Melton Mowbray Melange
- 3 Jerusalem artichokes
- 1 ts Balsamic vinegar
- 1 ts Clear honey
- 1 1/2 Orange; Juice of
- 1 ts 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 md Curry powder
- 2 ts Sesame oil
- 6 sl Homemade sundried tomato and
- -basil bread
- 6 sl Stilton
- 1 Carrot; peeled, sliced
- ; diagonally
- 3 tb Olive oil
- 1 Leek; washed, cut into
- ; 2"/5cm strips
- 1/4 bn Fresh chives; halved
- -lengthways
- 4 tb Roughly chopped coriander
- 2 Chump lamb steaks
- 1/2 Lemon; Juice of
- 1 tb + 1 tsp freshly chopped
- -basil
- 4 Egg yolks
- 1 tb White wine vinegar
- 2 tb Greek yoghurt
- Salt and pepper
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 1/2 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 1/2 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 1/2 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
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 1/2 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 1/2 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 1/2 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
