The traditional Majorcan ensaimada is served with a custard and chocolate cream. Taste our most characteristic dessert. It’s a delicious sin!
Stuffed Shoulder of Lamb
Ingredients (Serves 4)
2 small lamb forequarter pieces (shoulder) with bones removed.
1 bunch spinach, stems removed and leaves shredded coarsely
3 dried apricots
150 g dates
1 tablespoon chopped fennel
1 egg, lightly beaten
30 g pine nuts, toasted
salt and freshly ground pepper to taste
a generous splash of olive oil
a few sprigs of rosemary
4-6 cloves of garlic, crushed
To make the stuffing: in a large mixing bowl combine spinach, apricots, fennel/dill, pine nuts and egg and mix through with a little olive oil.
Place half the stuffing onto each pair of forequarters, roll the lamb over the stuffing and tie with string.
Rub the rolled lamb with garlic, rosemary, lemon juice and olive oil.
Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.
Preheat oven to very hot, approx. 240°C. Cook lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing heat to moderate (160-180°C) after 10 minutes. Rest after removing from oven.
Monkfish & Salmon Carpaccio
Fine slices of Monkfish and Salmon soaked in lemon juice.
1 salmon medallion
salt and pepper
Slice the monkfish and add the salmon medallion. Cover with film and frost it.
To served, slice it very thin and add the vinaigrette lemon, prepared with 60g of balsamic vinegar, 20g olive oil, 10g lemon juice, 10g honey, salt & pepper.