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Lamb Pogo and fig mustard

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2 portions

Medium

15 minutes

Ingredients

  • 300 g (2/3 lb) minced Quebec
  • 15-20 ml of spices mix (15-20 gr): Garlic powder - Paprika - Dried oregano - Seeds of caraway
  • 3 c. to s. (45 ml) Panko bread crumbs
  • 1/2 cup (120 mL) cornmeal
  • 1/2 cup (120 ml) flour
  • 2 tbsp. to s. (30 ml) white sugar
  • 2 tbsp. at .s (30 ml) baking powder
  • 2/3 cup (160 ml) milk
  • 1 egg
  • 6 wooden popsicle sticks
  • Vegetable oil for frying
FIG MUSTARD 
  • 6 figs
  • 1/4 cup (60 mL) brown sugar
  • 1.5 c. to s. (20 ml) balsamic vinegar
  • 1 C. to s. (15 ml) yellow mustard
  • 1/2 c. to s. (7 ml) mustard seeds
  • 2 tbsp. to s. (30 ml) water
  • 1 C. to s. (15 ml) lemon juice
Une recette du chef Gabrielle Pellerin.

Preparation

  1. Mix cornmeal with flour, sugar, baking powder, salt and pepper. Add the milk and the egg.
  2. Mix the lamb with the spices, salt and pepper. Form oval dumplings.
  3. Put the dumplings on the popsicle sticks. Dip into the batter mixture.
  4. Fill a small saucepan with oil and heat over medium high heat.
  5. Fry the "pogo" for about 3-4 minutes until golden brown. Remove with a pair of pliers and place on paper towels.
FIG MUSTARD
  1. Remove the stem from the figs. Crush until you get a puree, you can use a blender stand.
  2. In a small saucepan, heat brown sugar with balsamic vinegar over medium heat until sugar is dissolved.
  3. Add the fig purée and cook for 8-10 minutes over low heat.
  4. Meanwhile, mix the mustard powder with the seeds, water, lemon juice, salt and pepper.
  5. Add the mustard mixture to the pan and cook another 8-10 minutes.
  6. Put mustard in a pot and let cool before refrigerating.
  7. Serve lamb pogos with fig mustard and a fresh salad of endive, cucumber and feta cheese.
A recipe by Gabrielle Pellerin.

Chef’s Tip

Can be kept 1 month.