Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

Make the Mediterranean-flavored Demi-glace sauce 1. Sauté the shallots and garlic in the butter until fragrant. Add the oregano and peppercorn 2. Deglaze with red wine and reduce by half. Add to the Knorr® Demi-glace brown sauce and set aside. Braise the lamb 3. Season the lamb with salt and pepper. 4. Heat the olive oil in a heavy frying pan and sear all sides of the lamb. 5. Remove the lamb from the pan and set aside. 6. Add the shallots and garlic to the pan. Cook until fragrant; add the tomato paste and fresh tomatoes and continue cooking until the mixture caramelises. 7. Deglaze with red wine and add the prepared Mediterranean Demi-glace sauce. 8. Return the lamb to the pan, cover and braise in the oven at 150°C until the meat is tender (11/2 hour to 2 hours). 9. Carefully remove the lamb and trim the fat from the sauce. 10. Strain the sauce 11. Add the pearl onions, olives and oregano to the sauce. 12. Simmer until the onions are soft, then add the tomatoes. 13. Ladle the lamb over the sauce, spread chopped herbs on top, and serve immediately Finish the dish

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