Yield: 1 servings
|320 grams||Lamb fillet|
|200 grams||Finely minced (blended) chicken breast|
|⅓ cup||Liquefied gravy sauce powder, or beef stock (see|
|10 grams||Chopped shallots|
|Few drops of white wine|
|150 grams||Chicken stock|
|Seasoning - salt, pepper, chicken stock|
|120 grams||Romaine lettuce|
|200 grams||Pork net (1 sheet)|
|Seasoning - salt and pepper|
|3/16 cup||Port wine|
|5 grams||Chopped chives|
|Seasoning - sugar salt and pepper|
|Seasoning - salt and pepper|
|50 grams||Diced tomato|
|10 grams||Chopped truffle|
|10 grams||Chopped chives|
PORT WINE SAUCE (½ CUP
CHIVE CREAM SAUCE (⅓ CUP
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 1½ 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 ⅓ 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.
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.