BEEF CHOP WITH FINE HERBS SALT CRUST

FOR 4 PERSONS
Difficulty: Easy
Preparation: 25min

INGREDIENTS

  • 4 Beef Chops
Salt Crust
  • 500gr Sea Salt
  • 3 egg-whites
  • Rosemary
  • Thyme
  • Parsley
  • Fennel
  • Tarragon

PREPARATION

Mix salt, egg-whites and herbs in a bowl. Put aside.

 

Roast both sides of the chops in a frying pan with removable handle and cover with salt. Place the frying pan in the oven, remove handle and bake during 10min (250ºC). Use the handle to take the frying pan out of the oven.

 

Remove salt excess and slice. Serve hot.

THE CHEF’S ADVICE
Fine herbs are easier to use if you fridge them first.

BAKED RACK OF LAMB WITH FINE HERBS

FOR 1 PERSON
Difficulty: Medium
Preparation: 30min

INGREDIENTS

  • 1 Lamb Rack Cut
  • Mashed Potatoes
Fine Herbs
  • Toasted Bread
  • Parsley
  • Fennel
  • Rosemary
  • Thyme
  • Hazelnut

PREPARATION

For the fine herbs…

 

Grind all ingredients until an homogeneous dough. Proportions will depend on each one’s taste.

 

For the lamb…

 

Brown the skin side of the lamb in a frying pan with removable handle and then the other side. When browned, cover the skin with the fine herbs pastry.

 

Place the frying pan in the oven, remove the handle and bake for 10 minutes at 180°C. Use the handle to take the frying pan out of the oven.

 

Place the rack of lamb in a dish, add a tablespoon of mashed potatoes and pour the lamb sauce on the meat.

THE CHEF’S ADVICE
Fine herbs are easier to use if you fridge them first.

FRESH PASTA WITH SAUTÉED SEASON MUSHROOMS AND PARMESAN CHEESE

FOR 1 PERSON
Difficulty: Easy
Preparation: 20min

INGREDIENTS

  • 100gr Fresh Pasta
  • 50gr Season Mushrooms
  • Single Cream
  • 75gr Parmesan Cheese
  • Salt
  • Pepper
  • Olive Oil

PREPARATION

Sauté season mushrooms in a fry pan with some olive oil, add single cream to taste, season with salt and pepper and add 50gr of grated parmesan (or the desired amount).

 

Boil the fresh pasta in plenty of water according to the manufacturer’s instructions.  Drain and mix with the sautéed mushrooms. Sprinkle the rest of the parmesan cheese and serve immediately.

THE CHEF’S ADVICE
You can also use dehydrated mushrooms.