Fried lamb chops
Frying delicate meats with Mycryo® will yield great end results. In this case, lamb chops are rolled in the powdered cocoa butter and fried in a hot pan or grilled on the barbecue. The biggest plus is that Mycryo® seals your ingredients, which keeps them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.
- Level:
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Medium
Lamb cutlets
Ingredients: Lamb cutlets
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Q.S.sea salt
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Q.S.black pepper
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2 spoon(s)NCB-HD706
Preparation: Lamb cutlets
Mix.
Ingredients: Lamb cutlets
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12lamb cutlets
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Q.S.fruit pepper lemon
Preparation: Lamb cutlets
Coat the cutlets with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Fry the meat in a dry pan. Sprinkle with the lemon pepper.
Pulses
Ingredients: Pulses
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1.1 lbseason's pulses (peas, green beans, beans, mange-touts,etc...)
Preparation: Pulses
Blanche the pulses, plunge in ice-cold water and drain.
Ingredients: Pulses
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1 spoon(s)NCB-HD706
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Q.S.pepper
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Q.S.salt
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1 spoon(s)chopped savory
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Q.S.ground nutmeg
Preparation: Pulses
Sprinkle the Mycryo® and herbs on the pulses and put away in the refrigerator until use. Heat in the wok or in the same pan as the lamb cutlets were fried in.
Stuffed nicola potatoes
Ingredients: Stuffed nicola potatoes
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1 spoon(s)NCB-HD706
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1 spoon(s)minced shallots
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8peeled, boiled Nicola potatoes
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Q.S.garlic
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Q.S.pepper
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Q.S.salt
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Q.S.ground nutmeg
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1.8 ozsalted butter
Preparation: Stuffed nicola potatoes
Hollow out the potatoes and mash the flesh along with the other ingredients. Finish with the farm butter and fill the potatoes with the mixture. Heat in the oven or underneath the salamander.
Rosemary sauce
Ingredients: Rosemary sauce
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Q.S.lamb bones
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Q.S.butcher's scraps
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10.6 ozmirepoix of celery
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Q.S.carrots
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Q.S.onion(s)
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1 spoon(s)NCB-HD706
Preparation: Rosemary sauce
Mix the mirepoix with Mycryo® and fry until brown along with the lamb bones.
Ingredients: Rosemary sauce
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Q.S.garlic
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1bouquet garni
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20 clred wine
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50 cllamb cutlets
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1 spoon(s)concentrated tomato paste
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1bouquet garni
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Q.S.fresh rosemary
Preparation: Rosemary sauce
Add and boil down for at least half an hour. Then sieve. Reduce to about half.
Ingredients: Rosemary sauce
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1 spoon(s)fresh rosemary
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10 clolive oil
Preparation: Rosemary sauce
Finish the sauce with the rosemary and finally mix the olive oil into it.
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