Tag-Archive for » lamb fillets «

Individual Lamb Wellington Parcels With a Madeira Sauce
This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn’t measure exact.)

Ingredients

2 Lamb fillets
90g Chantrelle mushrooms, finely chopped
4 Swiss brown mushrooms, finely chopped
25g Butter
2 Green onions, sliced finely
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon double cream
salt and pepper to taste
50g Pate (chicken or duck liver, I used duck)
1 Sheet puff pastry
2 Pancakes, large enough to cover fillets

Sauce

1/2 Cup Madeira
1 Teaspoon beef stock
1 Teaspoon Cornflour
10g Dried Morels, soaked in water and chopped (see note above)

Method

1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.

2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 seperate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.

3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.

4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.

5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min’s or until pastry is browned and risen.

Sauce

1. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.

To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

All photos taken by me unless otherwise stated.

Moroccan Lamb with Couscous
This is a really simple recipe to make it can be on the table in 30 Min’s not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min’s to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.

2 Lamb fillets (the marinade would be enough for 4 fillets)

Marinade

2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon cinnamon
1 Teaspoon paprika
1/2 Teaspoon ground ginger
1/4 Teaspoon harrisa paste
100ml Yogurt

Couscous

2 Cups water
2 Teaspoons vegetable stock powder
2 Tablespoons hot mango chutney
1 Sachet quick cooking couscous
1/2 Red pepper, diced
1/2 Yellow Pepper, diced
1 Tablespoon lemon juice
3 Tablespoons red currants
2 Tablespoons fresh coriander, finely chopped

Yogurt

100ml Yogurt
1 Tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)

Method

1. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.

2. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.

Couscous

1. In a small fry pan heat a little olive oil and cook peppers until tender.

2. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.

2. Add peppers, lemon juice, coriander and currants stir gently to combine.

Yogurt

1. Combine yogurt with coriander, stir and serve drizzled over lamb.

To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.

All photos taken by me unless otherwise stated.