Recipes from professional Chef Tallyrand:

LAMB CHOPS

It's spring in New Zealand and that means lamb . . . . .
This week's recipe . . . well in fact three recipes come as a result of an email from Chris F who emailed me asking for a simple recipe for a first time 'cook' of lamb chops. The amounts given here should be enough for four people, depending on your appetites of course!

When I received the email, my mind went straight racing for something simple as far as the lamb chops goes, with something simple yet different to accompany them. With accompliments whose flavours would compliment the lamb . . . and nothing compliments lamb like a hint of garlic, mint and a splash of lemon.

As with all my recipes the flavouring ingredients are suggested amounts only . . . a chef's best weapon is their taste buds! Taste and add more if required, leave the olives out if you do not like them . . . I am sure you get the idea. If you want a sauce to serve I suggest something simple; like a salsa . . . take a tin of drained plum tomatoes, roughly chopped with maybe some finely chopped onion

These dishes are very simple, easy and quick to prepare, I suggest preparing them as follows:

• Prepare the lamb chops and place in the chiller
• Prepare the couscous and place to one side
• Prepare the mushrooms and place under the grill
• Cook the lamb chops while the mushrooms are cooking
• Turn of the grill and place the lamb into the oven to stay warm while you prepare your plates and dish up the couscous

To serve the dishes:

• Place a good helping of the couscous into the centre of the plate (try to keep it as neat as possible)
• To get a real professional finish, place a large, round pastry/cookie cutter in the centre of the plate, spoon in the couscous and press down to compress, repeat until full.
• Carefully remove the cutter
• Place the grilled mushroom on top and arrange the lamb chops on top of the mushroom
• Drizzle the plate with a little of the butter if preferred
• Serve the excess butter, couscous and the salsa separate

'Corned' Lamb Chops

Ingredients for Lamb Chops

lamb chops	12	pc
eggs	2	pc
milk	2	tbs
garlic salt	1	tsp
coarse cornmeal	2	tbs
flour	1	cup

How to make Lamb Chops

1. Beat up the eggs with the milk in another tray
2. Combine the cornmeal, garlic salt and flour in a tray
3. Dip the lamb chops in the egg wash and coat them well
4. Dip into the flour mixture and place on a clean tray and place in the chiller for 15 minutes
5. Heat 1 cm oil in a pan and place over a medium heat, allow the oil to heat up for 5 minutes
6. Gently place the lamb chops into the pan (they first one should start to sizzle straight away: if it does not the oil is too cold, remove the chop and allow oil to heat through)
7. Gently pan fry for 3 minutes until golden brown, turn over and cook the other side until golden brown also
8. Remove and place in a warm oven for 5 minutes
   

Chef's Tip for Lamb Chops:

For a thicker coating: if there is any eggwash and flour mixture left, pass the lamb chops through a second time

Spicy Grilled Mushrooms

Ingredients

large Portobello mushrooms	4	pc
unsalted butter	200	gm
garlic clove	2	pc
chilli - small red	1	pc
sundried tomatoes	50	gm
olives - black	6	pc

Method

1. Place the butter with the roughly chopped garlic, chilli, tomatoes and olives (stones removed) into a food processor and blend until smooth
2. Place the mushrooms on a baking tray and heap a quarter of the butter on top of each mushroom
3. Place under the grill for 8 - 10 minutes, but take care that they do not brown or shrink; this will depend how hot your grill is, how close your racks are to the elements. All factors that differ from oven to oven

Chef's Tip:

The bigger the mushrooms the better for this dish

The butter will melt and seep all the way through the mushrooms keeping them wonderfully moist and permeating the flavours all the way through

The amount of butter may seem excessive, but it will seep through the mushrooms and lay on the bottom of the tray. This can be drained off and used for roasting potatoes, pumpkins, sweet potatoes, brushing onto roasted peppers etc

Minted Couscous

Ingredients

couscous	200	gm
chopped mint leaves	1/2	cup
olive oil - extra virgin	2	tbs
lemon or lime	1	pc

Method

1. Place in the couscous in a large bowl and pour over 1 1/2 cups of boiling water and combine
2. If it seems dry pour over more boiling water until the couscous will not absorb any more (if you add too much do not panic, just place into a colander and drain away the excess)
3. Add the chopped mint, drizzle in the olive oil, add a good squeeze of lemon juice and season with salt and freshly milled pepper
4. This should be served as is, just slightly warm or at room temperature

Chef's Tip:

If you cannot get fresh mint leaves, try adding some pre-made mint sauce which will, I am sure, be available from your local supermarket

Many recipes call for the couscous to be cooked in a steamer, in boiling water etc. I have found this to be totally unnecessary and just turns the couscous into a mush. It really only needs to be reconsituted and my method above does just that; making the granules soft and edible whilst keeping them separated.

To this basic couscous can be added other ingredients to taste: sundried tomatoes, chopped fresh tomatoes, olives, spring onions, chopped basil etc

Enjoy and bon appetit . . . . .

Published 14 October 2002