For this dish I have chosen the Sativa dominant strain “Red Dragon”. With its spicy-woody and pine-like notes it is an excellent match for the herbal blend. Red Dragon has a THC value of 23% and CBD 12% and is therefore recommended for the more experienced consumers.
You can of course also make the recipe with other cannabis flowers but here we have matched the terpenes subtly for reasons of aroma and intensity of the effect.
For an increased psychoactive effect I recommend decarboxylating the cannabis beforehand, as the cooking time in the oven alone is not sufficient for this.Serves 2 persons
- 1 saddle of lamb
- 1 roll of puff pastry
- 175g Chicken breast
- approx. 15g diced smoked bacon
- 4-6 slices Parma ham
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 large leaf of sage
- 4 sprigs of curly parsley
- 1.5 g Cannabis flower
- 1 large clove of garlic
- 4 Crush ice cubes
- 4cl cream approx.
- Salt
- Pepper
- Olive oil for frying
- 1 egg yolk for spreading
- First of all, wash and pat dry the meat and herbs.
- Heat a pan and then add a dash of olive oil when hot.
- Fry the saddle of lamb briefly all around until brown to seal the meat.
- Take the fillet out of the pan and let it cool down.
- The chicken fillet as well as the bacon is cut into cubes and put together with the ice as well as the herbs (including cannabis) and garlic, gradually adding the cream in a blender to create a fine farce.
- When seasoning, remember that bacon and Parma ham add their own salt to the dish.
- The puff pastry is now rolled out, covered with Parma ham and generously spread with farce. The worked surface should be large enough so that the cooled back piece can be rolled out easily.
- Leave around 1cm around the edges, so that the dough closes better. The edges are closed by pressing them in with a fork and the dough is brushed all around with some egg yolk and placed on a baking tray with baking paper.
- The puff pastry roll is now baked in a preheated oven on the middle shelf at 200°c. In order to keep it nice and pink, we want to reach a core temperature of 51°c
- If you have a core temperature gauge, you should prick the roll from the ends – the baking time is about 10-12 minutes.
- Before serving, the meat should rest for a few minutes.
- We have served the dish with roasted asparagus, herb sausages and sweet potato and tonka bean mousseline.
