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Old 03-10-2008, 12:16 PM   #1666
TheGoofyMama
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Post Maple Fudge With Walnuts

Epcot International Food and Wine Festival 1998
C A N A D A
MAPLE FUDGE WITH WALNUTS
Serves: 4 people
2 cups Sugar
1/2 cup Milk
3 tblsp. Maple Butter
1 tsp. Light Corn Syrup
1/2 cup Walnuts, roughly chopped
2 tblsp. Butter
1 tsp. Vanilla Extract METHOD:
In a pot, put the sugar, milk, maple butter, and corn syrup. Bring the
mixture to a boil and with a candy thermometer cook the mixture to
235º. Remove from the heat and add the butter and vanilla. Let
cool to 110º, do not mix. Once it reaches 110º, add the walnuts
and beat vigorously until the fudge loses its gloss and gets thick. Pour
mixture into a dish lined with plastic wrap. Let cool until hard, turn
out onto a cutting board and cut into squares.
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Old 03-10-2008, 12:17 PM   #1667
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Post Beijing Lau Bin

Epcot International Food and Wine Festival 1998
C H I N A
BEIJING LAU BIN
Serves: 4 people
Filling:
1/2 lb. Ground Beef
Seasoning for Filling:
2 tblsp. Sesame Oil
2 tsp. Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1/3 lb. Chopped green onions

Skin:
1 lb. Flour
1/2 cup Warm Water
Preparation:
1) Filling: Mix ground beef with seasoning and chopped green
onion. Set aside.
2) Skin: Mix flour and water together in a large bowl. Mix well.
Let sit for at least one half hour. Divide dough into 3 equal portions.
Roll out one portion with rolling pin to form a circle of 10 to
12 inches in diameter.

3) Divide filling into 3 equal portions. Spoon 1 portion of filling in
the center of the dough circle. Moisten the outer edge of the
dough. Pinch together the edge to form a pouch and the filling is
totally enclosed in the dough. Carefully use the palm of your hand
to flatten the pouch. Dust with flour and use rolling pin to flatten
the pouch into a circle 10 to 12 inches in diameter.

4) Heat enough oil to lightly coat a flat frying pan. Place the lau
bin in the frying pan. Pan fry each side for approximately 3 to 4
minutes or until the skin is golden brown. Cook both sides of the
lau bin.

5) Serve by cutting the lau bin as you would a pizza.

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Old 03-10-2008, 12:18 PM   #1668
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Post Cold Sesame Noodles

Epcot International Food and Wine Festival 1998
C H I N A
COLD SESAME NOODLES
Serves: 4 people
4 oz. Egg Noodles
4 oz. Napa Cabbage, shredded
4 oz. Red Peppers, shredded
4 oz. Snow Peas, shredded
For Sauce
2 oz. Peanut Butter
2 oz. Sesame Paste
1 oz. Vegetable Oil
1 oz. Chicken Base mixed
with 1/2 cup water
1 oz. Fresh Ginger Juice
1 oz. White Vinegar
1 oz. White Sugar
1 oz. Soy Sauce
1/2 oz. Garlic, chopped
Salt and Pepper to taste
METHOD:
Boil egg noodles until soft, drain, and leave in the refrigerator to
cool. Mix all the sauce ingredients together until well blended.
When ready to serve, top egg noodles with shredded vegetables,
and then top with sauce

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Old 03-10-2008, 12:20 PM   #1669
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Post Dim Sum

Epcot International Food and Wine Festival 1998
C H I N A
DIM SUM
Serves: 6 people
Filling:
1 lb. Ground pork (or beef)
Seasoning for Filling:
6 tblsp. Sesame Oil
2 tsp. Sugar
3/4 tsp. Salt
1/4 tsp. Pepper
1 lb. Napa Cabbage
1/3 lb. Chopped Green Onions

Wonton Skin:
50 pc. Prepared wonton skin

Preparation:
1) Filling: Mix ground pork with
seasoning and put aside. Chop napa
cabbage until fine. Mix the chopped
cabbage with 1 t. salt and let sit for
10 minutes. Squeeze out excess liquid
from the cabbage. Mix the cabbage,
chopped green onion, and pork well.

