Breeze_Issue_001_ChildrenOfTheSea

COCO RECIPES
The Recipes:
Herb crusted lamb rack
Seared sea scallops
with scented curry foam
Scallop
Cherry tomato
Guacamole
Orange
Olive oil
Basil leaves
Pink pepper corn
Curry spices mixed
Unit
no.
no.
tbsp
no.
tbsp
bunch
piece
tbsp
Method
Sear the scallops in a large non-stick skillet with olive
oil. Season the scallops with salt, curry spices and cook
for 3 minutes. Prepare guacamole paste and roast the
tomatoes. Serve the scallops mounted on a thick slice
of orange with the guacamole, roasted cherry tomato,
and drizzle with curry dressing. Garnish with the fresh
basil leaves and decorate with pink peppercorn. This
dish can be serve either hot or cold.
Qty
3
6
2
1
2
1
6
2
Chicken broth
1 tablespoon Butter
Uncooked couscous
Grated parmesan cheese
Fresh bread crumbs
Chopped fresh flat-leaf parsley
Chopped fresh mint
Minced fresh rosemary
Salt
1/4 teaspoon Black pepper
3 1/2 tablespoons Olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb
each rack), trimmed of all but a thin layer of
fat, then brought to room temperature
2 tablespoons dijon mustard
Lamb jus
Mix vegetables blanched
Butter for sauted vegetable
Unit
ml
tbs
gms
tbs
gms
tbs
tbs
tbs
to taste
to taste
tbs
gms
tbs
ml
gms
tbs
Method
Put oven rack in middle position and preheat to 400° F.
Season lamb with salt and pepper. Heat remaining
tablespoon of oil in a large heavy skillet over moderately
high heat until hot but not smoking, then brown lamb
1 rack at a time, turning once, about 4 minutes per
rack. Transfer to a roasting pan, arranging fatty sides
up. Spread fatty sides of each rack with 2 teaspoons
mustard. Divide bread crumb mixture into 3 portions
and pat each portion over mustard coating on each rack,
gently pressing to adhere. Roast the lamb at 130° f for
20 to 25 minutes. Mount the plate as shown on the
picture with sauted vegetables and lamb jus and serve
with creamy couscous.
Qty
200
2
100
2
100
1
1
1
1
200
1
50
100
2
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