I thought I'd tell you about one of the best things that's ever happened to me. It's my proudest culinary moment so far.
I am the proud holder of the title of AA Home Cook of the Year.
To win the competition I had to design a recipe based on a list of ingredients supplied by the AA, and after a number of preliminary rounds, face off against the other finalists at a special day cook-off.
There were seven other finalists, all of whom were superbly talented and passionate.
The cook-off was held at the Victoria Centre of Westminster College and we had 2 hours to cook our dish from scratch in one of the Teaching Kitchens.
Each working from a station where our ingredients were laid out next to a large hotplate...and I do mean hot!
Having never used this style of hob to cook on before (my stove is rather akin to holding a Bic lighter under a saucepan) it was a literal baptism of fire and I loved it!
Being able to control the level of heat though the placing of the pan meant you were able to keep things warm, localise and work with multiple items at once.
I felt like I had come home, and truly began to question why my day job consists of a computer and high heels, rather than chefs whites and slabs of pan-seared animal!
During the cooking, we were questioned by the judges (Chris Galvin, Andre Garrett, Gary Rhodes and an AA Inspector) about our methods, ingredients and reasons for crafting the recipe.
Following a closed tasting we were led out to champagne and presentation. I was very shocked when they called my name as the winner, and honoured at the praise given by all the judges.
My prize is in two parts, both of which will be happening at some point next year. A day as a guest of Pommery Champagne, and to cook my dish at the legendary Galvin at Windows for some guests.
I'll feature reports on how I get on in a forthcoming post, in the meantime though..please have a go at cooking the winning dish, and feel free to tell your guests that Gary Rhodes is a huge fan!
Seared juicy lamb is dressed with a fennel crust and a fiery salsa tingles on the tongue, whilst creamy sweet onions meld into earthy, black lentils.
Fennel Dusted Lamb with Puttanesca Salsa, White Onion Puree & Beluga Lentils
Serves 2
Preparation TIme - 3h 30m
Cooking Time - 1h 30m
Beverage Suggestion - Pinot Noir
Ingredients
25g or 1/4 Cup Red Onion, finely chopped
1x white onion, finely chopped
3 Garlic Gloves, 2x Crushed, and 1x finely chopped
1 tbsp Black Olives, pitted & chopped
100ml or 1/2 Cup Water
2 tbsp Marinated Anchovies, chopped
3 tsp Veal Demi-Glace
1 tsp Capers
2 tbsp of White Wine
500ml or 2 cups Red Wine
1 tbsp Red Wine Vinegar
4 tbsp Olive oil
30g or 2 tbsp Unsalted Butter
6-bone Rack of Lamb, reserving the trimmings
10g or 1/3 Cup each - Sun-dried, and Sun-Blush Tomatoes, roughly chopped
50g or 1/4 Cup Beluga Lentils, uncooked
1x Sprig Rosemary
3x Sprigs Thyme
Cracked Black Pepper & Sea Salt to taste
100ml or 1/2 Cup Double Cream
4 tbsp Fennel Seeds, crushed
1 tsp Fennel Seeds, whole
10g or 1/3 Cup Flat Leaf Parsley, finely chopped
1x Red Chilli, finely chopped
Directions
Marinade
1.Cut the rack in two halves.
2. Marinade the lamb in 2/3 of the red wine, crushed garlic, whole fennel seeds and one sprig each of rosemary and thyme for between 1 and 3 hours
White Onion Puree
1. Sauté the white onion in 1/3 of the butter over a very low heat for 20m
2. Add the cream, remaining thyme and the water
3. Simmer for 25m
4. Drain and blend to a creamy consistency and sieve
5. Season to taste
6. Set aside to gently re-heat when required.
Puttanesca Salsa
1. Sauté the red onion and the remaining garlic in the 2/3 olive oil until soft
2. Add the chilli, olives, tomatoes, anchovies and allow to gently warm through
3. Add the vinegar, parsley and season to taste. Set aside to infuse until ready
Beluga Lentils
1. Cover the lentils with water
2. Simmer the lentils with remaining olive oil and thyme for 15m
3. Season to taste, Set aside until needed
Lamb
1. Remove from Marinade
2. Rub with the crushed fennel seeds and season
3. Brown and baste in a heavy bottomed saucepan with the 1/3 butter for 10m
4. Cook in a pre-heated oven at Gas Mark 5/375f/190c for 10m
5. Allow to rest for 10m
Jus
1. Melt the demi-glace, lamb trimmings and the remaining wine finsishing with the remaining butter
To Serve
1. Place a swirl of warm onion puree on the plate
2. Add a line of lentils at the thin end of the puree
3. Place three cutlets (on top of each other) at the 'thick' end of the puree
4. Add a spoonful of the salsa in front
5. Dot with capers
6. Drizzle the lamb cutlets with the jus