SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.
One of my favourite products in summer is a great Saskatchewan resource, the amazing Chanterelle! Chanterelles have a very short season so this is the time to get your fix of these delicious yellow fungi. Keep them in the fridge in a brown paper bag for up to two weeks and just before you want to use them fill a bowl with cold water, trim the stem and dunk the mushrooms under a few times to get rid of any grit/leaf material then use straight away. The combination of wild mushrooms and lamb is perfect for the cooler summer evenings.
- 8oz Chanterelles trimmed and washed (SaskMade)
- 1 packet ground lamb (SaskMade)
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 2 tsp chopped thyme
- 2 tbsp mustard (SaskMade)
- 2 shallots diced
- 1 large clove garlic chopped (SaskMade)
- 8oz baby carrots sliced (SaskMade)
- 1 pint chicken stock
- Salt & pepper
- Cornstarch to thicken
- In a casserole dish place the carrots, mushrooms, shallots, garlic.
- Place the lamb into a bowl and add the parsley, mint, thyme and mustard mix well and season with salt and pepper
- Make into golf ball size balls and place on top of the vegetables.
- Pour on chicken stock and cover with a lid.
- Bake in a preheated oven 365F for 45 minutes.
- Strain off the liquid and thicken with cornstarch then pour back over the lamb.
- Serve over rice/potatoes/pasta.