Tuesday, August 30, 2011

Lamb with Black Trumpets


Lamb with Black Trumpets


6 oz. lamb loin trimmed and cleaned 1 cup flour

2 oz. dried black trumpets 2 eggs beaten

Leave black trumpet mushrooms on a sheet pan for 6-8 hours (to dry further), then grind into a medium fine powder in a spice or coffee grinder. Dust with flour then dip in egg wash. Wipe off excess egg then coat well with black trumpets. Season lamb then sear on all sides and finish in oven to desired temperature. Remove from oven and rest.

Leek Puree

1 large leek 1 tbs. Butter Salt fresh ground black pepper

Cut bottoms of leeks and trim off hard green parts. Blanch in boiling salted water until tender. Drain and puree in blender with butter until smooth. Season with salt and pepper.

Sautéed Mushrooms

4 oz. Mixed wild mushrooms (chanterelle, black trumpet, oyster, shitake, hen of the woods, blue foot, et…)

Olive oil

Shallots chopped


Chive chopped

Discard stems from mushrooms then cut caps into chunks. Heat oil and butter in sauté pan and add shallots. Add mushrooms and cook until tender. Season and finish with chive.

To Serve

Coarse salt

Baby Leeks

Lamb jus

Heat leeks in butter and water. Place in three sections on plate. Place mushrooms in center. Serve lamb on copper pan with jus drizzled around. Serve jus, leek puree and maxime potatoes on the side.

French dried Black trumpet mushrooms and forest mushroom mix  available from www.globalfoodsdirect.co.nz

Ninety Minute Cinnamon Rolls

Ninety Minute Cinnamon Rolls

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 12
"Delicious cinnamon rolls made with a soft, quick rising dough."
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
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