- sara_uk wrote:
i can't find the recipe
click on the paperclip for the attachment :wink: sara_uk Cool thanks, I have saved it, I am not big fan of meat though 175bpm
- sara_uk wrote:
Cool thanks, I have saved it, I am not big fan of meat though
thanks 8) noni oooo yummy it sounds DELISH! I have saved it also.....how would you describe the type of cuisine you like to cook? sage & onion Herb crusted rack of lamb with Truffle Potato and Foie Gras Compote
Lamb
4 racks of lamb (French trimmed) (4 bones each)
2g rosemary
2g thyme
2g sage
20g flat leaf parsley
100g salted butter
50g Japanese breadcrumbs
Compote
1 large Mango
300gm Foie Gras
150ml Veal Jus
20g chopped shallots
Truffle mash
1 kg Maris piper potatoes
100g sour cream
100ml double cream
50g salted butter
20g chopped truffle shavings
20 ml truffle oil
Sauce
200ml lamb/veal jus
25g redcurrant jelly
50g petit mirepoix
10g garlic
2g rosemary
2g thyme
100ml sherry
25ml sherry vinegar
50g butter
Garnish
Grilled asparagus
8 deep fried plantain crisps
1. Whip the butter till white then add the rest of the ingredients for the crust, roll between 2 sheets of silicone paper and freeze. Cut to the desired shape and keep in freezer till required. Seal the seasoned lamb in a hot pan and cook the desired degree, before serving add the crust and finish under the salamander before cutting into 2 cutlets.
2. For the compote finely dice the mango and foie gras. In a really hot dry pan sear the fois gras till browned, remove half of the fat and add the mango and chopped shallots, correct seasoning and finish with some veal jus. Cook slightly and refrigerate till needed.
3. Boil the potatoes in salted water, once cooked and dried finish with the rest of the ingredients, consistency should be firm enough to pipe.
4. To prepare the sauce sweat the mirepoix and garlic in butter, add the jelly and caramelize, add the herbs, deglaze with sherry and the vinegar, reduce slightly and lastly add the jus. Cook till consistency is correct and finish with some chilled butter.
5. To assemble the dish pipe some potatoes into a rosette and carefully rest the lamb onto it, arrange the asparagus onto the bones of the lamb standing tall. Quenelle a good sized spoon of the chilled compote and finish with the sherry sauce and plantain chips
Sounds great, is the picture really you though????
[/code] arniegang what you mean guest Chef of the week on Chefs in Scotland you are the only Chef on it and the site consists of only 1 recipe yours :lol: :lol: :lol: sage & onion
- arniegang wrote:
what you mean guest Chef of the week on Chefs in Scotland
you are the only Chef on it and the site consists of only 1 recipe
yours
:lol: :lol: :lol:
Didn't go that far into it :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: arniegang he made it sound it was some really big deal and its a home made blog not a website :roll: :roll: :lol: :lol: :lol: :lol:
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sage & onion
- arniegang wrote:
he made it sound it was some really big deal
and its a home made blog not a website :roll: :roll:
:lol: :lol: :lol: :lol:
Gotcha 8) 175bpm i am the first of many to come and the guy who runs the site is not that technicaly gifted when it comes to the net ect,,, i have told him it would be nicer if the recipe was actually on a web page and not to be downloaded.. To be honest i'm happy with it and dont care if you want to put me down.. its my recipe not your Mr Arnigang and a comment about the recipe could of been more proffesional. :roll: 175bpm
- arniegang wrote:
he made it sound it was some really big deal
and its a home made blog not a website :roll: :roll:
:lol: :lol: :lol: :lol:
its a big deal to me. :cry: noni
- 175bpm wrote:
- arniegang wrote:
he made it sound it was some really big deal
and its a home made blog not a website :roll: :roll:
:lol: :lol: :lol: :lol:
its a big deal to me. :cry: - arniegang wrote:
and it looks really yummy..dont get down..keep on cooking...congrats. :) 175bpm
- noni wrote:
- 175bpm wrote:
- arniegang wrote:
he made it sound it was some really big deal
and its a home made blog not a website :roll: :roll:
:lol: :lol: :lol: :lol:
its a big deal to me. :cry: - arniegang wrote:
and it looks really yummy..dont get down..keep on cooking...congrats. :) - 175bpm wrote:
8) Jamal word up homie... congrats ... 175bpm cheers amigo how was the skating? Jamal damnn as soon as arrived ... i seen this guy gettin his head wrapped up in some bandages an stuff.... and i was like helll nahhh i aint bout to be doin that ... so i jst scop'd out the scene .. holla'd at the peeps an bounced str8 out there ... u know u always gotta leave em wantin more 8) Jamal i give it up to st.lucifer though ... hahaha that nigga had me laughin.. much respect to him for showin up .... i mean after being accused of all the shit he was accused bout ... an still comin there .. much respect ..
