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Lamb belly fritters with sauce Paloise

Lamb belly fritters with sauce Paloise

  • Canapé
  • medium
  • 8
  • 60 minutes, plus 4 hours roasting time and overnight resting time

PT1H

PT4H

1
Preheat the oven to 160°C/gas mark 3
2
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
  • 3 carrots
  • 2 onions
  • 2 celery sticks
  • 1 leek
  • 1000ml of chicken stock
  • 200ml of Madeira
3
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
4
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
5
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
6
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
7
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
8
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
9
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
  • salt
  • pepper
10
Preheat a deep fat fryer to 190°C
  • vegetable oil, for deep-frying
11
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
  • sea salt

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  • Lamb belly fritters

  • Sauce Paloise

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