Recipe: Peach cream mousse cake

Image

Peach cream mousse cake! With mango cubes and granadilla jelly top. Finished with peach, strawberry and kiwi. 

Ingredients:

.       17g Gelatin Powder

.       60g Hot Water

.       350g Whipping Cream

.       3 tablespoon Icing Sugar

.       300g granadilla Puree (if refrigerated, bring to room temperature)

.       300g peach Puree (if refrigerated, bring to room temperature)

.       1 tablespoon Rum

.       200g to 220g Cubed Mango (or use 2 medium sized mangoes)

.       150g mango puree (or use1 medium sized mango)(bring to room temperature)

.       2 tablespoon piping gel

.       Strawberries, peaches and kiwis (sliced)

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Directions:

1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.

2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.

3.    In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.

4.    Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.

5.    Place in the freezer to set while preparing the peach and cream cheese filling.

6.    In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to peach puree. Add rum to the mixture. Mix well.

7.    In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the peach mixture to whipped cream. Mix well till incorporated.

8.    Put chilled, crumb lined springform pan in a shallow baking tin.  Pour the peach mousse filling into crust. Let the cake chill for at least 3 hours to set before removing the cake ring.

9.    After the mousse has set and the ring removed, make granadilla puree topping. Blend granadilla puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.

10.Once the granadilla gel has set, decorate the top of the cake with slices of peaches, strawberries and kiwis.

Advertisements

Recipe: New English clam chowder with puff pastry

Image

New English clam chowder with puff pastry and french garlic bread.

Ingredients:

• 4 cups of small Prince Edward Island potatoes, peeled and diced

• 1 1/2 cups celery, finely diced (reserve scraps for stock)

• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)

• 1 tablespoon minced thyme

• 1 tablespoon canola oil

• 114g of unsalted butter

• 2 tablespoons ground salt pork

• 1 cup all-purpose flour

• 4 cups of whole milk

• 8 cups of clam stock (see recipe below)

• 3 cups freshly chopped cherrystone clams (about 36 clams)

• 473ml of heavy cream

• Kosher salt

• 1 bunch chopped flat parsley

• Freshly ground black pepper

• 4 cups oyster crackers or saltine crackers

Directions:

  1. Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on high heat and cook potatoes until they are tender but have a small amount of bite left to them. Immediately strain and run under cold water when the potatoes are ready.
  2. In a sauté pan sweat celery, onions and thyme with canola oil over medium-low heat, stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their color, remove from heat.
  3. In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but do not allow mixture to stick to bottom of pot and burn.
  4. After about 15 minutes of low simmering and whisking, add Clam Stock to mixture. Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10 minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of cracked pepper. Crush oyster crackers into soup and eat. Serves 12.
(To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup. When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

Clam Stock:

• 10 cherrystone clams

• 9 cups of water

• Diced celery and onion scraps

In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 9 cups of water and reserved celery and onion scraps. Bring to a simmer until clams open. Take off heat and strain. Reserve. Serve with garlic bread.

Recipe: Rump Steak

Image

Grilled matured medium rump steak, stacked on butter cream potato mash, served with sauted Dijon mustard creme mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 x 250g rump steak
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

.       680 grams gold potatoes, peeled and quartered length-wise

.       1/2 teaspoon salt

.       4 tablespoon heavy cream

.       2 tablespoon butter

.       1 tablespoon milk

.       Salt and Pepper

.       Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over steaks.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Recipe: Egg roll with grilled kingklip

Image

Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.

Ingredients:

  • 1 side of white fish, cleaned and scaled (approximately 2.5kg)
  • 4tbsn softened butter
  • 2tbsn fish spice of your choice
  • 2 lemons, halved
  • mozzarella cheese
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 50 ml tomato puree
  • 1 1/2 tablespoons italian mixed herbs
  • 1 tablespoon parsley
  • 60 ml tomato sauce
  • 3 small eggs
  • 1 packet of back bacon
  • 1 can of beans

For the lemon-garlic butter:

  • 1.5 cups butter
  • 4 garlic cloves, crushed
  • juice of 2 lemons
  • 2tbsn cream
  • freshly ground black pepper
  • 3tbsn freshly chopped parsley

Directions:

  1. Pre-heat the oven to 200°c.
  2. Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
  3. Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
  4. Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
  5. Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
  6. Add parsley and pepper to taste.
  7. Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
  8. Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
  9. Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.

Recipe: Chocolate Soufflé

Image

Chocolate Soufflé topped with chocolate and walnut shavings. Finished with white chocolate on triple ice cream on waffle and wafer sticks with Strawberry on the side.

Note: Serves 6.

Ingredients:

  • Melted butter, to grease
  • 4 1/2 tbscaster sugar
  • 60g butter
  • 2 tbs plain flour
  • 160ml (2/3 cup) milk
  • 210g good-quality dark chocolate, chopped
  • 3 eggs, separated
  • 125ml (1/2 cup) thin cream
  • 2 tbs brown sugar
  • 1 tsp vanilla essence
  • Icing sugar, to dust
  • Strawberries, ice cream and chocolate wafers (optional)

Directions:

  1. Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess.
  2. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.
  3. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.
  4. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.
  5. Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.
  6. Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
  7. To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each souffle, pour in a little chocolate sauce. Add chocolate wafers, strawberries and ice cream on side if desired.

Recipe: Mango filling cheesecake

Image

Homemade mango filling cheesecake with diced mangos topped with gluten layer of fresh mangoes.

