Tommy’s Hogget, Greens & Pesto

Tommy’s Hogget, Greens & Pesto

Never tried fermenting foods? Tommy Banks makes it simple.

Ingredients

• 1x Hogget Rack, Two Bone Section. Hogget is meat from a sheep, not a hog. It comes from an animal killed when older than a lamb, but not as old as mutton.
• 1x Batch Nasturtium Pesto
• 1 Handful Brussels Sprouts
• 50ml Fermented Mushroom Juice
• 1 Handful Kale, Deep Fried Until Crispy
• 6 Heads Tender Stem Broccoli
• 1x Batch Fermented Turnip Puree – see below
• 30g Fermented Turnip Dice – see below
• 6x Small Nasturtium Leaves
• 60ml Lamb Sauce
• 20ml Minted Lamb Fat
• 10g Fermented Mushroom Powder

Method

• Remove everything from the fridge 30 minutes before cooking.
• Pre-heat your oven to 200c (180c fan).
• Season your hogget rack with sea salt and place, fat side down into a cold pan.
• Place this pan over a medium heat and as the pan heats up, the fat will start to render (ie melt).
• Once the fat is nicely rendered, turn up the heat to brown the hogget on all sides.
• Place a nob of butter into the pan and place into your oven for 5-6 minutes, until the internal temperature of the hogget reads 48c.
• Remove the hogget from the pan and allow to rest.
• Place the tender stem broccoli into the pan and return to the oven for 10 minutes.
• Whilst the tender stem is cooking, Place another small saucepan with a nob of lamb fat over a high heat.
• Half your sprouts and sear in the pan until golden brown.
• Add 50ml fermented mushroom juice to the pan and reduce to a syrup. Reserve.
• Remove your pan from the oven and use a thin sharp knife to carve the hogget.
• To plate, spread a ring of nasturtium pesto onto the base of your plate and place the carved hogget to the left.
• Pipe dots of fermented turnip puree around the pesto.

• Build up your cooked brassicas around the plate and garnish with fermented turnip dice and nasturtium leaves.
• Warm your lamb sauce and whisk in the minted lamb fat. Spoon this into the centre of your plate.
• Finish the dish with a dusting of fermented mushroom powder.

Nasturtium Pesto

Ingredients

• 300g Nasturtium Leaves
• 60g Spinach
• 200g Pumpkin Seeds
• 100g Yorkshire Pecorino, Grated
• 50g Parmesan, Grated
• 250g Rapeseed Oil
• 250g Sunflower Oil

Method

• Toast the pumpkin seeds in a pan until golden and blend to a powder.
• Roughly chop the nasturtium and spinach and blend into the pumpkin seed powder
• Add both cheeses, oils and some sea salt and blend to a smooth pesto.

Fermented Mushrooms (for juice and powder)

Ingredients

• 400g Chestnut Mushrooms
• 8g Sea Salt

Method

• Combine the mushrooms and salt in a blender and blend to a pulp.
• Pack into a Kilner jar. Weight down the pulp.
• Seal and leave in at room temperature to ferment for 3-4 weeks, opening the lid every few days to release excess gas.

• Once fermented, strain through a muslin cloth to extract the liquid- reserve.
• Spread the remaining pulp over a baking tray and place into a 60c oven overnight to dry.
• The next day, blend to a powder.

Fermented Turnips

Ingredients

• 1000g White Turnip, Peeled
• 20g Sea Salt

Method

• Whisk the salt with 1000g cold water until it has completely dissolved.
• Pack the peeled turnips into a kilner jar and top up with the salt brine.
• Seal and leave at root temperature for 3-4 weeks to ferment, opening the lid every few days to release excess gas.

Fermented Turnip Puree

Ingredients

• 500g Fermented Turnip, finely chopped
• 30g Butter
• 300g Whipping Cream

Method

• Place everything into a saucepan and gently simmer over a medium heat until the cream has reduced by 2/3.
• Blend until smooth.

 Lamb Sauce Ingredients

• 5L 50% strong Lamb Stock
• Sea Salt
• Sherry Vinegar

Method

• Gently reduce the stock in a saucepan to a thick jus.
• Season with sea salt and sherry vinegar to taste.

Minted Lamb Fat

Ingredients

• 300g raw Lamb Fat
• 60g Picked Mint Leaves

Method

• In a saucepan, warm the lamb fat to 70c.
• Transfer to a blender with the mint leaves and blend on full speed for 5 minutes.
• Pass through a mesh sieve.