A recipe for you, Mastechefs!

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:19

FOOD GLORIOUS FOOD, and where better to find the best than in France.

Of many memorable meals I have enjoyed in that country I recall a superlative one at The Oustau de Baumaniere, close to Arles in Provence.

This was way back in 1975, the Chef / Patron was at that time the legendary Raymond Thuilier, this exquisite gastronomic palace is now I believe in the hands of grandson Jean-Andre Charrial.

I have little doubt that it is still excellent.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:19

However; to the dish that at that time was the speciality of the house - Gigot d`Agneau en Croute - a leg of baby lamb boned and stuffed with its own kidneys cooked with wild mushrooms , finished with port wine and crème fraiche, then wrapped in flaky pastry, baked and served with a reduction of port wine, essence of wild mushrooms and cream.



Having decided to enter the competition to find the best amateur cook in the UK , sponsored by the Sunday Times, this dish, or my interpretation of it, was going to be my winning entry.

And in 1977 so it proved to be.

Michel Bourdin , Maitre` d of the Conaught Hotel, and a judge, said of it `as good as would be expected in a quality restaurant in France`

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:20

The version I give you now, is even more simplified but still delicious and impressive to present

at any dinner party.



For perfection, good young lamb, humanely slaughtered is essential, if you can find a butcher to provide a baby lamb the effort is worthwhile, (use the rack as it was once served to me in Turin; lightly seasoned with garlic and herbs, roasted in olive oil to a delicate pinkness, exquisite)

I can taste it now; and of course, the wonderful Barolo wine.



For the flaky pastry, please, please, please, do not use the supermarket versions, make your own; using butter, 80 or 90% of the quantity of flour !

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:20

For the filling and sauce.

500g mushrooms, wild if available.

100g butter

100g finely chopped onion

2 large cloves of garlic, finely sliced

100ml Port wine.

500g cream, vegetable cream works quite well, Crème Fraiche is ideal.

Salt and pepper to taste.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:21

Mushrooms with Port wine and cream.

Dry clean the mushrooms, cut them roughly into 2 cm pieces.

Saute the onions and garlic gently for two or three minutes in butter, add the mushrooms, cook rapidly for about five minutes, to drive off the moisture and intensify the mushroom flavour.

Now add the port wine, reduce it to a syrupy liquid, add the cream, simmer gently until you have a reasonably thick sauce.

Allow this to cool.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 12:22

To make the sauce, simply add liquid cream to the mushroom mixture, heat and season to taste.

I like to add a little Tarragon, dried I find as good as fresh.

Perhaps easier than making square pasties, make them semi circular, using discs of pastry and folding them over.



Buttered Broccoli and glazed carrots are good to serve with this dish. "

Rottolover



Joined: 21/06/2009
Posts: 519

Message Posted:
10/02/2011 13:30

Sounds terrific, Marisa, but I'm a little confused. Is it a leg or a rack you should use? Also, do you wrap the whole leg or rack in pastry? If so, what do you put inside the square or semicircular pasties you mention?

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
10/02/2011 14:24

If you wish to make the simplified version ie. the pasty, the lamb meat can be from any where as long as it is lean and tender. As I have written , here in N. Cyprus try to get the neck fillet, I see it occasionally in supermarkets, but you may do better by asking for it.

The original version uses a whole leg of baby lamb, when boned there will be little more than 800g of meat, the cavity is stuffed with the mushroom filling it is then sealed as well as you are able, the whole stuffed leg is then wrapped in a flaky pastry jacket, then baked this demands skill and patience, the Pasty is easier ,particularly the semi circular version.

Rottolover



Joined: 21/06/2009
Posts: 519

Message Posted:
10/02/2011 15:13

And the kidneys....?

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
11/02/2011 10:57

You can use kydneys but as for me I do not like them.