The Hidden Kitchen supper club is the first of its kind in the area Mainz – Wiesbaden – Frankfurt, and furthermore a gourmet address. The following recipe was provided by Patrizia who is running the Hidden Kitchen together with her partner Aziz. The mushrooms seasoned with fresh coriander and a pinch of Tandoori Masala give this otherwise classical dish an interesting and unusual touch. Doesn’t this sound like the perfect choice for an easy to prepare dinner with family & friends for the Easter days coming closer?

 

Ingredients (serves 4):

750 gr mealy potatoes

Salt and fresh nutmeg

30 gr butter

2 egg yolks

500 gr fresh mushrooms or chanterelles

2 tomatoes

400 gr lamb filet

1/2 bunch of fresh coriander

Tandoori spice

ca. 100 gr Parmesan

Rosemary and fresh garlic

Clarified butter

 

Preparation:

1. Cut the peeled potatoes into small pieces and cook in salt water, then press through a ricer and let cool
2. Mix the potatoe puree with the butter and the egg yolks, add salt and nutmeg to taste
3. Cover a baking tray with baking paper, fill the potato puree into a piping bag and form small mounds, then coat with egg yolk
4. Heat the oven to 200°C (top- and bottom heat) and leave the potato mounds for 10-15 min until golden brown
5. Cut the mushrooms into very fine slices, fry them in butter, add salt and pepper and a SMALL dose of the tandoori spice, and finally the chopped coriander
6. Put the mushrooms into 4 small oven-proof dishes, decorate each with half a skinned tomato and sprinkle with parmesan cheese, then gratinate at 200°C (the cheese should be melt, but not get brown)
7. Sear the lamb together with rosemary and fresh garlic in clarified butter, put to the oven at 140°C for 8-10 min. Season with salt and pepper and serve with the Pommes Duchesse and the Mushrooms

If the Hidden Kitchen supper club has caught your interest and you want to find out more, just follow this link.