Lamb loin, asparagus and kohlrabi
- 200g lamb loin
- Asparagus and asparagus sauce - 100g asparagus, trimmed and diced
- 1/2 onion
- 1 garlic clove
- 1/2 lemon, juiced
- 15g baby spinach
- 125ml chicken stock
- 25ml double cream
- 50g butter
- 4 asparagus cleaned and trimmed
- Buttered kohlrabi - 1 kohlrabi
- 125g unsalted butter
- Herb crust - 3g of thyme
- ½ garlic clove, finely grated
- 40g parsley
- 150g breadcrumbs, dry
- 15g pomace oil
- 5g salt
- Rub the lamb with olive oil, salt, pepper, garlic and thyme.
- Place the loin in a smoking hot pan and cook each side for two minutes. Place in a baking tray.
- Blend the herb crust ingredients in a food processor and place on top of the loin.
- Cook for four minutes in the oven, then leave it to rest for a further four minutes.
- To make the sauce, sweat the onion and garlic, then add the stock and bring to the boil. Add 100g of asparagus and cook for a further four minutes. Heat the butter until it’s golden brown, but make sure not to burn it. Add this to the pan, along with the cream. Add the spinach, season with salt and lemon juice, and then blend in a food processor. Sieve the sauce and chill it. Before serving, heat in a small pan.
- Blanch the remaining asparagus for four minutes, then place in cold water. Before serving, put them in boiling water for one minute then toss them in melted butter.
- Trim and peel the kohlrabi, then cut it into a round shape. Place them on a tray and cover in melted, unsalted butter. Cover with foil and place in a preheated oven at 110°C for 12-14 minutes. Allow to cool.
- Serve with kohlrabi leaves and fresh peas.
Roland Tokaji is the head chef at Macdonald Norwood Hall Hotel in Aberdeenshire.
He runs the busy Tapestry Restaurant.
What’s your background?
I’m originally from Hungary, but I’ve been in the UK for around 15 years. Previously, I worked in Belfast for the Waterfront Hall, which is Northern Ireland’s biggest conference centre. I’ve been here for five months now.
Tell us about the restaurant at MacDonald Hotel?
Tapestry Restaurant is in a really old building, so I think the restaurant has a unique personality. It’s a nice, quiet restaurant. When you’ve been busy, you can just get a coffee and come here to relax.
How important are local ingredients?
We always try to use local products that we can get from the UK or Scotland. I don’t use any vegetables or fruits that aren’t local. It’s really important for me to support local farmers.
What are your plans for the menu?
We try to keep everything as fresh as possible, and we want to keep it that way. I’m always trying to use unusual items that people don’t see every day. I want to give them a new experience.
What’s your ingredient of the month?
I really like to use dandelion in salads. It has a unique flavour. I would use it with smoked salmon, and mix it up with radishes and apples. Take off the leaves, roughly chop them, or leave them whole.
This interview first appeared in The Leopard edition of Scottish Field in July 2018.