60 minutes, plus 4 hours roasting time and overnight resting time
This lamb belly fritter recipe from James Mackenzie produces an indulgent and satisfying starter, with irresistibly tender strands of lamb belly encased in a crumb and perfectly paired with a buttery sauce Paloise.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Preheat the oven to 160°C/gas mark 3
To prepare the fritters, cut the vegetables into evenly sized pieces and place in a baking tray with the lamb bellies. Pour in the chicken stock and Madeira, cover with foil and place in the oven for approximately 4 hours until the bellies are tender
2 lamb belly, whole
2 celery sticks
1000ml of chicken stock
200ml of Madeira
Allow the bellies to cool slightly in the liquid, then remove any bones, which should slide out easily if the meat is cooked and tender. Line another tray with cling film - it should be approximately the same size as the one you cooked the meat in
Sprinkle half of the chopped herbs on to the bottom of the lined tray and lay the lamb bellies on top. Season with salt and pepper and sprinkle the rest of the herbs on to the lamb
1 bunch of parsley, picked and finely chopped
1 bunch of mint, picked and finely chopped
2 tbsp of rosemary
Lay another sheet of cling film over the bellies, then place a tray of a similar size on top. Add weights, such as cans, butter or other heavy items to the tray and transfer to the fridge to press the bellies overnight
Once the bellies have set, carefully remove from the tray and peel off the cling film. Cut into strips measuring 2cm wide and 10cm long. Pass each strip through the flour, followed by the egg, then the breadcrumbs, until evenly coated. Set aside while you prepare the sauce
200g of plain flour
2 eggs, beaten
white breadcrumbs, fresh
Add the vinegar, wine, peppercorns, bay and rosemary to a pan and reduce until there are a couple of tablespoons of liquid left. Strain and set aside
150ml of white wine vinegar
100ml of white wine
6 black peppercorns
1 bay leaf
2 sprigs of rosemary
Warm the clarified butter in a pan. Meanwhile, place the yolks and vinegar reduction in a bowl over a pan of gently simmering water and whisk until doubled in volume
3 egg yolks
250g of clarified butter
Gradually add the clarified butter in a thin stream to the yolks, whisking to create a a hollandaise sauce. Finish with a squeeze of lemon juice, the chopped mint and season to taste. Cover with cling film and leave in a warm place until required
lemon juice, 1 squeeze
4 tbsp of fresh mint, chopped
Preheat a deep fat fryer to 190°C
vegetable oil, for deep-frying
Deep-fry the lamb belly fritters in the hot oil until golden brown, then drain on kitchen paper and sprinkle with sea salt. Serve hot with the sauce alongside
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