Cooking Demonstrations

Rolled Scallop of Veal

Char-grilled Vegetables 70gr chopped ~ 1 Clove garlic finely chopped ~ Salt & pepper ~ 2 x 120gr pieces of flattened veal back strap

Salsa
3 x cherry tomatoes chopped ¼ ~ ½ clove garlic finely chopped ~ Red onion 1 tablespoon ~ Fresh basil 3 leaves ~ Balsamic 1 teaspoon ~ Olive oil 2 teaspoon ~ Mixed leaf Salad ½ cup

Method

Salsa
Combine cherry tomatoes, red onion, basil, balsamic vinegar, olive oil and ½ the garlic. Mix and season w/salt & pepper

Veal
Take one piece of the veal, rub one side of the veal with ½ the garlic. Season with salt & pepper. Turn over place the vegetable mixture onto middle of the veal, roll to enclose secure with toothpicks. Repeat with other piece of veal.

In a hot pan seal the veal transfer to oven and cook for 6-8 mins on 210ºC

Serve
To serve place the two veal pieces onto the middle of the plate, top with salad & salsa

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Roast Lamb Rump

Lamb rump 200gr
1 clove of finely chopped garlic ~ 1 teaspoon of rosemary ~ 1 tablespoon of sundried tomatoes ~ Salt & pepper ~ 80cm butchers twine ~ 20ml olive oil ~

Roast vegetables
30ml olive oil ~ 1 teaspoon rosemary ~ 130gr pumpkin (cut in cubes) ~ 80gr Zucchini (cut in sticks) ~ 60gr Carrots (cut in sticks) ~ 1 sml potato (150gr) cut in wedges ~ ¼ Spanish onion cut into 2cm cubes

Method
Take the potato, pumpkin and carrots mix with olive oil & season with salt & pepper. Place in baking tray & cook in oven for 15mins on 180ºC

Next lay the lamb flat on the chopping board with the inside up. Rub garlic and rosemary on the lamb. Next place the sun dried tomatoes onto the middle of the lamb. Roll the lamb and place it on the board. Next truss the lamb and season with salt & pepper

In a hot pan seal the lamb on all sides

After the vegetables have cooked for 15 mins transfer the lamb to the oven,. At this time also add the remaining vegetables and 1 teaspoon of rosemary.

Cook both the vegetables and lamb for 15-20mins

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Grilled Lemon Grass Chicken Salad

2 x Chicken tenderloins ~ 16gr finely chopped lemon grass ~ 10gr finely diced ginger ~ 1 tblsp minced garlic ~ 1 stick finely chopped coriander ~ 2 Tblsp sweet chilli sauce ~ 2 Tblsp sweet soy sauce ~ 2 Tblsp oyster sauce ~ 20ml lemon juice ~ 1 Tblsp sugar ~ 1 cup mixed lettuce ~ 1 Tblsp fish sauce ~ 5gr bean sprout ~ 1/3 cup shredded carrot ~ 3 cherry tomatoes (quarted) ~ ½ Spanish onion ~ 1 finely chopped chilli

Method
Mix the lemon grass, ginger, garlic, coriander, sweet chilli sauce, sweet soy sauce, oyster sauce, fish sauce & fresh chilli

Divide into 2 parts marinate the chicken in the 1^st part for 15 minutes

Add sugar, lemon juice to 2^nd part to use as dressing

Heat fry pan and add oil. Grill the chicken in the pan until cooked

Mix carrots, bean sprouts, cherry tomatoes, Spanish onion with the lettuce. Present on plate and drizzle dressing over the top. Place chicken piece on salad and serve.