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Receta There's Your Starter, There's Your Main Course And I Can't Wa
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Ingredientes
- 1 x Onion
- 250 ml Red wine
- 1 Tbsp. Balsamic vinegar
- 2 x Organic lamb leg steaks, about 200 g
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Marmite
- 1 pch Cumin seeds, coriander seeds, caraway seeds and cloves
- 2 x Potatoes, peeled
- 200 ml Double cream
- 1 Tbsp. Wholegrain mustard
- 1 Tbsp. Icing sugar
- 25 gm Butter
- 225 gm Young leaf spinach
- Â Â Vegetable oil for deep frying
- 115 gm Self raising flour
- 2Â 1/2 Tbsp. Minced fresh coriander
- 150 ml Beer, about
- 1 x Orange, peeled
- 1 Tbsp. Honey
- 1/2 tsp Sesame oil
- 1 tsp Soy sauce
- Â Â Salt and pepper
Direcciones
- 1 Cut the onion into four wedges and peel. Finely chop one of the wedges.
- Heat the red wine in a pan with the balsamic vinegar and simmer rapidly to reduce by about half.
- 2 Cut a lamb steak into strips. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the lamb and minced onion and cook quickly to brown.
- 3 Add in the reduced wine and simmer for about 15 min. Add in the Marmite to the sauce and season with black pepper.
- 4 Heat a wok, add in the coriander, cumin, cloves and caraway seeds and toast for 1-2 min. Crush in a pestle and mortar and sprinkle over both sides of the other piece of lamb.
- 5 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the lamb steak and cook on both sides till cooked to taste.
- 6 Use a mandolin to cut one potato into thin spaghetti strands and cook in a pan of boiling water till tender. Heat the cream in a pan and simmer rapidly till thickened. Add in the mustard and season.
- 7 Grate the other potato and place in a bowl. Add in the icing sugar, season and mix together.
- 8 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the grated potato and flatten down. Cook for 3-5 min on each side till golden and cooked through. Transfer the cooked potato rosti onto a board and use a plain cutter to cut out circles.
- 9 Drain the potato spaghetti, add in to the cream and stir to coat. Heat the butter in a wok, add in the spinach and cook quickly to wilt. Strain the lamb strips through a sieve and reserve the sauce.
- 10 Arrange the potato discs on a plate, sit the spinach on top and add in the potato spaghetti. Sit the lamb steak on top and drizzle the red wine sauce around the edge of the plate.
- 11 For the Onion Fritters: Fill a deep pan one third full with vegetable oil and heat. Place the self raising flour in a bowl with 2 tbsp minced coriander and gradually add in sufficient beer to make a thick batter. Pull the remaining onion wedges into pcs 2-3 layers thick, coat in the batter and deep fry.
- 12 Cut the orange into quarters, place in a mini food processor and blitz.
- Pour the orange into a pan, add in the honey, sesame oil, soy sauce and 1/4 tbsp minced coriander, heat through and season. Arrange the onion fritters on a plate, pour the sauce into a small pot and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 717g | |
| Recipe makes 2 servings | |
| Calories 1069 | |
| Calories from Fat 471 | 44% |
| Total Fat 53.62g | 67% |
| Saturated Fat 21.88g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 1105mg | 46% |
| Potassium 1688mg | 48% |
| Total Carbs 107.77g | 29% |
| Dietary Fiber 10.5g | 35% |
| Sugars 16.5g | 11% |
| Protein 16.69g | 27% |
