Stage

Ingredients

Method

Equipment

Extra Information

1

3 Double best ends of lamb

2 Chicken Supremes

½ litre cream

1 bunch of washed chopped watercress

1 egg

French Trim the lamb and cut into chops refrigerate.

Blend the chicken with the egg add the cream season add the herbs and refrigerate for 30 mins.

Place a spoonful of the mixture in the centre of a piece of cling film place a chop on top and wrap the film around to form a small packet. Refrigerate for 30 mins.

When cooking gently poach for 3 mins to set remove cling film and then pan fry to colour 5 mins.

o

o

2

3kg Old potatoes
peeled

1kg Butter

2 kg Peeled raw beetroot

50ml Sunflower oil

50g Butter

seasoning

Cut the potatoes into large 1” x 4” circles place into heated roasting tray of foaming butter and cook on the top of the stove for 50 mins turning occasionally.

Quarter beetroot and mix with oil and butter season and roast for 45 mins

Roasting tray with
deep sides

Pre heated
oven 180 º c

o

3

500g Carrots Turned

500g Courgettes Turned

500g Swede Turned

500g Turnips Turned

500g Leeks

Prepare all veg and turn before blanching and refreshing

Julienne and deep fry the leeks and drain on some kitchen paper.

Fat fryer 280 º c

Deep fry in small batches

4

1 litre Basic red wine sauce

3 Cloves Garlic

150g Leeks

Re boil add thyme allow to infuse and strain set aside keeping warm.

Cut the leeks for brunoise Blanch and refresh the leeks and add to the sauce just before serving.

o

Brunoise is
1/16 th “dice

5

o

Place the potatoes in the centre of the plate, place 2 lamb chops on the potatoes pour the sauce around and add generous portions of seasoned reheated veg.

Garnish with the deep fried leeks and a herb.

o

o