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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
WICKED Lions Mane Mushroom STEAK. The Original. #shorts
Link to the FULL video is on the related video link provided.
Mushrooms are amazing! Marinated, pan seared and cooked to perfection. 100% single ingredient, all natural, Lions Mane MUSHROOM ????.
After over a decade of testing, I believe I have it down pat.
#wickedkitchen #mushrooms #futureoffood #veganfoodformeateaters #shortsvideo #veganchef
Cooking with Morel Mushrooms: Delectable Simple Morel Cream Sauce Decipe
Morel mushrooms are incredibly versatile from a culinary standpoint. Classic preparation‘s include dredging and frying in butter or stuffing with meat or cheese. Probably my favorite application for dried morels is to make a cream sauce, using the liquid from rehydrating the mushrooms to add an incredible depth of savory flavor to your sauce. Here I am using shallots and leeks for their sweetness help enhance the earthiness of these morels. The recipe and method are fairly simple, but absolutely delicious. Off-camera I added a small spoonful of whole-grain mustard at the very end to help thicken and lift the sauce with a little bit of acidity and brightness. You can serve a Morel cream sauce like this alongside grilled meats, pasta, or over your favorite starches like rice, mashed potatoes, or polenta. This was so damn good with roasted lamb, hope you all are inspired to try out some new Morel dishes.
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#morel #morels #morelmushrooms #morchella #mushroomrecipe #morelrecipe
Creamy Chicken with Morel Mushroom sauce | Classic French Recipes
Creamy Chicken with Morel Mushroom sauce is a specialty recipe from the Franche-comte region. in this region most dishes are quite rich (hence the use of loads of cream) but also very tasty which I personally really like. Written recipe:
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Ingredients:
4 chicken breast or thighs (best quality you can find)
15g / 1 tbsp Unsalted butter
2 shallots finely sliced lengthways
2 pinches of Sea salt or a chicken stock cube
40g Dried morels soaked in hot water for 1 hours at least (use about 200 ml /0.8 cup of water)
100ml (0.40cup) to 150ml (0.60 cup) sherry depending on taste (
150ml (0.60cup) of Morel juice* (*that is the water in which the Morels soaked in)
up 500 ml (2cups) of Double cream (heavy whipping cream)
Cooking time:
Chicken breast 4 minutes on each side first in butter.
then when the sauce is ready, finish to cook in the cream for 15 minute on low heat.
How to use dry morels:
Put the dried morels in a Bowl and cover with a maximum of 1 cup of hot water. Add a small plate on top of the morels to make sure the morels keep underwater.
leave to soak for at least 1 hour. then take the morels out press the juice out, rinse and reserve. Keep the Morels soaking juice for cooking.
This creamy chicken with morel recipe is full of beautiful flavours. The morels mushrooms are named by many as the best mushrooms in the world, and are a perfect match for a chicken recipes with cream.
Morels will hit your taste buds with oakiness and walnut perfumes which you will not forget.
When mixed that with a deliciously and tender chicken breast, that creamy morel sauce is just divine. an absolute must to try if you like mushrooms and cream.
Note however that Morels are really expensive and can be difficult to find. The good news is that even when bough dried, once soked they not only regain all their beautiful flavours but also produce a stock that can be used for cooking ( the Morels soaking water)
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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
For Better Browned Meat and Veggies, Just Add Water | Techniquely With Lan Lam
Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, show shows you a counterintuitive, yet highly effective method of browning food in water.
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Chef Robby Jenks creates cured salmon, lamb and Crème brûlée recipes
Executive chef Robby Jenks, creates three recipes from The Vineyard near Newbury - the first dish is Loch duart salmon, cucumber, wasabi and dill (see the recipe here: the second dish is Lamb, peas, morel mushrooms, samphire and balsamic (see the recipe here: The last dish is a dessert, Ginger crème brulee, exotic fruits.
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