Roasted Lamb with Currynaise Sauce

Serves 6 persons



















This is what you need: 


1 Lamb leg
Dill
Cp44 Curry Powder
Salt

Currynaise Sauce (Similar to Bearnaise sauce, just with curry taste)

1/2 dl Lemon juice
1/2 dl water
6 Egg yolks
400 g clarified butter
1 tbsp Cp44 Curry Powder
Salt, sugar

Veggies:
400 g Parsley Root
16 Cherry tomatoes
2 whole garlic

This is what you do: 


Start by filling the Lamb leg with dill, salt and curry powder. Roast it in an hot oven for around 50 minutes or until the core temperature is around 56 degrees.

Add the veggies the last half hour. Tossed in a good oil and salt.

Currynaise Sauce: 

Start by melting the butter in a pot. Add the lemon juice, water and egg yolks to another pot.
Give a very good whisk with low heat. Don't let it boil. When the eggs are fluffy, start to add the melted butter little by little. Again - don't let it boil. Then add the curry powder and some salt and sugar to balance the taste.

Serve as on the picture.


 




Meatballs in Curry sauce (Danish Style vers.2014)

Serves 4 people


















You will need:


Meatballs:

500 g Chopped meat (Pork or Veal)
2 Eggs
70 g White Flour
70 g Milk
1/2 tsp Salt
1 Onion
1 L Water or stock

Curry Sauce:

100 g butter
6 tbs White flour
1 Onion
1 Garlic clove
1 Ginger (same size as a garlic clove)
2 tbs Curry Powder Cp44 (or a bit more)
1 L Water or stock (from the meat balls)
Sugar & salt

Garnish: 

200 g Bacon (Cut in dice)
200 g Mushrooms (Shiitake cleaned and cut in half)
1 apple (Finely diced)
Cress

This is what you do:


Start with mixing all the ingredients for the meat balls. Shape the meat into balls and add them to a pot of boiling water or stock. Let them simmer for around 10 minutes.

Melt the butter in a pot and add finely chopped garlic and ginger. Add the curry powder and heat a bit. Add the flour and stir. Then add 1 L of the stock from the meat balls. Stir and let it boil for 5 minutes. Add a bit more stock if the sauce is too thick.
Add sugar and salt according to taste.

Fry the bacon on a skillet to crisp. Take them of and add the mushrooms. The skillet must be very hot.

Serve as on the picture with rice.





White chocolate mousse with CashewCurryCrumble

Serves 6 persons


















This is what you need:


Mousse:
275 g White chocolate (finely chopped)
2 egg yolks
1 whole egg
Juice of half a lime
4 dl whipping cream 38%

Crumble:
100 g Cashewnuts
60 g Honey
1-2 tsp Curry Powder Cp44
A bit of salt flakes (Maldon type)

300 g raspberry
Fresh Cilantro

This is what you do:


Melt the white chocolate over a water bath. Whip the eggs and lime juice together.
Mix the white chocolate and eggs.
Whip the cream to medium peaks. Mix a bit cream into the chocolate base. Then mix in the rest of the cream gently.

Let it sit in the frigde for a minimum of 4 hours.

Crumble.
Heat the honey in a pot. Add the cashewnuts and half of the curry powder. Let it simmer a bit and pour them and a plate covered with baking paper. Let it cool and chop them finely in a blender.
Add more curry powder and some salt flakes to taste.

Serve as on the picture with fresh raspberry and cilantro.