| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Can’t, Cook, Won’t, Cook |
1 |
servings |
INGREDIENTS
| 4 |
|
Lamb noisettes; approx 100-125g in |
|
|
; weight |
| 1 |
tb |
Oil |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Tomato |
| 50 |
g |
Courgettes |
| 50 |
g |
Carrot |
| 25 |
g |
Mangetout |
| 25 |
g |
Plain flour |
| 1 |
|
Egg |
|
|
Salt and pepper |
| 1 |
tb |
Oil |
| 25 |
g |
Parmesan |
| 2 |
|
Garlic cloves |
| 2 |
tb |
Pine nuts |
| 75 |
ml |
Olive oil |
| 30 |
g |
Rocket; plus extra for |
|
|
; garnish |
INSTRUCTIONS
FOR THE VEGETABLE ROSTI
FOR THE ROCKET PESTO
1 For the Noisettes: Heat the oil in a frying pan until hot. Season the
lamb and seal both sides. Turn the heat down and allow to cook for 8-10
minutes until just done.
2 Grate the courgettes and carrots and slice the mangetout lengthways into
strips for the rosti.
3 Blend together the flour and egg to make a batter. Stir in the vegetables
and season. Heat the oil in a frying pan.
4 Spoon the mixture into the frying pan to make two rostis. Fry for 1-2
minutes on each side until they are crisp and golden.
5 For the Pesto: Grate the Parmesan and put into a food processor blender
with the other ingredients and whiz together to make a coarse paste.
6 Remove the skin from the tomato. To do this, push it onto the end of a
fork.
7 Hold in the gas burner until the skin starts to split and peel off. Cut
in half and scoop out the seeds with a teaspoon. Cut into small dice.
8 Drain the vegetable rostis and place on the centre of a plate. Place two
noisettes on this, place a spoonful of pesto on top and drizzle some around
the plate. Spoon the tomato around and decorate with some rocket leaves.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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