Easter 2020 with 3-course menu cooked in Retigo combi oven
Features spring ingredients: wild garlic, pea sprouts, lamb, rhubarb.
Parmesan and wild garlic tart with lemon, chicory and pea sprouts
250 g of plain flour
150 g of butter
4 egg yolks
2 tbsp of water, cold
butter for greasing
plain flour for dusting
200 g of celeriac
2 egg yolks
1 shallot, finely diced
75 ml of whipping cream
75 g of Parmesan, finely grated
3 wild garlic leaves
2 tsp Dijon mustard
2 tbsp of red wine vinegar
6 tbsp of light olive oil
75 g of pea sprout
1 preserved lemon, finely chopped
1 white chicory, finely chopped
Preheat the oven to 160 ˚C.
To make the pastry, put the flour in a large bowl and rub in the butter until a breadcrumb-like texture has been achieved.
Add the egg yolks, one at a time, mixing in by hand. Add the water, a little at a time, until the dough forms a ball. Wrap the dough in cling film and rest for 10 minutes in the fridge.
Grease the tart cases lightly with butter, then sprinkle with flour and place a circle of silicone paper on the bottom of each.
Lightly flour a countertop and roll the chilled pastry out to about 2 mm thick. Use it to line the prepared tart cases, then chill them in the fridge for about 10 minutes.
When they’re cold, line the pastry cases with more silicone paper and uncooked beans or rice, then bake blind for 10 minutes on 160 ˚C.
Peel and dice the celeriac.
To make the filling, put the diced celeriac into a perforated GN container and cook on steam mode 99 ˚C for 12 minutes or until tender.
Purée in a food processor until smooth.
Press the purée through a sieve to ensure there are no unwanted fibres or lumps. Leave it to cool in the food processor bowl, then add the 2 egg yolks along with the finely diced shallot, cream and Parmesan.
Add in the wild garlic leaves, one by one, and mix in the food processor, tasting the mixture after each leaf is added. Pass through a sieve again.
To avoid spillage, place the tart cases on a baking tray in the hot oven and pour the mixture to the top of each case. Close the door and bake for 8 minutes so the filling is set, but not coloured.
Meanwhile, make a classic French vinaigrette by mixing the mustard, vinegar and olive oil. Make a salad from the chopped chicory, pea sprouts and finely chopped preserved lemon, then dress with the vinaigrette.
Take the tarts out of their tins and serve with the salad.
Slow roast leg of lamb with herb rub
A whole head of garlic
1 tbsp salt flakes
2 sprigs rosemary, leaves only, chopped
2 sprigs thyme, leaves only
1 leg of lamb, approximately 2 kg
Preheat the Retigo combi oven to 140 ˚C. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a GN container.
Add 250 ml of water to the enamelled GN container. Baste the meat with the liquid, Roast on a combi mode with 70 % of humidity, using the 6 pointed core probe set to 85 ˚C.
When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy.
8 sticks of rhubarb
8 tbsp caster sugar
1 tsp ground ginger
110 g butter, softened
110 g demerara sugar
200 g plain flour
Preheat the Retigo combi oven to 180 ˚C.
Cut the rhubarb into 7 cm long sticks and place on a GN container and sprinkle with 4 tablespoons of water and the caster sugar. Roast for 4 minutes. Sprinkle over the ginger and mix well.
Fill the GN container 4 cm deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 15 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Allow to cool slightly before serving with double cream.