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FEATURED RECIPES

Lamb Meatloaf Bites

Chef Michael Morway

BACON-WRAPPED LAMB MEATLOAF BITES

Executive Chef Michael Morway of Craftship Catering & Event Services in Plymouth, MA created Lamb Meatloaf Bites with Apricot BBQ Sauce, Feta, Chickpea Purée, Apricot Mostarda, Mustard Caviar & Micro Cilantro for his appetizer course at Chef’s Plate 12 in Boston on Monday, September 19 2016.

Lamb Meatloaf

INGREDIENTS

  • 1/2 cup ground Ritz Crackers
  • 1/2 teaspoon ground Black Pepper
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon Ancho Chili Powder
  • 1/2 teaspoon fresh Thyme
  • 1/4 ea. Onion, roughly chopped
  • 1/2 ea. Carrot, peeled and broken
  • 2 whole cloves Garlic
  • 1/4 ea. Yellow Bell Pepper
  • 1/2 pounds Aussie Lamb, ground
  • 1/2 teaspoon Kosher Salt
  • 1 ea. Egg

DIRECTIONS

  1. Combine all ingredients well. Scoop into 2oz portions, ball up.
  2. Wrap with ½ slices of bacon dusted with Activa RM. Let rest for at least 4 hours in cooler.
  3. Bake at 300 degrees for 13 minutes. Halfway through, glaze with apricot barbecue sauce.

Apricot BBQ Glaze

INGREDIENTS

  • 1 ea. Apricot, peeled and diced
  • ½ cup Heinz Chili Sauce
  • ½ cup Orange Marmalade

DIRECTIONS

  1. Place all ingredients in a small saucepot and bring to a simmer.
  2. Cook until all ingredients are fully cooked through.
  3. Blend with an immersion blender until smooth.

Chickpea Puree

INGREDIENTS

  • ½ cup Dried Chickpeas, soaked overnight
  • tt. Kosher Salt
  • 2 cloves Garlic, peeled and smashed
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup fresh Lemon juice

DIRECTIONS

  1. Drain and rinse chickpeas. Place in a small saucepot and cover with water by 2 inches. Add salt to taste.
  2. Simmer until tender, about 1 hour. Drain and place in a food processor with garlic, evoo and lemon juice. Process until smooth, adding water to thin out if needed.

Apricot Mostarda

INGREDIENTS

  • ¼ cup Champagne Vinegar
  • ¼ cup water
  • ½ cup diced dried Apricots
  • 1 tablespoon Sugar
  • 1 ea. Shallot, minced
  • 1 clove Garlic, minced
  • 1 tablespoon Whole-Grain Mustard
  • 1 teaspoon Dijon Mustard
  • Salt

DIRECTIONS

  1. In a medium saucepan, combine the vinegar, water, apricots, sugar, shallot and garlic and bring to a boil.
  2. Simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes.
  3. Stir in both mustards and season with salt. Let cool completely. Stir in tablespoons of water before serving if the mostarda is too thick.

Learn more about Executive Chef Michael Morway at his CHEF’S ROLL profile or click below for the full Chef’s Plate 12 event recap.

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