Serves 4
Preparation time 5 minutes
Cooking time 8 minutes
INGREDIENTS
12 x 90g “Frenched” cutlets of lamb
Salt and pepper
50 ml cooking oil
Pepper Jus
For every 100 ml of finished hot lamb jus combine the following just prior to serving;
1tsp finely diced eschalot
1 tbsp diced roasted capsicums
1 tbsp chopped green olives
1 tsp chopped capers
1 tsp chopped anchovy
1 tsp chopped parsley
METHOD
1 Pre heat your char grill or bbq to a high heat.
2 Rub the oil and seasoning all over the cutlets and place on an angle on the grill and cook for two minutes, turn the cutlets around and grill for a further 2 minutes so you get a criss-cross pattern from the grill.
3 Now repeat this procedure on the over side.
4 Remove from the grill and rest for a couple of minutes. This will give you nice medium rare cutlets.
Potato puree
Finding the correct potato to make the perfect puree can be quite tricky as the flavour and texture depends on the season and time of year. Generally we use a Desiree potato, but as an alternative we sometimes change to a Royal Blue or even a Spunta.
Serves 4
Preparation time 10
Cooking time 30 minutes
INGREDIENTS
2 x 400 g potatoes – Desiree or Royal Blue or Spunta
50 ml milk
50 ml cream
100 g cold diced butter
Salt and pepper
METHOD
1 Peel the potatoes and cut into evenly sized pieces. Shape is not important but a consistent size is, as the puree will become starchy and grainy.
2 Place the potatoes in a suitably sized pan, cover with cold water and season well.
3 Bring to the boil and then turn down to a light simmer.
4 Cook gently for 12-15 minutes until tender. Then drain in a colander.
5 Leave the potatoes to steam dry for about 3-4 minutes.
6 Push the potatoes through the drum sieve while still hot, using a pastry card. Be sure to push the potatoes through the sieve in one movement to prevent overworking the starch in the potatoes. Place the dry puree into a bowl.
7 Heat together the milk, cream and 50 g of the butter and in a saucepan over a medium heat and emulsify with a hand blender.
8 Gently fold this through the potato to soften, then gradually mix in the remaining butter, season to your desired level.
The Carousel thanks Hotel Centennial for this recipe.
Hotel Centennial turns one! Celebrate all week long…
Woollahra’s Hotel Centennial will celebrate a remarkable first year with a week-long series of events. The events have been created with the locals in mind and range from mixology evenings in the bar to special dinners with Justin North that celebrate the best of Woollahra produce and style. For more information visit here.
