Hunter Food

King Street Hotel
The King Street Hotel was refurbished some 18 months ago, turning it into a sleek,
inviting space.
Try a $10 schnitzel and schooner on a Monday and Tuesday night, or turn up on a
Wednesday for $7 pastas, $7 cocktails and $7 jugs of beer. Be it a function, lunch or
dinner, the King St Hotel has great quality food all at pub prices.
PANDANUS LEAF WRAPPED LAMB FILLET WITH HOKKEIN NOODLES, KIM
CHEE, ASIAN GREENS AND SWEET SOY REDUCTION
3 lamb backstrap fillets, 200g
3 pandanus leafs
400g Hokkein noodles
1⁄2 Chinese cabbage
1 teaspoon red chilli pepper
150ml rice vinegar
2 tablespoons palm sugar
1 teaspoon sesame oil
3 bok choy
1 tablespoon coriander, chopped
500ml lamb stock
1 stalk lemongrass
200ml Chinese cooking wine
150ml sweet soy sauce
1 tablespoon, shallots chopped
1
2
3
4
5
Season and sear lamb and allow to rest. Blanch pandanus leaf until soft.
Wrap lamb in leaf and set aside.
For the kim chee roughly chop cabbage. Lightly fry chilli pepper in
oil with cabbage, vinegar and palm sugar, let simmer for about five
minutes. Add coriander and set aside to cool.
Reduce lamb stock by half add lemongrass, Chinese cooking wine and
sweet soy sauce and reduce by half for the sweet soy reduction.
Reheat wrapped lamb in oven for a further 10 minutes. Leave to rest for
a few minutes, while resting panfry noodles with sesame oil and blanch
bok choy for two minutes.
To serve slice lamb diagonally, place on noodles and top lamb with kim
chee, baby bok choy and drizzle with sweet soy reduction. Garnish with
a few beansprouts and deepfried onion.
99