Ingredients
Mushrooms 200g
Butter or oil 50 ml
Salt and pepper
Method
1. Peel the mushrooms, remove the stalks , wash and place on an oiled grilling tray, sprinkle with oil and season with salt. And pepper.
2. Grill on both sides for 3-4 minutes until soft. Serve as a vegetable or as a garnish with grilled meats.
2.03.2010
Sauté Potatoes (Pommes Sautées)
Ingredients
400 g even-sized potatoes
Oil
Salt and pepper
Chopped parsley
Method
1. Boil the unpeeled potatoes for 15 minutes, keeping slightly underdone.
2. Peel, cool and cut into slices.
3. Toss in hot oil in frying pan , season lightly with salt and pepper.
4. Sprinkled chopped parsley.
400 g even-sized potatoes
Oil
Salt and pepper
Chopped parsley
Method
1. Boil the unpeeled potatoes for 15 minutes, keeping slightly underdone.
2. Peel, cool and cut into slices.
3. Toss in hot oil in frying pan , season lightly with salt and pepper.
4. Sprinkled chopped parsley.
Lamb Hot pot
Ingredients
Lamb 500g
Onion, sliced 100g
Potatoes, Sliced 400g
Brown stock 1 lit
Salt, Pepper
Oil Optional
Parsley chopped
Method
1. Trim the meat and cut into even pieces.
2. Season with salt and pepper and place in a deep pan.
3. Lightly sauté the onion in the oil, if desired. Mix the onion and 300 g of potatoes together.
4. Season and place on the top of meat, add stock.
5. Neatly arrange overlapping layer of the remaining potatoes on top and place to cook in a hot oven at 230- 250 C until lightly coloured.
6. Reduce the heat and simmer gently until cooked approx. 1 ½ - 2 hrs.
7. Serve with the potatoes brushed with butter and sprinkle with chopped parsley.
Lamb 500g
Onion, sliced 100g
Potatoes, Sliced 400g
Brown stock 1 lit
Salt, Pepper
Oil Optional
Parsley chopped
Method
1. Trim the meat and cut into even pieces.
2. Season with salt and pepper and place in a deep pan.
3. Lightly sauté the onion in the oil, if desired. Mix the onion and 300 g of potatoes together.
4. Season and place on the top of meat, add stock.
5. Neatly arrange overlapping layer of the remaining potatoes on top and place to cook in a hot oven at 230- 250 C until lightly coloured.
6. Reduce the heat and simmer gently until cooked approx. 1 ½ - 2 hrs.
7. Serve with the potatoes brushed with butter and sprinkle with chopped parsley.
2.02.2010
Purée de lentils ( lentils soup)
Ingredients
Mirepoix:
Onion, small dice 50 g
Celery, small dice 25 g
Carrot, small dice 25 g
Lentils 250g
Stock 1 lit
Sachet:
Bay leaf 1no
Whole cloves 2no
Peppercorns 6no
Salt to taste
Pepper to taste
Method
1. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.
2. Add the stock. Bring to a boil.
3. Soak Lentils for 2 hrs. drain and add to the stock. Also add the sachet.
4. Cover and simmer until the Lentils are tender, about 1 hour. Remove sachet.
5. Pass the soup through a strainer.
6. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock or water.
7. Season to taste.
Mirepoix:
Onion, small dice 50 g
Celery, small dice 25 g
Carrot, small dice 25 g
Lentils 250g
Stock 1 lit
Sachet:
Bay leaf 1no
Whole cloves 2no
Peppercorns 6no
Salt to taste
Pepper to taste
Method
1. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.
2. Add the stock. Bring to a boil.
3. Soak Lentils for 2 hrs. drain and add to the stock. Also add the sachet.
4. Cover and simmer until the Lentils are tender, about 1 hour. Remove sachet.
5. Pass the soup through a strainer.
6. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock or water.
7. Season to taste.
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