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Lamb seasoning

Add 1 tsp coriander seed, 1 tsp black pepper, 1/2 tsp cumin, 2 star aniseed, 5 tbsp salt to a spice mixture

Prepare the rack of lamb with a mixture, cook at 53 degrees 30 minutes sous vide.

Parry leg of lamb, season with mixture, fry hot and cook for 4 hours on 80 degrees sous vide.

 

Sauce lamb curry

Cut the garlic, shallots, ginger,...

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Lamb seasoning

Add 1 tsp coriander seed, 1 tsp black pepper, 1/2 tsp cumin, 2 star aniseed, 5 tbsp salt to a spice mixture

Prepare the rack of lamb with a mixture, cook at 53 degrees 30 minutes sous vide.

Parry leg of lamb, season with mixture, fry hot and cook for 4 hours on 80 degrees sous vide.

 

Sauce lamb curry

Cut the garlic, shallots, ginger, lemongrass roughly. Roast with tomato paste. Add a little curry, sauté for a short while, add poultry stock and coconut milk. Add 5 lime leaves and simmer. Pass and dice the leg of lamb.

 

Cream of carrot

Season 5 carrots with salt and sugar and let them squeeze for half an hour. Cut the shallots into thin slices and glaze in butter. Add carrots, cover with chicken stock and coconut milk and cook. Everything in Thermomix, 2 tablespoons. Add peanut butter, mix and season with salt, pepper, ginger, jaipurcurry and chilli.

 

Carrots

Halve young carrots and place them side by side in sous vide bag. Mixture of brown butter, salt, pepper, ginger, curry garlic into the butter and put into the bag. Cook for 14 minutes at 100 degrees sous vide.

 

Carrots in vinegar

Carefully cut up the raw carrots and place in sushi sauce.

 

Peanuts

Peanuts on a deep plate, season with salt, pepper, sugar, Jaipurcurry, also a little water with the tin and then to 160 degrees for 25 minutes to roast. Mix very briefly. Rough pieces.

 

Süßkartoffelstampf

Cook sweet potatoes in salted water. Sweat the shallots, add a little boiled sweet to the sweet potatoes and lightly stew. Add ginger, salt and pepper to taste.

 

Süßkartoffelcrunch

Cut sweet potatoes into fine strips. Fry to 140 degrees. Season with salt.

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Ingredients 4 persons
  • See Ingredients in method.
Recipes. The Cook & Chef Institute