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METHOD


THE MOSTARDA

  1. Place all ingredients with the exception of the mustard and ginger.
  2. Boil down to a glaze add mustard and ginger at the very end.

CAPONATA

  1. In a medium hot fry pan add olive and lightly toast garlic add vegetables in the following order and sauté each for 2 min before adding the other; Onion, Eggplant and Celery,...

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METHOD


THE MOSTARDA

  1. Place all ingredients with the exception of the mustard and ginger.
  2. Boil down to a glaze add mustard and ginger at the very end.

CAPONATA

  1. In a medium hot fry pan add olive and lightly toast garlic add vegetables in the following order and sauté each for 2 min before adding the other; Onion, Eggplant and Celery, Bell Pepper and Shitake, Zucchini.
  2. Sauté until all the vegetables are just tender then add raisons, vinegar, basil and remove from heat.
  3. Season with salt and pepper when still hot. 

CILANTRO GEL

  1. Add all ingredients in a blender and blender until smooth.
  2. Fennel dust Mustard Sprouts to finish.

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Ingredients 4 persons
  • INGREDIENTS
  • 4x 4oz pcs of fresh Lamb Rack
  • Caponata
  • Ginger Mostarda
  • Cilantro Gel
  • THE MOSTARDA
  • 1 L carrot
  • 1/2 L celery
  • 1/4 L red onion
  • ¼ L fennel
  • 1/2 L white wine
  • 1 L mirin500 mL white wine vinegar
  • 1 tbsp turmeric
  • 1/4 tsp black pepper
  • 200 ml Ginger
  • 1tsp garlic
  • 5 tbl Pommary Mustard
  • 2 tbl Mustard Powder
  • CAPONATA
  • ¼ l each diced
  • Bell Pepper-Zucchini-Eggplant-Celery-Shitake-Tomato-Red Onion
  • 2 tbl crushed Pistachio
  • ½ cup Olive Oil
  • 1tsp White Balsamic Vinegar
  • 4 tbl Chopped Basil
  • 50 ml garlic - Sliced
  • 2tbl Raisons.
Recipes. The Cook & Chef Institute