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How To make Lamb Fillet with Morels
12 Dried morels
320 g Lamb fillet
200 g Finely minced (blended)
-chicken breast 120 g Romaine lettuce
200 g Pork net (1 sheet)
Seasoning - salt and pepper Butter
PORT WINE SAUCE (1/2 CUP:
1/3 c Liquefied gravy sauce
-powder, or beef stock (see -below) 3/16 c Port wine
CHIVE CREAM SAUCE (1/3 CUP:
10 g Chopped shallots
3/16 c Wine
Few drops of white wine 150 g Chicken stock
120 g Cream
5 g Chopped chives
Olive oil Seasoning - sugar salt and -pepper POTATO PANCAKES:
100 g Potato
10 g Flour
1 Egg
1/2 Egg yolk
3/16 c Cream
3/16 c Milk
Seasoning - salt and pepper GARNISHES:
12 Broccoli florets
Seasoning - salt, pepper, -chicken stock Butter 50 g Diced tomato
10 g Chopped truffle
10 g Chopped chives
This looks pretty tasty++lamb fillets stuffed with minced chicken and served with potato pancakes. The presentation looks like something seen through a kaleidoscope++overlapping triangles formed by the three lamb fillets, the potato pancakes, the morels and the sauces. Here again, I believe that "shallots" are in reality scallions. The "pork net" is more than likely a web of caul fat. Establishment: New World Hotel 22 Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hot Entree Chef: Lin Man-sang World Hotel) To prepare: 1. Soak morels over night in cold water and wash thoroughly Discard stalks. 2. Cut off and discard lamb fillet's stringy part. Season fillet with salt and pepper. Using barbecue skewers, pierce through fillet lengthways, stretching meat apart slightly to form a central hole about 1.5 cms wide. Stuff chicken force meat into hole (one way is to use a piping or icing bag). 3. To make port wine sauce: either make a beef stock which includes sauteed mixed vegetables, herbs (rosemary, thyme and black pepper) and tomato paste, or liquefy the contents of a gravy sauce packet to produce a thick 1/3 cup of gravy. Add port wine, maintaining a thick consistency. Keep warm. 4. To make chive cream sauce: saute chopped shallots in a little oil, add Madeira wine, few drops of white wine, and chicken stock. Boil until thick, then add cream. Strain and add chopped chives, pinch of sugar, and salt and pepper according to taste. Keep warm. 5. Make 12 small golden-brown potato pancakes. Keep warm. To cook: 1. Saute morels in butter, with seasoning (salt, pepper and chicken stock, according to taste) for 2 to 3 minutes. 2. Lightly blanch broccoli florets, then discard stalks. Saute florets in butter with seasoning (salt, pepper and chicken stock, according to taste) for 1 to 2 minutes. 3. Cut stalks off lettuce and blanch leaves. Wrap one layer of lettuce leaves around stuffed lamb. Then wrap it completely with sheet of pork net, folding net over the ends to enclose them. 4. Pan-fry stuffed lamb in melted butter (a soupspoonful) over a low flame for approximately 5 minutes until lightly browned. 5. Remove lamb to a roasting dish and roast in its own juices in an oven (250F) for 20 to 25 minutes, turning it every 4 or 5 minutes. 6. When lamb is cooled, remove from oven, and carefully take off pork net wrapping. Slice the lettuce-wrapped fillet into 12 portions. To present: 1. Dress centre of each plate with a large spoonful of chive cream sauce. 2. Spoon out three separate portions of port wine sauce so that they touch the chive cream sauce. 3. Lay lamb slices sideways on port wine sauce. 4. Place three potato pancakes in spaces between lamb slices and lay a broccoli floret on each pancake. 5. Garnish chive cream sauce with morels and a central heap of diced
tomato. Scatter a few specks of truffle over each lamb slice, and a sprinkling of chopped chives over central garnish display. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992.
How To make Lamb Fillet with Morels's Videos
Podhale lamb with morels stuffed with peahen mousse and baked beetroots by Tomasz Trąbski
— 200 g Podhale loin of lamb
— 3 baby beetroots
— 25 g butter
— 50 ml cream
— 60 g morels
— 1 breast of peahen
— salt and pepper to taste
— a few sprigs thyme
— olive oil
Cooking with Te Mana New Zealand Lamb
Cooking with Te Mana New Zealand Lamb.
This video showcases the competition ran with Alliance NZ and the finalists who were all tasked with creating a dish using Te Mana lamb. The video highlights all the dishes and the winning dish from John Skotidas, head chef at Mazi restaurant. His dish was Te Mana lamb fillet and shredded lamb shoulder with miso, aubergine and onions.
The other Chefs and dishes were:
Victor Gerard from Bagatelle restaurant
Luis Freitas, Caravan restaurants: Coffee rubbed lamb loin miso chard crispy hot parsnip,
Pablo Fernandez from Celeste: Tea smoked lamb salsify black trumpet-18’ slow cook shoulder tortellini, cranberry gel
Connor Godfrey, Royal Garden hotel: Autumnal
Find out more about Te Mana lamb here:
See more lamb recipes here:
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How to make the BEST COGNAC SAUCE | Your Steak will thank you!
Every outstanding piece of meat is even better when paired with the perfect condiment! Rich, luxurious & mouth watering!
