We visited The Lantern Room in Edinburgh’s Baxter Place (next to the Playhouse) where Executive Chef David Watson invited us into the kitchen to cook up a delicious beef feast.
In the video below, you can watch him cooking rump of beef with braised shin of beef, fondant potatoes, beetroot and spinach puree with a mustard and thyme sauce.
David’s dish is a great example of the consideration he’s given the dishes on the menu that take full advantage of Scottish produce and are beautifully presented.
Watch David in action below and get the full recipe for each component of the dish under the video.
You can get 2 courses for only £18 at The Lantern Room on 5pm here.
1 x 170g portion beef rump
1 x 75 g boned & rolled beef shin
1 bag baby leaf spinach
2 portions beef jus
5 grams xantana powder
5 cubes butter
4 cubes ice
Small amount flour for dusting shallots
1 x beetroot
50g onion powder
2 x red rooster potato
Vacuum pack and cook beef rump at 52c for 3 hours. Cook beef shin until tender, pick and roll in cling film. Once set portion to desired size.
Blanche spinach for 1 minute. Blitz with butter, ice cubes and xantana powder. Pass and season to taste.
Slice beetroot on a mandolin and cut with circle ring cutter. Warm through under the grill, you want these to almost be raw when serving.
Slice shallot as finely as possible, soak for 1 hour in milk. Dry off and coat in flour. Deep fry at 150c until crispy.
Slice white onions and fry off in a little oil until very dark in colour. Dehydrate until crispy, blitz in blender until fine powder.
Portion potato with a ring cutter. Cook in an emulsion of butter, stock, thyme and garlic until soft. Should take about 30 minutes at 185c.