Lamb And Moi With Shari Shima
Del.icio.usThis week on Sam Choy’s Kitchen, Sharie Shima and her mother Mikilani Ho join Sam in the kitchen to prepare Spiced Lamb Loin with Warm Fruit Chutney and Poached Moi with Spicy Soy Butter Sauce.
SPICED LAMB LOIN WITH WARM FRUIT
CHUTNEY
* One and one half pound lamb loin
Marinade:
* Cumin
* Fresh garlic
* Salt
* Aloha shoyu
* Sugar
Combine all ingredients in a mixing bowl and marinate lamb loin.
Warm Fruit Chutney:
* 2 boxes fresh poha berry
* Fresh pineapple, diced
* Fresh mango, diced
* 3 tablespoon sugar
In a saucepan, cook fruit and sugar for 20 minutes. Finish with a hint of curry.
Sear marinated lamb loin. Finish cooking in a 350 degree oven. Slice the lamb loin and serve with warm fruit chutney.
POACHED MOI AND SPICY SOY BUTTER
SAUCE
* 1 pound whole moi
* 1 bunch fresh spinach
* 5 cloves garlic, minced
* Olive oil
Poaching liquid:
* 2 cups water
* 1 cup white wine
* 1/2 cup carrots, diced
* 1/2 cup onions, diced
* 1/2 cup celery, diced
* Juice of one half lemon
* 1/2 teaspoon salt
* 1/4 teaspoon cracked pepper
* 1 finger fresh ginger
* 1 bunch fresh cilantro stems
Place moi in poaching liquid and poach for 8 to 10 minutes. Saute spinach with fresh garlic and olive oil. Set aside.
Spicy Soy Butter Sauce:
* 1 Tablespoon butter
* Olive oil
* Splash of Aloha shoyu
* Pinch of shichimi powder
Place moi on sautéed spinach.
Drizzle with soy butter sauce and garnish with fresh cilantro.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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