:: INGREDIENTS ::
º 2 tablespoons of Butter
º 1/3 cup of chopped Onions
º 1/2 teaspoon of coarse Black Pepper
º 1 cup of Beef broth
º 2 oz of Cognac
º Splash of heavy Cream to finish
:: RECIPE ::
º In a saucepan add 2 tablespoons of butter and put the fire on low to melt but not burn butter
º Add 1/3 cup of chopped onions to butter and sauté until translucent, about 3 minutes
º Add 1/2 tsp coarse black pepper and mix
º Throw in 2 is of cognac and stand back, once it simmers down add in 1 cup of beef broth and bring to a boil
º Once mixture has reduced by half add a splash of heavy cream and stir, simmer for 2 minutes and you are good to go!
:: KITCHENWARE ::
Chef Essential 6 Piece Knife Set With Matching Sheaths, Black
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Herb Crusted Rack of Lamb, Aubergine Purée, Lamb Sauce, Sautéed Morels & Peas - Fine Dining
???????? Ingredients:
HERB CRUST
100g panko breadcrumbs
25g mint leaves
25g parsley leaves
10g grated parmesan cheese
1 teaspoon olive oil
Salt
HERB CRUSTED SOUS VIDE LAMB RACK
French-trimmed rack of lamb
2 sprigs of thyme
2 sprigs of rosemary
2 tablespoons unsalted butter
Salt
Pepper
Dijon mustard
Herb Crust
ROASTED AUBERGINE PURÉE WITH MISO
4 medium aubergines (eggplants)
1 sprig rosemary
1 sprig thyme
2 gloves garlic
2 tablespoons cream
1 tablespoon sour cream
Miso to taste
Xanthan gum
SAUTEÉD PEAS AND MORELS
Green peas
Morel mushrooms
Unsalted butter
Rosemary
Thyme
Salt
MERLOT LAMB SAUCE
Lamb bones and trimmings
1/2 onion, diced
2 cloves garlic, sliced
1 cup (240ml) merlot wine
1 cup (240ml) lamb or beef stock
1 cup (240ml) mushroom stock (from soaking morels)
1 bay leaf
2 sprigs rosemary
2 sprigs thyme
Cornstarch slurry
Unsalted butter
Salt and sugar to taste
NASTURTIUM LEAVES FOR GARNISH
???????? Nguyên liệu:
VỎ RAU THƠM
100g bột chiên xù
25g lá bạc hà
25g là ngò rí
10g bột phô mai
1 muỗng tea dầu ôliu
Muối
SƯỜN CỪU SOUS VIDE VỚI VỎ RAU THƠM
Sườn cừu
2 nhánh xạ hương
2 nhánh hương thảo
2 muỗng table bơ lạt
Muối
Tiêu
Mù tạt Dijon
Vỏ rau thơm
CÀ TÍM XAY NHUYỄN VỚI MISO
4 quả cà tím
1 nhánh hương thảo
1 nhánh xạ hương
2 tép tỏi
2 muỗng table kem whipping
1 muỗng table kem chua
Miso theo khẩu vị
Bột xanthan
ĐẬU HÀ LAN VÀ NẤM BỤNG DÊ XÀO
Đậu Hà Lan
Nấm bụng dê
Bơ lạt
Hương thảo
Xạ hương
Muối
NƯỚC SỐT CỪU VÀ RƯỢU MERLOT
Xương và thịt cừu thừa
1/2 củ hành tây, cắt hạt lựu
2 tép tỏi, cắt nhỏ
240ml rượu merlot
240ml nước dùng cừu hoặc bò
240ml nước ngâm nấm bụng dê
1 lá nguyệt quế
2 nhánh hương thảo
2 nhánh xạ hương
Nước bột bắp
Bơ lạt
Muối và đường theo khẩu vị
LÁ SEN CẠN ĐỂ TRANG TRÍ
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Music by Justin John Stanley
#lamb #aubergine #peas #rackoflamb #lambrack #eggplant #morelmushrooms #plating #finedining #michelin #chef #cooking #lambrecipe #gastronomy #redwine
Episode 26 - Lamb Tenderloin a la Plancha w Romesco Sauce and Morels
This video is a little bit long, but it presents a fully composed plate with multiple recipes. The centerpiece is lamb tenderloin with a “North African style” spice rub. I never made lamb tenderloin before, and I made up the recipe for the rub on the “morning of.” Working without a net here, so this is a new recipe that you are seeing the first time that I made it, no tests and no adjustments. (After this meal I used the remaining rub on pork chops and tuna steak and it worked fine – I wouldn’t change a thing.) With the lamb is my version of a romesco sauce. The sides are buttery morel mushrooms and herbes de Provence cous cous (this was just herbes de Provence in boiling water with a pat of butter and the cous cous dumped in). I hope you enjoy the show.
How to cook MUSHROOM RISOTTO at home | Michelin Star Recipe
In this video, I going to teach you how you can make amazing Michelin star mushroom risotto, like from a fine dining restaurant at home. This fine dining recipe is super flavorful and easy to do at home. You don't have to spend all your money in a Michelin Star restaurant if you wanna eat delicious food. You can learn to cook fine dining meals at home and with your plating techniques amaze everyone in your house.
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#howtomakerisotto #finediningmmeals #cookinglikeapro