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KACHEN
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KACHEN ON TOUR Luxembourg - Nice - Lille
21/02/2018 10:03
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RECIPES n
Leg of lamb with spring vegetables Serves 6
1 hour + 45 minutes cooking time
• 1 leg of lamb • 1 carrot • 1 leek (green part) • 2 onions • 10 cloves of garlic • 5 sage leaves • 10 peppercorns • 100 ml red wine • 100 ml stock • Coarse salt For the stuffing: • 1 tbsp. breadcrumbs • 1 tbsp. chopped thyme • 1 tbsp. chopped parsley • 1 tsp. Fleur de sel • 2 cloves of garlic, chopped • 1 tbsp. tomato concentrate As a side dish: • 300 g turnips • 1 shallot • Some butter • 300 g sugar snap peas • Salt and pepper 1 Debone the leg of lamb and rub the meat with coarse salt.
5 Sear the lamb on all sides on high heat. Add the vegetables with the sage to a large, oven-proof dish or place on a baking tray with the leg of lamb on top. 6 Roast in the oven for 45 minutes (core temperature 55 °C). Then remove the meat from the oven. When the oven has cooled to 6275 °C, put the lamb back in and keep it warm for 10-15 minutes. 7 In the meantime, deglaze the oven-proof dish with the vegetables with red wine and reduce the liquid to half. Add the stock, simmer for a few minutes and then strain the sauce through a sieve to remove the vegetables. 8 For the garnish, wash and peel the turnips, then cut into cubes or slices.
2 Combine all the ingredients for the stuffing, stuff the leg of lamb and tie together with kitchen yarn.
9 Finely chop a shallot, sauté in butter and add the turnips. Season with salt and pepper, add some water and simmer on low heat for about 10 minutes.
3 Peel and roughly chop the carrot, leek and onions. Peel the garlic cloves and stick half of them into the meat.
10 Put the sugar snap peas in boiling salted water for 6-8 minutes and stir in a little butter before serving.
4 Preheat the oven to 150 °C.
11 Slice the leg of lamb and serve with the vegetables and sauce. 2018 / 1 | KACHEN | 21
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Stuffed breast of veal Serves 6
1 hour + 1.5 hours cooking time
• 2 bread rolls • 200 ml milk • 300 g mixed minced meat (veal and pork) • 50 g chopped parsley • 1.5 kg veal breast • 200 g celery stick • 200 g carrots • 6 medium-sized shallots • 12 cloves of garlic • 30 ml oil • 1 bunch of herbs (bay leaf, rosemary and thyme) • 2 tbsp. tomato concentrate • 200 ml white wine • 700 ml brown veal stock • Salt and pepper
1 For the stuffing: dice the crust-less rolls and soak the bread in milk for a few minutes. Squeeze out the excess and add to a bowl with the minced meat, parsley, salt and pepper. Mix well. 2 Slice the veal breast lengthwise to 3-4 cm from the edge to form a pocket. Fill with stuffing and tie with kitchen yarn. 3 Chop the celery and carrots into medium-sized chunks. Peel the shallots and slice in half lengthwise. Peel the garlic cloves.
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RECIPES n
4 Preheat the oven to 160 °C. 5 Heat some oil in a large, oven-proof casserole dish and briefly brown the veal breast on both sides. Remove the veal from the pan, add the vegetables and herbs and sauté briefly. Add the tomato concentrate, mix well; then deglaze with white wine and reduce the liquid to half. Add the veal breast and pour in the stock. Season with salt and pepper. Cover and stew in the oven for about 1.5 hours. Regularly baste the meat with the cooking juices.
6 Remove the veal breast and arrange on a plate with the vegetables. Keep warm for 10-15 minutes. 7 In the meantime, strain the cooking liquid through a sieve and reduce to a thick sauce on the stove. Bind with a little corn starch if needed. 8 Carve the veal breast and serve with the sauce. Ideally served with butter-caramelised endives and duchess potatoes.
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Roast pork with herbs Serves 6
1 hour + 65 minutes cooking time
• 1.5 kg boneless neck of pork. • 1 tbsp. chopped parsley • 1 tbsp. chopped thyme • 1 tbsp. chopped sage • 1 tbsp. soy sauce • 2 cloves of garlic, chopped • 2 tbsp. mustard • 30 ml oil • 100 g onions • 100 g carrots • 50 g celery • 100 ml white wine • 200 ml stock • Salt & pepper
3 Preheat the oven to 160 °C. 4 Heat the oil in a frying pan and brown the meat on all sides. Season lightly with salt and pepper. Then braise in the oven for about 25 minutes in a large casserole dish. 5 Coarsely chop the onions, carrots and celery. After 25 minutes, add the vegetables to the meat, add white wine and cook for another 40 minutes. Occasionally baste the meat with its own cooking juices. 6 Remove the meat, cover with aluminium foil and set aside for 10-15 minutes. 7 Place the dish with the vegetables on the stove and reduce the liquid by half. Then add the brown stock, simmer for a few minutes and strain the sauce through a sieve to remove the vegetables.
1 Butterfly the pork to get a piece of meat 2 cm thick.
8 For the garnish, wash and cut into chunks or slices. Wash, peel and halve the beetroot. Finely chop a shallot, sauté half of it in butter and add the carrots. Season with salt and pepper, add some water and simmer on low heat for about 10 minutes. Repeat with the beetroot and the other half of the shallot.
