of Seafood
Sharing platters shucked Carlingford Oysters, lemon wedges and shallot & red wine vinegar dressing.
Pots of freshly made Hot Smoked Mackerel Pate and bread basket
Spit Roasted Finest Dales Beef
Presentation joints of beef served to each table (with chef’s hat, apron and carving set).
Buttery New Potatoes with sea salt and fresh garden mint
Medley of seasonal vegetables tossed in Wensleydale Butter, sea salt, chervil and parsley (yellow and green courgettes, Chantenay carrots, sugar snap peas).
Horseradish Sauce and Raydale mustard
Beef and caramlised shallot gravy.
“Pimp Your Brownie Table”
Brownie to be provided by one of the wedding guests
Abbotside to provide Brymor chocolate, vanilla, and strawberry ice cream, strawberries, raspberries, blue berries, chocolate orange sprinkle, cream and coulis.
We also provided bar staff, tableware, drinks service, coffee and tea.
A really fun wedding catering job with lovely guests.
We would like to say the biggest thank you to Ian, Louise and the Abbotside Team. Their catering and service was absolutely second to none! From the food tasting right through to the day they were professional, helpful, knowledgeable, trustworthy and reliable. Their years of experience dealing with external catering really showed and they gave us some amazing advice. Ian’s food was so so good from the canapés, the individual steak pies, to the desert display and the fish and chip cones. The guests raved about the food, which is a big part of the wedding. To do all this in a tipi for 160-180 guests is even more impressive and they did not compromise on presentation or quality at all!
Louise and her team of service staff were brilliant. Louise was really calm and I totally depended on her to work her way through our unstructured and untraditional day! She made it work so well. The waiting on staff were exceptional well presented, so polite and made sure no one ever had an empty glass or went hungry. They served the food to the table, which was laid and delivered as beautifully as any 5* restaurant. CANNOT PRAISE ALL OF THIS TEAM ENOUGH! Out of this world, book them now you won’t be disappointed! Thank you again, you made our day, Jen & Nik xxxxx