More One BIG Recipe: Springtime Dinner

Servings: 4

Ease of Preparation: Medium

Menu:

SWISS CHARD AND PEA SALAD WITH GREEN APPLE VINAIGRETTE – click here for the individual recipe

BROCCOLI, SPINACH, AND CHEDDAR SOUP – click here for the individual recipe

SALT CRUSTED LAMB LOIN AND LAMB GRAVY – click here for the individual recipe

GREEN APPLE PANNA COTTA WITH CRISPY CHEDDAR – click here for the individual recipe

Click here to download the One BIG Recipe as One BIG PDF

Shopping Menu

Pantry	On hand	Need (Minimum)	Yes/no
Flour		3 tablespoon (50 ml)
Mustard powder		1 teaspoon (15 ml)
Vegetable broth		4 cups (950 ml)
Vegetable oil	X
Store bought wontons		½ package
Italian seasoning		1 tablespoon (15 ml)
Apple cider vinegar		1 ½  cup (360 ml)
Salt	x	4 cups +
Sugar		¼ cup (60 ml)
Cinnamon stick		1
Apple juice		½ cup (120 ml)
Honey		1 teaspoon (5 ml)
Soy sauce		1 teaspoon (5 ml)
Dijon Mustard		5 tablespoon (75 ml)
Olive Oil		1 cup (240 ml)
Dried blueberries		½ cup (120 ml)
Toasted walnuts		½ cup (120 ml)
Canned Mandarin  oranges		1x 8 ounce can (240 ml)
Lamb Stock		1 cup (240 ml)
Sherry Vinegar		1 tablespoon (15 ml)
Gelatin		2 full sized sheets
Dairy:
Butter		5 tablespoons (75 ml)
Sharp cheddar		6 cup (710 ml)
Crème Fraiche		1/3 cup (80 ml)
Eggs		2
Whipping cream		2 cups (470 ml)
Produce:
Leeks		2
Garlic cloves		5
Broccoli heads		2
Baby spinach		6 cups (1.4 L)
Swiss Chard		3 cups (710 ml)
Granny smith apple		3 ½
Shallot		1
Pea shoots		1 cup (240 ml)
Frozen peas		1 cup (240 ml)
Honeycrisp or Fuji apple		1 cup (240 ml)
Thyme		2 tablespoons (30 ml) + 2 sprigs
Rosemary		2 tablespoons (30 ml) + 2 sprigs
Tarragon		2 tablespoons (30 ml) + 2 sprigs
Vanilla bean		1 pod
Butcher:
Centre cut lamb loin roast		1 x 2-3 pounds (907-1360g)

Method:

Mise en Place!

• Prepare the Cheese for the Frico and the Soup:
  • Grate the cheddar for both
• Start the Lamb:
  • Allow the lamb to come to room temperature.
  • Pat the lamb dry with paper towel and season well with salt and pepper.
  • Heat a drizzle of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb and sear well on all sides until nicely browned, 4-5 minutes per side.
  • Remove to a plate to rest
• Meanwhile, do the Knifework for the Soup:
  • Slice the stems
  • Cut the crowns into florets
  • Slice the leeks
  • Smash the garlic
• Start the Soup:
  • In a large pot or Dutch oven over medium-low heat, melt the butter.
  • Add the leeks, garlic, and broccoli stems. Cook slowly, stirring often until the vegetables have softened but have not taken on any colour, 6-7 minutes.
• Pickle the Swiss Chard Stems:
  • Strip the chard leaves from the stems and set aside.
  • Slice the stems thinly.
  • In a small saucepan over medium-high heat, combine the vinegar, water, salt, sugar, and cinnamon. Whisk just until the salt and sugar have dissolved.
  • Allow the mixture to come to a simmer. Place the Swiss chard stems in a glass jar or heatproof container.
  • Once the mixture is simmering, pour it over the stems and allow to cool to room temperature, then refrigerate.
• Continue the Soup:
  • Add the flour and mustard powder, stirring to combine and cook until the raw flour smell has dissipated, 2-3 minutes.
  • Set up a steamer and steam the broccoli florets until bright green and just tender, 2-3 minutes.
  • Run the florets under cold water to stop the cooking. Drain on paper towels and reserve at room temperature until needed.
  • Add the vegetable broth and bring the mixture to a simmer. Allow to simmer until the vegetables are very soft, 10-12 minutes.
  • Add the spinach to the soup, in batches if needed, and cook until just wilted, 1-2 minutes.
  • Blend until very smooth.
  • Stir the cheese into the soup, dividing it if blending in batches.
  • Stir the crème fraiche into the soup, again dividing it if blending in batches.
  • Warm the soup gently over medium heat. Season with salt and pepper.

