Parramasala live cooking demo recipes

Cooking the live demonstration at Parramasala Photocredit: Parramasala Instagram

Hi Everyone first recipe post in a while, on the 11/03/16 I was invited to the Parramasala festival if you haven't heard of it, it is an annual multi cultural celebration. This year they organised several chefs to give live cooking demonstrations. We decided with my formal french training at one of the best restaurants in the world I should do a french inspired dish. So I demonstrated how to cook a restaurant dish: Pan roasted lamb loin with thyme crushed kipfler potatoes, asparagus and sauce paloise. The audience was very engaged and had a great energy about them. As promised here are the recipes, sorry for the lack of photos today I was missing my helper and my darling Jessica.

Pan roasted lamb loin with thyme crushed kipfler potatoes, asparagus and sauce paloise

Pan roasted lamb sauce paloise, thyme crushed potato and asparagus Photo: Free O'Toole

Thyme crushed potatoes
1kg Kipfler potato
10g Thyme leaves chopped
3 Thyme sprigs
Salt
Pepper
Olive oil
1/2 Lemon juice

Method:
1. Boil the potato in salted water with the sprigs of thyme until soft 20-25 minutes
2. Drain and remove the thyme sprigs
3.​ Crush the potatoes with the back of a fork, leaving them fairly chunky, season with olive oil, salt, pepper, and lemon juice to taste

Blanched asparagus
2 bunch Asparagus
5% per litre of water Salt
Olive oil
Smoked salt
White pepper

Method:
1. Blanch the asparagus, for 1 min 15 sec, drain and dry
2. Cut into rondelles and leave the top inch as a spear 
3. Season with olive oil, smoked salt and white pepper 

Team effort plating up the samples at Parramasala. Thanks for your help Sharon and the Girls Photo: Free O'Toole

Paloise mint reduction
1/2 Red onion thinly sliced
5 Mint stalks
10 unit Black peppercorns
100 ml White wine
200 ml White wine vinegar

​Method:
1. Put everything together and bring to boil reduce by 1/3
2. ​Jar and store in fridge

Sauce Paloise
1 Whole egg
2 Egg yolk
35 G Hollandaise reduction
300 G beurre noisette
To taste Salt
Small pinch Cayenne
1/4 Lemon juice
To taste Black pepper
5g Chiffonade mint 

Method:
1. Make beurre noissette with all butter till it foams and you have a light golden brown colour, season with salt pepper and 1/2 a lemon juice to stop the cooking process.
2. Put the whole egg, yolk and hollandaise reduction into the bowl whisk to combine.
3. Over the baine marie, whisk the egg mixture till it doubles in size and you can leave a figure 8 on top of the sabayon that lasts for 3 seconds.
3. Remove from the heat, place on tea towel folded into 4 (this will stop it slipping around. Cool the Beurre noisette to about 40 c.
4. In a slow steady stream pour the beurre noisette into the sabayon, (ensure to get all the sediment into the bowl) whilst whisking very fast this will emulsify the sauce and ensures it won't split. (If it does split, then you can save it by whisking one extra egg yolk and slowly pouring the split mixture into this egg yolk, until all the mix is emulsified).
5. Season with salt, pepper, lemon juice and cayenne.
6. Taste and adjust and taste again if necessary. To store put a cartouche on top, to stop a skin forming.

Pan Roasted lamb
​500 g Lamb back strap
20 ml Oil
2 sprigs Thyme
1 clove Garlic cut in 1/2 
1 Tbsp Butter
Table Salt
Pepper
Smoked salt (finishing salt)

Method:
​1. Season lamb with table salt, at least 10 minute before cooking 
2. Get thick based frying pan very hot, add oil and lay lamb in away from you presentation side down
3. Cook for 2-3 minutes without disturbing, turn over and cook for another 2 minutes
4. Add the thyme, garlic and butter baste the meat so it is foaming and cooking the meat from all sides whilst keeping the moisture in
5. Cook a further 3-5 minutes depending on the thickness of the cut and preferred level of doneness
6. Remove from pan and leave to rest you want to rest the meat for about half the cooking time

Please share your pictures of the day if you took any, especially of your creations, on social media use the #tommyprosser and via email as I would love to see your creations. Happy cooking!

Making the Beurre noisette for the Sauce Paloise, Photo: Free O'Toole