This post is dedicated to Yanina and Rodrigo! Thanks !!!!! (Yanina, you understand me, no?)
To make a effilochée -frayed, so the literal translation-the only thing we need is to get a good shoulder of lamb and have patience. Ingredients
general
This list of ingredients I have called general because it is, in principle, what we have at home before we cook. At each stage they'll give the ingredients in particular. 1 shoulder of lamb
biggie
A piece of peceto - round in Madrid, rond de gîte de Paris approximately one kilo
Ibérico
Balsamic vinegar shallots
1 cauliflower bechamel sauce 400 cc
Grated Parmesan or provolone, eggs
Condiments several
STAGE 1
can not have a rich lamb if not marinated, just after a day of marinade in the fridge, we're going to cook. Marinated
marinade ingredients for a shoulder of lamb - épaule d'agneau in French, shoulder in Madrid.
Soy Sauce 330 cc, a bottle of Kikkoman Honey
, 4 tablespoons lemon juice 1
squeezed tiny seeds without green cardamom 2 grains
Pepper
comfortable Laurel 2 Rolled leaves 1 tablespoon garlic
Ginger, grated 2 teaspoons
Oil 1 tablespoon olive
Preparation Remove all fat and fascia, these Telitas that appear transparent, but they are very durable, which cover the meat (this takes time, it is a difficult but "tempered nerves" with the patience required and requires our care not to slice off a finger.) We removed the bones
you may have, especially in the leg, with the help of a sharp knife.
The reasonably evenly cut into pieces to have a similar cooking. Once cut
into pieces, re-check which has not been streaky fat there.
Place all marinade in a baking sheet-steel or glass-and wallow in it for the lamb. What we will rotate every two or three hours, or when agreed, so that all pieces absorb the marinated lamb on all sides.
cooking lamb
The next day, we took about 120 grams of a cured ham or have on hand and "pans", brown them in hot pan, the best style " american breakfast slice of bacon. " Do not brown them a lot so we would not be "sole way" but it should be golden. Retired ham, cut it into strips and reserve for the end of the plate.
Then, on the greasers who fired the ham during cooking, going to gild our lamb.
Try to drain the marinade from the lamb to the pan does not invade and thus achieve a beautiful golden brown in our flesh. We
making little, do not put all the pieces together because it will lower the temperature of the pan and goes to "boil."
Once finished, now we put all the marinade that we stayed at source on all parts and what we cover, go down the fire, turn occasionally, and let it cook well, and simmer for about 1 ½ hours ! Van
to see that little by little they will be reducing the marinade and it will turn into a syrup with which the lamb is "caramel". The end result is a tender lamb, between spicy and sweet, delicious.
have noticed I have not used salt. It takes the marinade and soy sauce which is salty in itself. To correct the salt have time, do not be too hasty with her input.
Once cooked, let cool and started a "frayed."
reserve in refrigerator until ready to assemble the dish.
prepare the peceto
We broth, meat or vegetable. When it begins to boil flavored with black peppercorns integers and a couple of bay leaves, we incorporated the peceto-well free of fat and fascia-and-let it boil over low heat, once reached the point, for two hours. So we can be sure that the meat will come out tender.
Once ready, we all-the meat and broth, to a tupperware and take it to the fridge.
Mounting effilochées
Here we be a little professional is preparing to mount this need so many hoops emplatado and number of guests we have. I use about 5 cm in diameter and 6 high.
These rings are truly practical. Serve for many things, not just riding savory. We also used to make "petits-Gâteaux " (those little pieces of pastry that look like works of art) or for use in cutting.
to mash potatoes on the plate is nice if "emplatado" using these rings (tip: oil, previously the mold for the puree to slide and not sticking.)
Well, let's continue with the story.
With a good sharp knife, cut slices of eye round slices, one cm.
With emplatado ring, as we now use cutting , we effilochée base: place emplatado ring on peceto slice, cut and pressed to get a slice perfectly plump, we remain as a card game of checkers, repeat with each slice to have as many as necessary, a circular base of peceto for each diner.
of a kilo of cooked peceto going to get 8 circles about. We reserve the circles and the rest is shredded into strands. We
our lamb. Will notice that the fridge out of the bottom of cooking gelatinized. Then do not pull! are the juices that will store and mix with the strands of lamb that we are about to prepare. Nothing is thrown away, ok?
Frayed or broken with a knife if we can not unravel hand, our pieces of lamb.
should be fine, but neither of 1 mm. All together, the lamb and the peceto frayed in a large bowl. Do not forget the marinade "jelly" will also add 8 to 10 tablespoons of the broth was the peceto us. We
ring. I oiled the inside. We place a square of aluminum foil which exceeds twice the diameter of the ring enough. Brush with oil, the paper base.
We put the ring on the paper and insert the disk peceto. Then fill the rest of the ring with our "effilochée" to the desired height.
Reserve covered with foil in the fridge until ready to take the oven to heat and Emplate.
cauliflower flan preparation
We take our cauliflower florets and retire. Put them in a glass container, we pour a glass of water (for steam generation) and we took the microwave for 10 minutes at full power.
We can also cook in the Thermomix Varoma following technique. We process
cauliflower to crumble. We add the bechamel, 3 beaten eggs, 250 gr. grated Parmesan. Salt, pepper and nutmeg are the seasonings that I use. A not to go with the salt because the parmesan holds its own.
We put in individual silicone muffin, sprinkle over with grated cheese and cook in oven at 180 degrees preheated for 18-20 minutes.
The surface should be golden. When stripping, the gold surface will be the basis for dish and they will not break. Look at the picture
what I have to comment:
For decoration I used crispy prosciutto, prepared as I mentioned at first, cooking the lamb. A few sprigs of chives and cherry tomatoes do the rest.
soy sauce and balsamic reduction.
We put two cups of balsamic vinegar of Modena, the original-in a saucepan with three tablespoons of brown sugar and we well under fire, let it reduce by half. At that point add 4 or 5 tablespoons soy sauce, Kikkoman.
let it boil a few minutes and removed.
warmed before assembling the dish.
shallots Compote and additional liner
Shallots or scallions or shallots belongs to the family of onion and its flavor is a mixture of onion and garlic, sweet and soft again complete cooking. That's why
I chose this sauce to accompany the pudding and lamb. We
half a kilo of shallots, peeled and cut into the thin slices.
The gilded in a saucepan with a little olive oil.
pepper. Fresh thyme is also a must in this preparation and takes wonderfully with lamb.
When taken color, add 5 tablespoons of honey and a glass of water.
Upon reaching a boil, turning down the heat and add 5 tablespoons of soy sauce.
let cook over a very short, so long as necessary to caramelize, as it moves down the liquid level and as long as no shallots are tender, add water, a tablespoon.
When the try them notice you are well done, correct if required with pepper and / or salt. The end result should be between spicy, sweet and salty.
As a final detail, I placed a tile on the side of the lamb puff pastry.
Hope you enjoy it and do it at home.
Until next post!
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