by Chef Dean Cambray

Serves 4

Ingredients

• 2 large racks of lamb, cut in half with 3 bones per serving
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 slices stale bread made into crumbs.
• 7 tbsp grated parmesan, roughly 1/2 cup
• 1 sprig parsley
• 1 sprig thyme
• 1 sprig coriander
• 1 sprig rosemary
• 2 tbsp dijon mustard
• Splash of olive oil

Method:

1. Preheat the oven to 400°F.
2. Place lamb on cutting board fat side up, trim off any excess leaving a thin, even layer. 
3. Then, lightly score with a sharp knife and season with salt and pepper.
4. Heat 2 tbsp of olive oil in a heavy pan suitable for the oven. Seal the lamb on each side, cooking to a nice golden color.
5. Place the lamb into the oven and bake for 12-15 minutes, or until the internal temperature reaches 120˚F (medium rare)
6. While the lamb is cooking prepare the crust.
7. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t overdo it with the olive oil, just a splash. Pour the mixture into a deep dish and set it aside.
8. Remove the lamb from the oven and brush generously with mustard. Then, the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. 
9. Allow meat to rest for 8 minutes.
10. Place it back into the oven for 3-4 minutes when you’re ready to serve.

by Chef Dean Cambray

Serves 6

Ingredients

Chestnut Pasta

• 1 1/3 cups chestnut flour
• 1 1/3 cups 00 flour, plus extra for dusting
• 4 eggs
• 1 tsp olive oil
• 1 good pinch of salt

Oxtail Ragù

• 5 lb oxtail, cut 
• 1/3 cup olive oil
• 2 carrots, finely diced
• 2 small onions, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, crushed
• 1 bottle of dry white wine
• 11/2 pints beef stock/chicken stock
• 11/2 pints water
• 1/4 cup flat-leaf parsley roughly chopped

Method:

1. Preheat the oven to 400˚F.
2. Place the oxtail in a roasting pan, season, and roast for 40 minutes or until browned.
3. Meanwhile, heat olive oil in a large casserole over medium heat and cook the vegetables, garlic, and chill for 10 minutes or until golden.
4. Add the oxtail, wine, and simmer until reduced to 11/2 cups. Add the water and stock and bring to a simmer. Cover and cook for 2 hrs or until the meat is nearly falling off the bone.
5. Strain into a bowl, return the liquid to a pan the simmer over high heat until reduced to 11/2 pints.
6. Separate the oxtail from the vegetables, remove the meat from the bone, then return the meat and vegetables to the sauce.
7. Meanwhile, for pasta, combine the flours and create a mound on a work surface. Make a well in the center and pour in the whisked eggs and the oil. Using a fork, draw in the flour until the mixture is thick, then work in the remaining flour with your hands.
8. Knead dough for 6 minutes until firm; add extra flour if sticky. Wrap in plastic and rest in the fridge for 30 minutes.
9. Divide the dough into 6. Using a rolling pin, flatten 1 portion (keep the remainder covered) until 3mm thick and 12 cm wide – nearly the width of your pasta machine.
10. Set the machine to the widest setting (one), then feed the dough through, narrowing the setting on your machine one notch at a time after each pass until you reach number six.
11. Cut the pasta sheets in half, fold into thirds, then cut widthwise into 3cm strips.
12. Untangle the pappardelle, dust lightly with flour, and place on a tea towel.
13. Cook the pasta in a pan of boiling water for a minute, drain well and immediately add to the ragù with the parsley and dirt gently until combined. Serve immediately.

by Chef Dean Cambray

Serves 4

Ingredients

• 2 large Desiree potatoes
• 1lb puff pastry
• 1/3 cup olive oil
• 1tbsp finely chopped rosemary
• 1/2 tsp flaked sea salt
• 4 x 5oz Kingfish fillets (or favorite white fish), skin on
• 1/4 cup of parsley leaves
• 2 tbsp capers
• I tsp grated horseradish
• I tbsp lemon juice
• Freshly ground black pepper

Method:

1. Preheat the oven to 375˚F
2. Peel the potatoes, then, using a mandolin or very sharp knife, thinly slice them into thin slices, the thickness of a quarter.
3. Place a pastry sheet on a baking paper-lined heavy-based oven tray. Prick all over with a fork, then place potato slices, slightly overlapping, in 4 to 5 lines across the pastry. 
4. Brush lightly with olive oil, then scatter with sea salt.
5. Cover the top of the tart with another layer of baking paper, then another tray base-side down. Bake for 40-45 minutes, until the pastry is crisp and golden.
6. Remove the tray and to paper, scatter with rosemary and return to the oven for 1 minute.
7. Allow to cool and trim into 4 equal rectangles then place one on each plate.
8. Using a sharp knife, score two slashes across the skin of each fish fillet. Lightly brush with olive oil and season.
9. Heat a heavy-based, oven-proof frying pan over medium heat and cook the fish skin-side down, for 2 minutes or until crisp. Turn over, transfer the pan to the oven and cook for a further 5 min.
10. Place the fish on the potato and rosemary tarts, then, in the same pan the fish has been cooked in, add the olive oil and the parsley and cook for 15 seconds or until crisp.
11. Remove with a slotted spoon and drain onto some kitchen paper.
12. Add the capers to the same pan and cook for 2 minutes then add the horseradish and lemon juice and a twist of freshly ground pepper.
13. Pour over a little of the warm vinaigrette and sprinkle with the crisp parsley leaves.

by Chef Dean Cambray

Serves 4

Ingredients

• 2 cups arborio rice
• 2/3 cup finely grated parmesan
• 6 egg, lightly beaten
• Vegetable oil for deep frying
• 1/2 cup plain flour, seasoned 
• 1 cup breadcrumbs 

Truffle Gorgonzola Filling

•  4 oz Gorgonzola Dolcelatte, coarsely chopped
• 2 tbsp fresh black truffle, finely chopped

Method:

1. Cook the rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well. Place in a large bowl to cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground pepper, and stir until combined. Spread the rice mixture on a tray and refrigerate until cold.
2. For the truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.
3. To make the arancini, place 1 tbsp of rice into the palm of your hand and flatten with a spoon. Place 1/2 tsp of truffle Dolcelatte filling in the center and gently form the mixture around the filling to create a ball. Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling. Makes about 24 arancini.
4. Place flour, remaining egg, and bread crumbs each into separate bowls. Roll the arancini gently in the flour, dip in egg and then roll in breadcrumbs and place on a tray. Refrigerate until needed.
5. Heat vegetable oil in a deep saucepan or deep-fryer to 356˚F. Deep fry the arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.