| rump | 1.7kg |
| green pepper | ½ each |
| onions | ½ |
| mushrooms | 250g |
| cream | 25ml |
| cinnamon stock | 50ml |
| lemon and herb sauce | 25ml |
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| oil | +- 50ml |
Equipment used:
| Mixing bowls | Green board |
| Red board | Brown board |
| Chef’s knife | Pallet knife |
| Boning knife | Saucepan |
| Oval serving tray | toothpicks |
| Paper towel | Stove top gas burner |
| Bain Marie insert | Dish cloths |
| Meat mallet |
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Chemicals used:
Sanitizer
Multi purpose
Oven/grill
METHOD FOR RECIPE:
1.Mise en place: Prepare all equipment, ingredients and utensils
2.Slice rump 1cm thick on red cutting board
3.Tenderize meat with meat mallet
4.Brunoise vegetable, place in mixing bowl, mix in with lemon and herb sauce and cream
*Stir until thickens*
5.Sauté brunoised vegs in saucepan until transparent, de glaze with cinnamon stock before removing from stove
6.Add cream and lemon and herb mix put into mixing bowls
7.On red cutting board stuff rump slices, roll and keep together with tooth picks
*WAIT UNTIL OIL IS HOT*
8.Shallow fry stuffed rump in oil till well done
9.Remove beef olives and place on paper towel on oval serving tray to drain oil
10.Place in bain Marie insert
**Chef's Tip**
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