Chef Of
The Month

Matt Gillan, head chef and co-owner of Red Roaster/ Pike & Pine

Matt is the head chef and co-owner of Red Roaster/Pike & Pine. A previous holder of a Michelin star for 5 years, Matt describes his food as seasonal produce enhanced by technique, textures and intrigue.
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Pike & Pine

Modern restaurant by Matt Gillan in the heart of Brighton

Pike & Pine is the evening offer at Red Roaster. Serving a selection of multi course menus, cocktails, intriguing wines and of course, coffee, all set within a beautiful botanical punk theme, accentuated by marble and brass. The style is relaxed and informative allowing diners to experience the true character of the staff, food and environment.

http://www.pikeandpine.co.uk/

Pike & Pine

Modern restaurant by Matt Gillan in the heart of Brighton

Pike & Pine is the evening offer at Red Roaster. Serving a selection of multi course menus, cocktails, intriguing wines and of course, coffee, all set within a beautiful botanical punk theme, accentuated by marble and brass. The style is relaxed and informative allowing diners to experience the true character of the staff, food and environment. http://www.pikeandpine.co.uk/
7641


Recipe Of
The Month

Serves: 2
Rack of Lamb, Spiced Quinoa, Baby Onions, Strawberries, Charcoal
An exciting recipe using local, seasonal lamb and strawberries, great for a confident cook.
Ingredients

For the lamb

1 x 4 bone best end of lamb, French trimmed

20g sunflower oil

Maldon salt

 

For the baby onions

8 large baby onions

20g oil

Maldon salt

 

For the strawberries

6 strawberries

100g soy sauce

250g water

 

For the quinoa

150g quinoa

300g water

5g table salt

5g ras al hanout spice mix

 

For the charcoal emulsion

1 egg yolk

100g water

200g sunflower oil

1 activate charcoal capsule (optional if you can't get hold of one)

5g Maldon salt

 

To finish

baby basil leaves

dried onion powder

lamb sauce

Method

The lamb

  • Heat a frying pan and add the oil. Season the lamb and place fat down in the pan, reduce the heat to medium.
  • Cook on the fat side for at least five minutes. Turn and colour all over. Return to the fat side down.
  • Place in an oven, preheated to 180ᵒc and place the pan with the lamb in. Cook for 10-12 minutes.
  • Remove from the pan and wrap in tin foil, but still exposing the fat. Leave to rest for at least 8 minutes.

The baby onions

  • Peel the onions and cut in half.  Heat a frying pan on medium heat and add the oil.
  • Sprinkle salt lightly over the pan and place the onions cut side down.
  • Once they start to fry, put in the oven and cook for 18-20 minutes, until soft.

The strawberries

  • Combine the soy sauce and water.
  • Hull the strawberries and cut in half. Put them in to a narrow tub or bowl and pour the soy water over, so that the liquid covers the strawberries.

The quinoa

  • Mix the salt, ras al hanout and quinoa together.
  • Spread evenly over the bottom of a deep tray and pour the water over the top.  Cover with tin foil and place in the oven and cook at 180ᵒc for 25-30 minutes until the liquid has been absorbed and the quinoa is cooked.
  • Remove and leave until required.

The charcoal emulsion

  • Put the egg yolk, water and salt in to a bowl.
  • Split open the charcoal capsule (if using) and empty contents in to the bowl. Whisk together.
  • Using a pan slightly smaller than the bowl, add enough water to the pan so it doesn’t touch the bowl. Bring the water to the boil and reduce the heat. 
  • Put the bowl on top of the pan and whisk.  Keep whisking until the mix is pale and fluffy.
  • Remove the bowl from the pan and place on to a cloth.
  • Slowly pour the oil in to the mix, whilst whisking, emulsifying the oil with the egg mix until it has the consistency of hollandaise.

To finish

  • Place lamb racks on 2 serving plates. Spoon quinoa beside the lamb, add the baby onions and strawberries and spoon the charcoal emulsion onto plate.  Finish with baby basil leaves, a light sprinkle of dried onion powder and a little lamb sauce.
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