Easter menu:
Potato-Soup with Lamb's Lettuce, Leg of Lamb, Polenta, Green Asparagus und Rice-Pudding with Strawberries

Easter is one of the most pleasant feasts over the year. First and warm rays of sunshine, tender green buds and sunny springtime mood: Easter entices us all into vibrancy and we look forward to enjoying a delicious feast in the circle of family.

Ingredients

Serves 4

Note: Prepare the Rice-Pudding the previous day

For the Rice-Dessert:
50 g short grain rice
260 g milk
1 vanilla pod
salt, 50 g sugar
1 white leaf gelatin (2 g)
1 cl Grand Manier
130 g cream

For the Strawberries:
200 g frozen strawberries
200 g fresh strawberries
50 g icing sugar
crane sugar for the garnish
1 sprig of mint

For the Soup:
225 g new potatoes
40 g leek, 25 g onion
30 g leaf spinach, 50 g lamb's lettuce
30 ml white wine (trocken), 0,5 l chicken stock
100 g Crème fraîche, 50 g cream
30 g butter, 1 bay leaf
1 small clove garlic
juice and zest of 1/2 lemon
salt, freshly ground black pepper

For the Polenta:
1 small shallot, 1 small clove garlic
1 sprig of thyme, 1 piece of chili (mild)
200 ml chicken stock, 200 ml milk
20 g of each: Polenta Valtelina (medium) and Polenta Bramata (coarse)
10 g of each: mascarpone und soft goat cheese
10 ml olive oil
salt, freshly ground black pepper
1 bay leaf

For the Rosemary-Gremolata:
je 6 g lemon- and zest of orange (untreated)
4 g garlic (young), 1 sprig of rosemary
30 ml olive oil
sea salt (coarse), cayenne pepper

For the Asparagus:
300 g green asparagus
35 ml olive oil (extra vergine)
1 sprig of thyme, sea salt
freshly ground black pepper

For the Tomatoes:
150 g datterino tomatoes
5 g acacia honey
1 sprig of thyme, sea salt

For the Lamb:
1 kg leg of lamb
oil for frying

Preparation

Step One :

Weigh out all ingredients of the rice pudding and set aside. Cut open the vanilla pod lengthways and scrape out the pulp. Whip the cream medium stiff and set aside in a cool place. Soak gelatine in cold water. Bring rice, milk, salt and vanilla to a boil and let simmer for about 20 min, until soft. Melt (60 °C) the gelatine in a pan together with Grand Manier and sugar. Squeeze gelatine and add it to the rice. Fold in. Leave to cool at room temperature, then fold in the whipped cream. Transfer pudding into individual moulds and leave to cool.

Step Two:

On the next day sprinkle frozen strawberries with sugar and allow to defrost in the fridge.

Step Three:

Peel potatoes, wash and dice; set aside. Cut open leek lengthways, wash thoroughly and cut in small pieces; set aside. Peel and wash onion and chop finely; set aside. Rinse and drain lettuce and spinach, trim, remove thicker stems and set the leaves aside. Keep some leaves for the garnish. Measure wine and stock and set aside. Set aside crème fraîche, butter and spices.

Step Four:

For the Polenta peel shallots and garlic, chop finely and set aside. Wash thyme, shake dry and chop. Cut Chili lengthways, remove seeds and mince the pod finely. Measure remaining ingredients and set aside. Also set aside the spices.

Step Five:

For the Gremolata rinse lemon and orange under hot water. Pat dry with kitchen paper. Cut off the skin thinly with a peeler (do not remove the white skin, as it tastes bitter). Peel garlic and mince finely. Wash and shake dry rosemary. Mince and set aside. Mix all the prepared ingredients with the olive oil and season with salt and cayenne. Transfer Gremolata into a container, close with a lid and set aside.

Step Six:

Peel the asparagus very thinly down the button. Cut off the lower part. Wash, leave to drain and then cut into pieces of 5 cm. Season with salt. Trim tomatoes, wash and pat dry. Sprinkle with honey and thyme, season with salt and set aside. Remove any traces of skin and sinews of the lamb, separate meat from bone and set aside the meat.

Cooking

Step Seven:

Heat butter for the soup in a pot, add potatoes and sauté briefly. Toss in bay leaf, leek, onion, garlic, lemon zest and spices. Pour in wine and simmer for 5 min. Add cold stock and bring to a boil. Simmer for 15 min. Keep a few potato cubes for the garnish. Remove bay leaf and add spinach as well as lettuce. Bring again to the boil. Puré the soup, pass through a sieve and set aside until serving.

Step Eight:

Puré unthawed strawberries with powdered sugar to a smooth sauce. Clean the fresh strawberries, wash and cut into decorative pieces. Set aside.

Step Nine:

Heat oil for the polenta in a pot, add shallots and garlic. Sauté until translucent (2 to 3 min.) Toss in Bramata Polenta and add stock. Simmer for 20 min., stirring frequently. Then add milk and polenta medium und bring to a boil. Cook the polenta stirring frequently about 30 min.

Step Ten:

Once the polenta is cooked fold in mascarpone, goat cheese and thyme. Stir polenta until smooth. Adjust seasoning with salt, pepper and chili. Transfer into a piping bag (nozzle no 7) and keep warm at 80 °C.

Step Eleven:

According to your preferences fry the lamb by means of the menu item "Beef, Lamb - Sautéing". Keep warm at 45 °C.

Step Twelve:

For the asparagus heat olive oil in a pan, add asparagus und sauté for 2 min, stirring frequently. Add tomatoes and sauté for 1min. Adjust seasoning with salt.

Step Thirteen:

To serve the soup, heat it up again and stir in cream and crème fraîche. Adjust seasoning with salt, pepper and lemon juice. Place potato cubes into the bowls, pour in soup and serve the soup garnished with lamb's lettuce.

Step Fourteen:

To serve the main course cut lamb into slices of 2 cm. Arrange polenta onto the plates with the help of the piping bag. Lay lamb onto it and arrange asparagus/tomatoes besides. Sprinkle with Gremolata and thyme and serve.

Step Fifteen:

For the dessert, loosen the edges away from the moulds with a sharp knife. Turn out pudding onto dessert plates. Garnish with strawberries and sauce. Sprinkle the pudding with sugar and caramelize it. Serve.

Good to Know:

Cover moulds with foil - it makes it easier to remove the pudding from the moulds.

Delicious !

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