WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Emmanuel Bassoleil

Hotel Unique, Sao Paolo, Brasil

Lamb Noisettes with Fried Cornmeal, Bananas and California Raisins Served with a Menthe Sauce

		Serves 4
		Ingredients

	800g 4 tbsp	lamb carre salt and pepper, to taste Extra virgin olive oil

	300ml 5 tbsp 100ml 120g	Sauce : lamb stock dried menthe fresh cream butter salt and pepper, to taste

	70g 8 1 ½ cup 20g 20 80g 1	Fried cornmeal : butter bananas, slices into1cm thick pieces flaked cornmeal, crumbled parsley green onions, chopped Californian raisins egg salt and white peppercorns, to taste

	4	Garnish : fresh menthe figs, grilled and cut into 4 pieces

Method

For the sauce: Over medium heat, simmer the lamb stock with the dried menthe for 5 minutes. Add the fresh cream and boil for 2 more minutes. Remove from heat and add the butter. Season with salt and pepper.

For the cornmeal: Melt the butter in a saucepan over high heat. Add the bananas and fry, stirring constantly, for about 3 min. Then add the cornmeal, season with salt and pepper to taste. Add the parsley and green onions, the Californian raisins and the egg and mix well. Remove from heat. Transfer to a platter and serve.

For the lamb: Season the lamb pieces with salt, pepper and olive oil. Grill them to medium-rare doneness. Slice the lamb thinly (about 2cm each).

Assembly

Use a ring mould to arrange the cornmeal in the center of a large plate. Add the lamb around it, spoon some sauce around and garnish with some fresh menthe and figs.