Liam Murray's key ingredient recipe from Heat 3 of MasterChef 2014
Ingredients
- pastry-
- 150 g butter
- 150 g flour
- 75 ml water
- mushroom duxelle-
- wild mushrooms
- salt
- butter
- pepper
- dauphanoise-
- 300 g potato
- 100 ml milk
- 100 ml double cream
- 1 clove garlic
- sauce-
- lamb stock
- 0.5 tblspoon red wine vinegar
- 1 tspoon red currant jelly
- roasted veg-
- parsnip
- carrot
- squash
- oil
- seasoning
Method
- Pastry:
- Rub flour + butter together roughly until flour is incorporated but butter should still be in large clumps.
- Add enough water to form a dough and fridge for 20 mins
- Remove from fridge and roll on floured surface
- Fold 1/3 in, then the other 1/3 on top
- Turn through 45 (quarter turn)
- Roll again, refold as before and refrigerate for at least 20 mins
- Roll thinly before use, you should see streaks of butter
- Cut square of pastry and cook for aprox 20 mins till crisp
- Mushroom Duxelle:
- Finely chop mushrooms, sweat down in butter until soft and then season
- Dauphanoise:
- Place 100ml milk + thinly sliced seasoned potatoes into saucepan. Bring to the boil + simmer for 10 mins stirring frequently to avoid sticking
- Add 100ml cream + garlic + cook for 20 minutes until potatoes are cooked.
- Preheat on oven with a grating of nutmeg on top
- Sauce:
- Deglaze pan with stock
- Add ½ tablespoon of red wine vinegar + reduce to ¼
- Add red currant jelly and reduce until sticky
- Add a knob of butter at the end to shine sauce
- Vegetables:
- Toss sliced/cubed vegetables in olive oil, season well + put in oven at 180° for 30 min or till vegetables soft
- Rack of Lamb:
- Score the skin with a knife. Season well with salt + pepper
- Sear in hot pan until skin is crisp + fat rendered
- Place in the oven @ 180° for 30-40 minutes until mid rare (60°)
- Rest for 20 mins before carving
- Finish:
- Place vegetables on plate + season
- Place dauphonoise in oven (Proof dish on plate )
- Stack lamb on plate + drizzle red currant reduction over lamb
