flyinglentris
Disabled and Retired Veteran
Lamb Quinoa Hachée Ronde:
Ingredients:
1) Ground lamb - 16 Oz.
2) Quinoa (tri-color) - 1/8 cup
3) Scallion - 1
4) Garlic - 4 to 6 cloves
5) Serrano pepper - 1
6) Sun dried tomato - 2 tblspns.
7) Black currant preserve - 2 tblspns.
8) Wine, Cabernet Sauvignon - 3 tblspns.
9) Egg - 1
10) Flour - 1 to 2 tblspns.
11) Thyme - 1 tspn.
12) Rosemary - 1 tspn.
13) Oregano - 1 tspn.
14) Half n half 3 to 4 tblspns.
15) Bread - 2 slices
Procedure:
NOTE: Use a small 4" diameter, 3" deep round cake pan.
1) Dice the scallion, garlic, tomato and Serrano pepper.
2) Mix the wine, egg and flour in a mixing bowl.
3) Mix in the garlic, onion, tomato, pepper, currant and spices.
4) Stir in the quinoa.
5) Mix in the ground lamb and knead in all the ingredients.
6) Press the lamb mix into the cake pan.
NOTE: It's OK if the meat sticks up a bit higher than the rim of the pan.
7) Preheat the oven to 350F.
8) Bake at 350F for approximately 50 minutes to an hour.
9) Drain away any formed juices and fats into a gravy pan.
10) Stir in the half n half.
NOTE: If preferred, add some flour to thicken the gravy/sauce. Add some thyme and rosemary, if desirable.
11) Heat and reduce.
12) Move the lamb quinoa hachée ronde to a serving plate.
NOTE: It may require a butter knife to loosen it from the sides of the pan.
13) Cover with the gravy/sauce.
14) Serve with bread.
Serves 4.
Ingredients:
1) Ground lamb - 16 Oz.
2) Quinoa (tri-color) - 1/8 cup
3) Scallion - 1
4) Garlic - 4 to 6 cloves
5) Serrano pepper - 1
6) Sun dried tomato - 2 tblspns.
7) Black currant preserve - 2 tblspns.
8) Wine, Cabernet Sauvignon - 3 tblspns.
9) Egg - 1
10) Flour - 1 to 2 tblspns.
11) Thyme - 1 tspn.
12) Rosemary - 1 tspn.
13) Oregano - 1 tspn.
14) Half n half 3 to 4 tblspns.
15) Bread - 2 slices
Procedure:
NOTE: Use a small 4" diameter, 3" deep round cake pan.
1) Dice the scallion, garlic, tomato and Serrano pepper.
2) Mix the wine, egg and flour in a mixing bowl.
3) Mix in the garlic, onion, tomato, pepper, currant and spices.
4) Stir in the quinoa.
5) Mix in the ground lamb and knead in all the ingredients.
6) Press the lamb mix into the cake pan.
NOTE: It's OK if the meat sticks up a bit higher than the rim of the pan.
7) Preheat the oven to 350F.
8) Bake at 350F for approximately 50 minutes to an hour.
9) Drain away any formed juices and fats into a gravy pan.
10) Stir in the half n half.
NOTE: If preferred, add some flour to thicken the gravy/sauce. Add some thyme and rosemary, if desirable.
11) Heat and reduce.
12) Move the lamb quinoa hachée ronde to a serving plate.
NOTE: It may require a butter knife to loosen it from the sides of the pan.
13) Cover with the gravy/sauce.
14) Serve with bread.
Serves 4.
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