{"id":134,"date":"2018-05-21T21:49:10","date_gmt":"2018-05-21T19:49:10","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=134"},"modified":"2018-05-21T23:52:18","modified_gmt":"2018-05-21T21:52:18","slug":"lamb-loin-shortcrust-turnover-sweetbread-an-morel-sauce","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=134&lang=en","title":{"rendered":"Lamb loin shortcrust turnover &#8211; sweetbread and morel sauce"},"content":{"rendered":"<p>4 servings<\/p>\n<p>&nbsp;<\/p>\n<p>for the filling<\/p>\n<ul>\n<li>2 short lamb loins<\/li>\n<li>12 leaves sage<\/li>\n<\/ul>\n<p>for the turnover dough<\/p>\n<ul>\n<li>120g butter<\/li>\n<li>240g all purpose flour<\/li>\n<\/ul>\n<p>for the sauce<\/p>\n<ul>\n<li>70 g fresh morels or 20g dried<\/li>\n<li>100 g veal sweetbread<\/li>\n<li>25 cl thick cream<\/li>\n<li>1 pinch nutmeg powder<\/li>\n<li>1 tsp Armagnac (come to that, a tablespoon will do just nice, any brandy will do, or not at all if you&rsquo;re not into that)<\/li>\n<li>1\/2 tsp kosher salt<\/li>\n<\/ul>\n<p>prepare shortcrust dough with flour, butter and 2 tbsp of water<\/p>\n<p>rest dough 1 hour in fridge in plastic wrap.<\/p>\n<p>if you&rsquo;re using dried morel rinse and soak for one hour in 30cl lukewarm water.<\/p>\n<p>blanch sweetbread and peel off collagen membrane<\/p>\n<p>flatten 4 sheets of 2-3 mm shortcrust wrapping on baking paper and place 1\/2 loin piece with three sage leaves like so<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-123\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_124429-e1526915482814-768x1024.jpg\" alt=\"shortcrust dough flattened meat sage leaves on baking paper foil\" width=\"640\" height=\"853\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_124429-e1526915482814-768x1024.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_124429-e1526915482814-225x300.jpg 225w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>fold and seal, don&rsquo;t forget to prick a hole at bottom to allow excess liquids to flow out of the pocket.<\/p>\n<p>coat with egg, then bake for 20 minutes at 180 \u00b0C<\/p>\n<p>&nbsp;<\/p>\n<p>for the sauce,<\/p>\n<p>rinse morels one last time if soaking, or just clean them, then mince them.<\/p>\n<p>mince the sweetbread and begin cooking with a dash of cream (3cl) in saucepan at medium heat<\/p>\n<p>when no more pink shows (about 2 minutes)<\/p>\n<p>add morels, rest of the cream, nutmeg, salt, brandy<\/p>\n<p>simmer at low heat for another ten minutes and keep warm<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-122\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_132852-e1526915156788-768x1024.jpg\" alt=\"non-stick pan on induction cooktop with wooden spoon sauce cooking light grey pieces of sweetbread and morel\" width=\"640\" height=\"853\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_132852-e1526915156788-768x1024.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_132852-e1526915156788-225x300.jpg 225w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>serve hot. According to your taste, sauce can be poured next to the turnover on plate or apart in a gravy boat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-129\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_135525-e1526925951623-768x1024.jpg\" alt=\"shortcrust turnover opened meat showing on plate with sauce on the side\" width=\"640\" height=\"853\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_135525-e1526925951623-768x1024.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/05\/20180521_135525-e1526925951623-225x300.jpg 225w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 servings &nbsp; for the filling 2 short lamb loins 12 leaves sage for the turnover dough 120g butter 240g all purpose flour for the sauce 70 g fresh morels [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[73,75,77],"class_list":["post-134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","tag-lamb-loin","tag-morel","tag-sweetbread"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=134"}],"version-history":[{"count":5,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":141,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions\/141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/129"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}