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We survived the D72

Team Cuisine

FRANCE | Friday, 28 June 2013 | Views [260]

Team Cuisine


After our exciting day trip to Sault, and surviving the D72 we appreciated the beautiful setting of our villa at Sablet and prepared for our next adventure.

Sablet

 From the villa lounge room

The lounge room

What fun we all had when, thanks to Barry's organising, a young French Chef turned up on the doorstep with boxes of yummy produce and the tools and the know how to turn us into commis chefs and the produce into a delicious dinner enjoyed by all.

The Team - L'Equipe - Barry, Lindy, Sarah, Sophie, Alyce, Beth and Heather led by Bruno the brave!

Chef Bruno

We're paying attention.

Le Menu

Parmesan Cheese crumble with lobster and sundried tomatoes and a dash of basil 

~~~~~

Lamb duo - Seared cutlets Provencal with a roasted  shoulder of lamb  served on a truffle parmentier with a herb salad

~~~~~

Molten chocolate Guayaquil cake with a Strawberry coulis and sorbet 

~~~~~

 

Time to get the team involved, so open a bottle of champagne to set the mood.

 Time to pop the cork..

We'll drink to that!

First job is to peel some potatoes.

 First peel the 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.

 

 Elise and Sarah Peeling tomatoes with Bruno 

 Sarah was best at de-seeding and chopping

 Cook the lobsters.

They won't feel a thing!

Hope the claws are well tied.

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.

 Beth's up first

That's the way.

Barry tries his hand at piping...

 ...but doesn't quite match Bruno's technique!

 Alyce's turn...not bad...

 Now Sarah...

....and she shows us up again.
Add a thin layer of tomato concasse
Add a layer of cooked lobster pieces

..two cooked lobsters..

...and then the lobster..

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.

 

 Entrees to go...

...ready to eat.

With the entree, tonight's white is..

The dining room candelabra

Bon appetit

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

 

Mains to go..

...and tonight's red wine is..

This lamb is sensational

No time for talking..

 No complaints here either

A girl who loves her truffle mash..

 

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

...easy does it, no lumps... 

..bit much in one small bowl..

 

Ladling the choc mix into the moulds

Who gets to lick the spoon?

...maybe the photographer?

 

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 

Decorate the plates with a swirl of coulis, mint leaf ... Then turn out the puddings from the ramekins onto the plate.

...and cocoa powder outline of a spoon

 Enjoy!

  Thanks Bruno!

Thanks Bruno...and thanks Barry and Lindy.

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