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Poached Moi and Spicy Soy Butter Sauce

1 pound whole moi
1 bunch fresh spinach
5 cloves garlic, minced
Olive oil

Poaching liquid:
2 cups water
1 cup white wine
One half cup carrots, diced (1/2 cup)
One half cup onions, diced (1/2 cup)
One half cup celery, diced (1/2 cup)
Juice of one half lemon (1/2 lemon juice)
One half teaspoon salt (1/2 tsp)
One quarter teaspoon cracked pepper (1/4 tsp)
1 finger fresh ginger
1 bunch fresh cilantro stems

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

Spicy Soy Butter Sauce:
1 Tablespoon butter
Olive oil
Splash of Aloha shoyu
Pinch of shichimi powder

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

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Spiced Lamb Loin with Warm Fruit Chutney

One and one half pound lamb loin (1 ½ lbs.)

Marinade:
Cumin
Fresh garlic
Salt
Aloha Shoyu
Sugar

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

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

In a 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 warm fruit chutney.