- 175bpm wrote:
- arniegang wrote:
he made it sound it was some really big deal
and its a home made blog not a website :roll: :roll:
:lol: :lol: :lol: :lol:
its a big deal to me. :cry: - arniegang wrote:
The recipe looks good to me, will let you know when we try it.
Was the photo of you though 175?? 175bpm yeah its me sage & onion Your previos avatar did you justice then :lol: :lol: :lol: :lol: Nice one m8 175bpm
- sage & onion wrote:
Your previos avatar did you justice then :lol: :lol: :lol: :lol:
Nice one m8
- 175bpm wrote:
yeah its me
I take it that we are now awaiting for the grand entrance of your new Avatar, huge no doubt (thanks snipes) :lol: :lol: :lol: :lol: 175bpm
- sage & onion wrote:
- 175bpm wrote:
yeah its me
I take it that we are now awaiting for the grand entrance of your new Avatar, huge no doubt (thanks snipes) :lol: :lol: :lol: :lol: - 175bpm wrote:
been searching but seem to find a good one you should change yours now and again sage & onion
- 175bpm wrote:
- sage & onion wrote:
- 175bpm wrote:
yeah its me
I take it that we are now awaiting for the grand entrance of your new Avatar, huge no doubt (thanks snipes) :lol: :lol: :lol: :lol: - 175bpm wrote:
been searching but seem to find a good one you should change yours now and again - sage & onion wrote:
Why???, its a true likeness :wink: MaaaD
- arniegang wrote:
what you mean guest Chef of the week on Chefs in Scotland
you are the only Chef on it and the site consists of only 1 recipe
yours
:lol: :lol: :lol:
way to go for the encouragment yorky500 175, will you please stop pissing about on the Forum and get back in that kitchen and cook me up some "skinheads on a raft", PLEASE! :lol: :lol: :lol: scarlet Can you put more recipes up? How about Haggis and neeps and tatties and deep fried pizza? zam hey 175 your a chef eih? do you know how to make a spinach lasagna??? I dont believe the recipe on the net....better to ask the pro.. XRW-147
- scarlet wrote:
Can you put more recipes up?
How about Haggis and neeps and tatties and deep fried pizza?
What about a deep fried mars bar? That would really require some culinary excellence.
I've never been able to eat lamb ever since I went to Bali but that looks like a decent recipe, good stuff 175. 175bpm the links been updated check it out :wink: yorky500 What about my "skin heads on a raft". where are they? Come on ya lazy sod, forget about all this POOF food. :lol: :lol: noni chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no? dale
- noni wrote:
chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no?
forget that can you just cook me some chicken masala ;) noni
- dale wrote:
- noni wrote:
chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no?
forget that can you just cook me some chicken masala ;) - noni wrote:
haha! the way to a man's heart is definetely through his tummy! :P dale you certainly know ur game ;) 175bpm
- noni wrote:
chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no?
goats cheese mashed potato is always a winner.
mash the potatoes while still hot and sprinkle some grated goats cheese, butter, heavy cream and some seasoning 8) arniegang
- 175bpm wrote:
- noni wrote:
chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no?
goats cheese mashed potato is always a winner.
mash the potatoes while still hot and sprinkle some grated goats cheese, butter, heavy cream and some seasoning 8) - noni wrote:
or for something different try........
Mash a la AG
mash the potatoes while still hot and sprinkle some grated cheedar cheese, butter, heavy cream and some seasoning.
8) 8) 8) 8) noni
- 175bpm wrote:
- noni wrote:
chef...do you have any ideas on how to incoporate goat cheese into a chicken or steak dish...do you think its workable. One time I stuffed chicken breast with breaded goat and arugla...I don't feel like it worked thatttt well..it was alright. Is mean/poultry with goat cheese a no no?
goats cheese mashed potato is always a winner.
mash the potatoes while still hot and sprinkle some grated goats cheese, butter, heavy cream and some seasoning 8) - noni wrote:
ooooo will try yumyum!!!!! so you wouldn't reccomend it on or in any meat?