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That Fruity Loin...
Assalamualaikum and Salam Sejahtera to all...
I suppose to post this recipe a week ago I think but having some trouble posting it and now here it is... This time I am doing something fruity with meat. Guess what fruit? Keep reading and get the answer straight. See, I am always wanting something different for my own appetite as you can get everything you want in the restaurant or in the market, whenever you feels like craving for something, hit certain restaurant and get to eat what you craving for. I am creating this dish for my own satisfaction and perhaps it is something for my experimentation I guess. Lamb is always an exotic food to be around, in a restaurant, home dining or even barbeque and always my favorite too, I bet u do too, except when you are vegetarians or too scared to try something you never eat. Combining fruits flavor with lamb could probably not a good idea but its worth to try as, eating is a journey to taste of life? Let me introduce to you... That Plum Crusted Lamb Loin with hmmm? keep reading?  Lamb loin is a part of Best-end of Lamb or Mutton trimmed out of its fats and bones there you can find the tender meat of Lamb Loin.  Once you got that loin out then you got to marinate it...  That Marination... Chopped parsley Dijon mustard Salt and pepper Keep that marinated loin in the fridge for at least 2 hours While that loin 'meditate' in the fridge now lets prepare something fruity... That Plum Crust  Sliced 7 nos of plum and blend it thru food processor, mixed with breadcrumb and chopped parsley, seasoning. Tips: Do not blend plum too fine, let it chunky a little bit, so that you?ll have something to bite when you eat it. And then? Seal the loin on a grill?  Tips: remember at this process, you are only to seal the meat not to cook it, as long as you got the seal color, take it out of the grill and get ready for the next step. Wrapping that loin...  This could be a tricky process, I wrapped it using plastic wrapper, first you got to spread the crumb on the plastic using spoon to a square shape and then put the loin in the middle and start wrapping it by covering it using the plastic. Once done, put it on a tray and roast it in the oven at 200?C for about 7 minute (for medium temperature, I put about 15 minute to get it medium well) So, here are some other recipes that I put together with the Lamb? That Parmesan herbed Polenta Cake?  Ingredients: 70gm polenta (packet) 125ml fresh milk 125ml chicken stock 50gm parmesan cheese (grated) Basil (julienne) Rosemary (chopped) Oregano (chopped) Salt and pepper In a pot, put in milk and stock, brings to boiled. Add in herbs season. Reduce heat, pour polenta slowly and whisk at the same time. Check seasoning and correct it. Tips: there is so many different kind of polenta in the market, you might have to read the instruction before cooking it, also, remember to whisk it most of the time as it would get burn.Place polenta into a deep tray lined with silicon/greaseproof paper and leave it the chiller until it gets hard. Optional: cut polenta into portion. Sprinkle Parmesan on top and put it in the oven at 200?C for 10 minute. That should be enough to give it color. And then? grilled Asparagus and Sauteed Mushroom  That Grilled Asparagus... Cut asparagus about 5inches from the top, marinate with herbs and olive oil and grill. That Sauteed Mushroom... Button mushroom (sliced) Onion (brunoise) Garlic (sliced) Olive oil Basil (julienne) Salt and pepper Heat up a pan and put in olive oil, sauté onion and garlic to golden brown and add in mushroom. Add in mushroom and seasoning. The final stage... That Minted Pear Demi-glace... 2nos green pear 1 stick cinnamon 1 nos bay leaf 1 tsp mint sauce Fresh mint leaf (chopped) 3 tbsp demi-glace 100ml beef/lamb stock 2 tsp cream Caramelized pear in a sauce pan together with cinnamon and bay leaf. Add in demi-glace, take out cinnamon stick and bay leaf and blend it fine. Put back into pan, add in beef stock, brings to boil. Add in mint sauce and mint leaves. When it gets too thick add more beef stock, finish it with cream and stir. Check seasoning.That Final Touch...  In the end, this dish required time for preparation if you do it from scratch, I m not suggesting you to cook the way I do here, may be you could just cook the lamb and a simple mint sauce and serve it with any veggies (potato) you like. This dish was purposely made for giving idea to myself and inspired others, that there is no boundary in cooking, as long as you think what you cook can be eaten not to waste in the end and whats most important? you satisfy your own appetite and others? ;) So, I hope everyone enjoy this dish and have a great time? Regards, Chef Nash 
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