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Recipes

  • Mustard and Herb Rack of Lamb

    Mustard and Herb Rack of Lamb
    Inspired by National Mustard Day, our chef, Barry Horne, has created this mustard & herb rack of lamb recipe.
    Serves 4
    Ingredients:
    2 lamb racks (8 bone racks, fat cap removed)
    10g parsley
    10g chives
    1 small garlic clove
    1 lemon zest
    150g breadcrumbs
    2 tbsp olive oil
    1 tbsp wholegrain mustard
    1 tbsp Dijon mustard
    Salt and pepper
    Method:
    Roughly chop the parsley, chives and garlic clove. Place in the food processor along with the lemon zest, olive oil and breadcrumbs and add a good pinch of seasoning. Blitz until everything is incorporated, it should not be wet, but it's too dry and not incorporated enough, add a bit more oil.
    Place a pan on a medium high heat and season your lamb racks well, add a small amount of oil to the pan and sear the rack to get some good colour on them. Then take out and brush all over with the Dijon mustard and wholegrain mustard.
    Cover them with the crumb mixture and bake in a pre-heated oven @ 180 degrees C for 12-15 minutes for a nice medium.
  • Steak Frites with Chimichurri Sauce by Barry Horne

    Steak Frites with Chimichurri Sauce by Barry Horne
    Steak Frites with Chimichurri
    Serves 2  
    Ingredients
    400g Onglet steak
    2 large potatoes (Maris Piper)
    Bottle of vegetable oil for frying
    Chimichurri:
    10g parsley
    10g coriander
    1 red chili
    1 green chili
    5g fresh thyme
    ½ shallot
    2 lime (juice only)
    1 clove garlic
    100ml olive oil 
    Method:
    Cut the potatoes into small strips, as fine as you can, I used a mandolin with a julienne attachment. Soak them in cold water while your preparing everything else. For the chimichurri, finely chop the herbs and chilli and finely dice the shallot. Put all into a mixing bowl and grate in the garlic clove, squeeze in the lime juice and add the olive oil. Season generously with salt and pepper and put to one side until serving. BBQ or pan fry your onglet, they will take around 7-8 mins in total 3-4 on each side. Make sure to rest the steak for around 4-5 mins.
    Get a large deep pan and add a good amount of vegetable oil to fry your shoestring fries. Make sure to drain the potatoes really well as you don’t want to put any water in the oil. Fry them for a couple of minutes or until golden brown. Season straight away when they come out of the oil. Drain on some kitchen paper. To serve, slice your onglet against the grain and fan on a plate, add a good portion of the fries and drizzle over the chimichurri over the steak.  
  • Bordelaise Sauce by Barry Horne

    Bordelaise Sauce by Barry Horne

    Serves 4

    Ingredients: 
    50g raw bone marrow finely diced
    1 shallot
    1 sprig of thyme
    200ml of red Bordeaux wine
    250ml pouch of True Foods Veal Jus
    50g unsalted butter
    salt & pepper to taste

    Method:
    Dice the butter into small cubes and keep to one side and finely dice the shallot.
    Put a pan on a medium high heat and when hot add the bone marrow and cook for only one minute. Spoon out the pieces and keep to one side to add at the end.
    There should be some residual fat in the pan so add a few cubes of your butter, then the diced shallots and thyme. Reduce the heat and cook the shallots until they are soft. Add the red wine and a pinch of salt and pepper and reduce it by at least half.
    When reduced add in the veal jus and season again. Remove the thyme stalks and remove the sauce from the heat. Whisk in the remaining butter. This will thicken the sauce, but make sure not to put back on the heat as this will split it.
    When the sauce is thick and velvety, add in the cooked bone marrow and serve immediately to a steak.

  • Satay Chicken Salad

    Satay Chicken Salad
    Satay Chicken Salad recipe by Barry Horne
    Serves 4
    Ingredients:
    4 chicken satay skewers (plus pot of sauce)
    2 heads of gem lettuce
    1/2 cucumber
    1 shallot
    10g coriander
    25g peanuts
    1 tbsp white wine vinegar
    Method:
    BBQ or oven roast your skewers, they will take around 15 mins on a BBQ or around 25 mins @ 160 degrees C in an oven.
    While they are cooking, prepare your salad. Slice up the gem lettuce, quite chunkily, using a potato peeler, peel strips off the cucumber. Finely slice the shallot and add all these to a bowl along with the coriander and peanuts.
    Take your pot of satay sauce and put in a small bowl, warm in the microwave for 1-2 mins to loosen and then add 1 tbsp of good white wine vinegar to make a loose dressing.
    Add the cooked chicken to the bowl of salad and toss together with the dressing.
    Serve straight away.
  • Portobello Mushroom Burger with Truffle Mayo and Rocket

    Portobello Mushroom Burger with Truffle Mayo and Rocket
    Portobello Mushroom Burger with Truffle Mayo and Rocket
    Recipe by Barry Horne
    Serves 2
    Ingredients:
    2 Provenance burger patties
    2 Brioche buns
    30g Rocket
    2 Portobello mushrooms
    100g Mayo
    20g Truffle Hunter black truffle paste
    1tbsp Sherry vinegar
    Method:
    To make your mayo, mix the mayo, truffle paste and sherry vinegar together until well combined.
    On a BBQ, or in a pan, cook your burgers for around 4-5 mins either side or until cooked to your liking. At the same time, cook your mushrooms for 3-4 mins, turning occasionally.
    Assemble by toasting your bun, and adding a layer of the mayo on the bottom of the pan, add some rocket, then add your burger and then the mushroom. Then, add some more mayo on the top half of the bun and place on top.