Recipe by Gerald Brown, Wakelin House, Greytown, NZ
Mushroom and Rosemary Pudding:
Sauté the mushrooms, onion & rosemary in the butter until all the liquid has evaporated, about 5 minutes.
Robot to a rough mix, remove half the mixture & add the ricotta, parmesan & flour to the mix remaining in the food processor.
Process until smooth.
Add the eggs to both mixtures & season to taste.
Fold together gently.
Spray 4 dariole moulds lightly with oil & fill each mould 2/3 full.
Cook in a bain-marie at 180c (160c if oven is fan forced) for approximately 30 minutes or until set.
Rest in the moulds 5 minutes before turning out.
Porcini Crusted Lamb:
Crust the lamb loins generously with the porcini crust.
Heat a little olive oil in a pan & sear the lamb on a high heat to colour.
Continue cooking the lamb 3 to 5 minutes at 200c in the oven. Rest.
Plunge the peas into boiling salted water.
Remove as soon as the water returns to the boil.
Strain & process with butter & salt until quite smooth.
Pass through a fine sieve.
Spoon the pea puree into a potato cup & heat gently for about 4 minutes.
Slice the lamb in half.
Assemble the pea puree with the lamb & pudding & finish with a lamb & lentil jus.
Drizzle a little rosemary oil & balsamic reduction over.
» Metric Converter