Text 40313, 175 rader
Skriven 2010-07-25 09:59:00 av Dave Drum (43069.cooking)
  Kommentar till text 40296 av JIM WELLER (1:123/140)
Ärende: Fish Parmesan
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Mushrooms are not necessary to the Dave version of the dish. I just
 DD> like them in darned near anything. And they are probably more easily
 DD> available to me than to you.

 JW> They are available here, just expensive and not always fresh, so
 JW> they have to be used the same day they are purchased. I should
 JW> really learn more about identifying the wild ones. The only kind I
 JW> harvest are morels every June when they are in season.

Morels are pretty distinctive. I have never been confident enough in my
mushroom lore to trust to picking wild in the woods. Even well experienced
mushroomers get nailed from time to time. I see, once or twice a season, a
blurb in the local birdcage liner that "Local man felled by bad mushrooms.
Roger Rooinek, long-time mushroom hunter was pronounced dead at his home after
consuming a meal made with wild mushrooms that he had harvested. Rooinek was
well-known in the area as a mushroomer and had wide experience in the field. He
is survived by his dog, Beauregard, Jr. and two raccoon which were not named."
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Filet w/Morels
 Categories: Lamb/mutton, Mushrooms, Poultry, Wine, Pork
      Yield: 3 Servings

     12    Dried morels
    320 g  Lamb filet
    200 g  Fine minced (blended)
           - chicken breast
    120 g  Romaine lettuce
    200 g  Pork caul fat net (1 sheet)
           Salt & pepper
           Butter

MMMMM------------------PORT WINE SAUCE -----------------------
    1/3 c  Liquefied gravy sauce
           - powder, or beef stock (see
           - below)
   3/16 c  Port wine

MMMMM-----------------CHIVE CREAM SAUCE ----------------------
     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
           Sugar
           Salt & pepper

MMMMM-------------------POTATO PANCAKES-----------------------
    100 g  Potato
     10 g  Flour
      1    Egg
    1/2    Egg yolk
   3/16 c  Cream
   3/16 c  Milk
           Salt & pepper

MMMMM-----------------------GARNISHES-------------------------
     12    Broccoli florets
           Salt & pepper
           Chicken stock
           Butter
     50 g  Diced tomato
     10 g  Chopped truffle
     10 g  Chopped chives

  This looks pretty tasty -- lamb filets 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 filets, 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: 

  Soak morels over night in cold water and wash thoroughly
  Discard stalks.

  Cut off and discard lamb filet's stringy part. Season filet
  with salt and pepper. Using barbecue skewers, pierce through
  filet length ways, 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).

  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.

  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.

  Make 12 small golden-brown potato pancakes.

  Keep warm.

  TO COOK:

  Saute morels in butter, with seasoning (salt, pepper and
  chicken stock, according to taste) for 2 to 3 minutes.

  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.

  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.

  Pan-fry stuffed lamb in melted butter (a soup-spoonful) over
  a low flame for approximately 5 minutes until lightly
  browned.

  Remove lamb to a roasting dish and roast in its own juices
  in an oven (250øF) for 20 to 25 minutes, turning it every 4
  or 5 minutes.
  
  When lamb is cooled, remove from oven, and carefully take
  off pork net wrapping. Slice the lettuce-wrapped filet into
  12 portions.

  TO PRESENT:

  Dress centre of each plate with a large spoonful of chive
  cream sauce.

  Spoon out three separate portions of port wine sauce so that
  they touch the chive cream sauce.

  Lay lamb slices sideways on port wine sauce.

  Place three potato pancakes in spaces between lamb slices
  and lay a broccoli floret on each pancake.

  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.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Never eat Chinese food in Oklahoma. - Bryan Miller
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