Defrost the peas in 1 kg of boiling water, retain the water.
Saute off the onions and garlic till translucent.
Add thyme, the water from the peas and bring to a boil.
Add peas bring back to a boil and then add the mint.
Take off heat, add spinach and blitz in a blender till smooth.
Strain thru a chinois and chill.
For service heat up in a sauce pan add a knob of butter and season.
In a flat wide thick bottomed pan heat some olive oil and sauté off zucchini, Spanish onion and aubergines separately. The vegetables should have very little colour on the out side and should be relatively ‘crunchy’.
Leave to drain on absorbent paper.
In the same pan, sauté off the minced garlic, add the tomatoes, just when the tomatoes start to lose their shape add the rest of the vegetables and toss until the vegetables are completely coated with the tomatoes.
Add the torn basil and season.
For the algin bath, dissolve 3 gm of Sodium Alginate into 500 gm of water with an immersion blender.
Allow to rest overnight or until all the air in the solution has dissipated.
Use a shallow container to store which provides at least 1 inch depth for the bath.
Whisk the yoghurt and add all the spices, herbs and shallots to it. Season.
Add lemon juice and sugar to the mixture to get a proper sweet-sour balance.
Using a table spoon, very gently, float a table spoon of the mixture in the Algin bath.
The ‘ravioli’ of yoghurt should be completely immersed in the Algin bath.
Leave for 3 to 4 min for the gel casing to form and then very gently transfer the ‘ravioli’ into a water bath.
Sauté the shallots and garlic in olive oil until translucent.
Add the braising liquid and bring to a boil.
Add the agar and whisk until it comes back up to a boil, then add the carrots, parsnips and simmer for 5 minutes.
Add the rosemary and lamb and heat thorough.
Adjust seasoning and set in a tray so that the terrine is at least an inch thick.
Leave to set in the chiller for at least 4 hours.
Cut into long rectangles.
During service heat up in the oven and brush with jus.
Bring the chicken stock to a boil and add the Polenta to it in a fine stream whisking constantly.
Adjust seasoning and simmer for 20 min until cooked.
Once it is cooked spread the Polenta on a flat tray so that it is approximately 1 inch thick.
Cover with cling film or grease proof paper to prevent a skin from forming and cool till set.
Cut into long rectangles and seal till crisp on a hot pan.
Finely julienne the white part of the leek and leave in the dehydrator or on the top of the oven until crisp and completely dry. Before service toss lightly with some olive oil and season
Cooking the lamb
At the lodge we cook the rack ‘Sous Vide’ at 54°C for around 3 hrs, depending on the size and the age of the meat. It is then seared on a very hot pan with sunflower oil. However it can also be seared off on a hot pan and cooked in an oven at 260°C for about 8-10 min.
Assembling the dish
Heat up all the different components of the dish and plate making sure everything is well seasoned.