| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Waitrose2 | 1 | Servings | |
INGREDIENTS
| 2 | Marfona potatoes, peeled and | |
| diced | ||
| 30 | Olive oil, 2tbsp | |
| 2 | Cloves garlic, crushed | |
| 5 | Shallots, peeled and finely | |
| chopped | ||
| Good pinch sea salt | ||
| 2 1/2 | Dried thyme, 1/2 tsp | |
| 5 | Bart Fines Herbes, 1tsp | |
| 1/2 | 230 g jar Waitrose | |
| Cumberland Sauce | ||
| 1 | 80 g pack Florette Lamb's | |
| Lettuce | ||
| 1 | 100 g pack Rannoch Smoked | |
| Wild Venison | ||
| 100 | g | Stringless green beans |
| topped tailed and | ||
| lightly steamed 3 | ||
| 1/2oz | ||
| Freshly ground black pepper |
INSTRUCTIONS
Par-boil the potatoes for 8 minutes in boiling salted water. Drain completely and allow to cool. Heat the oil in a frying pan, add the garlic. Cook for 2 minutes until soft, then add the shallots. Continue to fry gently for 2-3 minutes until starting to soften then add the potatoes with the salt, thyme and fines herbes. Saut for about 8-10 minutes turning regularly until the potatoes start to turn golden brown and crispy. Gently warm the Cumberland Sauce in a small pan. Place a few leaves of lamb's lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1 1/2 slices of twisted venison on top. Add the beans, season to taste, then drizzle warm Cumberland Sauce over the top. Serve immediately. Converted by MC_Buster. NOTES : Serves 4 as a starter.Smoked wild venison has a wonderfully rich flavour and can be used in a variety of dishes in place of smoked salmon or Parma ham. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 732mg
Potassium: 854.3mg
Carbohydrates: 15.4g
Fiber: 9.5g
Sugar: 1.8g
Protein: 10.4g