Skills - Post Secondary Cooking Entrees

Day Two cooking group two - entrees featuring leg of lamb, celeriac, one starch, two vegetables, a sauce, and a garnish.

Braised lamb, sous vide lamb, carrot puree, seared
cauliflower, sous vide celery, tourne potato, breaded
celeriac, soy reduction, carrot crisp garnish

Lamb sirloin cooked sous vide, compressed lamb sausage, braised lamb croquette, pommes dauphine, roasted carrots, burnt carrot cream puree, roasted shallot, glazed celeriac, jus

Lamb roll tomato and herb stuffed, celeriac, red peppers,
bacon, sauteed shitakes, sweet potato puree, herb lamb jus.

Lamb, vegetables, parm crisp

Hand rolled gorgenelli, soud vide leg of lamb,
red wine demi with sauteed vegetables, parm crisp

Lamb leg, braised lamb tortellini, celeriac puree, green beans, lamb sauce

Celeriac flan, filo cup, provencal lamb stew, pomme cocotte,
turned carrots, asparagus tips, fresh herbs decoration

Lamb Roulade with Dijon Spinach Duxelle and Spiced Roasted Lamb, Rosemary Pommes Duchesse, Butter Poached Carrot Curls, Pickled Celeriac, Blueberry Red Wine Sauce, Crispy Spiced Onions

Leg of lamb with parsley and puffed rice crust, sweet potato,
 cauliflower chips, butter sauteed asparagus. lamb juice reduction with apple

Rosemary pan seared leg of lamb carved and presented on a sweet potato puree, served alongside glazed mixed vegetables, draped with a rich red wine demi glace.