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Abu Dhabi, UAEWednesday 26 September 2018

My key ingredient: Togarashi spice

Timothy Newton, execute chef of Bistrot Bagatelle, explains how togarashi, a Japanese spice, elevates this lamb chop dish

Shichimi Togarashi is a common Japanese spice mixture containing seven ingredients. Getty Images
Shichimi Togarashi is a common Japanese spice mixture containing seven ingredients. Getty Images
Timothy Newton, executive chef of Bistrot Bagatelle, explains how togarashi, a Japanese blend of chilli peppers, elevates his classic grilled lamb chop dish. Courtesy Bistrot Bagatelle
Timothy Newton, executive chef of Bistrot Bagatelle, explains how togarashi, a Japanese blend of chilli peppers, elevates his classic grilled lamb chop dish. Courtesy Bistrot Bagatelle

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.

Côtes d’Agneau Grillées by Timothy Newton. Courtesy Bistro Bagatelle / Nico Faletty
Côtes d’Agneau Grillées by Timothy Newton. Courtesy Bistro Bagatelle / Nico Faletty

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