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Ингредиенты
- 3 Tbsp. Extra virgin olive oil
- 1 x Leek
- 1 x Clove garlic, minced
- 135 gm Saffron risotto rice
- 1 Tbsp. Dry white wine
- 600 ml Vegetable stock
- 125 gm Fine asparagus
- 50 gm + 1 tsp butter
- 1 bn Fresh basil, minced
- 2 Tbsp. Flat leaf parsley Vegetable oil for deep fat frying
- 1 x 175 g rack lamb, cut into four (175 To 225)
- 1 Tbsp. Vegetable oil
- 150 gm Ruby red chard
- 1 Tbsp. Balsamic vinegar
- 1 sprg flat-leaf parsley
- 1 x 100 gram bar mint lowfat milk chocolate
- 75 gm Caster sugar
- 3 x Oranges, peel and pith removed
- 2 Tbsp. Runny honey Salt and pepper
- 1 Tbsp. Minced fresh chives to garnish
- 4 x Strawberries for decoration
Инструкции
- 1 Heat 1 tbsp extra virgin olive oil in a large pan. Finely chop half the leek and soften with the garlic. Season with salt.
- 2 Pour in the rice with the wine. Stir through and add in the vegetable stock. Cover and cook for 12-15 min or possibly till the rice is soft.
- 3 Boil a pan of salted water. Cut the tips off the asparagus and slice the stalks. Blanch for 30 seconds, drain and refresh in cool water to retain the colour.
- 4 Stir 50g/2oz butter into the rice and stir through the asparagus, minced basil and minced flat leaf parsley. Season and serve garnished with the minced fresh chives.
- 5 Third fill a wok with vegetable oil and heat. Julienne the other half of the leek and deep fry till crispy. Drain on kitchen paper.
- Keep aside. Season the lamb. Heat the vegetable oil and 1 tsp butter in a frying pan and fry the lamb for a minute on both sides. Then leave to rest.
- 6 Remove the stalks from the chard, put in a bowl and drizzle over 2 tbsp extra virgin olive oil and the balsamic vinegar.
- 7 Serve with the lamb, sprigs of flat leaf parsley and top with the deep fried leeks.
- 8 With the back of a knife, make six dozen chocolate curls from the bar of chocolate and keep to one side. Heat the rest of the chocolate in a double boiler or possibly in a glass bowl over a pan of warm water.
- 9 Heat the caster sugar in a saute/fry pan. Cut each orange into three thick slices and caramelize the orange slices in the sugar.
- 10 To serve, place the orange slices on a plate and drizzle with the runny honey, chocolate sauce and decorate with the strawberries and chocolate curls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1075g | |
| Calories 1295 | |
| Calories from Fat 1065 | 82% |
| Total Fat 120.21g | 150% |
| Saturated Fat 43.17g | 173% |
| Trans Fat 0.35g | |
| Cholesterol 201mg | 67% |
| Sodium 2784mg | 116% |
| Potassium 911mg | 26% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 6.4g | 21% |
| Sugars 12.83g | 9% |
| Protein 28.14g | 45% |
