members recipes

From: Baleen, fine dining restaurant
LaPlaya Beach & Golf Resort Naples, Florida
http://www.jamieoliver.com/naples

Ingredients
Lamb

boneless lamb loin - 4 individual 6 oz portions

dijon mustard - 4 teaspoons; olive oil - 1 tablespoon; salt and pepper - to taste



Herb crust

white bread crumbs - 3 tablespoons; olive oil - 1 teaspoon; parsley chopped - 1 teaspoon; rosemary chopped - pinch; thyme chopped - pinch



Artichoke barigoule

artichokes, globe is the preferred variety - 4 each

onion, peeled and finely diced - 1 tablespoon;shallot, peeled and finely diced - 1 tablespoon; carrot, peeled and finely diced - 1 tablespoon; celery, finely diced - 1 tablespoon; leek, finely diced -1 tablespoon; lemons, cut in half - 2 pieces; water - 1 quart; thyme - 1 sprig; bay leaf -1 piece; olive oil - 1 tablespoon; chicken stock - 1/4 cup; salt and pepper - to taste



White bean puree

white beans - 1/2 cup; celery, finely diced - 1 tablespoon; leek, finely diced - 1 tablespoon; onion, peeled and finely diced - 1 tablespoon; garlic, minced - 1 clove; bay leaf - 1 piece; thyme - 1 sprig; chicken stock - 1 cup; butter - 1 teaspoon; olive oil - 1 tablespoon; salt and pepper - to taste



Wilted spinach

spinach, washed and trimmed - 6 cups; water - 1/2 gallon; kosher salt - 1/4 cup

ice water, 2 parts ice to 1 part water - 1/2 gallon; shallot, peeled and finely diced - 1 tablespoon; garlic - 1 clove; butter, unsalted -1 teaspoon; salt and pepper - to taste



Herb salad

frissee, micro greens, picked herbs (basil, chervil, tarragon) – 1/2 cup

apple cider vinegar - 1/4 teaspoon; olive oil - 1/4 teaspoon; salt and pepper - to taste

Balsamic reduction - 1 teaspoon

Method
Step 1 - Herb crust
Mix together all of the ingredients under the “herb crust” section and reserve for later use

Step 2 - Artichoke Barigoule
Part 1
1. Cut the lemons in half and place in a bowl with the quart of water to cover
2. Hold an artichoke with the stem pointing towards you
3. Pull off the bottom leaves snapping them at the base
4. Continue to remove leaves until the only ones remaining are yellow and tender
5. Trim the top and any hard unpalatable pieces from the heart
6. Continue doing this with the remaining artichokes
7. After each artichoke is cleaned place it in the bucket with the lemons.
Part 2
1. In a large sauce pan place the olive oil and sweat off the onions, shallots
2. Add the carrots, celery, leek and sweat until translucent
3. Add the artichokes and herbs, season with salt and pepper
4. Add the chicken stock and bring to a simmer
5. Adjust seasoning and cook until the artichokes are cooked through (tender in the center)
6. Remove from heat, cool, remove the artichokes from the barigoule and with a spoon scrape out the downy fiber in the center of the artichoke
7. Cut in quarters and add the artichokes back to the barigoule and reserve for later use.

Step 3 - White bean puree
1. Sweat vegetables in butter and oil
2. Add the herbs and beans sweat 1 minute
3. Add the stock and bring to a simmer
4. Adjust seasoning and slowly simmer until the beans are soft
5. When the beans are cooked remove from the liquid
6. Let cool slightly and puree in a blender
7. Add some of the chicken stock as necessary to achieve a smooth consistency
8. Pass through a sieve and reserve for later use

Step 4 - Spinach
1. Bring the water to a boil in a large pot, add the kosher salt
2. Blanche the spinach and refresh in the ice water
3. Once the spinach is cold remove from the ice water
4. Squeeze all the water from the spinach
5. Melt the butter in a saute pan and sweat the garlic and shallot
6. Add the blanched spinach and saute until warmed through
7. Adjust the seasoning and reserve for later use.

Step 5 - Lamb
1. Trim and clean lamb loin remove all silver skin, fat and sinew
2. Season the lamb loin with salt and pepper
3. Place the olive oil In a hot pan and sear the lamb on all sides
4. Be sure to create a rich brown crust on the lamb
5. Remove the lamb from the pan and smear the top with dijon mustard.
6. Place the herb crust on the mustard, and place in a preheated 350F oven
7. Remove when required doneness is achieved
8. Let rest for ten minutes before cutting or serving

Step 6 - Assemble
1. Assemble all of the components and warm through
2. Place the white bean puree on the plate top with the spinach and the sliced lamb
3. Place the artichokes beside the lamb and garnish with the herb salad
4. Place five dots of balsamic reduction on the plate perpendicular to the lamb