| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Sami |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Leek |
| 1 |
|
Clove garlic; chopped |
| 135 |
g |
Saffron risotto rice |
| 1 |
tb |
Dry white wine |
| 600 |
ml |
Vegetable stock |
| 125 |
g |
Fine asparagus |
| 50 |
g |
+ 1 tsp butter |
| 1 |
bn |
Fresh basil; chopped |
| 2 |
tb |
Flat leaf parsley |
|
|
Vegetable oil for deep fat frying |
| 1 |
|
175 g rack lamb; cut into four (175 |
|
|
To 225) |
| 1 |
tb |
Vegetable oil |
| 150 |
g |
Ruby red chard |
| 1 |
tb |
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 |
tb |
Runny honey |
|
|
Salt and pepper |
| 1 |
tb |
Chopped fresh chives to garnish |
| 4 |
|
Strawberries for decoration |
INSTRUCTIONS
1 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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