Lamb roll braai pie
|1 tsp||Robertson's baking powder|
|300 g||lamb — leg|
|stock — vegetable|
|200 g||carrots — peeled, finely diced, cooked|
|200 g||red pepper — diced|
|25||green beans — diced, cooked|
|5 g||fresh thyme|
|2 g||curry powder|
|100 g||cheddar cheese — grated|
|100 g||mozzarella cheese — grated|
|15 g||sesame seeds — white|
|15 g||sesame seeds — black|
|200 ml||vegetable oil — for frying|
|30 ml||vegetable oil|
|7 ml||tomato paste|
|2 g||garlic — cloves|
|5 g||fresh thyme|
|8 g||curry powder|
|50 g||salad greens|
|30 g||apricots — wedges|
|30 ml||lemon juice|
|15 g||cherry tomatoes|
|5 g||chocolate — Easter eggs|
|30 g||pecan nuts — toasted|
|10 g||fresh mint|
|30 ml||canola oil|
|10 ml||vinegar — white wine|
Preheat oven to 350°C.
Take off the lamb meat from the bones and roast bones in the oven for 20 minutes. Sear the meat from leg of lamb briefly to brown. Allow to rest for two minutes, slice into thin slices.
Place roasted bone and meat slices in a saucepan and cook under low heat for 10 minutes. Separate the meat slices from the stock.
Fry off 10 g chopped onion and sauté till translucent, add meat slices, sprigs of thyme, curry powder fry off for 10 minutes till meat is soft and cooked through, add salt to taste and set aside.
In another pan fry off the remaining chopped onion, together with the blanched carrot, bell pepper and green beans. Add the vegetables to the lamb mixture and allow to cool in the fridge for 20 minutes.
Prepare your work surface with cling wrap. Roll out the chilled dough into a 3 mm thin rectangle. Roll black sesame seed to the outside of the dough and spread white sesame seed on the inside of the dough. Spread your cheeses on top of the sesame seeds.
Spread the (chilled) filling on the dough, leaving a border all the way around the dough. Roll into a cylindrical shape using the cling wrap to guide the roll.
Make sure to seal the three sides by brushing the ends with water and folding over and securing the dough together, preventing the filling from escaping.
Bake in an oven heated to 200°C or on the Weber braai till golden brown in colour.
Tomato Cream Sauce:
Preheat oven to 180°C.
Roast tomatoes, chilli, half onion and garlic in an oven proof dish, until soft (20 minutes).
Blend and place into a pot to cook out some of the moisture until it resembles a paste.
Chop the other half of the onion and in a hot pan with vegetable oil, sauté till translucent.
Add thyme roasted tomato puree and tomato paste and cook for a further 20 minutes, stirring continuously.
Season and take of the heat.
Add cream and blend the sauce.
Peel the cucumber length-wise to get long strips. Combine 1 part salt to 2part sugar. Add this mixture to the strips for 20mins.
Rinse off under a tap and chill until needed.
Cut apricot into wedges and grill briefly, refrigerate.
Cut cherry tomato into halves.
Cut the small shallots in half, char in a pan, season with salt and pepper.
To assemble: In a salad bowl incorporate all the ingredient except pecan nuts and vinaigrette.
Pecan will be added last as garnish. Add vinaigrette when ready to serve with the braai pie.