INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Heat 1 tbsp oil in a medium frying
pan. Place the meat in a medium  bowl and rub over the lemongrass.
Season with salt and pepper.  2 Cut the meat in half, add to the frying
pan and cook for 3-4 minutes  until golden all over.  3 Add the
vinegar, sugar, garlic, chilli, lime juice, ginger and  ketchup to a
medium pan. Boil and simmer for 6-8 minutes until  thickened and
glossy.  4 Remove the meat from the pan and place in a roasting tin.
Cook for  10-12 minutes until cooked through and golden.  5 Divide the
blackberries and plums between two ramekins. Sprinkle  over the sloe
gin and pour over the custard.  6 Microwave on high for two minutes
until both compotes are hot. In a  small bowl mix together the
hazelnuts, amaretti biscuits and cinnamon.  7 Take the puddings from
the microwave and sprinkle with the topping.  Set the compotes to one
side. Add the noodles to a pan of boiling  water with the saffron and
cook for 3-4 minutes.  8 Remove the meat from the oven and brush with
the glaze. Return to  the oven for another five minutes.  9 Heat the
butter in a large frying pan. Add the spinach and cook for  2-3 minutes
until wilted.  10 Drain the noodles, place in the centre of the serving
plate and  top with the spinach. Cut the meat in half on the angle and
place on  top of the spinach. Drizzle the chilli sauce around the plate
and  serve the compote.  Converted by MC_Buster.  Recipe by: Can't Cook
Won't Cook  Converted by MM_Buster v2.0l.

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