Michelin star chef Graeme Cheevers creates Scotch lamb with aubergine and onion sauce
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- Опубликовано: 31 июл 2024
- Michelin star chef Graeme Cheevers creates a dish of Scotch lamb, with potato roulade, aubergine, goats cheese dumpling and caramelised onion sauce, a dish that is on the menu at the award winning restaurant Martin Wishart at Loch Lomond.
Graeme talks us through the process and steps of the dish that show cases the use of Scotch Lamb. for more great lamb recipes go to www.thestaffcanteen.com/Lamb-...
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I love how creative these chefs can be. He literally deconstructed lambs and potato, and made something new with it.
I absolutely love the plating! It probably tastes AMAZING!
this is something id pay and eat. Definitely worth the portion, variety and flavour. Plated and cooked very simply without all the fancy powders and stuff... very simple.
Beautiful. Goat cheese dumpling looks masterful. Well done!
That potato roll with thyme and poached in butter is exactly what Craig cooked on his final dish in Master Chef Season 10!
Beautifully executed, nice technics
Great chef, great recipe!!!
This looks really fun to make 😊
It’s interesting the potato cooking in the clarified butter that way I really want to learn more about that technique
fit for a king! looks beautiful
What a talented guy fantastic
excellent thnx .
As an ex professional chef I find this presentation intelligible but mind blowing.. 5 stars. I might try this for the family.
perfect
very nice, and imprissive ,
amazing, but I agree just an ever so slight more caramelisation on the lamb. apart from that, beautiful
fancy
quite few predominant ingredients but love your dish
He is a wizard, he created a lamb :o
Looks fantastic. One criticism would be that you didn't pat the lamb dry before caramelising it. You get a much better colour a lot quicker. My type of food though, cooked by a talented chef.
whats the thickening agent called for the jus and the goats/cream
Kuzu, it's a starch thickener
Does someone know where I can find that specific Japanese vegetable slicer?
www.amazon.com/dp/B00201H00A/ref=wl_it_dp_o_pd_S_ttl?_encoding=UTF8&colid=2G7XENG77GBB&coliid=I22WVQ0QE45S0U
Is it really safe to cook in cling film? I highly doubt the plastic can withstand the heat, but I might be wrong.
Restaurant grade clean film it's safe at warm temperatures like sous vide cooking.
This is original
what did he put into the onion sauce? cant understand
its kuzu, a japanese starch and chicken stock
chicken stock, kuzu and the caramelizad onions.
Where did the onions go in the onion sauce!?
Very nice. What was the sauce thickener?
It's kuzu a starch like tickener.
en.wikipedia.org/wiki/Kudzu
It's called 'Kuzu', and is a Japanese starch thickener.
Kuzu (also known as Japanese Arrowroot) - www.molecularrecipes.com/hydrocolloid-guide/kuzu-root-starch-kudzu-2/
Nice. I was wondering the same thing. Thanks.
Kuzu - a Japanese starch thickener :)
What does he say when making the goat cheese dumpling...we're gonna boil it with some. ....?
Doug Masson kuzu
'Poached lightly in some seasoned water.'
poach in butter
Doug Masson he uses "kuzu" a Japanese Thickening Agent
Doug Masson kudzu
How much would something like this cost at a restaurant?
40-50 euro i guess
So many elements for the one dish 😦
This looks so nice i would eat it out of a wheelie bin.
I wish I was rich
2:15 "We're then gonna thicken it up with a little bit of" what now???
Kuzu - a Japanese starch thickener :)
@@Thestaffcanteen oddly fitting, since Kuzu means lamb in Turkish :D
Like anything, is you’ve got the tools to make it it’s all ok
Does lamb taste like feta cheese to anyone else? Like, if feta cheese was a meat.
The lamb needs to be more caramelized
5 bites of food for 300£, stonks
Amazing dish, but You simply can’t make this at home. Too many steps and too many specialist methods.
Looks bad, Graeme.