Haggis Wellington, Carrot & Mint By Adam Handling @ The Frog, London.
By Adam Handling @ The Frog, Chelsea
Adam Handlin’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to become Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of The Year 2011. At the 2013 Acorn Awards, he was the youngest person to be tipped by the Caterer Magazine as one of the ‘30 under 30 to watch.” Adam is now Chef owner of Frog by Adam Handling - Covent Garden, The Frog Hoxton, Eve Bar - Covent Garden, Iron Stag Bar - Hoxton, Bean & Wheat and Black & White.
Method
Step 1 - For the chicken mousse
Place the chicken breast into a cold blender, add the remaining ingredients and blend until smooth. Place into a piping bag and refrigerate.
Step 2 - For the crepe mix
Put the plain flour and salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in the milk and oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Ladle into a pan and spread the liquid, so that it creates a thin layer cook each side for 1 minute at 170 c
Step 3 - For the lamb
Seal off the lamb in a frying pan (reserve the lamb fat). When golden, take the pan off the heat and rub the mustard into the meat. Leave it to cool down. Lay the crepe out on a surface. Mix the chicken mousse and crumbled haggis together and spread on top of the crepe. Place the lamb on top and roll it into a cylinder. Lay out the pastry and egg wash. Place the rolled lamb cylinder on top of the pastry and roll again. Wrap in cling film to form a neat cylinder. Egg wash the Wellington and roll in black sesame and togarashi. Cook in the oven at 250°C for 5 minutes, then turn the heat down to 160°C and cook for a further 10 minutes. Use a temperature probe to make sure the core temperature is at 32°C. Leave it to rest and remove the sides to let the steam out. Rest for a further 15 minutes.
Step 4 - For the lamb sweetbreads
Soak the sweetbreads in milk for 24 hours. Once soaked, peel and break down into nuggets. Egg wash the nuggets, before frying. When ready to serve, deep fry the sweetbreads until golden brown.
Step 5 - For the salt-baked carrots
Wrap the carrots in the salt dough. Bake at 180°C for 20 minutes. The carrots should be tender but not mushy. Allow the carrots to cool naturally. Once cool, remove the salt crust and cut into approximately 5cm diamonds.
Step 6 - For the pickled carrots
Thinly slice the carrots, using a mandolin. Using a ring cutter, cut the carrots to form perfectly cut circles. Place the carrots into a vacuum pack bag and compress with anzu pickling liquor.
Step 7 - For the black garlic puree
Confit the garlic cloves in oil, until soft. Strain and pat dry. Add to a blender, with heat settings, and mix with 4-5 cloves of black garlic. Pour the sherry vinegar into a saucepan and reduce until it forms a glaze. Finish the puree by adding the vinegar glaze.
Step 8 - For serving
Reheat the garlic puree, salt-baked carrots and shredded lamb shoulder. Slice the Wellington and season with sea salt and white pepper. Place the sliced Wellington to the side of the plate and add a few dots of garlic puree to the opposite side. Place the deep-fried sweetbreads and the salt-baked carrot, dressed with shredded lamb shoulder, on top of the Wellington. Garnish with pickled carrot discs and fresh baby mint leaves. Finish with a good amount of lamb sauce.
© Adam Handling 2021
For more information on Adam Handling and Restaurants www.adamhandling.co.uk
Ingredients:
FOR THE CHICKEN MOUSSE
250g chicken breast, diced
1 egg white (keep egg yolk for the lamb)
80g double cream
3g table salt
1g black pepper
Prep time: 20 minutes
FOR THE CREPE MIX
100g plain flour
2g table salt
2 eggs
50ml semi-skimmed milk
1tbsp sunflower oil
Prep time: 10 minutes
FOR THE LAMB
500g lamb cannon
2tbsp Dijon mustard
200g haggis
1 sheet of puff pastry sheets
2 egg yolks (keep unused egg white for ‘Wasted’)
300g black sesame
50g togarashi
Prep time: 25 minutes
FOR THE LAMB SWEETBREADS
1kg sweetbreads
1 litre whole milk
Prep time: 30 minutes
FOR THE SALT-BAKED CARROTS
1 sack Donkey carrots, peeled
500g salt dough (see ‘Basics’)
Prep time: 15 minutes
FOR THE PICKLED CARROTS
2 large orange heritage carrots
150ml anzu (see ‘Basics’)
Prep time: 10 minutes
FOR THE BLACK GARLIC PUREE
1.5kg garlic cloves
400ml vegetable oil
100ml sherry vinegar
3g table salt
5g caster sugar
6 cloves black garlic
Prep time: 2 hours
FOR THE GARNISH
Lamb sauce (see ‘Basics’)
Picked mint
Microplaned Corra Linn
