• Lamb Cutlets with a thyme and sweet corn soil, minted pea puree, apple jellies and stewed apple.

    Contributed by

    Seline van der Wat

    MasterChef SA 2013 Top 3. Seline is a trained engineer who took over the cooking duties in her family at the age of 16. Seline loves desserts and cakes and is a visually creative cook, always tackling her dishes from a uniquely creative angle. Her talent in the kitchen is multi-faceted and broad.

    For the lamb rack:

    * Ingredients * Equipment Dish Towel, 30cm Foil (for wrapping bones), cutting board and knife

    For the soil:

    * Ingredients * Equipment Spray and Cook greaseproof spray, Baking tray (that fits in Green Egg), Fork, Mixing bowl
    * Method Mix together the flour, spices, sugar and flour. Bake on pizza stone until crispy. Mix the sweet corn through it.

    For the minted pea puree:

    * Ingredients * Equipment Small saucepan, stick blender, sieve, spatula, 2 mixing bowls.
    * Method Sauté the onion and garlic in half of the butter. Add the peas, bicarb and spices and sauté off for 2 minutes. Add the stock and cook until the peas are totally cooked. Strain off most of the cooking liquid. Blend the peas and mint with the stick blender. Add the rest of the butter and then some of the cream as required for consistency reasons. Add a squeeze of lemon juice, salt and pepper. Strain through the sieve and set aside for plating.

    For the apple jellies:

    * Ingredients * Equipment Small saucepan,
    * Method Heat a third of the apple juice in the saucepan. Dissolved the gelatine leaves in it. Add the rest of the apple and lemon juice and stir to combine in the mixing bowl. Set in a highly greased turbot tray (small enough that the jellies are between 1-3 cm tall). Remove from tray and cu into neat squares to serve

    For the stewed apple:

    * Ingredients * Equipment Small ,metal baking tray for Big Green Egg, wooden spoon
    * Method Cut the apples in 2cm cubes and stew in the rest of the ingredients in the big green egg until well cooked.

    For serving:

    * Ingredients * Equipment Rectangular serving plate, 2 Tablespoons

    To be made beforehand:


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