Lamb Wellington @gordonramsay
Lamb wellington
Ingredients
- 1 kg (approx. 2.2 lbs) lamb fillet
- 2 tbsp peanut oil
- 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped
- small bunch of rosemary, finely chopped
- 50g (3.5 tbsp) butter
- 100ml (7 tbsp) brandy
- 150g (1 1/8 cups) flour
- 240ml (1 cup) milk
- 3 eggs
- 5 slices prosciutto
- 2 tbsp Dijon mustard
- 2 sheets butter puff pastry
- flaky sea salt, to finish
Method
1. Season the lamb fillets with salt on all sides. In a hot cast-iron pan with the peanut oil, sear the lamb on all sides until nicely coloured. Remove from the pan and let cool on a resting tray.
2. Finely dice the mushrooms either in a food processor or by hand, taking care not to create a purée. If using a food processor, use the pulse function.
3. Melt the butter in a frying pan over medium-high heat. Add the mushrooms and rosemary, season with salt and pepper, and cook until the mushrooms have released their moisture. Deglaze with brandy and reduce until evaporated. Remove from heat, adjust seasoning, and cool in the fridge.
4. For the crêpes, whisk together the flour, milk, and 2 eggs to form a smooth batter. In a non-stick pan with a little oil over medium to medium-low heat, pour in enough batter to cover the bottom. Cook until set, then flip and cook for another minute. Remove and let cool on a rack.
5. To assemble the Wellington, lay out cling film, place a layer of crêpes, followed by prosciutto, and then spread a layer of the mushroom mixture (duxelles), trimming any excess. Brush the cold lamb fillet with mustard and place in the centre of the duxelles. Roll all the layers together tightly in cling film and chill in the fridge for at least 1 hour.
6. Lay one sheet of pastry on a bench, place the chilled lamb roll from the fridge on top, then cover with another sheet of pastry. Press the edges to seal tightly, trim any excess, and wrap tightly in cling film. Chill again for 1 hour.
7. Remove from the plastic, brush with a beaten egg, and bake in a preheated oven at 180°C (356°F) for 30 minutes. Rest for 10 minutes before slicing and serving. Sprinkle with flaky sea salt to finish.
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Moroccan Grilled Lamb Chops Recipe - CookingWithAlia - Episode 212
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Click this link to view the written recipe:
Ingredients:
1.5 (700 grams) pound lamb chops
6-8 fresh mint leaves (finely chopped)
1/4 cup for finely chopped parsley
2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon red chili pepper
2 tablespoons of olive oil
2 tablespoons of water
How to cook a lamb pie | Step by step recipe
This pie recipe is packed with Welsh Lamb and vegetables in a delicious rich sauce, making it a satisfying family meal on a chilly winter’s day.
Ingredients:
450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
2 tbsp seasoned flour
2 tbsp oil
1 leek, washed and sliced
1 large onion, sliced
2 celery stalks, diced
400g small potatoes, halved
1 tbsp fresh rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp tomato purée
1 tbsp redcurrant jelly
200ml red wine
500ml stock
For the pastry:
300g plain flour
Seasoning
150g cold butter, cubed
1 egg, beaten
Approx. 2 tbsp cold water
1 tbsp rosemary and thyme, roughly chopped
1 egg, beaten (for glazing)
For the full recipe, go to:
Executive Chef Norbert Kostner and Executive Chef Philippe Gaudal
Munu Deboned lamb loin in golden puff pastry palette of seasonal vegetables and thyme scented Madeira sauce
To prepare the main course for the Gala Dinner, we decided to prepare a lamb dish as we both are rather classic
chefs of a certain age with a more classic background. I proposed to Philippe to prepare a classic lamb dish with a
nice mushroom wrapping and a golden pastry crust a copy of a beef Wellington. This dish is also one of the first
dishes I learned how to do and so I wanted to do it again. Lamb is also very much appreciated this days as it is free
range and only grass fed. We will serve the lamb medium pink accompanied by nice selection of seasonal Jan-Ka-Pak
vegetables, slightly glanced with Tea seed oil, light thyme and savory scented pan gravy and we will not forget the
classic mint-apple jelly. We wish you all Bon Appetite!
Roasted Lamb Loin Served on a Bed of Ratatouille
To start out, use a mixture of grape seed oil and olive oil. The reason for the mixture of oil is because grape seed oil has a very high smoking point and the olive oil will reduce the smokiness. Put the oil mixture in a saucepan. Bring the oil to a sizzle. Frist, take a little bit of garlic paste and add it to the pan. Then add the eggplant and toss giving it a nice coating.
Let the eggplant cook for a little bit. Add the zucchini, and lastly the tomatoes. The tomatoes need to be pre blanched. Meaning, pre-cooked as well as removing the skin and seeds. Since it's a stew, add chicken stock, which will add moisture to the dish. Keep it on low heat, simmering the stew.
How to make a Roasted Lamb Loin: Please keep the fat on the loin. Fat adds flavor and provides moisture to the dish. Once the pan is really hot, add the oil mixture, garlic, onions and butter. Be sure to sear the side you are serving first. Add enough butter to keep the meat moist and give it a brown color. Once all the sides and edges are seared, lower the heat to a simmer. Use a spoon to pour the sauce from the pan over the meat, a technique called basting. Place the pan with the loin in the oven for three minutes, then remove and let sit for two minutes. In a separate pan add butter and oil to sear the fingerling potatoes. The sauce is made with the bone of the lamb, some wine, aromas and flavoring as well as butter to thicken it. For plating, cut the roast into slices. Plate the ratatouille in the center with the potatoes next it. Place the sliced roast on top. Finish by basting the roast with lamb sauce and lightly saucing the side of the plate.
Watch more techniques and helpful cooking tips on
How to Make Chinese Beef Puff Pastry Pies : The technique for getting the puff pastry is very easy
These Chinese beef puff pastry pies are delicious for snack, breakfast or meal.
The technique for getting the puff pastry is very easy.
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???????? Ingredients for 8 pies
Dough :
400g wheat flour
½ tsp salt
22cl water
Stuffing :
300g ground beef
1 garlic clove
100g green onion
½ tsp salt
½ tsp cumin
1 tbsp light soy sauce
1 tbsp oyster sauce
Ground pepper
1 tsp cornstarch
Olive oil
???? Music ????
Arms of Heaven - Aakash Gandhi
Dreamland - Aakash Gandhi