Roe Deer Carpaccio – Lapsang Souchong Milk Jelly
Serves 4
Ingredients
Roe Deer Carpaccio
300g Roe Deer Loin
Salt and Pepper to season
Lapsang Souchong Milk Jelly
500ml Low-fat Milk
2g Agar Agar
2 Gelatine Leaves soaked in cold water
2 Lapsang Souchong Teabags
Garnish
Juice and Zest of 1 Orange
6 tbsp Olive Oil
1 tbsp Walnut Oil
Fresh Beetroot diced
Salad Leaves
Potato Crisps
Pickled Mushrooms
For the Carpaccio
Take the Roe Deer Loin and trim off any fat and membrane from the meat, then season all over. In a very hot pan, cook the meat on each side for about 30 seconds to a 1 minute. Remove the meat from the pan and allow to cool. Once cooled, wrap it up tight in cling film and then tin foil to make a nice shape. Place this parcel in the freezer for around 20 to 25 minutes.
For the Jelly
Bring the milk to the boil and then whisk in the agar agar and gelatine till dissolved. Add the teabags to the mixture and leave to infuse for around 10 to15 minutes. Pass through a fine chinois – a type of conical sieve with an extremely fine mesh. Season the mixture to taste and pour carefully into moulds. Place the moulds in the fridge until set – this is best made the day before serving.
To Serve
Take the meat parcel from the freezer, unwrap and slice very thinly. Carefully tip the jelly out onto the plate and arrange the meat alongside it. Emulsify the orange juice and zest with the olive oil and walnut oil. Drizzle this sauce over the meat and season. Artfully scatter the beetroot, potato crisps, salad leaves and pickled mushrooms until satisfied.
This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant situated in Callander the heart of the Trossachs National Park.The menus are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus.
www.romancamphotel.co.uk
This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant situated in the heart of the Trossachs National Park. This traditional Highland retreat on the banks of the River Teith is ideal for a romantic getaway and a fabulous wedding venue too. The historic and idyllic building and 20 acres of secluded gardens are perfect for wedding photos, and for the ceremony itself. The restaurant itself has been recommended by the AA as one of the top twenty eateries in Scotland and has been awarded the Three AA Rosette Award for their restaurant dining. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus including a la carte, five course tasting, afternoon tea or vegetarian menus.
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