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2 small onions diced finely 2 clove garlic diced finely 1/2 cup chopped fresh basil leaves 1 tblsp tomato paste

Lamb backstrap seasoned with sinew & silverskin removed Chicken liver pate (optional)

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Filo is ideal for this recipe as it’s quicker to cook, not so filling and the backstrap doesn’t get over cooked. In a hot pan or on a BBQ sear the lamb-0$"5*0/)ZBUU3FHFODZ"EFMBJEF /PSUI5FSSBDF "EFMBJEF fillets (rubbed in a little olive oil before hand). Set aside to cool for 5-10 7&/6&3FHFODZ#BMMSPPN minutes before rolling. With the long side going away from you, laminate with melted butter. Lay aside 5 sheets of filo pastry. Moving back to the lamb, you may need to ½ the straps to leave 5 cm of pastry either side and 1"3,*/(3JWFSCBOL$BS1BSLVOEFSOFBUIUIF"EFMBJEF$POWFOUJPO$FOUSF to fold the filo ends in. Spread a little pate over the top of the lambstrap and then roll the pieces of eggplant &/53:QFSQFSTPOBUUIFEPPS around as the second layer. Place the wrapped meat in the centre front edge of the filo. Brush a little butter on the very top sheet and roll up 1 full rotation before folding in both edges, then complete the roll to the end of 5PEBZ ²MJWJOHMPDBMMZ ³JTHPPEGPSFWFSZPOF5IF"EFMBJEF)JMMT8JOF3FHJPOJTFODPVSBHJOH the pastry. Then brush the roll with melted butter and sprinkle with poppy or sesame seeds. Place on buttered tray and bake in a hot 220 degre oven for about 15- 20 minutes or until golden. Remove from oven and let MPDBMTUPFNCSBDFESJOLJOHBOEDPPLJOHXJUIUIFIJHIRVBMJUZJOHSFEJFOUTUIBUBSFBWBJMBCMF stand for 10 minutess on a cooler tray before slicing and plating with the lentils. SJHIUBUUIFJSEPPSTUFQ5IFFWFOJOHXJMMPGGFS"EFMBJEF)JMMTžOFXJOFTBOEQSPEVDF XJUI

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Slice 2 eggplants thinly and lenthwise and fry in a hot pan or on a BBQ. Dust them liberally with salt & pepper and olive oil before cooking. Grill for 1-2 minutes per side and set aside to cool on a tray for 10 minutes before using for the wellingtons.

1 Pkt filo pastry Eggplant (see below) Melted butter and a pastry brush

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For lentils, fry onions in good splash of oil with garlic for 1 minute, not until they are brown. Add chopped tomato, cumin and basil leaves. Add lentils, stirring through the onion and oil. Pour over ½ the warm chicken stock and paste bring to boil. Cook out (20 mins or so) over very low heat untill tender using extra stock if required. Season to taste and set aside keeping warm for assembly.

400 gm red lentils 4 medium tomatoes diced finely 1.5 – 2 lt chicken stock 2 teaspoons ground cumin Olive oil for sautÊing

hay valley lamb wellington on simmered red lentils


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