Lamb duo - Seared cutlets Provencal with a roasted shoulder of lamb served on a truffle parmentier with a herb salad
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Molten chocolate Guayaquil cake with a Strawberry coulis and sorbet
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Time to get the team involved, so open a bottle of champagne to set the mood.
First job is to peel some potatoes.
RECIPES
The Entree
PARMESAN CRUMBLE
100g plain flour
50g melted butter
50g grated parmesan
1/2 teaspoon chopped tthyme
salt and pepper to seaSon
1. Mix flour, Parmesan, thyme, S&P in a bowl.
2. Stir through melted butter with a fora until mix has a crumb texture
3. Place mix onto an oven tray lined with grease proof paper to approx 1 cm thick and place in oven at 180c. Turn after 4 - 5 mins to ensure even cooking / browning and bake for another 4 to 5 mins.
4. Remove from oven and set aside
TOMATO CONCASSE
1 kg tomatoes
1 tablespoon olive oil
1 sprig each of thyme and rosemary
3 cloves garlic
1. Tomatoes - skin, deseed and chop finely. Skin tomatoes by 'coring' and making a cross through the skin on their bottom and then placing in a pan and covering with boiling water for 2 min before then plunging into an icy cold bath of water which should allow the skins to peel easily.
2. Sauté tomatoes in oil for 1 minute then add sprigs of herbs. Cook until tomatoes reduced to thick consistency then add chopped garlic stir through and remove from heat and set aside.
Cook the lobsters.
RICOTTA BASE
700g ricotta
S&P
1 tablespoon chopped chives
Mix together and then put in a piping bag and pipe into 10cm rings placed on grease proof paper on a baking tray.
Add a thin layer of tomato concasse
Add a layer of cooked lobster pieces
Top with Parmesan crumble and bake at 180c for 3 - 4 mMinsk
Place in centre if serving plates and drizzle around with thin pesto
PESTO
Mix basil, oil and salt with stick blender to a wet consistency
HERB SALAD
Roughly tear / chop the following and mix together
Coriander, tarragon,celery leaves, Pineapple sage and chives
Drizzle with 1/2 tsp olive oil, S&P, 14/ tsp balsamic. Toss the salad.
Garnish each serve and take to the table.
SHOULDER OF LAMB
400 - 500g of boned and rolled shoulder of lamb
Rub with olive oil and salt
Place on sprig of rosemary
Roast at 180c for 1.5 hours
Serves 6 - 8
RACK OF LAMB
French cut lamb cutlets - allow 2 per person
Brown cutlet trimmings in the oven on a baking tray for 15-20 mins
Remove trimmings from tray and place in a saucepan
Drain fat from pan then deglaze with water then add this to saucepan.
Cover with water and add 3-4 loves of garlic
Reduce - approx 1/2 hour
To assemble lamb dish
Use med size ramekin and 3/4 fil with potato
Add chopped shoulder of lamb
Invert on plate to serve dress with herb salad
PARMENTIER POTATOES
Peel potatoes and boil
Mash then add truffle oil and chopped truffle
MOLTEN CHOCOLATE PUDDING
180 g unsalted butter
200g dark chocolate (65% cocoa)
6 eggs
200g caster sugar
100g plain flour
Melt butter and chocolate together
Whisk eggs and sugar together then gradually whisk in flour to combine until smooth
Combine chocolate mixture and egg mixture. Mix well.
Pour into greased ramekins to 2/3 full
Bake at 200c for 6 - 8 mins
Serves 10
STRAWBERRY COULIS
10 - 12 strawberries
Sprig of mint ( chocolate mint if available)
2 - 3 tablespoons sugar
Use stick blender to purée
STRAWBERRY TARTARE - special for Sarah who couldn't eat the molten choc puddings.
10 med strawberries
1/2 leaf of basil finely chopped
Pinch white pepper
1/2 tsp olive oil
Mix all together
To serve press into a serving ring and then remove ringbtomget nice shape. Serve with a side of ice cream or gelato and decorate with basil leaf.
Decorate the plates with a swirl of coulis, mint leaf ... Then turn out the puddings from the ramekins onto the plate.
Enjoy!
Thanks Bruno...and thanks Barry and Lindy.