2) Divide the filling into 50 equal
portions. Spoon 1 portion of filling in
the center of a wonton skin. Diagonally
fold the skin and filling to form a
triangle.
Moisten the edges and use index finger and thumb to bring sides
together. Moisten the 2 points of the triangle and pinch them
together to form a semi-circle.
3) Cooking the wontons: Bring 10 cups of water to a boil and add
the wontons. Stir to prevent wontons from sticking together. Add
in a cup of cool water. Turn heat to medium and cook wontons for
6 minutes.

4) Strain and serve with a dipping sauce on the side.

Dipping Sauce:
1 tblsp. Sesame Oil
1/4 cup Hot Bean Paste
3 tblsp. Soy Sauce
1 tblsp. Vinegar
1/4 cup Water

Heat sesame oil in a wok and add the remaining ingredients, mixing
thoroughly. Simmer and stir for about two minutes, until the
sauce thickens.

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Old 03-10-2008, 12:20 PM   #1670
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Post Beef Shawarmah

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN
BEEF SHAWARMAH
Serves: 4 people
8 oz. Gyro meat, cooked
2 each Pita Bread, cut in half
Onion Marinade:
2 oz. Onion, diced
2 tblsp. Lemon Juice
2 tblsp. Olive Oil
1/4 tsp. Cumin
Dash of Salt
Mix marinade ingredients together and serve.

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Old 03-10-2008, 12:29 PM   #1671
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Golden Chanterelle and Morel Mushroom Soup
Courtesy of Jiko Chef Brian Piasecki

Recipe serving size: 1 gallon

Soup Ingredients
1/3 cup dried morel mushrooms
3/4 cup golden chanterelle mushrooms
3/4 cup portabello mushrooms
3/4 cup celery, rough chopped
3/4 cup leeks, rough chopped
3/4 cup raw carrots
3/4 cup sweet onions
1/2 teaspoon parsley, chopped
1/4 teaspoon thyme, chopped
1 1/4 quarts vegetable stock
1 1/4 quarts heavy cream
1 tablespoon olive oil
1/3 stick whole butter
Kosher salt and fresh ground pepper to taste
As many toasted pumpkin seed as you'd like as a garnish

Soup steps:
1. Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.

2. When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.

3. Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.

4. Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).

5. Wash and rinse the celery, leeks and carrots before cutting into small pieces.

6. In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.

7. Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.

8. Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wisH) and truffle whipped cream. recipe below.

Truffle Whipped Cream

6 ounces heavy cream
1/2 ounce truffle oil
Kosher salt and fresh ground pepper to taste

1. Whip heavy cream in an electric mixer set on high speed, and add salt and pepper to taste.

2. When the mixture starts to thicken, add the truffle oil and continue beating until light and fluffy.
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Old 03-10-2008, 01:07 PM   #1672
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Spirit of Aloha Bread

Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?
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Old 03-10-2008, 02:58 PM   #1673
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Smile

Quote:
Originally Posted by disney54us View Post
Golden Chanterelle and Morel Mushroom Soup
Courtesy of Jiko Chef Brian Piasecki

Recipe serving size: 1 gallon

Soup Ingredients
1/3 cup dried morel mushrooms
3/4 cup golden chanterelle mushrooms
3/4 cup portabello mushrooms
3/4 cup celery, rough chopped
3/4 cup leeks, rough chopped
3/4 cup raw carrots
3/4 cup sweet onions
1/2 teaspoon parsley, chopped
1/4 teaspoon thyme, chopped
1 1/4 quarts vegetable stock
1 1/4 quarts heavy cream
1 tablespoon olive oil
1/3 stick whole butter
Kosher salt and fresh ground pepper to taste
As many toasted pumpkin seed as you'd like as a garnish

Soup steps:
1. Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.

2. When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.

3. Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.

4. Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).

5. Wash and rinse the celery, leeks and carrots before cutting into small pieces.

6. In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.

7. Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.

8. Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wisH) and truffle whipped cream. recipe below.

Truffle Whipped Cream

6 ounces heavy cream
1/2 ounce truffle oil
Kosher salt and fresh ground pepper to taste

1. Whip heavy cream in an electric mixer set on high speed, and add salt and pepper to taste.

2. When the mixture starts to thicken, add the truffle oil and continue beating until light and fluffy.


Oh my goodness, this sounds so delicious!

