12 Dried morels
320 g Lamb fillet
200 g Chicken breast;
- finely minced (blended)
120 g Romaine lettuce
200 g Pork net (1 sheet)
Salt & pepper
Butter
MMMMM------------------PORT WINE SAUCE (1/2 CUP)----------------------
1/3 c Liquefied gravy sauce
- powder or beef stock
- * see below
3/16 c Port wine
MMMMM-----------------CHIVE CREAM SAUCE (1/3 CUP)---------------------
10 g Shallots; chopped
3/16 c Wine
2 dr White wine; up to 3 dr
150 g Chicken stock
120 g Cream
5 g Chives; chopped
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 Tomato; diced
10 g Truffle; chopped
10 g Chives; chopped
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 three lamb fillets, potato pancakes, morels, and sauces. Here
again, I believe that "shallots" are in reality scallions. The
"pork net" is more than likely a web of caul fat.
Soak morels over night in cold water and wash thoroughly. Discard
stalks.
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 cm wide. Stuff chicken force meat into hole. One way is
to use a piping or icing bag.
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.
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 & pepper
according to taste. Keep warm.
Make 12 small golden-brown potato pancakes. Keep warm.
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 soupspoonful) 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 (250°F) 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 fillet 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.
Recipe by Lin Man-sang, New World Hotel
New World Hotel 22 Salisbury Road, Tsimshatsui, Kowloon.
Recipe FROM: Champion Recipes of the 1986 Hong Kong Food Festival
