Christmas Gastronomy Book NookSpecial
Chef Ilias Kariotoglou, Avenue Bistro, Metropolitan Hotel Lamb roulade with mushroom duxelles, pine nuts, spinach with celeriac purée, stuffed tomato ROULADE
INGREDIENTS
Take on big piece of crepinette and spread it on the board, place a few blanched spinach leaves and then the two lamb loin strips. Fill the space in between with mushroom duxelles mixed with toasted pine nuts. and cover with spinach as well. Place the last lamb loin on top and then cover again with mushroom duxelles and cover the rest with blanched spinach. Roll with the crepinette like a “buritto“ and tie it with kitchen string. Season and seal in a pan. Cook either on a pan slowly or finish it off in the oven for 10-15 min. at 180 C. Take out and make sure to rest the meat for at least 10 minutes
CELERIAC PUREE 500 gr cooked CELERIAC in water 300 ml double cream 1 clove garlic 20 gr butter
Put the celeriac along with the cream and bring it to the boil. Add the garlic and cook for further 10 minutes slowly. Once the cream is reduced by half blend it and then season with salt and cayenne pepper. Add the butter
STUFFED TOMATO Blanch the toamato, boil in water for 15 seconds and refresh in iced water and peel the skin. Cut the top and spoon out the seeds taking care not to cut the tomato, on the sides For the stuffing take 100 gr of cooked basmati rice and mix with 50 gr of lamb mince, 20 gr diced celeriac, 10 gr diced carrot, 10 gr diced celery, ½ chopped garlic and ½ chopped shallot. Cook of everything in a pan and deglaze with red wine vinegar. Put 300 ml of lamb stock and reduce (if you do not have lamb stock replace with water).Fill the tomato and just before you put the tomato lid back on place a small piece of goats cheese and the bake for 5-6 minutes.
56 insider athens | November - December 2016
INGREDIENTS
Take one lamb loin and cut it in three long strips. Seal on a pan and set aside. Season with salt and pepper
LAMB STOCK 1 lb lamb bones 2 tbsp olive oil, plus extra to drizzle 1 large yellow onion, roughly chopped 2 carrots, roughly chopped 1 celery stalk, roughly chopped 6 cloves of garlic, peeled 2 tsp tomato paste 1/3 cup dry white wine 1 tsp black peppercorns 1 bay leaf A few sprigs of thyme and flat leaf parsley
Roast the bones in the oven until golden brown. Sweat all the vegetables in a pot and then combine the bones with the rest of the ingredients in a big pot, cover it with water bring it to the boil and then simmer for two to three hours. Pass the stock through a conical sieve and reserve until needed.
SAUCE For the sauce reduce your lamb stock by 1/3. Add a few chopped carrots and onions. Add a bouquet garni (bay leaf, parsley, thyme, all wrapped in a leek). Reduce again until it coats the back of the spoon. To finish off season, add a splash of vinegar and swirl in a few knobs of butter to make the sauce more glossy. Pass it thought a conical sieve and serve
To garnish: Peel and grill a few button mushroom caps. Serve with some spinach, lamb jus and some green beans. For a more festive note I propose to go to the “Parnitha” mountain and pick a few “arbutus”, koumara in Greek and add them to your sauce. Arbutus is a perfect berry to complement your lamb