| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 100 |
g |
Best end lamb; (7 oz) |
| 400 |
ml |
Ratatouille sauce; (3/4 pint) |
| 4 |
|
Anna potatoes |
| 160 |
g |
96 oz) chicken mousse |
| 75 |
g |
Herb crust; (3 oz) |
| 200 |
g |
White bread; (7 oz) |
| 1 |
|
Clove garlic |
| 2 |
|
Sprigs chervil |
| 2 |
|
Sprigs basil |
| 50 |
g |
Chives; (2 oz) |
| 20 |
g |
Coriander; (3/4 oz) |
| 20 |
g |
Oregano; (2 oz) |
| 1 |
|
Sprig flat leaf parsley |
| 50 |
g |
Tarragon; (2 oz) |
|
|
Cooking salt |
|
|
Ground white pepper |
| 125 |
g |
Chicken breast; (4 1/2 oz) |
| 250 |
ml |
Double cream; (9fl oz) |
|
|
Cooking salt |
| 1 |
|
Egg white |
| 500 |
g |
Plum tomatoes; (1/2kg) |
| 100 |
g |
Aubergines; (4 oz) |
| 100 |
g |
Red pepper; (4 oz) |
| 100 |
g |
Green pepper; (4 oz) |
| 100 |
g |
Courgettes; (4 oz) |
| 40 |
g |
Garlic |
| 100 |
g |
Onions; (1/4lb) |
| 2 |
|
Sprigs thyme |
| 1 |
|
Sprig flat leaf parsley |
| 4 |
tb |
Olive oil; (50ml) |
| 4 |
|
Baking potatoes |
| 400 |
g |
Butter; (14 oz) |
|
|
Salt and white pepper |
INSTRUCTIONS
FOR THE HERB CRUST
FOR THE CHICKEN MOUSSE
FOR THE RATATOUILLE SAUCE
FOR THE ANNA POTATOES
Prepare the lamb rack by removing all the fat and bones except for one at
the end of the loin, seal the loin in oil until golden brown and allow to
cool, spread the chicken mousse on the loin and roll in the herb crust,
then roast in the oven. When cooked pink allow to sit for 5 minutes, place
the hot pomme anna in the centre of the plate, place the lamb in the potato
and surround with the sauce.
To make the herb crust: Remove the crust from the bread and place into the
robo coup with herbs and garlic, rub everything together until bright green
and fine breadcrumbs. Season to taste.
To make the chicken mousse: Pound the chicken breast with the egg whites
and salt. Pass through a fine drum sieve and allow to rest for two hours in
a bowl of ice. Then fold the cream slowly until fully incorporated, do a
tester and add more cream if the mixture is too firm.
For the ratatouille sauce: Skin and de-seed the tomatoes and then blend.
Dice all the other vegetables and chop the onion and garlic. Heat the oil
in a pan and sweat the garlic and onions, then sweat the rest of the
vegetables for 5 mintues. Add the tomato sauce and the bay leaf and thyme
and cook slowly until all cooked. Chop the parsley and julienne the basil
and add the sauce and season to taste.
For the anna potatoes: Trim the potatoes into cylindrical shapes, then cut
into thin slices, wash and dry with a cloth. Arrange the slices overlapping
each other in a thick butter mould and then arrange another layer going in
the opposite direction. Do this until you reach the top of the mould. You
must add butter in between each layer. Cook in the oven at a high heat for
about 30 minutes.
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