Ingredients:

  • 17g Gelatin Powder
  • 60g Hot Water
  • 350g Whipping Cream
  • 3 tablespoon Icing Sugar
  • 300g Mango Puree (if refrigerated, bring to room temperature)
  • 1 tablespoon Rum
  • 200g to 220g Cubed Mango (or use 2 medium sized mangoes)
  • 150g mango puree (or use1 medium sized mango)(bring to room temperature)
  • 2 tablespoon piping gel

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Directions:

  1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
  2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
  3. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
  4. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
  5. Place in the freezer to set while preparing the mango and cream cheese filling.
  6. In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
  7. In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.
  8. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour half of the mango mousse filling into crust. Add the mango cubes and cover them with some more mango mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.
  9. After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.

Recipe: Cherry filling cheesecake topped with sour cream and kiwis

Image

Homemade cherry filling cheesecake topped with a flush of rich cream and slices of kiwi.

Note: Slice cheesecake with knife dipped in hot water.

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Ingredients (cream cheese and cherry filling):

  • 1250 g Philadelphia Cream Cheese, softened
  • 375 g (1 2/3 cups) caster (superfine granules) sugar
  • 24 g (3 tablespoons) plain (all-purpose) flour, sifted
  • Finely grated zest of half a lemon
  • Finely grated zest of half an orange
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 2 large egg yolks
  • 710 g sweet cherries, divided, fresh or frozen, pitted

Ingredients (rich cream topping with kiwis):

  • 908 grams of sour cream
  • 2 tablespoons sugar
  • 4 teaspoons vanilla
  • 3 kiwis, sliced thin

Directions:

  1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
  2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
  3. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
  4. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
  5. Place in the freezer to set while preparing the cream cheese filling.
  6. Preheat oven to 260° C (500° F).
  7. In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed.
  8. Reduce speed to low, gradually add the sugar and flour; beat until smooth.
  9. Add both zests and vanilla; beat to just combine.
  10. Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition.
  11. Stir cherries into bowl.
  12. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour filling into crust; smooth filling with an offset spatula.
  13. Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others – I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me).  Reduce oven temperature to 93° C and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour.
  14. Transfer springform pan to a wire rack.  Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack.
  15. Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.
  16. Mix sour cream, sugar and vanilla together. Blend well.
  17. Spoon mixture on top of cheesecake. Smooth with long dessert spoon. Place slices of kiwi on top.

Recipe: Eggs Benedict

Image

Toasted English muffin topped with back bacon, poached egg and finished with freshly prepared Hollandaise sauce. Garnished with parsley.

Note: Makes 4 one-egg one-muffin servings of eggs benedict.

Ingredients:

  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter

Ingredients (Blender Hollandaise):

  • 10 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or Tabasco

Directions:

1. Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. (Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later).

2. While the bacon is cooking, bring a large saucepan that is two thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3. Make the blender hollandaise. To make blender hollandaise, melt 10 tablespoons of unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm, but not hot, place on or near the stovetop.

4. Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first).

5. When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

6. As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

7. To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Recipe: Miniature chocolate marble cakes

Image

Baked chocolate marble cake base covered in light vanilla whipped double cream, topped with icing sugar powdered blueberry with strawberry, glazed in strawberry sauce.

Note: Serves 4 – 6.

Ingredients:

  • 85g unsalted butter
  • 130g caster sugar
  • 2 eggs
  • 130g vanilla double cream
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 50g melted dark chocolate (I used 70% dark)
  • icing sugar powder
  • blueberries
  • strawberries
  • strawberry sauce

Directions:

  1. Preheat the oven to 160C. Butter a 4 cup circular tins and set aside.
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler. Once melted, set aside to slightly cool.
  4. In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the flour mixture little by little. Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl. Mix to just blend.
  5. Spoon mixtures alternatively into circular tins. Bake for around 30-40 minutes.
  6. Meanwhile, whip the vanilla double cream. Wash the blueberries and strawberries, then slice up strawberries in halves. Also put strawberry sauce into a bowl, ready to pour over marble cake.
  7. Once marble cakes are done in the oven, allow to cool slightly before turning out.
  8. Spread some whipped vanilla double cream over the top of the marble cakes. Pour some strawberry sauce over the vanilla cream. Place two halves of the sliced strawberries in the centre, and line the outer circle with blueberries. Sprinkle with icing sugar powder.

Recipe: Grilled marinated garlic lamb

Image

Grilled marinated rosemary garlic butter lamb chops, stacked on butter cream potato mash, served with sautéed Dijon mustard crème mushrooms and salad on the side.

Ingredients (salad):

  • Lettuce
  • Tomatoes
  • Cucumbers
  • Cheese (optional)
  • Olives (optional)

Ingredients (rosemary garlic butter lamb chops & sautéed Dijon mustard crème mushrooms):

  • 2 garlic cloves
  • 4 lamb shoulder chops (each about 3/4 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream

Ingredients (butter cream potato mash):

  • 680 grams gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 tablespoon heavy cream
  • 2 tablespoon butter
  • 1 tablespoon milk
  • Salt and Pepper
  • Potato masher

Directions:

  1. Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
  2. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
  3. Meanwhile, you can grill the lamb chops. Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
  4. Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
  5. Turn lamb over and sear 2 minutes more for medium-rare. Remove the lamb chops and mushrooms from the skillet to a warm plate and keep warm.
  6. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
  7. Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the  lamb chops and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
  8. Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)
  9. Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

10.Pour sauce over lamb.

11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.