Laurent Loudeac's lamb casserole, truffle recipes - 5 April
Braised Lamb Casserole with Autumn Vegetables & Couscous
Prep Time: 20 mins
Cook Time: 1 1/2 hours
2 bay leaves, fresh better, but can use dry
1/2 litre red wine
Beef stock to cover or use those cubes 2 per litre
Salt & pepper to taste
2 tbsp flour
3 carrots trimmed and peeled
3 small turnip trimmed and peeled
1 baby leek trimmed and washed
In an ovenproof pot, heat the oil and seal the meat until brown. Add the onion, garlic and sweat for a further 2/3min. Add flour and toss for 2 min.
Deglaze with the red wine, reduce by 1/2 then add the stock to cover, bay leaf and thyme and cook for 1 1/2 h to 2 hours or until really tender.
Take 500g of couscous and follow instructions on packet.
You just need water and oil, salt and pepper.
Serve couscous on the a plate and lamb stew next to it garnish with chopped parsley and serve with a nice glass of Pinot Noir or something with more body like a merlot.
Chocolate truffle with liqueur (recipe from Louis Sergeant, pastry chef at Hippopotamus)
Time: 1 1/2 hours
Makes: 20 Balls
250g couverture chocolate dark
125g butter soften
125 g icing sugar
50g chocolate or cacoa powder
1 shot of liqueur
In a bain marie (bowl over hot water) melt chocolate, add
butter, mix thoroughly then add sieved icing sugar.
Add the liqueur and egg yolks.
Put in a tray and refrigerate till hard. Roll ball (size you want) then roll in cacoa powder to finish.
Served with coffee or for high tea.