JBCumberland

AUSTRALIAN LAMB
• 8 Australian lamb shoulder chops
• salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 cup apple juice
• ½ cup chicken stock
• 1⁄3 cup maple syrup
• 2 tablespoons lemon juice or cider vinegar
• 1 large green apple, peeled and thinly sliced
• 8-10 seeded prunes, sliced
OPTIONAL, TO SERVE
• mashed potato or squash

1. Trim the chops of external fat and season to taste. Heat the oil in a large, heavy-based pan and sauté the chops on a high heat for 2 minutes each side or until browned.
2. Combine the apple juice, stock, maple syrup and lemon juice and add to the pan. Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender. Remove lamb from pan, cover with foil and keep warm.
3. Boil the remaining juices until thick and syrupy. Return the lamb for a few minutes to heat through and coat well with the sauce. Serve the lamb chops on the mashed potatoes or squash and spoon over the sauce, apples and prunes.

Ingredients for the 1 l iSi Gourmet Whip:
450 ml strong, light, clear veal stock, 450 ml cream, 50 g butter flakes, 80 g fresh, trimmed mushrooms, finely chopped (without gills), 40-50 g wheat flour, 50 ml dry white wine, salt, white pepper, fresh lemon juice to taste.

Preparation
Melt the butter flakes and allow the chopped mushrooms to brown, then add the degreased veal stock and then the cream. Bring the mixture to the boil. Mix flour and white wine and stir into the boiling liquid with a whisk. Allow to simmer for a few minutes and then season with spices and lemon juice. Pass the sauce through a fine strainer or puree in a blender and strain. Pour the sauce into a 1 l Gourmet Whip, screw in two cream chargers and shake vigorously. Keep the filled Gourmet Whip warm in a bain marie at temperatures of up to 75° C / 165° F.

Serve with any type of veal combined with mushrooms.

For preparation in the 0.5 l Gourmet Whip, halve the amount of ingredients and use one cream charger.

Ingredients for the 0.5 L iSi Gourmet Whip:
3 egg yolks (pasteurized)
300 ml heavy cream
9 tsp. icing sugar (or 9 tbsp. sugar syrup)
900 g raspberries
12 crepes
pith of 1 vanilla pod

Preparation
Stir egg yolks, heavy cream, sugar and vanilla until the sugar is completely dissolved. Pour into the 0.5 L Gourmet Whip, screw in 1 iSi cream charger and shake vigorously. Fill the fresh crepes with vanilla cream and raspberries, roll them and cut them into slices of approx. 2 cm. Decorate with vanilla cream.

For preparation in the 1 L Gourmet Whip double the ingredients and use 2 iSi cream chargers.