| 1 | This looks pretty tasty++lamb fillets stuffed with minced chicken and served with potato pancakes. |
| 2 | The presentation looks like something seen through a kaleidoscope++overlapping triangles formed by the three lamb fillets, the potato pancakes, the morels and the sauces. |
| 3 | Here again, i believe that "shallots" are in reality scallions. |
| 4 | The "pork net" is more than likely a web of caul fat. |
| 5 | Establishment: new world hotel 22 salisbury road, tsimshatsui, kowloon. |
| 6 | Western cuisine practical class gold award - hot entree chef: lin man-sang world hotel) to prepare: Soak morels over night in cold water and wash thoroughly discard stalks. |
| 7 | Cut off and discard lamb fillet"s stringy part. |
| 8 | Season fillet with salt and pepper. |
| 9 | Using barbecue skewers, pierce through fillet lengthways, stretching meat apart slightly to form a central hole about 1.5 cms wide. |
| 10 | Stuff chicken force meat into hole (one way is to use a piping or icing bag). |
| 11 | To make 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. |
| 12 | Add port wine, maintaining a thick consistency. |
| 13 | Keep warm. |
| 14 | To make chive cream sauce: saute chopped shallots in a little oil, add madeira wine, few drops of white wine, and chicken stock. |
| 15 | Boil until thick, then add cream. |
| 16 | Strain and add chopped chives, pinch of sugar, and salt and pepper according to taste. |
| 17 | Keep warm. |
| 18 | Make 12 small golden-brown potato pancakes. |
| 19 | Keep warm. |
| 20 | To cook: Saute morels in butter, with seasoning (salt, pepper and chicken stock, according to taste) for 2 to 3 minutes. |
| 21 | Lightly blanch broccoli florets, then discard stalks. |
| 22 | Saute florets in butter with seasoning (salt, pepper and chicken stock, according to taste) for 1 to 2 minutes. |
| 23 | Cut stalks off lettuce and blanch leaves. |
| 24 | Wrap one layer of lettuce leaves around stuffed lamb. |
| 25 | Then wrap it completely with sheet of pork net, folding net over the ends to enclose them. |
| 26 | Pan-fry stuffed lamb in melted butter (a soupspoonful) over a low flame for approximately 5 minutes until lightly browned. |
| 27 | 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. |
| 28 | When lamb is cooled, remove from oven, and carefully take off pork net wrapping. |
| 29 | Slice the lettuce-wrapped fillet into 12 portions. |
| 30 | To present: Dress centre of each plate with a large spoonful of chive cream sauce. |
| 31 | Spoon out three separate portions of port wine sauce so that they touch the chive cream sauce. |
| 32 | Lay lamb slices sideways on port wine sauce. |
| 33 | Place three potato pancakes in spaces between lamb slices and lay a broccoli floret on each pancake. |
| 34 | Garnish chive cream sauce with morels and a central heap of diced tomato. |
| 35 | Scatter a few specks of truffle over each lamb slice, and a sprinkling of chopped chives over central garnish display |