Thanks for sharing it
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Old 03-10-2008, 02:59 PM   #1674
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Post Hummus

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN

HUMMUS
Serves: 4 people
Hummus Ingredients
10 oz. Garbanzo Beans
1 clove Garlic, quartered
11/3 tblsp. Sesame Tahini Paste
1 tblsp. Lemon Juice
Dash of Salt

METHOD:
Put garbanzo beans with one third of liquid from the beans in food
processor or blender. Add remaining ingredients and process until
smooth. Add additional salt and lemon juice if desired.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 03:01 PM   #1675
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Post Tabbouleh

Epcot International Food and Wine Festival 1998
EASTERN MEDITERRANEAN

TABBOULEH
Serves: 4 people
Tabouli Ingredients
3 bunches Parsley, chopped
1 each Tomato, finely chopped
1/2 cup Cracked Wheat, soaked
METHOD:
Combine all ingredients and season with:
2 tblsp. Lemon Juice
1 tsp. Salt

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 03:02 PM   #1676
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Post Jerked Pork With Spicy Pineapple Sauce

Epcot International Food and Wine Festival 1998
F L O R I B B E A N

JERKED PORK WITH SPICY PINEAPPLE SAUCE
Serves: 4 people

Pork Marinade
1 lb. Pork Meat
4 tblsp. Sour Orange Juice
1/2 tsp. Chile Habanero (chopped)
1/4 tsp. Black Pepper
1/2 tsp. Brown Sugar
2 tsp. Jerk Spice
1 tsp. Garlic, chopped
1 tblsp. Vegetable Oil
1/2 tsp. Salt
8 each Wood Skewers
1 each Green or Red Bell Pepper
1 each Spanish Onion
1/2 each Pineapple (fresh)

METHOD:
In a mixing bowl, add all the ingredients and stir.
Cut the pork meat into 1/2 inch pieces. Add the
pork with all ingredients and place in the refrigerator
for a least 2 hours. Cut the green or red
pepper, onion and pineapple in 1/2 inch pieces for
each brochette. Assemble the brochettes: four
pieces or pork, two pieces of onion, two pieces of
pineapple and one piece of green or red bell pepper
inserted on a wooden skewer.

Pineapple Sauce
1 lb. Pineapple
2 each Chile Guajillo
2 each Chile Ancho
1 tsp. Garlic, chopped
1/2 cup White Wine
1 cup Brown Sugar
1/2 tsp. Allspice
1/3 cup Flour
1/2 gallon Water
1/3 cup Vegetable Oil
1/2 tsp. Salt

METHOD:
Remove stems and seeds from the peppers and place
in medium size pot. Put 1/2 gallon of water, add the
prunes and peppers, simmer for 15 minutes. Blend
well with all the other ingredients. In a medium size
skillet put 1/3 cup oil. When oil is hot, add flour and
let the mixture simmer for 10 minutes.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-10-2008, 03:29 PM   #1677
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Quote:
Originally Posted by TheGoofyMama View Post


Oh my goodness, this sounds so delicious!

Thanks for sharing it
Not a problem, and thank you for all you've posted. Do your wrist hurt yet from all that typing?
Tatianna, didn't get through to my contact, but I'm working on it. She's off on Monday's
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Old 03-10-2008, 03:50 PM   #1678
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Banana Bread

Quote:
Originally Posted by joanie123 View Post
Anyone have the recipe for the bread served for the Spirit of Aloha meal? I seem to remember it being some type of pineapple bread, but it doesn't look like the recipe under Ohanas Pineapple Bread in this thread. Can anyone confirm they are different?
Hi Joanie,

Are you sure it was pineapple? The bread recipe I got from 'Ohana has banana in the loaf and they might use the same bread. Is this is what you had?



