| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Waitrose2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Marfona potatoes; peeled and diced |
| 30 |
ml |
Olive oil; (2tbsp) |
| 2 |
|
Cloves garlic; crushed |
| 5 |
md |
Shallots; peeled and finely |
|
|
; chopped |
|
|
Good pinch sea salt |
| 2 1/2 |
ml |
Dried thyme; ( 1/2 tsp) |
| 5 |
ml |
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
FOR THE SALAD
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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