Falcon 900S Dual Fuel User's Manual & Installation Instructions page 2

SLOW BAKED LEG OF LAMB
INGREDIENTS
•
2-3 large sprigs of
rosemary
•
4 large garlic cloves cut in
half lengthways
•
1.8 kg leg of lamb
•
8 good quality anchovy
fillets, halved
•
100 ml olive oil
RASPBERRY SOUFFLÉ
INGREDIENTS
•
400 g raspberries
•
1 tbsp lemon juice
•
100 g caster sugar
•
2 tsp créme de framboise
•
1 tsp cornflour
•
180 g egg whites
(about 6)
•
250 ml dry red wine
•
Maldon salt and freshly
ground black pepper
•
Pinch of cream of tartar
or a squeeze of lemon
juice
•
Icing sugar for dusting
METHOD
1.
Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a
fan oven) or gas mark 7.
2.
Pull the small sprigs off the rosemary branches and set aside with
the garlic.
3.
Using the tip of a paring knife, make up to 20 well-spaced cuts
into the flesh of the lamb, about 2.5 cm inch deep. Divide the
rosemary sprigs, garlic and anchovies and push down into the
cuts. Place the leg on a large roasting tin and pour over the oil,
massaging it all over the joint. Season well with salt and pepper
and pour the wine and 250 ml water into the tin.
4.
Put into the oven and sear for 15 minutes, then turn the
temperature right down to 130 °C (conventional oven), 110 °C
(fan oven) or gas mark 1 and roast for 4-5 hours, basting every
30 minutes or so. Basting frequently helps to keep the meat moist
and encourages the build up of a good glaze on the outside. Add
more liquid (wine or water) if the tin looks dry Ð there should
always be liquid in the tin throughout this cooking process.
5.
The meat is ready when it starts to fall off the bone, at which
point it should have a core temperature of 90 °C. Remove from
the oven, transfer to a warmed carving dish, cover loosely with
foil and leave to rest in a warm place for 30-45 minutes before
carving.
6.
Pour the juices from the tin into a tall hi-ball glass and allow to
settle. Spoon the fat from the top of the glass. There should be
enough sticky, reduced juices for an intense gravy hit if not, pour
the juices you have back into the roasting tin and put it over
the heat, pour in a splash of water or wine and deglaze the tin
scraping up all the sticky bits from the base. Boil fast until syrupy,
taste and correct the seasoning.
METHOD
1.
For the soufflé, press the raspberries through a fine sieve to
produce 180 g of purée. Put this into a heavy-bottomed pan,
add the lemon juice and reduce down to a thick jam, stirring
from time to time and being careful not to let it catch and
burn.
2.
Put 45 g of the sugar in a separate pan. Melt it and then
boil until it becomes a thick syrup (121°C on a sugar
thermometer). To test without a thermometer, dip a teaspoon
into the syrup and then dip quickly into cold water. You
should be able to roll the cooling syrup into a ball between
your fingers. Be careful as the syrup is extremely hot. When
it has reached the right point, stir the hot syrup into the
raspberry jam.
3.
Mix the framboise and cornflour together and stir into the
jam over the heat. Turn the jam into a small bowl, sprinkle the
surface with icing sugar and cover with cling film.
4.
Preheat the oven (not grill) to 180 °C shelf level 2
(conventional oven), 160 °C (fan oven) or gas mark 4 centre
shelf.
5.
Whisk the egg whites with the cream of tartar until you can
form soft peaks, then fold in the remaining caster sugar.
Lightly fold the whites into the jam, leaving thin traces of
white visible in the mixture.
6.
Spoon into four large buttered and sugared ramekins, place
these on a baking tray and bake for 10 minutes.
7.
Dust with icing sugar.