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DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE

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DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE

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Ingredients

Adjust Servings:
1 cup quinoa
4 tablespoons Olive Oil
4 large red capsicum
8 double lamb cutlets
Pepper
4 small zucchini
2 tablespoons mint
2 tablespoons chives
1 bunch oregano
  • Serves 4
  • Medium

Ingredients

Directions

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Lamb is a rarity in Canada, where I come from, so it’s great to be able to work with lamb at least once a week at home and every day at the restaurant. The quinoa is a nice touch, not being a starch or a vegetable, but a seed with a great texture.

  1. Bring 2 cups of salted water to the boil and add the quinoa.
  2. Cover, reduce heat to low and simmer gently until all the water has been absorbed, about 15 minutes.
  3. Preheat the oven to 180°C.
  4. Drizzle 2 tablespoons of the olive oil into a roasting tin, add the capsicums and cook for 30 minutes, turning every 10 minutes.
  5. Put the capsicum in a bowl while still warm, cover with plastic wrap and allow to sweat for 10 minutes.
  6. Using a small knife, remove the skin, cut each capsicum in two, remove the seeds, stalks and excess interior membrane. Place in a food processor and purée.
  7. Drizzle the remaining olive oil into a large frying pan and heat over high heat.
  8. Dry the cutlets with paper towel, season and cook on each side for 2 minutes until brown.
  9. Keep warm in the oven with the capsicum purée and quinoa.
  10. To the hot pan, add the zucchini and sauté until tender. Season with salt and pepper.
  11. To serve, spread some capsicum purée on a warm plate, top with a spoonful of quinoa mixed with the mint and chives, two lamb cutlets and two pieces of zucchini.
  12. Garnish with the oregano.

Serge Dansereau

An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression.

Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976.

In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotellier. The Regent, Sydney was consistently voted in the top 10 hotels in the world.

He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend.

Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his influence on new and emerging varieties of fresh and handmade produce became legendary.

Under his guidance, a new and exciting variety of produce soon surfaced – wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables.

In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s.

In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism”

His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef.

An imposing white building, with an exterior reflecting Moorish architectural influences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk.

And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place.

Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking.

In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia.

In February 2003 Serge became the sole owner of The Bathers’ Pavilion.

 

AWARDS & RECOGNITIONS

Under Serge guidance Kable’s restaurant was the first ever hotel restaurant to receive a maximum rating of 3 Chefs’ Hats in the prestigious Good Food Guide, a feat never achieved again by a hotel operated restaurant in Australia.

Received the special Sydney Morning Herald Special Award for Excellence, an award that only one person receive per year and is an expression of the respect that the industry accord to the recipient.

Lifetime Achievement Award for Food & Beverage Excellence presented at The Ritz-Carlton Millenia Singapore

Julia Child Award for “Best Design Cookbook” for Serge’s “Food and Friends” published by HarperCollins. Serge’s book was judged against 400 other cookbooks.

Tourism Training Australia, Tourism Champion presented to Serge Dansereau for outstanding achievement for promoting the cuisine of Australia and to have set new quality standards in the field of cooking.

Inducted into Tasting Australia Hall of Fame for the services to the industry and the support Serge gives to all young chefs around the country.

Sydney Morning Herald Good Living magazine named Serge as one of the most influential Chefs in Sydney and Australia

Australian Gourmet Traveller Magazine “Outstanding contribution to the industry” Award. Awarded by the leading food magazine of Australia for Serge creativity, the supports of small producers and his standing in the industry.

Named one of “30 French Canadians that have made a difference to the world” in L’Actualité Magazine

Published 3 more books, “Serge for the love of good food”, “Bathers’ Pavilion Café Cookbook” (4 reprints) Bathers’ Pavilion, “Menu and Recipes” (1 reprints)

Vogue magazine, selected Serge as an “Icon of Australian cooking”

Awarded “1st for Best Cuisine” by Cruise Passenger Magazine for Serge’s cuisine onboard Orion Expedition Cruises. Serge is the menu designer and consultant chef for Orion Expedition Cruises.

New cookbook coming out in October 2010, “French Kitchen”, showcasing Serge’s French cooking style at home. HarperCollins under ABC label.

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