2kg Boned & Rolled Hogget Shoulder 2 onions 1 bulb garlic x2 Celery Sticks X2 Bay Leaves Rosemary Thyme Parsley Bottle White Wine 1 Tbsp Peppercorns 1 Tbsp Coriander Seeds 2kg Potatoes 200g Butter 100g wholegrain mustard
100g Wild Garlic 50g toasted pumpkin seeds 200ml Extra virgin olive oil 20g nutritional yeast
200ml White Wine Vinegar 50g sugar
This recipe is a combination of winter and spring put together during the hungry gap. The Potatoes & Kale are from Peter & Anne who run Blaencamel Organic Vegetable Farm in a little village called Cilcennin just 30 miles from the restaurant. Peter & Anne are our primary supplier of vegetables to the restaurant so whatever they are growing we tend to try and adjust the menu accordingly.
The Free Range Hogget is from Neil & Emma Rose who run Rhosyn Farm just 5 miles from the restaurant. Neil & Emma also supply us with all the Pork we use in the restaurant too.
Lastly to finish off this dish we have foraged some wild garlic from a nearby forest which we have then made into a Pumpkin Seed Pesto & pickled the buds for a beautiful garnish.
Place hogget in a deep tray adding the onions, garlic, celery, bay, rosemary, thyme, parsley, white wine & peppercorns. Roast in the oven for 8 hours at 120 degrees celsius. Once cooked, remove from the tray to cool and save the juice for later.
Make mashed potato however you like it, we use mustard, salt & butter with ours.
To make the pesto just place the wild garlic into a blender with the olive oil, pumpkin seeds & nutritional yeast.
If you have managed to collect any wild garlic buds, make a simple pickling mix with white wine and sugar by bringing to the boil with a few peppercorns, pour this over the buds and let them do their thing. The longer the better.
Once the hogget is cool, slice into thick chunks, season and pan fry using some of the left over juices from the slow roast.
Pan fry your kale, heat your mash and put them all together with a drizzle of the pesto around the plate.