Braised Neck of Heather-Fed Moorland Mutton with Pearl Barley “Risotto”, “Choux Farci”, Penny Royal Paloise

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Preparation info

  • Main dish - Serves

    four

    • Difficulty

      Complex

    • Ready in

      3 hr 30

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

This is great comfort food with a bit of class. The old-fashioned braising of the neck of mutton, smartened up with the Penny Royal “Paloise”. Paloise being a minted hollandaise sauce. Penny Royal is a certain unusual type of mint, traditionally used in recipes for black pudding. The Moorland Project, where we source our mutton, comes from a group of farmers from the heathered high terrain of Rosedale, Spaunton and Farndale, all within a ten mile radius of each other. It is the largest continuous tract of heather moorland in England. They are sheep of the Swaledale breed and all born within the North Yorkshire Moors National Park and they are stamped with the special mark of Ralph’s Cross, labelled “Best Quality Moorland Mutton”: straight from the heat her of the North Yorkshire Moors!

Ingredients

    Method