| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats, Dairy |
|
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Potatoes |
| 1 |
|
Carrot |
| 1 |
|
Onion |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped coriander |
| 45 |
ml |
Yogurt |
| 2 |
|
Eggs; beaten |
| 100 |
g |
Plain flour |
| 100 |
g |
Oats |
| 15 |
ml |
Chopped parsley |
| 15 |
ml |
Vegetable oil |
| 2 |
|
Lamb steaks |
| 1 |
|
Bramley apple |
| 15 |
ml |
Soft brown sugar |
| 25 |
g |
Caster sugar |
| 1 |
|
Pinches cinnamon |
| 100 |
g |
Oats |
| 200 |
ml |
Double cream |
| 75 |
ml |
Water |
| 50 |
g |
Caster sugar |
| 100 |
g |
Cocoa powder |
INSTRUCTIONS
WARM POTATO SALAD
COATED LAMB
APPLE CRUMBLE
CHOCOLATE SAUCE
1 Peel and cube the potatoes and cook in boiling water until tender. Drain
and cool. Peel and grate the carrot and chop the onion.
2 In a large bowl combine the cooked potatoes, carrot, onion, lemon juice,
parsley, coriander and yogurt. Season well and serve.
COATED LAMB:
1 Pour the eggs onto a shallow dish or plate. Do the same with the flour
and oats. Season the oats with salt and black pepper and mix in the
parsley.
2 Dip the lamb in the flour, coating evenly, followed by the egg and the
oats. Heat the oil in a shallow pan and fry the steaks until golden brown
and cooked through.
APPLE CRUMBLE:
Preheat oven to 220c/Gas 7.
1 Peel and thinly slice the apple. Arrange the slices in a metal ring
placed on a baking sheet and sprinkle the soft brown sugar over the top.
2 Place the sugar, cinnamon and oats into a bowl, add the butter cut into
small pieces and rub in. Press the crumble mixture onto the apples and oven
bake for 8-10 minutes.
3 Transfer the crumble to a plate and remove the ring. Serve with the
chocolate sauce drizzled around the dish and decorate with orange zest.
CHOCOLATE SAUCE:
1 Place all the ingredients in a small pan, bring to the boil and simmer
gently for five minutes, stirring occasionally. Strain into a jug and serve
warm.
Converted by MC_Buster.
Per serving: 1570 Calories (kcal); 52g Total Fat; (26% calories from fat);
74g Protein; 258g Carbohydrate; 380mg Cholesterol; 211mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1/2 Fruit; 8
Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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