Here's one i made earlier pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | millilitres | Olive oil |
| 2 | Lamb leg steaks; cut into strips | |
| ½ | Onion; sliced | |
| ½ | Leek; chopped | |
| 1 | Clove garlic; chopped | |
| 15 | millilitres | Soy sauce |
| 1 | dash | Tabasco |
| 30 | millilitres | Honey |
| 15 | millilitres | Sesame oil |
| 15 | millilitres | Chopped parsley |
| 250 | grams | Jersey Royal potatoes |
| 2 | Eggs | |
| 2 | Leeks | |
| 30 | millilitres | Olive oil |
| 5 | millilitres | Balsamic cinegar |
| 1 | Handful chopped basil | |
| ***PAN-FRIED LAMB WITH FRIED EGGS AND | ||
| ; ROASTED POTATOES*** | ||
| 250 | grams | Small Jersey Royal potatoes |
| Olive oil | ||
| ½ | Leek; chopped | |
| 1 | Sprig thyme | |
| 1 | Garlic clove chopped | |
| 2 | Egg yolks | |
| 1 | Egg white | |
| 50 | grams | Caster sugar |
| Few drops vanilla essence | ||
| 300 | millilitres | Milk |
| 2 | Bananas; mashed | |
| 30 | grams | Butter |
| 2 | Bananas; sliced diagonally | |
| 1 | Orange; juice of | |
| ½ | Lemon; juice of | |
| 75 | grams | Brown sugar |
| 100 | millilitres | Custard |
| 100 | millilitres | Double cream; lightly whipped |
| 2 | Egg whites | |
| 100 | grams | Caster sugar |
Directions
STIR-FRIED LAMB
POTATO SALAD
BANANA CUSTARD
BANANA PUDDING
STIR-FRIED LAMB:
1 Heat the oil in a pan, add the lamb strips, onion, leeks and garlic and cook for 5-6 minutes or until the meat is browned.
2 Stir in the soy sauce, tabasco, honey, sesame oil and herbs, and cook for a further 3-4 minutes, stirring occasionally. Season and serve.
POTATO SALAD:
1 Wash the potatoes and cook in a large pan of boiling, salted water. Boil the eggs in a separate pan until just hard, cool and shell.
2 Trim the leeks, cut into 10cm lengths, chop any edible trimmings and reserve. Cook the lengths with the potatoes until just tender and drain.
3 Heat the oil in a large pan; add the chopped leeks and cooked lengths.
Add the balsamic vinegar and fry until the leeks are golden brown. Stir in the cooked potatoes and herbs, season well and serve topped with the halved boiled eggs.
PAN-FRIED LAMB WITH FRIED EGGS AND ROASTED POTATOES: Preheat oven to 220c/Gas 7.
1 Wash the potatoes, lay in a roasting tin, drizzle over some olive oil, season with salt and put in the oven.
2 After 10 minutes of cooking time sprinkle over the chopped leek, thyme and chopped garlic and cook for a further 10 minutes.
3 Meanwhile, pan-fry the lamb steaks and eggs in a little oil. Serve the steaks topped with the eggs and with the potatoes on the side.
BANANA CUSTARD:
1 Mix the egg yolks and white, sugar and vanilla essence together in a large bowl.
2 Heat the milk to just boiling and pour onto the egg mixture, whisking continuously.
3 Return to the pan and stir over a gentle heat until thickened. Stir in the mashed bananas, leave to cool and serve garnished with mint.
BANANA PUDDING:
continued in part 2