by Chef Ian from Bermudaful Catering
LAMB: Ask the butcher to trim lamb racks and cut in half. Season the lamb generously with salt and pepper. Sear in a hot frying pan (about 30 seconds on each side). Brush with Dijon mustard, top with breadcrumbs. Place in the oven for about 12 minutes, should be nice medium rare. Cook for longer or less for personal preference.
RATATOUILLE: Dice small green zucchini, yellow squash, pepper and onion. In a pan, cook off the diced onion in a few drops of olive oil, add some garlic, then pepper. Cook for another minute, stir in the zucchini and squash. Add diced tomatoes and lower the heat to simmer. Keep stirring and let it cook out for about 15 minutes.
BOURSIN MASH POTATOES: Peel and cook potatoes as normal when making mashed potatoes. When the potatoes are cooked, drain the water and put potatoes back in the cooking pot. Add some cream and salt and pepper. Mash the potatoes and add Boursin cheese and whisk into the potatoes.
Watch the Episode:
Gosling’s Wine of the Week:
LA CREMA MONTEREY PINOT NOIR
Chef Ian’s rack of lamb calls for a special wine and Gosling’s recommend La Crema Monterey Pinot Noir. This wine has aromas of boysenberry and cherry. The broad palate is filled with flavours of ripe plum, dark chocolate and espresso bean. It is rich and round with a firm structure and beautifully balanced acidity.
The retail price is $30.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 9, 2013
