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Le Cordon Bleu News, 08/26/2014
Le Cordon Bleu 100-star recipe
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Paris recipe

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About this recipe

To mark the screening of the film "The Hundred-Foot Journey" on the 10th September, Le Cordon Bleu Paris Chefs have created for you an elegant recipe bringing together French culinary techniques and the flavors of India. A far cry from the traditional curry powder, the Chefs sought out more subtle influences, based on cilantro, Darjeeling tea, pomegranate, mango and cashew nuts, all of which are part of Indian culinary heritage.

Recipe - Le Cordon Bleu 100-star recipe

Serves: 4

In this recipe:

  • lamb double loin
  • sprigs rosemary
  • butter
  • garlic cloves
  • cilantro (coriander)

 

 

   

Ingredients

Principal ingredients
1 lamb double loin (short saddle)
sprigs rosemary, parsley, cilantro (coriander), thyme
500 g butter
3 garlic cloves
Dried pomegranate and mango
1 pomegranate
1 mango
Sugar syrup
500 ml water
500 g sugar
Tea pickled vegetables
Infusion
1 Darjeeling tea bag
500 ml water
- - - - - -
1 carrot
1 turnip
a few drops white wine vinegar
Butternut two ways
200 g butternut pumpkin
Braised butternut
20 g butter
1 pinch each mace, turmeric, ginger, fenugreek, pepper
50 ml stock
Herb crust
50 g cashew nuts
80 g breadcrumbs
1/2 bunch cilantro (coriander)
1/2 bunch parsley
50 g butter
salt, pepper
Butternut puree
30 g butter
Mango salsa
reserved mango pieces
1 shallot and 1 garlic clove finely chopped
cilantro (coriander) sprigs
a few drops white wine vinegar
salt, pepper
Potato and apple cylinders
2 brik pastry sheets (warka dough)
20 g butter, melted
2 potatoes
4 garlic cloves
100 ml whipping cream
dash olive oil
1 apple, cut into brunoise
1/4 bunch cilantro (coriander)
salt, pepper
Yoghurt sauce
1 x 50 g natural yoghurt
25 ml rapeseed oil
salt, pepper
juice of ¼ lemon
Decoration (optional)
chlorophyll
oxalis leaves
Note: 1 x 2 cm Ø cutter
Note: 1 x 2 cm Ø stainless steel cylinder & 1 x 4 cm Ø stainless steel cylinder

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Method

Day before :

  1. Bone the lamb double loin (short saddle):  Separate the skirt (apron) flaps from the loin and remove excess fat. Trim the two fillets, leaving a thin layer of fat if desired. Refrigerate one fillet and cut the second into 4 equal portions (to obtain 4 noisettes). Secure the noisettes with kitchen twine and refrigerate.
  2. Skirt (apron) flaps: Separate the leaves from the sprigs of rosemary, parsley, cilantro and thyme. Place the leaves on the skirt flap, roll and tie into a cylinder with kitchen twine. Season and slowly cook in 400 g butter along with the garlic cloves and herb stems for seven hours.

The next day :

  1. Dried pomegranate and mango:  Cut the pomegrante into two, separate one half into kernels and press the second to obtain juice. Set aside the juice for the yoghurt sauce. Heat the oven to 80°C. Peel and slice the mango on a mandolin. Cut the smaller slices and the trimming into an even dice and reserve for the salsa. Prepare the sugar syrup with the water and sugar. Add the mango slices to the syrup and bring to a boil, remove immediately. Lay the mango slices and pomegranate kernels on a baking sheet and transfer to the oven to dry for 2 hours. Set aside 4 nice slices of dried mango as well as some small pieces for decoration. Grind the remainder to a powder in a blender, set aside to flavor the potato and apple cylinders. Crush the dried pomegranate kernels in the blender, set aside.
  2. Tea pickled vegetables: Infuse the Darjeeling tea bag in hot water, cool and refrigerate. Slice the carrot and turnip on the mandolin, cut the strips into diamond shapes. Blanch in boiling salted water for 2 seconds, plunge into iced water. Drain; add to the cold tea infusion along with a few drops of white wine vinegar to infuse for 2 hours.
  3. Butternut two ways: Cut the butternut into 8 x 2 cm rounds with the cutter. Sear the rounds and trimmings in butter, add the spices, cover with stock and simmer for 1h30 to 2 hours, adding liquid as required. Transfer the braised butternut rounds to a baking sheet. Purée the trimmings in a blender, add butter and keep warm. Prepare the herb crust: Grind the cashew nuts to a powder in a blender. Add the herbs, breadcrumbs and butter and blend. Season. Spread between two sheets of paper and set aside. Just before serving stamp out 8 x 2 cm circles from the herb crust and place on top of the braised butternut rounds. Heat in the oven or under a grill.
  4. Potato and apple cylinders: Preheat the oven to 180°C. Cut the brik pastry sheets into 4 x 20 cm x 12 cm rectangles and 4 x 20 cm x 0.5 cm strips. Brush with melted butter. Roll the large rectangles around the stainless steel cylinder and the strips around the small. Bake in the oven until golden brown. Carefully slide the pastry tubes from the metal cylinder while still warm. Cook the potato in boiling salted water, drain and crush with a fork. Cook the garlic cloves in the cream until a puree is obtained, add to the crushed potato with a dash of olive oil, the apple brunoise, cilantro sprigs and reserved dried mango powder. Season and transfer to a pastry bag fitted with a plain tip and keep warm. Just before serving fill the crisp brik tubes with potato and apple.
  5. Lamb noisettes: Heat 50 g butter in a sauté pan and cook the noisettes fat side down, do not turn. Baste frequently until crispy about 25 minutes. Remove, discard kitchen twine and keep warm.
  6. Lamb fillet: Add the remaining butter to the sauté pan, add the lamb fillet and turn in the pan to color for 4 minutes, the meat should remain pink in the center. To serve slice into 4 pieces.
  7. Yoghurt sauce: Combine all the ingredients and add the reserved pomegranate juice.
  8. Mango salsa: Just before serving combine the reserved mango dice with the remaining ingredients.
  9. To serve: Use a pipette, to pipe spirals of yoghurt sauce on the plate. Arrange a slice of skirt flap and sprinkle with crushed dried pomegranate kernels. Place a circle ring on the plate and fill with mango salsa, remove the circle, and arrange a piece of lamb fillet on top. On the other side of the plate, place a lamb noisette and top with a potato and apple filled tube inside a two crisp brik pastry circles. Add two herb-crusted braised butternut rounds to the plate. Decorate with tea pickled vegetables and herbs. Complete the plates with pieces of dried mango, crisp brik pastry shards, chlorophyll and oxalis leaves.

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For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website hwww.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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Darjeeling Tea - 125g

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