Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Dice onion, then caramelize in olive oil. Add Guiness, then bring to simmer. Add sausage and simmer for 10 minutes. Remove sausage and cool. Reduce Guiness until slightly thickened. Strain through chinois and cool. Dice shallots and sweat in a pot with salt and olive oil. Once tender, add lentils, water, and thyme and simmer until tender. Peel carrots and cut into obliques. Blanch in boiling water until barely tender. Juice oranges and pass through a chinois. Toast cumin until fragrant, then grind in spice grinder. Place both juiced orange and cumin in a large pan and reduce to a syrup. Add carrots and cook until orange syrup is all reduced and absorbed. Pull thyme out of lentils and stir in dijon. Fold in carrots into lentils. Split sausages and grill basting with Guiness sauce.

To Plate:
Spoon lentils onto plate. Top with grilled sausage. Cut melon into rectangles, then top with fleur de sel.

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Ingredients:

1 white onion
Olive oil for cooking
2 cans Guiness
6 pcs chicken sausage
1 shallot
Salt for tasting
1 cup lentils
2 cups water
6 sprigs thyme
1 bunch carrots
6 oranges
1t cumin
2T horseradish dijon
1 small watermelon
Fleur de sel

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