Christmas 2016
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Eating in<br />
Paradise Garage is a modern<br />
British restaurant on Paradise<br />
Row, E2, founded by husband<br />
and wife duo Robin & Sarah Gill.<br />
Head chef Simon Woodrow has<br />
kindly provided LoveEast with<br />
this recipe. You can try it before<br />
cooking it yourself by visiting the<br />
Michelin Bib Gourmand-awarded<br />
restaurant in Bethnal Green.<br />
Method<br />
Wash and peel the salsify.<br />
Season and wrap in foil with the<br />
remaining ingredients. Bake at<br />
180 degrees for approx half an<br />
hour until the salsify is tender.<br />
For the walnut ketchup, toast<br />
the walnuts in the oven. Slice<br />
the shallots and garlic and<br />
caramelise in the oil with the<br />
herbs. Add the walnuts and<br />
vinegar to the pan and reduce<br />
the vinegar, then add the<br />
Madeira and reduce. Add half<br />
the stock and cook gently for<br />
one hour until the walnuts have<br />
softened and the liquid has<br />
reduced.<br />
...and wine to match<br />
The combination and the<br />
depth of so many different<br />
flavours requires a complex<br />
yet fresh full-bodied red.<br />
Brunello di Montalcino would<br />
be a perfect because of the<br />
minty characteristic of a good<br />
Sangiovese that goes very well<br />
with the lamb and salsify.<br />
Alternatively, a full-bodied<br />
Pinot Noir from southern<br />
Burgundy like Mercury or<br />
Santenay. vinarius.london (see<br />
p36 for more <strong>Christmas</strong> wine<br />
suggestions)<br />
Remove the herbs and blend to<br />
a puree, adding more stock if<br />
necessary.<br />
Score the fat of the lamb, colour<br />
in a pan. Roast at 180 degrees<br />
with the shallots, garlic and<br />
herbs. Once cooked, remove<br />
the lamb and rest for at least<br />
15 mins. Add the red wine to<br />
the pan and reduce, then add<br />
the stock and reduce to a light<br />
sauce consistency. Season.<br />
Pick the brussel leaves from<br />
the stalks and blanch in boiling<br />
salted water for 2½ mins, then<br />
mix with the butter, lovage and<br />
fresh walnuts. Season to taste<br />
Put a couple of spoonfuls of<br />
the walnut ketchup onto each<br />
plate, then the roast salsify and<br />
brussel tops. Carve the lamb<br />
into slices, season and place in<br />
the centre of the plate. Spoon<br />
the sauce over the top.<br />
Paradise Garage<br />
Paradise Row<br />
Bethnal Green<br />
paradise254.com<br />
Ingredients<br />
For the salsify<br />
1kg salsify<br />
1 sprig thyme<br />
1 bay leaf<br />
10ml sherry vinegar<br />
25ml rapeseed or olive oil<br />
Pinch demerara sugar<br />
For the walnut ketchup<br />
1 clove garlic<br />
75g shallots<br />
35ml rapeseed oil<br />
Thyme<br />
Bay leaf<br />
100g dry walnuts<br />
100ml Madeira<br />
100ml sherry vinegar<br />
1litre veg or chicken stock<br />
To finish the dish<br />
1 whole lamb rump approx<br />
600g (loin or rack would also<br />
be fine)<br />
2 sprigs thyme<br />
1 bay leaf<br />
2 cloves garlic<br />
2 shallots, sliced<br />
50g butter<br />
75ml red wine<br />
500ml chicken stock<br />
2 bunches brussel tops<br />
50g fresh walnuts, cracked and<br />
cut into pieces<br />
1 tbsp chopped lovage<br />
LOVEEAST DEC <strong>2016</strong> – JAN 2017 37
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