Melton mowbray melange
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Jerusalem artichokes | |
| 1 | teaspoon | Balsamic vinegar |
| 1 | teaspoon | Clear honey |
| 1½ | Orange; Juice of | |
| 1 | teaspoon | Soy sauce |
| 1 | 2 cm piece fresh ginger; peeled and | |
| ; julienned | ||
| 1 | Pinches freshly chopped basil | |
| 1 | Pinches freshly chopped dill | |
| Turmeric | ||
| Garam masala | ||
| 1 | medium | Curry powder |
| 2 | teaspoons | Sesame oil |
| 6 | slices | Homemade sundried tomato and basil bread |
| 6 | slices | Stilton |
| 1 | Carrot; peeled, sliced | |
| ; diagonally | ||
| 3 | tablespoons | Olive oil |
| 1 | Leek; washed, cut into | |
| ; 2\"/5cm strips | ||
| ¼ | bunch | Fresh chives; halved lengthways |
| 4 | tablespoons | Roughly chopped coriander |
| 2 | Chump lamb steaks | |
| ½ | Lemon; Juice of | |
| 1 | tablespoon | + 1 tsp freshly chopped basil |
| 4 | Egg yolks | |
| 1 | tablespoon | White wine vinegar |
| 2 | tablespoons | Greek yoghurt |
| Salt and pepper | ||
Directions
Preheat the grill.
Method
1 Bring a pan of salted water to the boil and cook the artichokes for 8-10 minutes. Drain and slice.
2 Place in a bowl with the balsamic vinegar, honey, juice of ½ orange, soy sauce, ginger, pinch of chopped basil, chopped dill, turmeric, garam masala, medium curry powder and sesame oil.
3 Grill one side of the bread. When browned, place a slice of stilton on the other side and grill until the cheese is melted. Serve with the artichokes.
4 Place the carrot slices in a pan with 1 tbsp olive oil. Season with a pinch of the dried spices and cook for 1-2 minutes. Take off the heat and add juice of ½ orange and keep to one side.
5 Place the chopped leeks in a bowl. Season with salt and pepper. Add the chives and coriander. Heat 1 tbsp olive oil in a frying pan and fry for 2-3 minutes or until softened. Keep warm.
6 Remove the excess fat from meat. Thinly slice the steaks into escalopes and place on a plate. Season with salt and pepper. Squeeze over the juice of ½ orange and the lemon juice.
7 Sprinkle with 1 tbsp chopped basil. Heat 1 tbsp olive oil in a frying pan. Fry the escalopes for 2-3 minutes on either side. Keep warm.
8 Put the egg yolks into a medium pan. Over a gentle heat whisk with 1 tbsp white wine vinegar.
9 Season with salt and pepper and continue to whisk for 3-4 minutes. Add 2 tbsps greek yoghurt and 1 tsp chopped basil.
10 To serve, put the carrots on a plate, pour on the sabayon sauce, add the leeks on top and then the lamb. Converted by MC_Buster.
NOTES : Chef - Yvan Cadiou
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.