Lamb with Black Trumpets

 

Lamb with Black Trumpets

Lamb

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

Butter

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


Submitted By: GOOFYDEBBIE
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."
INGREDIENTS:
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)
DIRECTIONS:
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
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 8/29/2011

New Product!

Dulce de Membrillo. 700gm.

Quince Paste.

Delicious Quince paste from Argentina at a great price!

Use this product as a great addition on a cheese-board, a spoonful in gravies and sauces adds a really great sweet/tart note or use it as a glaze for roast meats. Great on and with hams at Christmas time.

Also try melting and use as a filling for doughnuts and muffins.

Saute garlic, shallots in olive oil gently with crushed juniper berries and a bayleaf. Add a cup of red wine and reduce by one third. Melt in a good tablespoon of Quince Paste and 1/2 cup of beef or vegetable stock ( our Vegeta brand is the BEST stock powder/granules i have EVER tasted. ) and simmer till reduced by half.

Great sauce for steak.

If likes, a few sliced mushrooms in near the end is good.

Times and measurements are just rough ideas. Play around with it and post your results here!




Price (NZ)$:  $8.78

Hummus

Hummus

 

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted.

Ingredients:

 

1 16 oz ( 453gm. ) can of chickpeas ( http://globalfoodsdirect.co.nz/html/middle_eastern.html )
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini ( http://globalfoodsdirect.co.nz/html/middle_eastern.html )
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil ( http://globalfoodsdirect.co.nz/html/oils.html )
Preparation:

 

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

 

Place in serving bowl, and create a shallow well in the center of the hummus.

 

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

 

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

 

Chickpeas, olice oil and tahini are all available from www.globalfoodsdirect.co.nz

 

 

BALSAMIC GLAZED VEGETABLES

 

BALSAMIC GLAZED VEGETABLES

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)

1/2 cup water

1/2 cup balsamic vinegar

1 tablespoon butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

 

Balsamic vinegar available from www.globalfoodsdirect.co.nz

CHEF'S BALSAMIC VINAIGRETTE

 

CHEF'S BALSAMIC VINAIGRETTE

As prepared by Philip Mastin, CEC, chef at The Lodge at Smithgall Woods, Helen, Georgia

 

 

1/4 cup balsamic vinegar  1/4 cup red wine vinegar  1/2 teaspoon dry mustard  1/2 teaspoon sugar  1 teaspoon thyme  1/2 teaspoon basil  1/2 teaspoon marjoram  1/2 teaspoon oregano  1/2 teaspoon parsley  1/2 teaspoon salt and pepper  3/4 cup vegetable oil  3/4 cup virgin olive oil

 

 

Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.

 

 

Vinegars and olive oil available through www.globalfoodsdirect.co.nz

 

Balsamic Orange Sauce

Balsamic Orange Sauce

Accompaniment to roast pork

Ingredients per 2 portions

2 tbsp olive oil ( try our Lebanon Garden EVOO )
6 clove(s) garlic, minced
1       tsp fresh rosemary, minced
4 tbsp balsamic vinegar ( Denigris 6-year old Balsamic )
100 ml orange marmelade

Heat oil over medium heat. Add the garlic and rosemary and stir in marmalade and vinegar. Stir until heated through.