Grilled Lamb Chops in Rosemary & Balsamic Jus Lamb chops Rosemary Oil Balsamic vinegar Demi glaze Red wine 400 g a few sprig 3 tbsp 1. Season the lamb chops with ½ of the rosemary and seasonings. 2. Pan fry/grill the chops to the required degree and take aside. 3. Deglaze the pan with wine, reduce, add balsamic vinegar, demi glaze, and rosemary and reduce to saucy consistency. Season. 4. Drizzle the sauce on the grilled chops.
Roast Leg of Lamb with Mint Sauce Roast Lamb Lamb, leg Salt Oil Black pepper Rosemary, finely chopped Garlic, crushed 1.5 kg 3 tbsp 2 cloves Mustard Sauce Water Sugar Mint Mint, finely chopped Malt vinegar 80 ml 50 g 2 sprigs for garnish 1. To make the mint sauce, combine the water, vinegar and sugar in a saucepan, and bring to boil, stirring until the sugar dissolves completely. 2. Remove the pan from the heat, and stir in the mint leaves. Set aside for al least 20 minutes. 3. Preheat the oven to 180ºC. Combine salt, pepper, garlic, oil and rosemary. 4. Rub the marinade over the lamb. 5. Transfer lamb to rack in roasting tin. Roast for 45 minutes to an hour. 6. Transfer lamb to a heated platter and rest for 15 minutes before slicing. 7. Strain the mint sauce, pour into a sauceboat and stir in the chopped mint. 8. Serve separately with the lamb.
Pommes Château Potatoes Parsley, chopped 200 g 25 g to taste 1 tsp 1. Select potatoes of a large, even size and turn them into barrel shape. Dry with a clean tea-cloth. 2. Melt the butter in a deep frying pan, add the potatoes, salt & pepper. 3. Shake the pan to ensure the potatoes are coated with the butter. 4. Transfer to a casserole dish and bake in the oven 180 C, until golden brown. 5. Finish them with chopped parsley.
Bread Sauce Stuffing for Roast Chicken & Bread Sauce Stuffing Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Bacon, chopped Bread, crumbed Sage, chopped White stock 100 g 15-20 g 4-5 slices 2 tsp to moisten 1 tsp Milk Cream Onion Clove Bay leaf Stale bread Salt Cayenne pepper 200 ml 100 ml 15 g 2 no. 1 no. 20 g 1 pinch 1 pinch 30 g 1. Bring onion, cloves, bay leaf, milk and cream to a boil in a saucepan. 2. Set aside to infuse for 20 minutes. Strain into a clean pan. 3. Add the bread crumbs and simmer for 2 minutes until thickened. Season with salt and cayenne pepper and strain. Add chilled butter and incorporate. 1. Sauté bacon, onion, carrot, celery and leeks in butter. 2. Add the bread crumb and sage. Moisten with stock. Pan Gravy For pan gravy, deglaze the pan dripping with brown stock. Add thyme and simmer for few minutes. Strain and thicken with corn slurry. Season.
Mint Chutney Mint leaves Onion, chopped Green chilli Yoghurt Salt Lemon juice ½ bunch 5 g 50 g 1. Wash the mint leaves, cut onions, green chilies and put in the hand blender. 2. Blend to fine paste& add yoghurt to the mix purée, season and add lemon juice to taste. 3. Serve with lamb Samosas.
Melanzane Parmigiana Eggplant Tomato Onion Garlic Olive oil Basil Mozzarella cheese Parmesan cheese 250 g 100 g 5 g 15 ml + for frying a few leaves 80 g 1. Slice egg plant and degorge. 2. Shallow fry slices of eggplant, drain off oil and keep aside. 3. Concassé tomato, cook with olive oil, garlic, onion and seasoning. 4. Grease a baking sheet and arrange the eggplant and alternate with tomato concassé and mozzarella. Top with tomato, grated parmesan and bake at 180 C till golden brown color. 5. Demold, garnish with basil and serve hot.
Anna Potatoes Waxy potatoes 200 g 30 g 1. Heat the oven to 190 C. 2. Peel the potatoes and slice very thinly. Grease an oven proof dish and line the sides with potato slices placed close together and attached firmly to the butter. 3. Cover the bottom with potato slices as well and sprinkle with salt, pepper and a few flecks of butter. 4. Then cover with another layer of potatoes, seasoning, and butter and carry on till the dish is three quarters full. 5. Cover with buttered paper and cook for 45 minutes or until tender. 6. To serve pass the blade of a knife around the inside of the dish. 7. Hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents. 8. The inside should be soft and the outside crust crisp and brown.