Of late, my favourite ingredient has been togarashi, which we use in a couple of dishes at Bagatelle. Togarashi is the Japanese word for red chilli peppers and a general name for a group of condiments that blend chilli pepper with other ingredients. So shichimi [schee-chee-mee] togarashi is a peppery Japanese condiment. The exact spices vary slightly by maker, but usually include powdered/flaked red chilli pepper, black pepper, sesame seeds, dried mandarin peel, green nori seaweed flakes and prickly ash pods. My favourite dish that we use it on is Côtes d’Agneau Grillées, which combines grilled lamb chops, white bean purée and salsa verde.
Ingredients and method for the white bean pureé:
20g garlic (sliced)
20g shallots (sliced)
30g butter
200g dried white beans (soaked overnight)
200ml water
200ml chicken stock
50g cream
Sauté the shallots and garlic in butter. When soft, add beans, water and chicken stock. Cook until tender, then add cream. Purée. Place to one side.
Ingredients and method for the salsa verde:
10g mint
10g chives
10g basil
5g tarragon
10g parsley
1 piece anchovy
5g Dijon mustard
Olive oil
Chop herbs until fine and mix with anchovy and mustard. Add olive oil just to cover.
Ingredients and method for lamb chops:
8 pieces lamb chop
30g yogurt
5g harissa
Mix harissa with yogurt and marinate lamb for six hours or, better, overnight.
Ingredients and method for garlic chips
20g garlic (sliced thin)
4g togarashi
Place garlic in cold water and bring to a boil. Strain and put back into cold water. Repeat two more times. Dry the garlic out on a paper cloth and then deep fry at 1600 until crispy. Remove and sprinkle togarashi over the top.
To plate:
Cook lamb on the grill as desired and leave to rest. Spread the white bean purée across the bottom of your plate. Place your lamb on top. Place the salsa verde over the lamb and top with the crispy garlic.
