John Myers
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Lamb’s Lettuce in Cranberry Vinigraitte with Gratinated Goat Cheese, Walnut & Fig
The perfect lamb’s lettuce in cranberry vinigraitte with gratinated goat cheese, walnut & fig recipe with a picture and simple step-by-step instructions.
Cranberrievinigraitte
- 1 liter Cranberry juice
- 100 ml Cranberry juice reduction
- 20 ml Cranberry vinegar
- 2 ml Walnut oil
- 35 ml Cooking oil
- 15 ml Olive oil
- 20 g Dried cranberries
- 1 pinch Salt and pepper
Fig marinade
- 50 ml Creme de cassis
- 50 ml Red wine
- 50 ml Port wine
- Strength
Honey mustard sauce
- 2 tsp Creme fraiche Cheese
- 3 tsp Fig mustard
- 3 tsp Dijon mustard
- 1 pinch Salt
Bacon chips
- Slices of bacon
Roasted walnuts
- 100 g Walnuts
- 3 tbsp Sugar
- 1 pinch Salt
Lamb’s lettuce
- 250 g Lamb’S lettuce
also
- 6 Pc. Goat cheese thaler
- Brown sugar
- Honey
- Thyme
- Edible flowers
Cranberrievinigraitte
- Reduce the cranberry juice to about 200 ml, maximum to 150 ml, and let it cool down. Weigh all ingredients in a tall container, e.g. measuring cup, and puree with the blender.
Fig marinade
- Let all ingredients simmer for about a minute and thicken with a little starch. Refrigerate.
Honey mustard sauce
- Mix all ingredients in a bowl. Finished
Bacon chips
- Spread the bacon slices on a baking tray lined with baking paper. Place another sheet of baking paper on top, press firmly and weigh down. Bake the bacon at 150 degrees for about 45 minutes until golden brown and crispy.
Roasted walnuts
- Heat a handful of walnuts in a pan without fat and roast carefully. Add about 3 tablespoons of sugar and a pinch of salt and let caramelize while stirring constantly. Cooling down.
Lamb’s lettuce
- Remove the roots and rotten, yellow leaves from the lamb’s lettuce and place in cold water for a few minutes. Carefully clean and dry.
Preparation / serving
- Brush a plate generously with the fig marinade. Spread the sliced figs on top and brush with the marinade.
- Put several lamb’s lettuce leaves together on the stem and let them “fall” onto the plate as a rose.
- Spread the goat cheese thalers on a tray, sprinkle with brown sugar and flame. Sprinkle the thalers one more time with brown sugar and flame them off.
- Put a small drop of honey on each thaler and briefly flame it so that the honey runs. Refine with chopped thyme.
- Put several lamb’s lettuce leaves together on the stem and let them “fall” onto the plate. Drizzle with a little vinigraitte, garnish with flowers and arrange the rest as shown in the photo.
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