| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Sami |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 3 |
|
Jerusalem artichokes |
| 1 |
ts |
Balsamic vinegar |
| 1 |
ts |
Clear honey |
| 1 1/2 |
|
Orange; Juice of |
| 1 |
ts |
Soy sauce |
| 1 |
|
2 cm piece fresh ginger; peeled and |
|
|
; julienned |
| 1 |
|
Pinches freshly chopped basil |
| 1 |
|
Pinches freshly chopped dill |
|
|
Turmeric |
|
|
Garam masala |
| 1 |
md |
Curry powder |
| 2 |
ts |
Sesame oil |
| 6 |
sl |
Homemade sundried tomato and basil bread |
| 6 |
sl |
Stilton |
| 1 |
|
Carrot; peeled, sliced |
|
|
; diagonally |
| 3 |
tb |
Olive oil |
| 1 |
|
Leek; washed, cut into |
|
|
; 2"/5cm strips |
| 1/4 |
bn |
Fresh chives; halved lengthways |
| 4 |
tb |
Roughly chopped coriander |
| 2 |
|
Chump lamb steaks |
| 1/2 |
|
Lemon; Juice of |
| 1 |
tb |
+ 1 tsp freshly chopped basil |
| 4 |
|
Egg yolks |
| 1 |
tb |
White wine vinegar |
| 2 |
tb |
Greek yoghurt |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the grill.
Method
1 Bring a pan of salted water to the boil and cook the artichokes for 8-10
minutes. Drain and slice.
2 Place in a bowl with the balsamic vinegar, honey, juice of 1/2 orange,
soy sauce, ginger, pinch of chopped basil, chopped dill, turmeric, garam
masala, medium curry powder and sesame oil.
3 Grill one side of the bread. When browned, place a slice of stilton on
the other side and grill until the cheese is melted. Serve with the
artichokes.
4 Place the carrot slices in a pan with 1 tbsp olive oil. Season with a
pinch of the dried spices and cook for 1-2 minutes. Take off the heat and
add juice of 1/2 orange and keep to one side.
5 Place the chopped leeks in a bowl. Season with salt and pepper. Add the
chives and coriander. Heat 1 tbsp olive oil in a frying pan and fry for 2-3
minutes or until softened. Keep warm.
6 Remove the excess fat from meat. Thinly slice the steaks into escalopes
and place on a plate. Season with salt and pepper. Squeeze over the juice
of 1/2 orange and the lemon juice.
7 Sprinkle with 1 tbsp chopped basil. Heat 1 tbsp olive oil in a frying
pan. Fry the escalopes for 2-3 minutes on either side. Keep warm.
8 Put the egg yolks into a medium pan. Over a gentle heat whisk with 1 tbsp
white wine vinegar.
9 Season with salt and pepper and continue to whisk for 3-4 minutes. Add 2
tbsps greek yoghurt and 1 tsp chopped basil.
10 To serve, put the carrots on a plate, pour on the sabayon sauce, add the
leeks on top and then the lamb.
Converted by MC_Buster.
NOTES : Chef - Yvan Cadiou
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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