| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
French |
Appetizers, Sauces, Vegetables, Lamb |
1 |
Servings |
INGREDIENTS
|
|
One large orange |
| 1/4 |
pt |
Lamb, chicken or vegetable stock |
| 1 |
ts |
Coarse grained french mustard |
|
|
Freshly ground black pepper |
| 1 |
ts |
Cornflour; (cornstarch) |
|
|
Wasabi mashed potatoes; (see recipe below) |
INSTRUCTIONS
Recipe by: Piers Thompson <pjt1@SCIGEN.CO.UK> I made the sauce in the pan
in which I had just fried the lamb so as to get flavour of the crispy bits.
Remove zest from orange, cut into fine strips measure about one tablespoon.
Juice the orange and put the juice into the Add the zest and heat until
boiling. Add the stock and mustard and stir un well blended. Season to
taste with pepper. Mix the cornflour to a thin pa with water, add to the
pan and stir until thickened.
Wasabi mashed potatoes (the best mashed potatoes in the world - these are r
fantastic - with thanks to Dan Graham for the garlic mashed potato recipe w
spawned this one)
As many potatoes as you need One clove of garlic per medium potato Butter
and milk for mashing Wasabi paste
Boil potatoes and garlic until potatoes are tender. Drain. Add butter, mi
and wasabi. Beat with an electric mixer until smooth. Taste and add more
wasabi if necessary. Scoff the whole lot straight from the pan
:-).
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