IndianSpice

#TsogoSun #OnAPlate: The Palazzo Hotel

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.  This is the 11th article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

This main course dish recipe hails from the kitchens of the Montecasino’s The Palazzo Hotel. The Sous Vide Lamb Neck, sweet potato puree, butternut and apricot salsa, pine nuts, cumin and glazed carrots.

Meet: Chad Bosman who graduated from the esteemed Prue Leith Chefs Academy later training and working under Luke Dale-Roberts at La Colombe. 

His desire to work overseas took him to the Centara Resorts in Maldives and later to the USA to the Setai Miami Beach Hotel. Wanting to return home a year later he left the USA to join Gerard Vingerling at The Palazzo Hotel.

LAMB NECK

Butternut, Apricot and Pine nut Salsa

Saute all ingredients until tender, season to taste.

*ROOT VEGETABLES.

Wash the root vegetable in cold water, trim, blanch in salted boiling water and sauté in butter [season to taste]

 

*CARROT RIBBONS

Peel and shave carrots, heat orange juice, cumin and butter in a pan. Add the ribbons and cook until tender

*LAMB DEMI GLASS

Chop onions, carrots, leeks, celery, sauté in a stock pot with oil, add in Lamb bones , red wine and tomato paste, let it simmer for 12 hours and strain. Then reduce until thick and coats a spoon, finish off with a 25g butter.