Steemit Iron Chef 2017 #05 : Spiced Lamb, Peppery Bosc Pear and Pistachio Sausage Roll with Pear Mustard and a Pear Compote Gastrique

What kind of snack would you make with pears, to eat while watching football?

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This is the question I asked myself last Friday when I found out that this week's ingredient on @steemit-ironchef was pears. I knew that I wanted to do a savory dish to highlight this delicious fruit. Pears work so well with lamb that I thought about making a sausage. And that brought me to my submission for this week.

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For week five of steemit-ironchef I made a savory dish called:
Spiced Lamb, Peppery Bosc Pear and Pistachio Sausage Roll with Pear Mustard and a Pear Compote Gastrique

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Rough Puff Dough

1. 350 Grams Flour
2. 350 Grams Cold Butter
3. 1 teaspoon Salt
4. 175 Grams Cold Water

Method for Rough Puff Dough

1. Cut the Butter into the Flour and Salt
2. Work the Water into the Four/Butter Mixture a little at a time until it comes together. You may not need all the water.
3. Leave the dough to rest in the fridge for 30 minutes.
4. Roll the dough into a rectangle and then fold a 1/3 of the dough over and then fold the other 1/3 over. Let the dough rest for 20 minutes.
5. Rotate the square of dough and repeat the process two more times. Making sure to let the dough rest between folds.
6. It is now ready to use.

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The Filling

1. 750 Grams of Lamb Shoulder
2. 1 large Onion sautéed
3. 2 teaspoons turmeric
4. 1/2 teaspoon ground coriander
5. 1 Tablespoon Cumin
6. 1 teaspoon cinnamon
7. 1/2 teaspoon crushed red peppers
8. 1 Bosc Pear poached with black pepper and ginger
9. 1/2 Cup Pistachios

Method for the Filling

1. Cut the Lamb Shoulder into 1 inch cubes.
2. Coat the Lamb Shoulder Cubes in the spice mixture.
3. Grind the Lamb Shoulder Cubes with the fine die of a meat grinder.
4. Saute the Onion in 1 Tablespoon of Olive Oil.
5. Dice and then Poach one Bosc Pear in a mixture of 1/2 cup sugar and 1/2 cup white wine with a few slices of fresh ginger and around 30 cranks on a pepper mill of black pepper.
6. Let the pear cool in the poaching liquid and then drain the pear and discard the ginger (or eat it! I usually do).
7. Finely Chop the Parsley.
8. Combine the Ground Meat, Onions, Drained Pears, Parsley and Pistachio nuts.

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Putting it Together and Baking

1. Roll out the dough into a large rectangle around 1/4 inch thick
2. Put a "tube" of the sausage mixture along the bottom of the pastry.
3. Roll the pastry and seal the end with egg wash.
4. Egg wash the outside of the sausage roll.
5. Bake on a parchment lined sheet for 30 minutes at 350F.

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The Sauces

Pear Mustard

1. Pear Compote
2. Dijon Mustard

Method for the Pear Mustard

1. Cut up two Bosc Pears and discard the seeds but leave the skin on the pears.
2. Add the juice of another pear to the cut up pears and pressure cook the pears for ten minutes.
3. Puree the cooked pears.
4. Add equal parts Pear Compote and Dijon Mustard

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Pear Compote Gastrique

1. 1/4 cup Honey
2. 1/2 cup Cider Vinegar
3. Pear Compote (use some from the Pear mustard recipe)
4. Pinch of salt

Method for making the Pear Compote Gastrique

1. Heat the Honey in a pan and cook on medium heat until caramelized.
2. Add the vinegar and cook the mixture until it is thick and syrupy.
3. Add the Pear Compote and until the texture is thick.
4. Season with Salt.

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Now there is only one thing left to do... get comfortable on the sofa and turn on the game!