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i finally got my recipe on the chefs in scotland website as the guest chef of the week.

Here's a link to the recipe if anyones interested

http://blog.chefsinscotland.co.uk/

And yeah i am from Scotland

i can't find the recipe

sara_uk wrote:i can't find the recipe

click on the paperclip for the attachment

Cool thanks, I have saved it, I am not big fan of meat though

sara_uk wrote:Cool thanks, I have saved it, I am not big fan of meat though

thanks

oooo yummy it sounds DELISH! I have saved it also.....how would you describe the type of cuisine you like to cook?

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????
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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

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

Didn't go that far into it

he made it sound it was some really big deal

and its a home made blog not a website

arniegang wrote:he made it sound it was some really big deal

and its a home made blog not a website

Gotcha

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.

arniegang wrote:he made it sound it was some really big deal

and its a home made blog not a website

its a big deal to me.

175bpm wrote:

arniegang wrote:he made it sound it was some really big deal

and its a home made blog not a website

its a big deal to me.

and it looks really yummy..dont get down..keep on cooking...congrats.

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

its a big deal to me.

and it looks really yummy..dont get down..keep on cooking...congrats.

word up homie... congrats ...

cheers amigo how was the skating?

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

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

its a big deal to me.

The recipe looks good to me, will let you know when we try it.

Was the photo of you though 175??

yeah its me

Your previos avatar did you justice then

Nice one m8

sage & onion wrote:Your previos avatar did you justice then

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)

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)

been searching but seem to find a good one you should change yours now and again

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)

been searching but seem to find a good one you should change yours now and again

Why???, its a true likeness

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

way to go for the encouragment

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!

Can you put more recipes up?

How about Haggis and neeps and tatties and deep fried pizza?

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..