Michelin star chef Sam Moody creates lamb, heritage tomato and monkfish recipes

so my first dish I crave you today is a really simple salad of summer vegetables with Heritage Tomatoes lil bit tapenade and little bit goat cheese so the salad is assembled with just lots of seasonal produce everything this in season in the summer will put on the plate are we we treat it quite simply so we'll blanch the vegetables just so they've got a little bit of bite left in them and then season them bind them with shallot vinaigrette we make a tomato jelly so we make a tomato water by taking really ripe tomatoes and making an essence and then we confit some of the other heritage tomatoes as a garnish almost so we've got a lovely acidic light fresh starter so the plate starts at the base of the tomato jelly it's actually set onto the plate we then place the complete Amato's onto the on to the gelling all the tomatoes have been cooked at different temperatures and times and treated differently and then we'll quite simply just place the vegetables on top of that and then finish with some tapenade and a small quenelle of goat cheese just to add some fat to the dish so the second dish I'll be cooking is a crispy Brixham monkfish with spiced tomato and curry mayonnaise well first up we'll take the monkfish will sort it and then portion it the monkfish is in tempered in a spice batter the tomato compote will again very ripe tomatoes that we cook very slowly in the oven with some spices coriander cumin and chili and once that's cooked down that becomes our tomato compote and then we quite simply make a curry oil using curry powder and and then make mayonnaise so to finish we quite simply put a few dots of the tomato compote onto the base of the plate we then place the crispy monkfish on top and then dot so the curry mayonnaise around we then garnish it with some of Westlands coriander shoots and then it's really important for me that that dish is eaten with a mouthful of everything so that's what we try and achieve with the presentation so for our main course we're doing a roast loin of saltmarsh lamb with Sam fire smoke garlic and a light lamb jus so the lamb we cooked sous-vide will we take the loins off the bone we roll them and then we cook them at 55 so they reach about 52 degrees and then they're iced and called in service we reheat them in the water bath and then finish them with a really hard roast straight on the planter and beurre noisette then the garlic puree it is but your smoked garlic we buy in and we just cook and make a puree with and then we finish it with a lovely fricassee like a one-pot with mushrooms peas and then the Sam fire goes in the sand for adds great freshness and some great iron and great salt too to cut through it all just marries it all together beautifully to finish the loin is carved and placed on onto the plate we then have some crispy potatoes and crispy lamb breasts I love the lamb breast adds great fat to the dish and then we make we actually serve the Sam fire with the sauce on the side so in the restaurant the waiter will ladle the Sam all over the plate and because we want to get a lot of it on there so we will ask the restaurants team to do you you

Channel: The Staff Canteen

Views: 255,721

Keywords: Sam Moody, Michelin star lamb recipes, Michelin star tomato recipes, Michelin star Monkfish recipes, Monkfish recipes, Lamb recipes, Salt Marsh lamb, Michelin Guide (Literary Series), Chef (Profession), Recipe (Website Category), Cooking (Interest)

Id: MWcsdQHxmMA

Length: 3min 59sec (239 seconds)

Published: Wed Jul 09 2014