| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Sami | Cook, Ready, Steady | 1 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Leek | |
| 1 | Clove garlic, chopped | |
| 135 | g | Saffron risotto rice |
| 1 | T | Dry white wine |
| 600 | Vegetable stock | |
| 125 | g | Fine asparagus |
| 50 | g | + 1 tsp butter |
| 1 | Fresh basil, chopped | |
| 2 | T | Flat leaf parsley |
| Vegetable oil for deep fat | ||
| frying | ||
| 1 | 175 g rack lamb, cut into | |
| four 175 | ||
| To 225), To 225 | ||
| 1 | T | Vegetable oil |
| 150 | g | Ruby red chard |
| 1 | T | Balsamic vinegar |
| 1 | Sprig flat-leaf parsley | |
| 1 | 100 gram bar mint milk | |
| chocolate | ||
| 75 | g | Caster sugar |
| 3 | Oranges, peel and pith | |
| removed | ||
| 2 | T | Runny honey |
| Salt and pepper | ||
| 1 | T | Chopped fresh chives to |
| garnish | ||
| 4 | Strawberries for decoration |
INSTRUCTIONS
Heat 1 tbsp olive oil in a large pan. Finely chop half the leek and soften with the garlic. Season with salt. 2 Pour in the rice with the wine. Stir through and add the vegetable stock. Cover and cook for 12-15 minutes or until the rice is soft. 3 Boil a pan of salted water. Cut the tips off the asparagus and slice the stalks. Blanch for 30 seconds, drain and refresh in cold water to retain the colour. 4 Stir 50g/2oz butter into the rice and stir through the asparagus, chopped basil and chopped flat leaf parsley. Season and serve garnished with the chopped fresh chives. 5 Third fill a wok with vegetable oil and heat. Julienne the other half of the leek and deep fry until crispy. Drain on kitchen paper. Keep aside. Season the lamb. Heat the vegetable oil and 1 tsp butter in a frying pan and fry the lamb for a minute on both sides. Then leave to rest. 6 Remove the stalks from the chard, put in a bowl and drizzle over 2 tbsp olive oil and the balsamic vinegar. 7 Serve with the lamb, sprigs of flat leaf parsley and top with the deep fried leeks. 8 With the back of a knife, make six dozen chocolate curls from the bar of chocolate and keep to one side. Melt the rest of the chocolate in a double boiler or in a glass bowl over a pan of hot water. 9 Melt the caster sugar in a saute pan. Cut each orange into three thick slices and caramelize the orange slices in the sugar. 10 To serve, place the orange slices on a plate and drizzle with the runny honey, chocolate sauce and decorate with the strawberries and chocolate curls. Converted by MC_Buster. NOTES : Chef - Colin Bratt Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1130
Calories From Fat: 758
Total Fat: 89g
Cholesterol: 0mg
Sodium: 391.1mg
Potassium: 424.9mg
Carbohydrates: 91.8g
Fiber: 9.7g
Sugar: 6.1g
Protein: 8.7g