2 Mix all the herbs with the soy sauce, garlic and mustard. Brush on to the meat, roll up and tie with kitchen yarn.
9 Carve the pork into slices and serve with the vegetables and sauce.
As a side dish: • 300 g beetroot • 300 g baby carrots • 1 shallot • Some butter • Salt and pepper
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MAKING A PROPER ROAST Handy tips and hacks Suitable cuts of meat: Veal: saddle, tenderloin, fillet Beef: fillet, entrecôte, rib eye, sirloin, rump steak Pork: shoulder, leg, neck Lamb: saddle, leg, shoulder Venison: leg, shoulder Poultry: guinea fowl, duck, chicken, quail
Roasting meat properly:
To make a proper roast, the meat should browned in fat on high heat (200-250 °C) with no lid on, and then cooked in a casserole dish at 110-200 °C. When the meat is cooked, it should be removed from the dish and kept warm for 10-15 minutes at 62 °C (medium-rare) or 75 °C (well-done).
Why let the meat rest?
• Muscle fibres contract during cooking. Letting the meat sit allows the fibres to relax, which makes for more tender meat. • This also allows the moisture, which is concentrated in the centre, to be reabsorbed into the outer layer which has been dried out by the heat of the oven. As a result, the juices are retained in the meat during carving. • Resting also allows even distribution of heat to the centre of the meat for uniform cooking and temperature.
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DE SSERT The crowning glory The conclusion to the menu should be sweet yet stimulating. What better choice than chocolate with a hint of chilli!
Chocolate mousse with chilli An enticing dessert with a spicy touch. 2-3 servings
20 minutes + 3 hours in the fridge
• 100 g dark chocolate (70% or bitter-sweet couverture) • ½ shot of Rum • ½ cup Espresso • 3 egg yolks • ½ dried red chilli • 20 g sugar • 75 ml whipped cream
1 Coarsely chop the couverture and melt in a small pan on medium heat. Keep stirring to make sure it does not burn. 2 Using an electric whisk, beat the egg yolks with the sugar until frothy. 3 Whip the cream until soft peaks form and finely chop the chilli (remove the seeds first if you prefer it less spicy). 4 Stir the chilli, rum and coffee into the melted couverture, add the egg yolk mix and to finish, carefully fold in the whipped cream. 5 Distribute the mousse into some pretty glasses and chill in the fridge for at least 3 hours before serving.
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ADVERTORIAL n
Caramelised scallops with parsnip and parsley Serves 4
70 minutes
RECIPE ALAIN PIERRON PHOTO RAMUNAS ASTRAUSKAS
• 3 parsnips (not too large) • 1 kg coarse salt • 1 tbsp. double cream or Mascarpone cheese • 200-250 g flat-leaf parsley • 8-12 scallops • 100 g butter • Juice of ½ lemon • a little grated lime zest • 2 tbsp. olive oil • 1 tbsp. grapeseed oil • Fleur de sel • Freshly ground black pepper • Celery leaves and sprouts for decoration Parsnip salad and mash: 1 Preheat the oven to 160 °C. Wash and scrub the parsnips. Spread the coarse salt on a baking sheet or in an ovenproof dish and place the parsnips on the bed of salt. Bake in the oven for 25-35 minutes, depending on the size of the parsnips. 2 Take the scallops out of the fridge (at least 30 minutes before cooking). 3 Check if the parsnips are done, pricking them with the tip of a knife. Let cool, peel and cut 3-4 not too thick slices per person. Arrange on a plate and chill in the fridge. 4 For the dressing, combine the lemon juice with the lime zest, olive oil and grapeseed oil. Season to taste with salt and pepper and set aside. 5 Blend the remaining parsnips into a smooth puree and add the cream or Mascarpone. Season to taste with salt and pepper, and add to a pastry bag for easier subsequent distribution of the cold purée. Parsley purée and mousse: 6 Put 1 liter of water in a large saucepan, salt lightly and bring to a boil. Coarsely chop the parsley leaves and add to the water. Simmer for 1-2 minutes, then drain the parsley, but reserve the cooking liquid. Put the parsley in the fridge and chill to preserve its green colour. 7 Return the parsley to the pan, add about 200 ml cooking water and simmer for 5 minutes. Blend the parsley with a little cooking water. Add more liquid as needed to make a very smooth, thick purée. Season to taste with salt and pepper. Set aside two tablespoons of this purée. 8 For a velvety texture, add 50 g of butter and, if necessary, a little cooking water to the rest
of the parsley purée. Season the parsley mousse and set aside at room temperature. The mousse can also be added to a siphon for dressing. Scallops and plating: 9 Heat a non-stick pan. Lightly season the scallops with salt and pepper and sear for 2 minutes until slightly caramelised. Then add a little butter to loosen them from the pan. Turn over and fry for 1 minute on the other side. 10 Paint an S-shaped line on each plate with parsley purée. Arrange 3-4 parsnip slices on each plate and drizzle with the dressing. Distribute 2-3 scallops on top and add decorative dots of parsnip purée. Lightly heat the parsley mousse and blend again to create a nice foam. Distribute around the scallops or serve separately in a small bowl. Decorate with celery leaves and sprouts. The gourmet restaurant ‘Les Roses’ serves a cuisine that combines traditional tastes with bold new creations in a stylish ambience. A modern culinary adventure! Open Thursday through Monday from 6:30 p.m. until 10:30 p.m. ‘Les Roses’ is closed on Wednesdays. Information & Reservations: (+352)23 611-410
Open daily from 10:00 a.m. Monday through Thursday until 3:00 a.m., Friday through Sunday until 4:00 a.m. Info: (+352) 23 611 -1 - info@casino2OOO.lu www.casino2OOO.lu Adults only 2018 / 1 | KACHEN | 33
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