| Measure | Ingredient |
|---|---|
| ½ pounds | Cooked lamb; diced |
| 4 ounces | Duck livers |
| 3 | Red onions; diced |
| 50 grams | Butter |
| 3 | Cloves garlic; diced |
| 2 | Carrots; dice |
| 1 | Leek |
| Red wine | |
| Pesto fresh herbs | |
| 1 pounds | Mixed potatoes; parsnips, apples - |
| ; cooked and pureed | |
| 6 ounces | Sun dried tomatoes; diced |
| 3 tablespoons | Pesto |
| ½ pint | Strong lemonade chicken stock |
Brown the onion, garlic, carrots and leek in the pan. Add the lamb, liver,
red wine and the stock. Bring to the boil and season well. Add plenty of
fresh herbs and place in an oven-proof dish. Add the puree mixed with the
tomatoes and pesto on the top.
Bake in the oven until golden brown. Serve with French beans tossed in red
chilli oil.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
]]]]] [[[[[ Prawn, Garlic, Asparagus and Red Pepper Risotto
250 g arborio rice
500 ml chicken stock 4 asparagus spears, cooked 1 roasted red pepper,
diced 2 cloves garlic, diced
10 fresh peeled prawns, cooked
100 g grated parmesan
150 ml double cream olive oil
20 g butter fresh basil
1/4 red onion, diced
Saut‚ the onion, garlic and butter. Add the rice and fry until the grains
are all coated with butter. Then add the stock, cover and cook for about 15
minutes. Finish off with the prawns, basil, cream, parmesan and seasoning.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Networ
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