Heston Blumenthal devised a "Best End of Lamb" dish that is served in two courses. This is one of the required components of the second course. This course requires you to make the special (bone) stock first, and separately from the "shoulder" stock used for the other portion of the recipe. The stock needs to cool overnight.
--- Stock Mix---
First you need to make the stock mix. This can then be frozen before the stage of adding in the fat and emulsifying it.
1. Heat 100g of the grapeseed oil until smoking hot and saut? the lamb bones in it until golden brown. This needs level 10 on the large induction ring and do the bones in the large Demeyre casserole with the lid on to keep the heat in. You will be basically boiling them in oil after the first batch. Remove and place in a pressure cooker.
2. Deglaze the pan with a little of the water and add the liquid to the bones.
3. Place the deglazed pan over a medium heat, add the remaining 100g oil and sweat the onions and carrots with the star anise until just starting to colour. This needs level 12 on the large induction. Transfer to the pressure cooker, then deglaze the pan with a little of the water and add to the bones.
4. Add the remaining water and the herbs to the pressure cooker, put on the lid and bring to full pressure. This will need to settle down at level 7 on the large induction ring as soon as you have the temperature and pressure up.
5. Cook for 2 hours, then set aside until cool enough to open. Instructions do not say to cool with ice, and it's sterile, so just program the over to turn it off after 2 hours and leave it to cool overnight. If you cool it with ice it will solify!
6. Skim any fat from the surface and reserve. Strain the liquid through a sieve lined with a double layer of damp muslin into a smaller pan.
NB. Yield at this point is about 1200g.
7. Bring to the boil and reduce by half - i.e. 600ml. Use Demeyre frying pan, level 11, 20 minutes.
NB. The mixture can be frozen at this point. Furthermore, it's not significantly different from any other lamb stock. For potatoes for only two people, you only need 300ml of the stock and the rest can be saved.
8. Remove the pan from the heat and add the butter, 75g of the reserved lamb fat and salt.
9. Mix with a hand-held blender (or Thermomix on heat 80, speed 4) until emulsified.
10. Push the potatoes through a 3cm ring cutter to make them cylindrical. Slice the cylinders into discs 5mm thick, then wash and poach them in the emulsified stock until soft but holding their shape. This takes about 8 minutes gently boiling the mixture.
11. Remove from the heat and leave to cool in the stock.
12. Carefully remove the potatoes, discarding the stock.
13. Drain off any excess liquid and reserve until needed.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
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|Serving Size: 1 Serving (1657g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (72%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.3mg||12 %|
|Sodium 86.5mg||3 %|
|Potassium 350.5mg||9 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 10.2g|
|Protein 1.7g||2 %|
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Calories per serving: 194
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