SHERRIED LAMB POTS WITH SULTANA CITRUS SAUCE 

INGREDIENTS

• 1/4 quantity of plain pasta dough

• 200g butter

• 300g leg lamb, chopped

• 1 onion, chopped

• 4 green shallots, chopped

• 2 teaspoons canned drained green peppercorns

• pinch cayenne pepper

• 1/4 cup sweet sherry

• 1/2 cup cream

• 2 1/2 teaspoons gelatine

• 1 tablespoon water 

SULTANA CITRUS SAUCE

• 1 cup water

• 2 1/2 teaspoons cornflour

• 1/4 cup port wine jelly

• 1 teaspoon grated orange rind

• 1/4 cup orange juice

• 2 tablespoons sultanas 

SHERRIED LAMB POTS WITH SULTANA CITRUS SAUCE METHOD:

Lightly oil 6 molds ( 1/2 cup capacity ). Roll pasta dough until 1mm thick. Add pasta sheet to a large pan of boiling water, boil, uncovered, until just tender; drain, cool.

Cut 6 x 11cm rounds from pasta, and line prepared molds with pasta rounds. Heat butter in a pan, add lamb, onion, shallots, peppercorns, and cayenne, and cook, stirring, until the onion is soft.

Add cream and sherry to a saucepan and bring to a boil; simmer, uncovered, about 5 minutes; let cool. The gelatine is mixed with the water in a cup, the hot water is added to the cup, then the gelatine is stirred until dissolved, then cooled slightly.

Combine lamb mixture and gelatine, blend or process mixture until smooth, spoon into molds; cover, and refrigerate for several hours or until firm. Just before serving, turn out molds, and serve with sauce.

Sultana Citrus Sauce: Blend 2 tablespoons of the water with cornflour in a bowl. Combine remaining water with remaining ingredients in a pan, bring to a boil, stir in cornflour mixture, and stir until sauce boils and thickens; cover, and cool. Refrigerate the sauce until cold.

Serves 6.

Note: Meat pots and sauce can be made 2 days ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta, gelatine, and sauce suitable.  

Also Read: GOLDEN PASTA BITES WITH GARLIC MAYONNAISE