Great British Menu ™
Baker:
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Week:
Challenge Type:
Crofters Revolt!
Calum: "So I'm going to get my sauce on the go and then I'm going to blanch off my offal for the haggis."
"This dish is called "Crofter's Revolt". It's based on a poem from Sorley Maclean, who is one of the foremost Gaelic poets. Crofters refused to pay their rents because their unfair conditions."
Calum: "I'm making haggis from a little Hebridean sheep, using the pluck and then cooking the rumps. I'm also making a little hot smoked cauliflower gratin there,"
Calum: "The cauliflower has been smoked for about three hours, I would say."
Calum: "Also, there's a date and sherry puree and then some Alexander's (watercress). Finally, some malt jus."
Notes Taken during cooking
"Calum's haggis is more orthodox. He's using sheep's offal. And the rump off cuts alongside plenty of spices. He's poaching it prior to mincing."
"He also makes a start on his smoked cauliflower gratin with a leek bechamel."
Host: "Smoked cauliflower gratin.. What a thing. Just the smell of those smoky cauliflowers"
Aktar Islam: "Will the creamier, cheesier elements hold up with that much smoke? And is that going to dominate everything else on the plate?"
Calum: "I'm just getting started on my sauce now. I've got some good caramelization on the meat."
Calum's malt sauce is made with lamb trimmings, shallots, wine, and malt alongside foraged Isle of Sky aromatics.
Calum: "I'm adding a little bit bog myrtle to my sauce there."
Calum is moving on to his date and sherry purée.
Aktar Islam, tasting ...
"How prominent is this going to be on the plate?"
Calum: "So it's going to be quite a small part of the dish."
Aktar Islam, behind the scenes: "It's definitely heavier on the date. It's a lot sweeter than I expected."
Plating
With his roasted lamb rumps ready to rest and his smoked cauliflower gratins baked, the foraged peppery Alexander (watercress) leaves just need pan frying.
Haggis is heaped into pewter jugs.
The haggis is garnished with more foraged flavors (some reindeer moss with some dried mushrooms and then some hogweed.)
The date puree and the watercress leaves are plated.
Aktar Islam: "The haggis porridge. Level of seasoning in that. Is that right?"
Calum: "I think it's maxed out."
Peers, tasting behind the scenes
"The haggis is very nice. A touch on the salty side."
"It's a little high in seasoning."
Back in the judging room
Aktar Islam: "Level of smoke on that cauliflower."
Calum: "I think it came across quite subtly. I mean, to be honest, I'm quite like just quite big, bold flavors.
Peers, tasting behind the scenes
"The gratin's amazing. You'd eat that on its own."
"The smoke was quite heavy and I was worried it would be too smoky, but, yeah, it reads really well, actually."
"What's the puree again?
"Date?"
"Oh, yeah. Slightly incongruous."
Back in the judging room
Aktar Islam: "So it's date cherry purée?"
Calum: "Yep. I think it, you know, it works really well, but maybe I didn't have enough acidity in there."
Final Judging
Aktar Islam: "Calum, for your dish, Crofter's Revolt. I admire your decision to use lamb rump, but I think it was just ever so slightly under. The haggis porridge, that was delicious. The only thing I'd say, I'd probably bring salt level down a touch with the cauliflower and cheese. And that cauliflower has got some smoke. That smoke level was great, but it's just on the edge. The date and cherry purée for me was a bit too on the sweet side. I really like the sauce and I can't fault it in any way."
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