Ingredients:
Lamb loin:350 gm
Beef cheek:350 gm
potato:250 gm
salt & pepper: to taste
broccoli Romanesque:120 gm
Demi Glaze:800 gm
Baby carrot:100 gm
Brussels sport:80 gm
Rosemary:40 gm
Thyme:40 gm
Butter:80 gm
Tomato paste:40 gm
parsnip:250 gm
cream:80 gm
coconut milk:80 gm
celery:80 gm
carrott:80 gm
saffron:40 gm
onion:150 gm
Method:
1.marinate beef cheek with salt and pepper and vegetable and start to braise with demi glaze.
2.season lamb loin with salt and pepper and herbs and start to sous vide 75c for 45 minutes.
3.Marinate fondant potato with herbs,butter and saffron cook it in oven 180 C for 25 minutes.
4.Lamb loin trimmings and potato into croquettes and season with salt & peeper.
5.Add cream and coconut milk together and flavor with butter and salt and pepper to make parsnip puree
6.Bleach vegetable and saute with butter and season with salt pepper.
7.Saute onion,garlic,and herbs add some fresh mint and demi glace and reduce the sauce.