Get cookin’!

• Start the Panna Cotta:
  • Soak the gelatin in a bowl with cold water for 3-5 minutes.
  • In a small saucepan over medium heat, bring the cream to a simmer.
  • Add the apple puree and vanilla seeds, stirring to incorporate.
  • Add the sugar, reduce the heat to low, and simmer the mixture without boiling for 10-15 minutes.
• Crust the Lamb:
  • Chop the thyme, rosemary and tarragon
  • In a mixing bowl, combine the mustard, thyme, rosemary, and tarragon. Stir to mix evenly.
  • In a separate bowl, combine the salt and egg whites. Mix well until the mixture has the consistency of wet sand.
  • Line a sheet pan with parchment paper and cover with half of the salt mixture.
  • Brush the lamb all over with the mustard mixture and place on the salt-lined tray.
  • Cover the lamb with the remaining salt mixture.
  • Bake until the crust is hardened and taking on a golden colour, 10-15 minutes.
• Continue the Panna Cotta:
  • Strain the hot cream mixture into a mixing bowl. Remove the gelatin from the water, squeezing it to remove excess water, and whisk the gelatin into the warm, strained cream.
  • Allow to cool to room temperature
  • In a bowl, toss together the cheese and flour.
  • Pour the panna cotta into jars
  • Transfer the panna cotta to the refrigerator
• Fry the Wontons and serve the Soup:
  • Meanwhile, bring a pot of oil to 350 F (175 C). Sprinkle in the wonton strips and fry until golden and crisp, 3-4 minutes.
  • Carefully strain the fried wontons out of the oil and onto a paper towel-lined plate. Season immediately with salt and Italian seasoning and reserve
  • Ladle the soup into bowls, garnish with additional crème fraiche, the broccoli florets, and the fried wonton strips and serve immediately.

Dinner time!

• Make the Lamb Gravy:
  • Melt the butter to the pot used to sear the lamb over medium heat. Once melted whisk in the flour and cook until the raw flour smell has dissipated, 2-3 minutes.
  • Add the minced garlic and cook, stirring often for 1-2 minutes.
  • While whisking constantly, gradually add the lamb stock to the pot. Allow the mixture to come to a simmer.
  • Using kitchen twine, tie the thyme, rosemary, and tarragon together and add to the pot.
  • Allow the sauce to simmer, stirring occasionally, until thickened, 10-12 minutes.
• Crack open the Salt-Crusted Lamb:
  • Retrieve the lamb from the oven
  • Using the back of a craving knife, crack the salt crust and remove the lamb. Brush any remaining salt off with a clean kitchen towel.
  • Allow the lamb to rest for 5 minutes.
• While the Lamb rests, make the Salad Dressing:
  • In a blender, combine the Granny Smith apple, apple juice, vinegar, shallot, honey, soy, and Dijon.
  • Blend the contents until smooth then, with the machine running, slowly stream in the olive oil to emulsify.
  • Season with salt and pepper, and reserve until needed, shaking to re-emulsify before using.
• And now, finish the Salad:
  • In a large bowl, combine the Swiss chard leaves, pea shoots, peas, apple, blueberries, walnuts, and Mandarin oranges.
  • Using a slotted spoon, strain the Pickled Swiss Chard out of the liquid and add to the bowl. Toss well to combine.
  • Drizzle the Green Apple Vinaigrette over the salad and toss well.

• Serve the Lamb and the Salad:
  • Carve the lamb into slices
  • Transfer the slices to serving plates, drizzle with the Lamb Gravy and serve immediately.
  • Plate the salad opposite and serve immediately.

Sit down and enjoy – great work!

• Make the Cheddar Frico and Serve the Panna Cotta:
  • Heat a large non-stick skillet over medium-low heat. Sprinkle in about 1 ½ tablespoons (22 ml) of the cheese mixture to form a 4-inch (10 cm) round.
  • Allow to cook until the cheese has melted and is becoming firm, 1-2 minutes.
  • Using a small spatula, turn and continue to cook the frico until firm and slightly golden, 15-30 seconds more.
  • Transfer to a parchment-lined plate to cool and repeat with the remaining cheese.
  • Retrieve the panna cottas from the refrigerator.
  • Top each one with a Cheddar Frico and some sliced green apple
  • Serve 

You did it! Take a bow!