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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
Marco Pierre White recipe for Steak with Wild Mushrooms
Marco Pierre White recipe for Steak with Wild Mushrooms
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
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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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Le garde manger:
Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Beautiful Lamb Recipe, Fine Dining, Fillet, Tongue, Sweetbreads
This is an epic fine dining meal and a beautiful lamb recipe that I made quite a while ago. It's one of my first videos, but was pretty complicated, so I kept putting off making it.. I've finally got it together and it is one of the nicest meals that I've ever made.
This is my part 2 recipe from my foraged Morel mushrooms. This is a fantastic combination of textures, richness, but light and sharp flavours all combined. I think it's quite a clever and beautiful dish filled with beautiful top quality chefy ingredients. The full description is:
Fillet of lamb, lamb's sweetbreads & tongue, with morels stuffed with chevre and prosciutto, wrapped in pancetta, served with with a pea puree, roasted beetroot and rutabaga, baby carrots, broccolini, sugar snap peas, pickled shallots, parsley puree with a rich red wine reduction. EPIC!
This is definitely real foodie food. I hope you enjoy watching it, if you want to try this at home, and want to swap out elements go for it. But I highly recommend you trying the tongue and sweetbreads. They are absolutely delicious. This is a spectacular dish, so I hope you enjoy.
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Crepinettes of Veal Tenderloin with Morels by Masterchef Heinz Winkler
Recipes by Chef Heinz Winkler, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Heinz Winkler:
With Heinz Winkler, chef-owner of the establishment at helm, it is no wonder that even famous personalities like the Queen of Thailand, Brooke Shields and foreign delegates are dining at the restaurant. A celebrated chef, Winkler is rightly the pioneer of 'cuisine vitale', a concept where gastronomy and well-being is united. In 1981 at the age of 31, Tirol born Winkler became the world's youngest chef to receive the three-Michelin-star rating. Winkler was also bestowed the Bundesverdienstkreuz, an order of the Federal Republic by the German President, Rau, in 2001 for his exemplary work in the German gastronomic scene.
Download the recipe at
Copyrights of Peter Knipp Holdings Pte Ltd.
Stuffed Saddle of Lamb | Gordon Ramsay's The F Word Season 2
Gordon demonstrates the main course of saddle of lamb, served with pomme pureé and finished with caramelised red onions. The stuffing has a fruity, Moroccan feel to it with a mixture of apricots, pine nuts and olive oil to bind it all together nicely.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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