The Silence of the Lambs by Thomas Harris. September Recipe by Hrishikesh Desai
Thomas Harris is an author that most people have heard of, either from books he’s written or because his books have been turned into very popular films.
He began his writing career covering crime in The USA and Mexico and was a reporter and editor for the Associated Press in New York City.
Silence of the Lambs, printed in 1988, was his third novel and was a follow up to Red Dragon where Hannibal lecture was first introduced, and his fourth book, Hannibal Rising, the third in the Hannibal set published a few years after.
Silence of the lambs introduces the serial killer, Buffalo Bill.
After bodies are found all over the US killed and skinned, FBI trainee Clarice Starling, looks for ways to get a lead.
Wanting help to capture a serial killer, getting an interview with Dr Lector, himself a notorious serial killer, who takes a shine to her and begins to use her for his own entertainment.
Hannibal offers to help her but only in exchange for information, from Clarice about Clarice.
When Buffalo Bill strikes again, Clarice realised that Lector might know more than he is letting on and that he’s getting pleasure from analysing her.
It becomes a race against time for her to catch the killer and get as much information from Dr Lector as she can before Buffalo Bill kills his new captive.
Even though Hannibal Lecture is a major player in this book, for me, Clarice is the one who steals the show.
Don’t take my word, read it for yourself.
I giving this a 4-egg rating, only because I wanted more Hannibal.
The Silence of the Lambs
By Thomas Harris
The Silence of the Lambs by Thomas Harris - 4 egg Rating
Roast loin of Blencathra farms Herdwick lamb , Spicy lamb mince ‘Shepherd’s Pie’, Caramelised white onion, Buttered savoy cabbage, Glazed carrots & Lamb jus.
This is the recipe from the amazingly talented Hrishikesh Desai to go alongside our September read The Silence of the Lambs by Thomas Harris
I’m such a big fan of Hrishikesh, so when he said “Yes” to my request, well, more of a stalk/beg type of request really, I was almost lost for words.
Almost!
Just to let you know a little of the working history of Hrishikesh, not that he needs me to tell you what he’s been up to, but just in case there’s someone out there who doesn’t know how much of a star he is and how lucky Foodie Book Club is having him give us one of his recipes,
When he was interviewed by Shirley Kumar for EatNorth, she asked what spurred him on to be a chef? He said it all started with a blow torch.
“BLOW-TORCHING crème brûlée during a visit to France: I had never seen that happen before,” Desai says. “I was in awe. I went back to India and told my father that I wanted to be a chef. He asked me 10 times if I was sure. I was very sure.”
It might be a surprise to know that Hrishikesh’s first experience in restaurants wasn’t as a chef or even as a trainee chef, but as front of house.
Hrishikesh took his Diploma management course in Pune in India.
At the same time, he worked in the 5 Star Blue Diamond Hotel when he could, later being trained at the Taj Restaurant in the sacred region of Nashik.
He was advised to learn French which led him to another career enhancing experience. He won a scholarship, front of house, to the institute Paul Bocuse near Lyon France which is where he spotted a crème brûlée having the blow torch treatment.
This is also where Hrishikesh changed from front of house to training as a chef.
I for one, am so glad that he did.
After winning the Roux scholarship in 2009, not a small achievement by any means, (The Roux scholarship started in 1984 with only one winner per year, you do the math.) he worked at The French Laundry, a 3 Star restaurant in California.
After that, his experience gathered pace, working at the 2 Star restaurant Les Maison, the 1 Star le Chateau de Bagnol in France.
This is where England became a very lucky country as Hrishikesh moved across the water to what was then Lucknam Park a 1 Star place in Bath.
In 2010 Hrishikesh won Craft Guild of Chefs national Chef of the year, then in 2015 he took part in the TV series Chef on Trial making the move to Executive Chef at the Gilpin Hotel & Lake house in Windermere.
I remember watching this programme with a feeling of awe and adrenaline rush for the Chefs taking part. Looking back, some of the most amazing talent were showcased in this program and early programs like this one.
It only took a year in 2016) for the Gilpin to win a Michelin star and in 2019 Hrishikesh and the team at the Gilpin were awarded 4 AA rosettes for excellence.
Where a lot of people will remember seeing Hrishikesh is on the 2019 and 2020 TV series Great British Menu.
In 2020 Hrishikesh represented the North West and based his dish on a book by Beatrix Potter
Now, the pinnacle of his career and his achievements, a recipe for the Foodie Book Club.
Well, maybe not. Ha ha!
Hrishikesh has given us this recipe using the ingredient Lamb.
Taken as a whole, it looks very challenging, but if you follow his method instructions and take your time, you’ll have fun, and isn’t that what Foodie Book Club is all about?
If you don’t want to tackle the whole thing, maybe take one element and concentrate on that, whatever suits you.
I’ve posted the whole recipe as it was sent to me, with one very pretty picture.
Go on, give it a go and let me know how you get on, with pictures too!
