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Minted Garlic Dauphinoise

Chunky Greek Salad

Tzatziki

Jus (Makes 1 L)

  1. Minted Garlic Dauphinoise

    • Trim the lamb cutlets.
    • Using a mandoline, finely slice the potatoes.
    • Finely chop the garlic.
    • Grind the nutmeg.
    • In a pot, add the garlic, mint, Meadowland Classique, Robertsons Chip and Potato Seasoning, Robertsons Barbecue Spice and nutmeg. Reduce by 1/3 and strain.
    • In a 1/2 bain-marie insert, pour a layer of the flavoured cream on the base.
    • Neatly arrange a layer of potatoes, followed by a layer of the cream, then another layer of potatoes until all the potatoes and cream have been used up.
    • Cover with foil and cook in oven at 170˚C for 30 – 40 minutes or until the potatoes are soft.
    • Remove the foil and place a layer of greaseproof paper on top of the hot potatoes.
    • Place an empty 1/2 bain-marie insert on top, then add a weight on top to compact the cream and potatoes.
    • Allow to cool, then place in fridge to set before cutting into portions.
  2. Chunky Greek Salad

    • Deseed and roughly chop the cucumber.
    • Roughly chop the feta.
    • Pit the olives.
    • Roughly chop the tomatoes.
    • Mix together all the ingredients. Then store in a container in the fridge.
  3. Tzatziki

    • Deseed and grate the cucumber.
    • Chop the red chillies.
    • Mix together all the ingredients. Season with the salt and pepper.
  4. Jus (Makes 1 L)

    • Make a slurry with the Knorr Jus a small amount of the water.
    • Bring the remaining water to the boil, then add the slurry. Bring back to the boil, then simmer for 10 minutes.
  5. Serving Dish

    Heat a strip of dauphinoise potatoes in the oven while sealing off the lamb. Place on the plate, followed by the lamb, the chunky greek salad, jus and tzatziki.
  6. Chef's Tip

    Change up the mint flavor in the potato with thyme or rosemary, or top with parmesan cheese.
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