Lamb and Pork Roll
- 1 small Napa cabbage
- 450 grams Back fillet (lamb)
- 150 milliliters Whipped cream
- freshly ground pepper
- Madeira Wine (to taste)
- 80 grams Eggplant
- 80 grams zucchini
- each half green and yellow paprika
- 6 tablespoons butter
- 1 Back fillet (pork, about 300 grams or 10.6 ounces)
- 4 shallots
- 250 milliliters Port wine
- 400 milliliters lamb stock (prepared)
- 125 grams Baby corn cob
- 8 Beets
- 12 Turnip (mini)
Remove outer leaves from cabbage. Boil cabbage in plenty of salted water for about 10 minutes. Remove, shock in ice water and remove outer leaves. Spread out a large piece of aluminum foil and top with cabbage leaves, so that leaves overlap.
Puree lamb and cream. Season with salt, pepper and a little Madeira.
Rinse, peel and mince vegetables. Heat 2 tablespoons butter in a pan and sauté vegetables in butter. Season with salt and pepper.
Top cabbage with lamb mixture and sprinkle with vegetables. Add pork and season. Wrap up cabbage and secure with foil. Bring a large pot of water to boil, drop roll into water and cook for about 35 minutes.
Peel and chop shallots. Heat 2 tablespoons butter in a pan and cook shallots until soft. Deglaze with port wine. Add broth and reduce by a third over high heat. Pour through a sieve and season with salt, pepper and Madeira.
Rinse, peel and boil corn, beets and turnips for 8-12 minutes in salted water. Shock in ice water and drain. Heat remaining butter in a pan and toss vegetables in butter. Season with some salt and pepper.
Remove roll from pot, remove foil and slice.
Plate slices and serve drizzled with sauce and vegetables.