Recipe by Iain Bamber
Preparation Time: 2 Hours
Cooking Time: 1 Hour
Wine Match: Huntaway Pinot Noir
500g high grade flour, plus extra for sprinkling
75g Mainland butter, melted
375g Mainland butter, sliced thinly, room temperature
Rice bran oil for frying
1 lamb back strap, trimmed of fat and sinew, trimmings reserved
Salt and freshly ground black pepper
1/2 large black pudding sausage (200g), skin removed
90g plain flour
10g self-raising flour
2 free range eggs
150ml Anchor milk
1 tbsp chives, finely chopped
1 tbsp chervil, finely chopped
3 organic button mushrooms, finely chopped
1/2 organic onion, finely chopped
1 clove garlic, crushed
1/2 organic onion, finely chopped
1 carrot, roughly chopped
1 tsp tomato paste
1/3 cup red wine (Pinot Noir)
Handful of rosemary
1 tsp flax seed oil
4 tbsp Campbells Real Chicken stock
1 tbsp elderflower cordial
2 tsp redcurrant juice
500g pumpkin, peeled, roughly chopped
2 organic potatoes, peeled, roughly chopped
200ml organic honey
9 organic green beans, blanched
Chervil sprigs, to serve
1. Preheat oven to 200C.
2. To make the puff pastry, mix the high grade flour with the melted Mainland butter and the water. Mix by hand to form a pliable dough. Roll out the dough to form a large rectangle. Place the remaining 375g Mainland butter evenly on top of the dough to cover it. Fold one end of the pastry two thirds of the way across and fold the other end of the pastry over to cover, completely enveloping the butter. Place the pastry in the refrigerator for 20 minutes, then roll into a rectangle again. Fold the pastry over into thirds as before and rest for another 20 minutes in the refrigerator. Repeat this process one more time, then leave puff pastry in refrigerator until ready to use.
3. Place a medium sized frying pan over high heat and add a little rice bran oil. Season the lamb with salt and pepper. Sear the lamb for 20 seconds on each side, remove from the frying pan and set aside to rest. Refrigerate until cool.
4. Roll the puff pastry to a 3mm thickness and refrigerate.
5. Place the black pudding between two sheets of flattened cling film and use a rolling pin to flatten the meat into a rectangle 3mm thick. Refrigerate.
6. To make the crepe mixture, sift the two flours into a mixing bowl. Create a well in the centre and add the eggs and Anchor milk. Mix gently until there are no lumps, then stir through the chopped herbs.
7. Heat a large non-stick frying pan over medium low heat. Place a ladle of crepe mixture into the frying pan. Fry on one side until golden, flip and cook on the other side. The crepe should be approximately 3mm thick once cooked and cooled.
8. To make the duxelle, place a medium sized frying pan over medium heat. Add a little rice bran oil and gently fry the mushrooms, chopped onion and garlic. Stir regularly and fry until the mixture has dried out. Season to taste with salt and pepper.
9. To make the sauce, place a small frying pan over medium high heat with a little rice bran oil and fry the reserved lamb trimmings until browned. Add the onion and the chopped carrot and continue to fry until browned. Add the tomato paste to the pan and stir through for 20 seconds. Add the red wine, flax seed oil, rosemary and Campbells Real Chicken stock. Gently simmer until reduced by half then remove from the heat and strain into a fresh saucepan. Add the elderflower cordial and red currant juice. Simmer until a slightly syrupy consistency is reached.
10. Place the pumpkin and potato into a medium sized saucepan over high heat and cover with salted water. Bring to the boil then simmer until par cooked, then strain. Separate the pumpkin and place on an oven tray, drizzle with honey and place in the oven for 15 minutes. Once the pumpkin is removed from the oven, place it back with the potatoes and mash until smooth. Season to taste with salt and pepper.
11. Reset oven to 220C.
12. Remove the pastry, black pudding and lamb from the refrigerator. Lay the lamb on the black pudding and fully encase it, trimming off any extra pieces. Place a 3mm thick layer of the mushroom mixture on one of the crepes and roll this around the black pudding and lamb. Seal tightly. Lay this on to the pastry and wrap the pastry around the crepe, ensuring that the pastry completely encases the parcel. Use egg to seal the pastry at the sides and ends, and brush over the whole parcel. Place on an oven tray and bake for 18-20 minutes until pastry is flaky and golden brown.
13. To serve, place a few spoons of the mash on a serving dish. Warm the green beans, glaze with avocado oil and season with salt. Place on top of the mash and top with chervil sprigs. Serve the Lamb Timaru at the end of the serving dish and serve the sauce in a jug to the side.