The team here at Air Culinaire Worldwide is committed to finding innovative new ways to continue redefining in-flight catering. As a part of this commitment, we have produced a series of videos and documents that take you step-by-step through how to plate each of the entrees on our Global Menu. These plating guides are specifically designed with your unique in-flight work environment, limited cabin space and equipment in mind. We believe that with these tools you will be able to easily provide your passengers with the VIP in-flight catering experience they deserve.
Tools and Ingredients:
- Cutting Board
- Knife
- Fork
- Tongs
- Fork
- Spoon
- Plate
Garnish Kit:
- Chopped Herbs
- Fresh Rosemary
- Red Wine Reduction
- Rosemary Oil
Crusted Lamb Loin Entree:
- Lamb Loin
- Wilted Greens
- Roasted Vegetables
Reheating:
• Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven, since ovens can vary.
5 Plating Steps:
• Shingle vegetables, using mushroom as base at center of plate.
• Arrange wilted greens on roasted vegetables.
• Slice lamb on bias and arrange, using vegetables and wilted greens as base.
• Drizzle red wine reduction and rosemary oil around entree.
• Garnish with chopped herbs and “plant” rosemary garnish behind lamb within vegetables.
To access a PDF of the Pepper-Crusted Lamb Loin plating guide, follow this link. View more plating guides on YouTube.
Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.
