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Making Chorizo sausage. Boning out a Leg of lamb and breaking down a chicken
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cooked,added modified starch, dehydrated and fried.
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A week after a practice run, we had the competition. I really did not change much. In the picture, I had forgot to put my lamb sausage. I did not win first place, but I am totally happy with it.I would not change anything. It was a great experience just to compete.
The dish: “moussaka” my modern version
Today was the Greek recipe ccontest…..I feel pretty confident in my dish. I did a “moussaka” deconstruction…I used all of the ingredients but put them together in a different way. I used a double cut lamb chop seasoned with sumac, Leg of Lamb sausage seasoned with allspice, cumin, fennel seed,salt and pepper and a little chilli flake. I poached that off at 140 degrees F and then seared them on the pick up. My sauce was a bechemel set with agar at .375%. It came out really good, I infused it with clove and topped it with a quenelle of greek yogurt. I let it set in the freezer until i was ready for it. I might blow torch it next time to call it Carmalized bechemel. I also used Eggplant, crushed tomatos, garlic, oregano, parsley. I garnished with greek olive oil powder which i made with Maltodextrin, and balsamic reduction….Next time i will add some Pommes Maxim for the “potato” in the moussaka dish..and also garnish with micro greens….
