Page 5 - WCG Newsletter Spring 2021_Final.pptx
P. 5
5 WILLIAM CAPE NEWS, SPRING 2021
Lamb
Banquette What’s
Cooking
Is it Spring already? I’d like to take this
opportunity to acknowledge the With Ashley, Group Executive Chef
dedication of the food services teams
at each of our residences, who work Lamp Banquette
very hard to ensure we provide the Ingredients Method
best food and service possible.
Congratulations to the food services •1 litre chicken stock 1. Heat a large pot with the oil.
teams at Bella Vista Gardens and • 500ml white wine 2. Add the vegetables except
Bayswater Gardens on receiving an ‘A’ •½ cup roux (or 2 Tbsp corn the mushrooms.
rating in their food safety audits in flour mixed with ¼ cup cold 3. Sweat for approx. 10
June & July. Bayswater became the water) minutes, try not to brown.
first of our residences to undertake a •2 Tbsp Vegetable oil 4. Add the lamb, mushrooms &
“Remote Audit”, which meant we had •1 medium leek, washed, herbs (except parsley) and
to use Zoom so the auditor could trimmed and chopped (use salt & pepper
inspect the kitchen without being on green too) 5. Continue to cook for 10 –15
site. It was a very different experience! •2 sticks celery, chopped minutes
•2 carrots, chopped 6. Add the wine and bring to a
I have had the pleasure to attend •2 Onions, chopped simmer for 5 minutes
some of the food focus meetings •1 Tsp minced garlic 7. Add the stock, bring to the
recently. It is fantastic to see so many •½ bunch rosemary, chopped boil and transfer to a food
of our residents involved in the fine pan or casserole dish.
planning of our menus by voicing their •1 bunch Thyme, chopped fine 8. Cover and bake at 165°C for
•1.5kg boneless shoulder Lamb, 50 minutes
preferences and suggesting dishes that 9. Remove from the oven and
we can put on the menu for others to cut into 1‐2cm dice
• 500g button mushrooms, check the lamb is tender.
try. 2021 has been the first time that 10. Remove some liquid and mix
all menus in our residences have been halved or quartered if large with the roux in a bowl to
changed at the same time, which has • 300ml cream
•1 tbsp wholegrain mustard or ensure there are no lumps.
kept the kitchens very busy preparing 11. Add back to the lamb with
new dishes and writing the recipes to horseradish cream
•½ bunch flatleaf parsley, the cream.
create them the same each time. roughly chopped 12. Stir in the mustard and the
I hope everyone enjoys all the new parsley
dishes on our menus. •1 Tbsp Salt / ½ Tsp Ground
white pepper 13. The Lamb should be tender
and the sauce, velvety.
Ashley 14. Serve with pasta, rice, mash
or chunky chips!
