Mediterranean shepherds pie

Yield: 1 servings

Measure Ingredient
½ pounds Cooked lamb; diced
4 ounces Duck livers
3 \N Red onions; diced
50 grams Butter
3 \N Cloves garlic; diced
2 \N Carrots; dice
1 \N Leek
\N \N Red wine
\N \N Pesto fresh herbs
1 pounds Mixed potatoes; parsnips, apples -
\N \N ; 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

¼ 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 Network

Converted by MM_Buster v2.0l.

Similar recipes