Enjoy Your Sweet life
Roast loin of Blencathra farms Herdwick lamb, Spicy lamb mince ‘Shepherd’s Pie’, Caramelised white onion, Buttered savoy cabbage, Glazed carrots & Lamb jus
By Hrishikesh Desai
Hrishikesh Desai - Guest Chef for September Foodie Book Club
Books – They always inspire you!
I have enjoyed reading books as a child.
Beatrix Potter’s Peter rabbit has been one of those books which taught me how to speak English.
Her books were introduced to me during an early stage of my school life in India.
Since then I have always dreamt of visiting her legacy.
What are the chances in life that, I am staying in the Lake District where Beatrix Potter has done so much?
She was an inspiration too many.
Silence of the lamb is a mind-blowing book too.
I have watched the movie and was left stunned.
Happy reading folks and equally happy cooking!
By HRISHIKESH DESAI
Roast loin of Blencathra farms Herdwick lamb,
Spicy lamb mince ‘Shepherd’s Pie’,
Caramelised white onion,
Buttered savoy cabbage,
Glazed carrots,
Lamb jus
Hrishikesh Desai lamb based dish for Septembers Foodie Book Club
Ingredients
For 8 Covers
For the lamb loin
1.2kg lamb loin, whole from the saddle or 3.8 to 4.2kgs of Lamb saddle,
To be trimmed, removing of the loin, cleaning of the loin.
The bones will be used for making the sauce.
Salt to taste
Vegetable oil for cooking
Method:
a) Pre heat the oven to 180 degree C on fan setting.
b) Take a non-stick pan over a medium high heat. Add oil and allow to heat.
c) Season the lamb loin with salt.
d) Place the lamb loin in the pan and colour on all sides. Once coloured, place the pan in the oven for 6 minutes. Then remove, turn the lamb on the other side and cook for another 6 minutes.
e) Then remove and place on a cooling rack and allow to rest. This way you will obtain a medium cooked lamb. If you wish to have your lamb cooked more than leave in the oven for 10 minutes on each side but please do not forget to rest before eating. If you prefer your lamb to be rear then just sear thoroughly over the pan and then allow to rest.
f) Always ensure that the lamb loin is not cooked straight from the fridge. Allow the lamb to come to room temperature, if not the above oven cooking timings may not work.
g) Once the lamb is rested, then carve 8 portions and serve on the plate.
For the lamb jus
Roasted bones and trimmings from the lamb loin
1/2 ltrs of dark lamb stock
1/2 ltrs of white chicken stock
1 bottle red wine
250gms madeira
1 sprig rosemary
6 sprigs thyme
Lamb fat
Method
1) Remove the roasted lamb bones and trimmings from the oven, discard maximum fat but keep 50gms for flavouring the sauce.
2) Add the roasted lamb bones and trimmings to a medium size sauce pan and roast further. Add the alcohols and reduce to a glaze.
3) Then add the chicken and lamb stock, sprig or rosemary and thyme. Bring to boil.
4) Keep skimming until all the scum is gone and remove any excess fat. Add the lamb fat and then cook covered with tin foil for 30 minutes.
5) Remove and pass through a fine mesh strainer lined with double muslin. Then reduce to the desired consistency.
6) For service, heat the jus and serve hot on the side.
*You can always buy lamb stock and chicken stock from the supermarket to speed up things. A good lamb sauce from supermarket will do but it is fun to create your own sauces.
For the lamb mince
500gms lamb mince
1 medium size onion, peeled and finely chopped
2 tomatoes, washed and finely chopped
10gms Madras curry powder
5gms turmeric powder
3gms cumin powder
2gms coriander powder
50gms vegetable oil
Lamb jus to finish
Salt to taste
Lemon juice to taste
Method:
1) In a large non-stick pan, heat oil and sweat the lamb mince in parts. Drain in a colander.
2) In the same pan, add more oil and then add onions and sweat until soft with a tiny pinch of salt for 3 minutes.
3) Then add the spice powders and sweat further for 1 minute.
4) Finish adding the tomatoes and cook well until the tomatoes are broken down after 10 minutes.
5) Mix in the cooked mince, add lamb jus or stock and cover. Cook slowly covered over a low heat for 35 minutes.
6) Finish adding salt for seasoning along with the lemon juice. Serve hot topped with mash or buttered savoy cabbage.
For the lamb mince
500gms lamb mince
1 medium size onion, peeled and finely chopped
2 tomatoes, washed and finely chopped
10gms Madras curry powder
5gms turmeric powder
3gms cumin powder
2gms coriander powder
50gms vegetable oil
Lamb jus to finish
Salt to taste
Lemon juice to taste
Method:
1) In a large non-stick pan, heat oil and sweat the lamb mince in parts. Drain in a colander.
2) In the same pan, add more oil and then add onions and sweat until soft with a tiny pinch of salt for 3 minutes.
3) Then add the spice powders and sweat further for 1 minute.
4) Finish adding the tomatoes and cook well until the tomatoes are broken down after 10 minutes.
5) Mix in the cooked mince, add lamb jus or stock and cover. Cook slowly covered over a low heat for 35 minutes.
6) Finish adding salt for seasoning along with the lemon juice. Fill the potato shells with the lamb mince.
