Crumbed lamb cutlets with hazelnut sauce (easy recipe to make at home)
Join my online French cooking classes ????????: Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional).
Video for the roasted fennel garnish:
Ingredients:
6 to 8 lamb cutlets
2 eggs
3 tablespoons of plain flour (all purpose)
100 grams of bread crumbs
50 grams of grinded Hazelnuts
2 tablespoon of plain unsalted butter (european style butter)
salt and peper for seasoning.
for the sauce:
Trimming or off-cuts of lamb
1 medium size shallot (30 grams)
50 grams of onions cut in Mirepoix (cut in rough medium size cubes)
50 grams of carrots cut in Mirepoix (cut in rough medium size cubes)
1 twig if thyme
1 small bay leaf
enough water to cover the meat
2 teaspoons of crushed hazelnuts
100 ml of liquid cream (heavy whipping cream)
Salt and pepper for seasoning.
Tips for the the lamb jus:
1- when adding the water, pour just enough so that the water barely covers the meat./
2- To really have concentrated lamb flavors leave to simmer until it is become really concentrated and almost syrupy. 45 minutes should do.
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40 medium-sized brussels sprouts
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Megan Mitchell visits the beautiful Lake Tahoe to create a delicious grilled vegetarian meal, perfect for late Fall.
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GRILLED BUTTERNUT SQUASH FLATBREAD
- 1 small butternut squash, peeled and sliced in thin round
- Extra virgin olive oil
- kosher salt
- Freshly grated pepper
- ½ red onion, quartered
- 3 tablespoon of Mascarpone cheese
- 3/4 cup freshly grated Parmigiano Reggiano
- 8 to 10 sage leaves
- Fresh nutmeg
- 1# pizza dough
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Cut onion in quarters, reserve half onion or another use. . Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside.
Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough.
Add grated parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve.
GRILLED PEAR AND RADICCHIO SALAD
- 1 head of radicchio
- 2 firm pear, bartlet or comice
- 1 tsp of honey
- ¼ cup of extra virgin olive oil
- ½ tsp of allspice
- 2 ounces Manechego cheese, shaved
- ¼ cup hazelnuts, toasted, skinned and roughly chopped
Dressing:
- 1 large shallot, finely chopped
- 2 Tbs of sherry vinegar
- 1 Tbs Dijon mustard
- ½ tsp of granulated sugar
- 1/3 cup hazelnut oil
- 4 Tbs extra virgin olive oil
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Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char.
In a small bowl whisk sherry vinegar, dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined.
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Best Ever Roasted Sweet Potatoes Recipe - How to Bake Sweet Potatoes
These roasted sweet potatoes will hands down be your best way of roasted sweet potatoes. The sweet potatoes are deliciously soft inside and caramelized outside, perfect roasted sweet potatoes side dish for the holidays.
INGREDIENTS
3 large sweet potatoes ( i recommend using fresh newly bought sweet potatoes, they taste the best)
3 Tbs olive oil
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp paprika
1 Tbs brown sugar
1 tsp ground cinnamon
salt and pepper to your taste taste ( i used about 1 and 1/2 tsp salt and 1/4 tsp black pepper)
BRIEF INSTRUCTION
1. Cut sweet potatoes into cubes
2. Add the rest of the ingredients to sweet potatoes and mix very well
3. Place sweet potatoes into a greased baking pan, be sure to space them out well.
4. Bake at 425 F for 30 to 35 minutes
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