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 |
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Serves 4 | |
Ingredients | ||
800g 4 tbsp |
lamb
carre salt and pepper, to taste Extra virgin olive oil |
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300ml 5 tbsp 100ml 120g |
Sauce
: lamb stock dried menthe fresh cream butter salt and pepper, to taste |
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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 |
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4 |
Garnish
: fresh menthe figs, grilled and cut into 4 pieces |
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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. 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. |