Loin of Lamb Crowned with a Herb, Mushroom and Guinea Fowl Parfait

(wrapped in smoked ham with a wild mushroom risotto cake celeriac purée vegetable garnish and a grape chutney)

INGREDIENTS

(Serves 4 )

1 best end of British lamb with 4 cutlets
2 British lamb best ends fully trimmed (eye of the meat only bones saved for the sauce)
100g caul
Olive oil
100g guinea fowl breast
1 egg yolk
100ml double cream
50g chopped girolles
50ml Madeira
30g unsalted butter
15g chlorophyll of herbs
50g cured smoked ham thinly sliced

For the sauce

50ml olive oil
60g diced carrot
80g diced onion
40g diced celery
15g crushed garlic
Reserved lamb bones and trimmings
6 plum tomatoes
100ml brandy
100ml Madeira
50ml Noilly Prat
500ml brown chicken stock
500ml brown veal stock
1 sprig thyme
1 sprig tarragon
1 bay leaf
50g unsalted butter

For the wildmushroom risotto cake

250ml white chicken stock
1 clove garlic
1 shallot finely chopped
50ml olive oil
80g wild mushrooms finely chopped
100g Arborio rice
25ml Noilly Prat
1tbs mascarpone
1tbs Parmesan
Flour egg wash and a mixture of breadcrumbs and Parmesan
30g unsalted butter
1 shallot finely chopped
1 clove garlic crushed
80g wild mushrooms sliced
25ml brandy
25ml Madeira
200ml white chicken stock (for the risotto cake sauce)
1tbs crème fraîche
1tsp Truffata
20g small wild mushrooms to garnish

For the celeriac purée

2 slices of celeriac 1 thick
1 slice lemon
25g unsalted butter
100g celeriac peeled and diced
50g potato peeled and diced
8 celeriac crisps thinly sliced

For the vegetable garnish

4 small shallots peeled
8 x 1/2in diced pumpkin cubes
4 turned carrots
8 turned courgettes
Butter and sugar

For the grape and apple chutney

5 Granny Smiths peeled and cored
1 onion finely chopped
150ml balsamic vinegar
150ml brandy
1kg white seedless grapes
175g Demerara sugar
1tsp mixed spice
1tsp ground cinnamon
1 pinch ground ginger

METHOD

Liquidise the guinea fowl breast with the egg yolk then pass through a fine sieve chill over ice then beat in the double cream. Season with salt pepper nutmeg.

In a small pan sauté the girolles for two minutes then drain. Return the pan to the stove and add the Madeira to the juices and reduce over a high flame until 1tbs remains. Allow to cool before adding to the guinea fowl along with the mushrooms and herb chlorophyll.

In a hot pan brown the trimmed loins of lamb season and allow to cool.

Place the slices of smoked ham on to a sheet of clingfilm and spread with a thin layer of the mushroom parfait. Add the loins of lamb and carefully wrap in the ham. On a piece of tin foil lay out the trimmed caul fat unwrap the lamb from the clingfilm and rewrap tightly in the caul and tin foil and leave to rest.

When ready to use roast in a hot pan and finish in the oven along with the best end. When pink remove and allow to rest in a warm place.

In a heavy-based pan brown the carrots onions and celery in the olive oil. Roast the bones and trimmings in the oven until brown. When browned add the bones to the pan with the vegetables add the garlic and the tomatoes and deglaze with the alcohol. Reduce over a high heat to a syrup then add the stocks and bring to the boil. Skim and add the herbs simmer for 40 minutes then strain and reduce in a clean pan to 300ml. Remove and pass through a fine muslin cloth and reserve for use at service.

For the risotto cake sweat the shallot and garlic but do not colour. Add the mushrooms and continue to sweat then add the rice and mix well. Add the vermouth and cook until reduced stirring all the time. Slowly add the boiling stock and cook out for 12-15 minutes.

Finish by adding the cheeses and seasoning then pour into a small keep tray. Smooth the surface and allow to cool.

With a small round cutter cut out four round shapes and pass through the pané. Meanwhile prepare mushroom sauce by sweating the shallot and the garlic in the butter add the mushrooms and cook for two minutes to release the juices. Add the brandy and Madeira and reduce over a high heat add the stock and cook for 10 minutes.

Add the crème fraîche bring to the boil and finish with the Truffata and seasoning. Reserve.

Place the diced potato and celeriac in a pan of cold salted water. Bring to the boil and when cooked drain and dry in the pan then purée and season with a little salt and pepper.

Place the slices of celeriac in a pan with a little water butter and sliced lemon. Cook but retain a little bite. Reserve.

Simmer the apples onion vinegar and brandy in a stainless steel pan for 30 minutes then add the remainder of the ingredients and simmer for one hour. Reserve for use during service.

To serve cut eight shapes from the celeriac and reheat. Then with a piping bag pipe the celeriac purée on top of the discs and garnish with the deep-fried celeriac crisps.

Deep-fry the risotto cakes reheat the mushroom sauce and quickly sauté the small mushrooms for garnish.

Place the risotto cake at 12 o'clock on to four hot service plates add a little of the mushroom sauce and garnish with the small mushrooms.

Position two of the celeriac purées at 10 o'clock and arrange the vegetable glaze at two o'clock.

Place a spoon of the chutney in the centre of each plate and top with two slices of the wrapped loin then place one cutlet against the loin bring the sauce to the boil and finish with a little butter.