Contributed by: News Canada
Calling all aspiring chefs!
(NC) - The Knorr/CCF Junior Culinary Challenge is welcoming all aspiring culinarians to put their skills to the test. In its fourth year, the challenge is once again inviting interested Canadians to submit their application. Selected applicants will be invited to compete provincially at this prestigious competition. Gold medal winners are then invited to compete at a national competition held in Edmonton, Alberta on June 10, 2005. The victor of the national competition wins a cash prize of $5,000 and the opportunity to support Culinary Team Canada at a prestigious international culinary competition. Registration deadline is November 15th, visit http://www.knorr.ca/jcc/ for details.
Nutting won accolades for his main course which included:
Preparation of Shank:
Sear and braise shank with Mirepoix, veal stock, Knorr Demi-Glace, and wine until tender. Strain and reduce liquid and add brown butter, Madeira and lemon juice. Remove shank meat from bone, saute with garlic confit, add lamb jus and season with thyme, bay leaf, peppercorns and anise. Wrap meat in savoy cabbage and re-heat.
Cut lamb sirloin into 3 or smaller roasts using the natural seams and tie. Season with thyme, bay leaf, peppercorns and anise and roast at 300 F (150 C) until 132 F (60 C) internal temperature is achieved.
Serve sirloin with shank and garnish with seasonal vegetables for a true fall delight.
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