Recipe of the Month: Piste
This month Piste offers Onionring a fantastic lamb recipe; perfect for this Sunday’s roast.
INGREDIENTS
1 4oz lamb rump
1 lamb cutlet
4 oz pressed lamb breast
3oz kale
1 6oz portion of dauphinoise potatoes
25ml red wine jus
METHOD
1. For lamb terrine - 4 lamb breast from your butcher, remove fat and bones, lay out on a chopping board one on top of the other. Tie with string and place on a root vegetable trivet. Season with salt, pepper, rosemary and thyme, roast for 4 hours.
2. Once cooked, remove from oven tray and place on large clean tray, cover with grease proof paper and press with the heaviest weight you can find.
3. Leave overnight to chill. In the morning, cut terrine into 4oz squares.
4. Warm a saucepan to sizzling hot, add seasoned lamb terrine and seal on all sides
5. Place into oven in a second pan and seal seasoned lamb rump and lamb cutlet. Once sealed on all sides, place in oven for 6 mins.
6. Warm a portion of dauphinoise and sauté kale in butter and garlic.
7. After 6 minutes remove lamb from oven and leave to rest on cooling rack.
TO SERVE
Cut the dauphinoise into 2 triangles and place one either side of a large plate.
Inbetween the potato place the buttered kale. Next to each potato place the lamb breast and lamb cutlet. Carve the lamb rump into 2 pieces, place rump inbetween cutlet and terrine to form a line.
Spoon over red wine jus, garnish with watercress and serve.
If cooking isn't your thing fear not, Piste is open daily from noon serving all sorts of tasty dishes including this one!
Posted: Thursday 4th June 2015
ID: 2495 - 1340
About Piste Tarporley
Piste Wine Bar & Restaurant is based on Tarporley's bustling High Street; a building of which it's background is famously or infamously set in wine, food and character.
Piste is run by brothers-in-law James Hughes and Paul Bebe. Both have worked in hospitality from a young age. Paul found his passion for cooking at the age of sixteen and has developed his love for fresh quality ingredients ever since, both locally and in Covent Garden. James, having worked in the hospitality industry from the age of fourteen and gone on to study law at university realised that it was this industry that really inspired him.
The family connection inspired a dream with a focus on quality, service and value. This is something that we strive towards at Piste and whether it be a glass of house wine, a pint of locally produced ale, a bottle of Bordeaux, homemade breads and olives at the bar or sirloin steak on the bone in our restaurant or any combination of these we aim to provide a relaxed, enjoyable environment with an emphasis on value and quality.
The products we sell are all individually selected and we try to source as locally as we can without compromising on quality. We have found specialist suppliers for our menu from England, Scotland and Wales and our wine list has been handpicked from around the globe. Our team here at Piste is made up of individuals who also have a flair and passion for food, drink and all things hospitality to help you enjoy your experience with us.
The interior design was co-ordinated by Lucie, Paul's wife and James' sister, with an emphasis on the family's love for all things alpine, the lifestyle, atmosphere and chic, to create a comfortable informal venue to enjoy either a glass of wine with friends, nibbles and drinks or a celebratory meal, pulling out all the stops.
So whatever you are after we hope you can wine, dine and unwind with us here at Piste.
In Sandbach? Check out our brand new Piste!