Dinner Bread
'Ohana, Polynesian Resort
Yield: Two 8 oz loaves

1 ripe banana (crushed)
3 Tbsp. sugar
1 cup high gluten flour (self-rising bread flour)
4 tsp. shortening
1 egg yolk
3 Tbsp. powdered milk
1/4 tsp. salt
2 Tbsp. yeast
4 Tbsp. water
1/2 cup buttermilk

Place banana, egg yolk, water, shortening, salt, sugar, flour, powdered milk, and yeast in a mixing bowl; mix on 1st speed for two minutes and then on 2nd speed until dough pulls away from sides of the bowl.
Dust sides of bowl with flour so dough does not stick. Let rise to top of bowl.
Cut dough into two pieces and roll tightly into loaf shape.
Place three horizontal cuts on top of loaf and let rise until doubled in size.
Bake at 325 until golden brown. Remove and brush with melted butter.
Serve warm.
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Last edited by Tatania; 03-28-2008 at 02:52 AM.
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Old 03-10-2008, 03:56 PM   #1679
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Quote:
Originally Posted by disney54us View Post
Not a problem, and thank you for all you've posted. Do your wrist hurt yet from all that typing?
Tatianna, didn't get through to my contact, but I'm working on it. She's off on Monday's
I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.
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Old 03-10-2008, 04:06 PM   #1680
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[QUOTE=TheGoofyMama;23706945]
Quote:
Originally Posted by Tatania View Post
The recipe wasn't posted here but is in the Cooking with Mickey Vol. 2 cookbook. I'm happy to transcribe any recipes you might want from that book and the offer is still open to transcribe the ones I listed from Raglan Road in a previous thread IF there is anyone interested.


Tatania,
I would like to see the Raglan Road recipes. If possible could you cross post to the WDW yahoo group too?

Thanks
I can't remember if I posted these two yet. Llyn - we NEED you... please come back as the index is falling behind Let us know if you're OK?
I think I sent both of these to the Yahoo group.



Baileys Coffee Cream Pots
Raglan Road, Downtown Disney
Serves 4

1 1/3 cups cream
5 tablespoons Bailey's Irish cream
1/4 cup freshly brewed espresso, cooled
9 ounce (250 g) carton mascarpone cheese
2 1/2 tablespoon sifted icing sugar, plus extra for dusting
cocoa powder, for dusting

For the shortbread cookies

1 1/2 cups plain flour, plus a little extra
pinch salt
1 stick (4 oz) butter, at room temperature
1/4 cup caster sugar
1 egg
Optional - chocolate curls and spun sugar corkscrews, to decorate

Whip the cream in a bowl until soft peaks have formed. Place the Bailey's Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream. Divide between 4 X 7 fluid oz ramekins or cups and chill for at least 2 hours, or overnight if convenient.

To make the shortbread cookies, preheat the oven to 350°F. Sift the flour and salt into a bowl and set aside. Cream the butter and sugar in a separate bowl until pale and fluffy. Slowly beat in the egg and then worked in the sifted flour until you have achieved a fairly soft dough.
Knead the dough lightly on a lightly floured work surface, then roll out to 1/4" thickness. Using a heart-shaped cutter, stamp out cookies, and then arrange them on nonstick baking sheets. Bake for 8 to 10 minutes until cooked through and lightly golden. Leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely.

To serve, arrange the Bailey's Cream Pots on serving plates and decorate with chocolate curls and spun sugar corkscrews. Add the shortbread biscuits and dust lightly with icing sugar and cocoa powder.

Sugar corkscrew: To make spun sugar corkscrews, place 1/2 cup caster sugar in a heavy-based pan over a low heat and heat gently to dissolve. Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking. Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some corkscrews. Use within one hour.
Chocolate curls: place 3 ounces of plain chocolate (at least 50% cocoa solids) in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in an additional 1 oz of chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate. Pour the chocolate onto a very cold marble slab and allow to set at room temperature. If you put it in the fridge the chocolate will lose its wonderful sheen. Using a large sharp knife, pare long curls off the surface of the hardened chocolate, carefully adjusting the angle of the knife as you work.

Note: I've made this recipe twice (minus the cookies), and it's fantastic. The second time I used Baileys Caramel Cream and liked it even better. This tastes as luscious as it looks.



Keen Eye for Shepherds Pie
Raglan Road Pub and Restaurant (Chef Kevin Dundon)
Yield: 4 mini shepherd's pies

1 shallot
1 teaspoon caster sugar
1 pound potatoes, well scrubbed
1 1/4 Tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
8 ounces lean minced lamb
1 1/4 Tbsp tomato purée
1/4 stick (1 oz) butter
2 tsp herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves, to garnish

Preheat the oven to 350°F. Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar. Bake for 5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.

Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color. Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.
Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds. Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag). Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.

Herb Oil
4 ounces fresh basil sprigs
2/3 cup olive oil

Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.
Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.
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