NIIHAU SPRING LAMB ARANCINI - Cooking Demo with Chef Ronnie Nasuti of Tiki's Grill & Bar and Grace on http://www.hawaiinewsnow.com/
Sundried Chardonnay Tomato Sauce
For the Braised lamb
Niihau Lamb shank 1 - From Niihau Ranch | Makaweli Meat Company
Celery chopped 1 stalk
Onion, small white, peeled & chopped 1
Carrot, peeled & chopped ½ cup
Fresh rosemary 1 4inch sprig
Burgundy wine ½ cup
Tomato paste 1 tbsp.
Pecorino Romano cheese, grated ¼ cup
Chicken or beef broth As needed
EVOO As needed
Pre heat the oven to 350…
Season the Niihau lamb shank with salt & pepper and sear on medium high in a small heavy bottom oven proof pan with a little olive oil.
Sauté the vegetables until they get a little color on them and add the tomato paste, cook gently, careful not to scorch the paste.
Add the wine and deglaze then add enough of the broth and rosemary sprig to just cover the shank.
Cover and bake in the oven for 1hr 30min until falling off of the bone.
Strain the broth and remove the rosemary sprig stem.
Mash up the meat & veg mixture with a fork and add the cheese, salt & pepper to taste and reserve to the side.
For The Sauce
Sundried Tomato Chardonnay Sauce
White wine (Chardonnay) ½ C
Shallots minced 1 tbsp.
Fresh Rosemary leaves (no stems) 1 tbsp.
Onion powder pinch
Garlic powder pinch
Sundried tomatoes (sliced) 2 tbsp.
Dried thyme ½ tsp.
Tomato paste 1 tbsp.
Heavy cream 1 C
Fish sauce To Taste
Salt & white Pepper To Taste
Put all ingredients except cream in a small, heavy bottom pot, boil & reduce to 50%.
Add cream, bring to a simmer and cook for a few minutes to soften the sundried tomatoes.
Blend in a blender thoroughly and season with fish sauce, salt & white pepper.
* Be careful as blending hot liquids can be explosive. I pulse it first a few times then turn on full power. Or just start slow.
For the risotto (make this ahead)
Low-sodium chicken broth 6 cups
Unsalted butter 1/4 cup
Shallot, diced small 1 large
Coarse salt and ground pepper
Arborio rice 1 cup
Dry white wine. 1/2 cup
Pecorino Romano, grated 3 tbsp
• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
• Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of the broth), 20 to 25 minutes.
• Remove skillet from heat and stir in 2 tablespoons butter and pecorino Romano cheese. Season to taste with salt and pepper.
• Transfer to a cookie sheet & allow to cool in the refrigerator.
For the Arancini
Beaten egg 2
A&P flour As needed
Panko bread crumbs As needed
Veg oil and a pan or tabletop fryer As needed
1. Make a ball with a hollow in it from the risotto and fill it with the lamb mixture, then close it.
2. Bread it in the proper fashion…Flour, egg then panko.
3. Fry until golden brown at 335˚ until hot in the middle.
* serve with sundried tomato sauce and garnish as you like, with rosemary sprigs and cheese on top.
Serve Up Exceptional, Unparalleled Flavor with Niihau Lamb
When you’re searching for an extraordinary flavor to highlight your protein menu, consider Niihau lamb.
Grazing along coastal sand dunes, grassy plains and high ridges, Niihau sheep roam in a relatively untouched environment. Seldom in contact with people, their varied, wild diet gives Niihau lamb an exceptional flavor that’s unparalleled.
Known as the Forbidden Island, Niihau provides its sheep herds with an extremely diverse range across the 72-square mile island. Only the ocean serves as their fence so you’re serving your customers a delicacy that is 100% free range.
The original sheep brought to Niihau were some of the finest New Zealand stock available. Over the years, the Robinson family has continued to refine both the size and flavor of their breed to provide you with the best-tasting, free range lamb available island-wide.
Discover the Only Source for USDA-certified Wild Harvest Eland
Raised on pristine Niihau forage─without antibiotics, growth hormones or steroids─wild harvest eland is fully sustainable and delicious. The largest of the antelope family, native to the dry African deserts, eland thrive on the arid island of Niihau.
Makaweli is the only company in the world that sources USDA-certified wild harvest eland. Ninety-five percent lean with only half the calories of beef, eland is rich in various nutrients and very low in saturated fat.
In addition, with a very low amount of cholesterol (even lower than chicken breast), it is the perfect option for those patrons who are concerned about heart health. These superior qualities make wild harvest eland a desirable commercial protein─now in high demand─that should be featured on your menu.
Download the Niihau Ranch brochure here
The Story Behind Niihau Ranch
Niihau Ranch is located on the privately-owned 72-square mile island of Niihau, 17 miles west of Kaua`i. It is the westernmost ranch in the United States. In 1864, Eliza Sinclair purchased the island from King Kamehameha IV. It has since been passed down through five generations to its present owners, Keith and Bruce Robinson.
Due to its limited access, Niihau is known as the “Forbidden Island.” It is home to a closely-knit community of native Hawaiians who are descendants of the original families who resided there during ancient times. Today, the residents balance their lives between modern culture and ancient traditional customs. A unique Niihau dialect of the Hawaiian language is spoken on the island.
Living a Simple Life on the Island of Niihau
Niihau is where the owners and residents live the old Hawaiian lifestyle, the last remnant of old Hawaii. The island lifestyle is simple yet busy.
With no utilities and no stores on Niihau, each household must provide for all of its own needs. Staples and dry goods come from nearby Kaua`i by Niihau Ranch boat, but all fresh food must be caught by the residents. The traditional food is seafood. However, when the Sinclairs bought the island in 1864 they started a sheep ranch. The descendants of these sheep are a delicious modern addition to the Niihau cuisine.
Niihau Ranch is dedicated to providing the economy to support the longevity of this Hawaiian island.
Support Local. Contact Us Today to Place Your Order
Browse this site to explore Makaweli’s various protein offerings – from grass-fed beef to Maui Nui Venison. If you have a question or want to place an order, please contact us at (808) 426-5902 or email here.
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