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Poached Moi With Spicy Soy Butter Sauce

1 lb whole moi
1 bunch fresh spinach
5 cloves garlic, minced
olive oil

Poaching Liquid
2 C water
1 C white wine
1/ 2 C carrots, diced
1/ 2 C onions, diced
1/ 2 C celery, diced
juice of 1/ 2 lemon
1/ 4 teaspoon cracked pepper
1/ 2 teaspoon salt
1 bunch cilantro stems
1 finger fresh ginger crushed

Place moi in poaching liquid and poach for 8-10 minutes. Sauté spinach with fresh garlic and olive oil. Set aside.

Spicy Soy Butter
1 Tablespoon butter
olive oil
splash of Aloha shoyu
pinch of schichimi powder

Place moi on sautéed spinach. Drizzle with soy butter and sauce and garnish with fresh cilantro. 

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Spiced Lamb Loin with Fruit Chutney Poached Moi With Spicy Soy Butter Sauce

1 1/ 2 lb lamb loin

Marinade:
Cumin
Fresh garlic
Slat
Aloha shoyu
Sugar

Combine all ingredients in a mixing bowl and marinating lamb loin.

Warm Fruit Chutney
2 boxes fresh poha berry
Fresh pineapple, diced
Fresh mango, diced
3 Tablespoon sugar

In saucepan, cook fruit and sugar for 20 minutes. Finish with a hint of curry.

Sear marinated lamb loin. Finish cooking in a 350 degree oven. Slice the lamb loin and serve with warn fruit chutney.