Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

smoked lamb recipe smoked lamb rack chop porcini mushroom crusted

Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce

Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could  regret this, even for a non-lamb person.  As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never  even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.

dried porcini mushrooms recipe

Dried porcini mushrooms for making porcini mushrooms powder

Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder StuffingPorcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient!!!. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.

porcini crusted lamb chop smoked lamb porcini powder

Porcini Mushrooms Crusted Smoked Lamb Chop

Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out  to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried  corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.

homemade smoked lamb rack lamb chop smoking  with porcini mushroom powder recipe

Smoked lamb with porcini mushroom crusted: great flavour combination!

Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you  need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish  flavour, i add  tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!

Porcini Mushrooms Crusted Lamb Chop Recipe:

Ingredient:

  • 2 @125 gr lamb chop
  • 1 tbsp porcini mushrooms powder
  • smoked seasalt and black peppercorn to taste
  • 1 tbsp olive oil for pan frying
Porcini mushrooms powder recipe porcini crusted

Powdered porcini mushrooms

Smoked  lamb recipe:

  • a handfull of uncooked dried corn (you can use rice)
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar

Homemade Smoked Lamb Curing Recipe:

  • 1/2 tsp ground tea smoked salt
  • 1 tbsp porcini mushroom powder
  • 1/2 tsp grounded white  peppercorn
  • 1/2 tsp cajun seasoning powder (i use Mc.Cormic)

Instruction:

How to Make Smoked  Lamb Chop:

  • Apply all curing ingredient to the lamb chop, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
  • Pat dry the lamb chop, some people like to gently washed it with slow running water, but i prefer not to do it
  • Put the lamb hop into a metal rack.
  • Set your fan or air conditioner into the higest and expose the lamb cop directly to the winds for about 10 minutee until the surface had a perfect dried pellicle layer.
Cured lamb chop dried pellicle sufface smoking lamb

Cured lamb chop with dried pellicle surface: ready for smoking !

  • Flip it once and expose it with the winds another 10 minutes.
  • Wrap the lamb chop with alumuniun foil and  freezer and let it rest to half frozen*optional
  • Meanwhile, scatter the smoking angent in the bottom of the pot
  • Set your stove to the highest flame until the smoke released  from the pot, set it into the lowest flame
  • Put a porcelain bowl/cup that filled with ice cube( this is to needed to lower the temperature a lil bit) then put in in the center of the pot
  • Take a wire rack ( i lost mine, so i use a clean glass ashtray) then stage it above the frozen cup and close it with the glass cover.
smoked lamb chop recipe without smokers

Just pretend that i use wire rack for make a smoked lamb……

  • Let the lamb smoked for about 10 minutes, it depends on the thickness of your lamb chop

How To Make Porcini Mushroom Crusted Smoked Lamb Chop”

  • Mix the porcini mushrooms powder with smoked sea salt and black peppercorn
  • Rub that mixture evenly to the smoked lamb chop
  • Meanwhile, heat up the olive oil in the stainless steel pan
  • pan fried the the smoked lamb until the surface had a nice golden brown porcini mushrooms crusted
  • Served with *Saffron Infused Polenta and Spicy Tomato Concase

Saffron Infused Polenta Recipe

  • Put 1/2 cup polenta and 2 cup chicken stock in a heavy bottom sauce pan, bring to boil
  • Season with salt, pepper and a pich of saffron
  • Add 2 tbsp heavy cream, simmer and continue stirring until the polent is throughly cooked and had a thick consistency

Garnish:

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Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes

Crispy enoki mushrooms recipe tempura mushroom enokitake

Enokitake (榎茸, エノキタケ, [enokitake], /ɨˌnoʊkiˈtɑːkiː/), also Enokidake (榎茸, エノキダケ,  [enokidake], /ɨˌnoʊkiˈdɑːkiː/) or Enoki (榎, エノキ, [enoki], /ɨˈnoʊki/) is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, “golden needle mushroom”. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names. This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week

The mushroom naturally grows on the stumps of the Chinese Hackberry tree (“enoki” in Japanese), but also on other trees, such as mulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white color, whereas wild mushrooms usually display a dark brown color. Cultivated mushrooms are grown in a carbon dioxide (CO2)-rich environment to nurture the development of long thin stems, whilst wild mushrooms produce a much shorter and thicker stem.

resep jamur enoki crispy goreng tepung enak jamur tempura goreng teriyaki jamur

Enokitake mushrooms contain antioxidants,like ergothioneine. Animal testing has indicated possible applications in the development of vaccines and cancer immunotherapy.Research at the National University of Singapore, first published in 2005, stated that the stalk of the golden needle mushroom contains a large quantity of a protein, named “Five” by the researchers, that helps in the regulation of the immune system. The mushroom also contains flammutoxin, a cytolytic and cardiotoxic proteinthat has proven to be non-toxic when absorbed orally.

enoki mushrooms tempura recipe crispy batterred mushrooms fritter

Enoki mushrooms cam prepared may ways, deep fried battered,Stir fried, stewed, braised or even grilled. Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.

recipe crispy tempura mushroom beer batter tempura deep fried mushrooms

Ingredients:

  • 1 pack enokitake/enoki mushrooms.
  • 2 tbsp store brought teriyaki sauce, add some water if it is to thick
  • oil for deep frying

Topping :

  • toasted sesame
  • toasted b;ack sesame
  • chopped red chilli
  • chopped green chilli
  • chopped garlic chieves/kucai

Beer Batter:

  • 3 tbsp  rice flour
  • 3tbsp gr tapioca flour
  • 3 tbsp all-purpose wheat flour
  • 6 tbsp beer/ rice wine / white wine
  • 2 tbsp finely chopped garlic chieves/kucai
  •  a pich of turmeric powder
  • salt and pepper to taste

Instruction :

  • combine the batter consistency until smooth, set aside
  • cut the lower part of the stem, sheddered the enoki mushroom
  • heat up the oil
  • coat the enoki mushrooms with the beer  batter, put the sheddered enoki mushroom in the oil one by one to prevent sticking each other
  • drain the oil well
  • serve with steaming warm rice, teriyaki sauce and topping

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Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.