Watermelon Radish "Ravioli" Pistachio, Merguez, Mint
Watermelon Radish "Ravioli"
- 1 med watermelon radish
- 8 oz goat cheese (pure luck local)
- 1/2 whole meyer lemon zested and juiced
- 1 salt and pepper to taste
Merguez Sausage
- 2 lb lamb shoulder
- 6 cloves garlic
- 5 oz harissa paste
- 3 tbsp harissa spice
- 3 tbsp cumin ground
- 2 tsp fennel seed
- 1 tsp chili flakes
- 3 tbsp paprika
- 1 tbsp coriander ground
- 1 salt and pepper to taste
Pistachio Butter
- 1 1/2 cup pistachios
- 2 cups milk
- 1 cup cream
- 1 salt to taste
Watermelon Radish "chips"
- 1 large watermelon radish
Garnish
- 1/2 cup bread crumbs toasted
- 1/2 cup mint fresh
- 1/4 cup pistachios
- 1 whole red radish sliced thin
- 3 tbsp olive oil
Pistachio Butter
- Place pistachios, cream, and milk in a pot. Bring to a boil and then turn down to light simmer. Simmer for an hour and half and strain out the liquid. Place the pistachios into a blender and add roughly 1/3 cup of liquid back into the blender. Blend until completely smooth. Season with salt and set aside to use later
Lamb Merguez
- Grind lamb shoulder with garlic through a meat grinder. First through a coarse grind and then through a fine grind setting. Then add all of your spices and season with salt and pepper. Take a small pan and cook 1 oz of the sausage to make sure the sausage taste good. Adjust the seasoning if need be and set in the refrigerator until ready to use
Watermelon Radish "Ravioli"
- Take goat cheese, lemon zest, and juice and place in a bowl. Season with salt and pepper and mix well. Place in a plastic pastry bag and set aside. Then take your watermelon radish and slice paper thin. Pipe a little dollop of goat cheese onto the middle of the radish. Then take a second slice and sandwich together to make a "ravioli". Continue the process until all are finished.
Watermelon Radish "Chips"
- Simply slice the watermelon radish thin and place on racks of your dehydrator. Set the temperature to 120 and dry for 8 hours or until dried and crisp. Place in an airtight container until ready to use
To Finish
- Cook the lamb merguez in medium sauté pan on medium high heat for 5 minutes or until cook through. Then take your pistachio butter and spread on your plate. Add 5 of the raviolis to the plate. Then top with the lamb merguez. Finish by adding pistachios, bread crumbs, mint, radish chips, a little lemon zest and olive oil. Serve and enjoy!