For the buttered savoy cabbage leaves
2 x medium size savoy cabbage, washed and thinly sliced.
2 x medium size carrots, peeled and cut into 5mm dice
20gms butter
Salt and sugar to taste
Water for moistening
1 punnet of Coriander cress for garnish
Method:
1) Place the sliced savoy cabbage and the diced carrot in a wide base medium size pan. Add water just enough to cover the savoy cabbage, sprinkle salt and sugar to taste and add the butter.
2) Place the pan over a high heat and bring to boil, as the water reduces start reducing the heat and cook until all the water is almost evaporated without burning the savoy cabbage, this will take 6 to 8 minutes.
3) Remove from the heat and drain over a kitchen towel.
For the caramelised onions
4 medium size white onions or Roscoff onions, peeled,
120gms sugar
45gms butter
50gms reduced balsamic
50gms butter
Salt and sugar to taste
Olive oil for drizzle
Sprig of thyme and rosemary
Method:
1) Pre-heat the oven at 180 degree C.
2) Neatly peel the onions, cut into half breadth ways and trim them until approx. 3.5 to 4cms in diameter. Trim the bottom of the halved onions so that they can stand on the plate.
3) Take a wide base non-stick pan and add sugar. Make a dark caramel.
4) Once the caramel is ready, remove from the heat and add the butter, bit by bit, whisking in the caramel. Finish by adding the reduced balsamic. You should have a dark brown layer of caramel on your pan.
5) Place the onions, cut side over the caramel, sprinkle salt and sugar to taste, drizzle some olive oil and add a sprig of thyme and rosemary.
6) Place a butter paper/ grease paper on the top of the onions ensuring the paper is covering the onions from all the sides.
7) Place the pan in the oven for 14 to 16 minutes.
8) Remove the pan from the oven, gently remove the paper. Take a small knife and insert in one of the onions, if the knife goes through without any resistance then the onions is cooked. If there is resistance, then place the pan back in the oven and cook for 5 minutes further.
9) Once the onion is cooked, allow to rest for a minute. Then gently lift the onion from the pan and turn upside down. You will have a caramelised onion.
10) Keep hot for plating.
For the potato mash
150gms King Edward potato or red skin potato
25gms unsalted butter
Salt to taste
50gm milk to emulsify the mash, if required more milk will be necessary
Method:
1) Wash the potato and prick with a fork. Place on a bed of rock salt and over a roasting tray.
2) Place the tray in a pre-heated oven at 180 degree C for 35 minutes or until the potato are very soft to touch in the centre.
3) Remove the potatoes from the oven, cut them into half and scoop the flesh with an aid of a spoon over a sieve. Using a scraper, pass the potato flesh through the sieve.
4) Collect the passed potato in a medium size pan. Place over a medium heat. Add salt and diced butter and mix well with an aid of a spatula.
5) Emulsify by adding milk until the mixture is soft, pale yellow in colour and seasoned. Transfer the mix in a piping bag and seal.
For the potato shells
4 x 5cms long new potatoes
Deep fat fryer or oil for deep frying
Method:
1) Heat the oven at 180 degree C.
2) Place the potatoes in a pan and cook for 15 minutes or until soft.
3) Cut the cooked potatoes into half, length ways.
4) Scoop the potato without breaking the skin.
5) Deep fry the skin so it hardens. This will give you 8 shells. Fill them with lamb mince.
For the glazed carrot
2kg very thick carrot, minimum weight of 1 carrot should be approx. 450gms each, about 4 cms diameter thick and 23cms long, this is the only way to obtain perfect glazed carrot fondant
1litre carrot juice (fresh)
50gms butter
20gms caster sugar
Salt to taste
Pepper to taste
Ice for refreshing
Thyme flowers for garnish
Thyme leaves for garnish
3gms whole cumin seeds, toasted for garnish
Method:
1) Wash the carrots. Bring lots of water to boil. Add the carrots and cook until done. This will take 15 minutes. Remove from the water and refresh in lots of ice water.
2) Remove the carrots from the bag and cut 8, 4cms diameter and 3 cms thick rounds. Keep the trimmings for puree.
3) Add carrot juice just enough to cover the fondants. Add salt, sugar and butter.
4) Place the pan over the heat and boil, then reduce the heat and cook until all the juice is evaporated. Glaze the carrots well.
5) Remove from the heat and drain over a kitchen towel. Sprinkle thyme flowers, thyme leaves and toasted cumin seeds. Keep hot
Please note – any trimmings remaining from the carrots will be diced to make carrot puree which can be used to make carrot soup.
To Finish
a) On a hot main course plate, neatly organise the savoy cabbage on the left side using 4cms diameter pastry cutter.
b) Then place the caramelised onion at 6 ‘O’ clock followed by the potato shell filled with mince, piped with potato mash over and glazed under a grill at 3 ‘O’ clock.
c) At 12 ‘O’ clock place the carrot fondant.
d) Slice the lamb loin thinly and fan it over the savoy cabbage or serve 2 thick slithers per person.
e) Finally, pour some lamb jus over the top.
