Anna Hansen Welsh Lamb neck with fennel kimchi
Share this page
Sunday 7th June 2015
2kg of Welsh Lamb neck, on the bone
40g of flaky sea salt
60g of soft brown sugar
20g of English mustard
30g of fennel seeds
30g of garlic
12g of rosemary
12g of thyme
1 lemon, zest and juice
1 white onion, roughly chopped
2 fennel bulbs, roughly chopped
1 leek, roughly chopped
1tsp of black mustard seeds
1tsp of Urfa chilli flakes
2l of chicken stock
40g of spring onions, sliced
350g of carrots, cut into thin rounds
520g of fennel, finely sliced
1/2 Chinese cabbage, shredded
15g of Korean chilli flakes
15g of garlic, sliced
50g of ginger, julienned
1 1/2tsp of flaky sea salt
80g of sugar
3tsp of fish sauce
3tsp of light soy sauce
1 1/2tsp of shrimp paste
For the carrot purée:
85g of butter
50g of shallots, diced
1/2tsp of thyme, chopped
30g of ginger, peeled and julienned
250g of carrots, finely sliced into rounds
40ml of double cream
50g of plain flour
2 eggs, beaten
80g of breadcrumbs
- To start, marinate the lamb neck. Use a blender to blitz the marinade ingredients until they form a smooth paste and rub it over the lamb neck. Cover and leave to marinate for 12 – 24 hours.
- Take the lamb out of the fridge 1 hour before cooking. Heat the oven to 150˚C/gas mark 2.
- Cook the lamb in a heavy-based saucepan on a medium heat. Add the fennel, chopped onion and leek to the pan and cook for 10 – 15 minutes until the lamb is soft and tender.
- Add the marinated lamb, mustard seeds, Urfa chilli and chicken stock. Bring it to the boil and cover with a lid. Braise it in the oven for 1.5 – 2 hours (or until tender and beginning to come off the bone.)
- Take the lamb out of the pan and leave to cool. Use a sieve to strain the braising liquor and measure out 350ml. Shred the meat and mix it with the braising liquid.
- Press the meat into a 16x9cm terrine mould, cover with greaseproof paper and top with a flat board, big enough to cover the surface of the meat. Top with weights and leave it to press in the fridge for 24 hours.
- Wait until the day of serving to make the kimchi. Mix the sugar, salt, fennel, carrots and Chinese cabbage and leave in a colander for two hours.
- Mix the rest of the ingredients together (except for the spring onions), dry the cabbage mixture and mix them both together. Finish with the sliced spring onions.
- Make the carrot purée by melting the butter in a saucepan on a medium heat. Once it starts to foam add the shallots, ginger and thyme and cook until soft.
- Add the carrots, cover with a lid and gently cook for a further ten minutes, while stirring occasionally.
- Add the cream and some water and continue to cook over a low heat, stirring occasionally until the carrots are tender. Take off the heat, put in a blender and purée the carrots until smooth. Season to taste and leave to one side. (Reheat before serving).
- Take the pressed lamb neck out of the mould and slice into 180-200g portions. Put seasoned flour, beaten eggs and breadcrumbs in 3 separate dishes for crumbing the lamb.
- Coat a portion of lamb with flour; dust off any excess and coat with the beaten egg. Let any excess drip off and then press into the breadcrumbs to form an even coating.
- Put a large frying pan on a medium – high heat. Pour in some vegetable oil so that it reaches 1/2cm up the side of the pan. Add a knob of butter and as it starts to foam, add the crumbed lamb portions.
- Cook until golden brown on both sides. Take out of the pan, drain the excess oil on some kitchen towel and slowly reheat the carrot purée.
- To serve, add a swirl of carrot purée to each plate, top with a portion of crumbed lamb neck and finish with some fennel kimchi, and fennel cress. Serve while hot.