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Carson’s Courses For Horses

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CATEGORY CUISINE TAG YIELD
Dairy, Meats Greek Celebrity, Cook, Ready, Steady 2 Servings

INGREDIENTS

100 g Goats cheese
2 Carrots, grated
1 Courgette, grated
1 T Chopped, fresh chives
1 t Honey
1 Lime, juice of
1/2 T Olive oil
Salt and pepper
1 Lamb leg steak, about
115g/4oz
3 Cloves garlic, crushed
Grated zest of 2 lemons
1 T Chopped, fresh mint
55 g Butter
350 g New potatoes, cut in half
2 T Olive oil
100 Double cream
125 White wine
1 Courgette, sliced
1 Carrot, coarsely grated
1 pn Nutmeg
Salt and pepper
600 Red wine
25 g Demerara sugar
1 Cinnamon stick
2 Pears
1 Lemon, juice of
100 Greek yoghurt
Ground cinnamon, to sprinkle
1 Sprig fresh mint, to
decorate

INSTRUCTIONS

For the Carrot and Courgette Salad: Preheat the grill to high.  Halve
the cheese horizontally and place on a baking sheet.  2 Season with
pepper and grill until starting to brown and melt. Mix  together the
carrot, courgette and chives.  3 Mix the honey and lime juice and
drizzle over the salad. Toss to  combine and season.  4 Sit a 10cm
cooking ring on a plate and fill with the carrot and  courgette salad.
Pat down gently and remove the ring. Top with the  grilled cheese,
drizzle over the oil and serve.  5 For the Lamb Dish: Place the lamb in
a shallow dish. Mix together 2  cloves crushed garlic, grated zest of 1
lemon and the chopped mint and  spread over the lamb. Allow to marinate
for about 5-10 minutes.  6 Heat 25g/1oz butter in a shallow pan. Add
the new potatoes and pour  on just enough boiling water to almost
cover.  7 Add a pinch of salt, cover with a lid and boil the potatoes
for 8-12  minutes, stirring occasionally, until tender.  8 When cooked,
drain the potatoes. Melt 25g/1oz butter in a pan, add  the potatoes and
stir to coat. Heat 1 tbsp oil in a frying pan. Add  the lamb and cook
on a medium-high heat for about five minutes.  9 Turn over and add the
cream, wine and remaining lemon zest and  garlic. Cook for 5-8 minutes,
until cooked to taste.  10 Heat 1 tbsp oil in a frying pan. Grease a
10cm cooking ring and  place in a pan. Place the courgettes in the
bottom of the ring and  fill with the grated carrot.  11 Season with
salt, pepper and a pinch of nutmeg. Cook for eight  minutes until
golden brown and crisp on both sides, turning over  halfway through
cooking.  12 Put the carrot and courgette cake on a plate with the
lamb, pour  over the sauce and serve with the potatoes.  13 For the
Poached Pears: Pour the wine into a pan. Add the sugar and  cinnamon
stick, boil and simmer to reduce the liquid by about one  third.  14
Halve the pears, scoop out the pips with a teaspoon and core. Add  to
the pan and simmer very gently for 8-10 minutes, or until the  pears
are tender.  15 At the end of the cooking time, add the lemon juice to
the pan.  Serve the poached pears in a dish with some of the red wine
sauce.  Spoon the yoghurt on top, sprinkle with cinnamon and decorate
with a  sprig of mint.  Converted by MC_Buster.  NOTES : Chef -
Ainsley Harriott with Willie Carson  Recipe by: Celebrity Ready Steady
Cook  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 668
Calories From Fat: 354
Total Fat: 40.3g
Cholesterol: 59.1mg
Sodium: 93.8mg
Potassium: 974.3mg
Carbohydrates: 84.5g
Fiber: 17.5g
Sugar: 50.7g
Protein: 3.5g


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