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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
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.
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Garlic and Herb Crusted LAMB CHOPS RECIPE| Very Delicious & Juicy
Garlic and Herb Crusted LAMB CHOPS RECIPE| Very Delicious & Moist
Today I will be showing you guys how to make an easy garlic and herb crusted lamb chops Recipe. You guys know I love pork chops in the oven so today I decided to try something new Lamb chops on a stove top be sure to watch the entire video if you want to learn how to make lamb chops you can even make these in the oven quick and easy. Please like if you enjoyed
Ingredients
0.72 oz. lamb chops
1 tsp Creole seasoning
1/2 tap ground black pepper
1 tsp onion powder
Salt to taste
2 thyme sprigs
1 Rosemary sprigs
1 tbsps. olive oil
2 tbsps. unsalted butter
3 garlic cloves
The pan I used in this video
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Braised Lamb Shanks with Dried Morels & Root Vegetables
Chef Warren Berman of Great temptations Catering prepares Braised Lamb Shanks with Dried Morels & Root Vegetables live on Rogers Day time.
Ragout of lamb with poulette sauce tutorial | Learn French cuisine | 4K video
Join my online French cooking classes ????????: Today we learn how to make a French ragout with a poulette sauce which is a creamy sauce flavored with onion, leeks and mushrooms. A delicious and easy one pot recipe to make at home. SUBSCRIBE► NEWSLETTER► WATCH NEXT: How to prepare leeks
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INGREDIENTS:
1kg of lamb shoulder cut in medium size cubes. (it can be replace by chicken if you like)
2 onion (finely sliced)
200 grams of leeks , finely sliced ( only use the white part of the leek)
20 grams of butter
1 table spoon of flour
200 ml of dry white wine ( I used muscadet wine)
200 ml of water
1 branch o thyme
1 bay leaf
300 grams of button mushrooms finely sliced
2 egg yolks
100 ml of cream ( heavy whipping cream, or double cream) most important the cream must contain at least 30% fat
1 teaspoon of lemon juice (use fresh lemons)
Salt and pepper to season (to your taste)
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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