Posts Tagged ‘béchamel sauce’

In this evenings practical we worked in the large kitchen and the space is such a treat.  The next student feels meters rather than elbows away.  A delightful change that likely won’t be repeated often.

In this lesson we revisit deboning a lamb rack, béchamel sauce and simple French beans with bacon.   A rather straightforward preparation, the lamb is pan seared, then covered with the béchamel laced with truffle and ham and then baked in the oven.

Personally I prefer a straightforward lamb chop cooked to perfection as béchamel is too heavy for my taste.  In fact, I took two lovely chops home and enjoyed them for dinner with a glass of wine and my remaining haricot verts at 21:40 – cuisine students tend to eat quite late if we eat at all.

The fun decorative element we learned to create for our plates was a purple potato crisp.  Purple potatoes are quite starchy in texture but have no true difference in flavour to regular potatoes.  Their uniqueness lies solely in their color.

Easily made in advance, purple potato crisps can be cut in a multitude of shapes using a knife or cookie cutter.  The process is so simple yet the effect could be magnificent on the right dish.  I’m thinking stars for New Year’s Eve this year….

Purple Potato Crisps


250 g purple potatoes

1 tbsp. unsalted butter



Set your over to 90 to 100 C

  1. Peel potatoes and place in a saucepan of cold water
  2. Bring to a boil and add 2 to 3 tsp. of salt
  3. Cook until tender then drain; return to the warm saucepan and set on the stove for a minute to dry out the potatoes
  4. Puree the potatoes using a food mill, ricer or pressing through a tamis
  5. Incorporate 1 tbsp. butter
  6. Line a baking sheet with parchment and plop potatoes in the center; cover with a second sheet of parchment
    1. Using a rolling pin, roll out the potatoes very thin; 1 mm to 2 mm thick
    2. Use a knife or cookie cutter to create shapes in the potato “pastry”
    3. Bake in the oven until very dry; cool and break out the shapes
    4. Channel “Picasso” and decorate your plate!

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