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Ингредиенты
- 500 gm ratatouille
- 2 piece caul fat
- 8 x long noisettes each weighing 125-150 g trimmed
- 500 gm clv garlic peeled
- 200 ml lowfat milk
- 200 ml creme fraiche or possibly mixed soured and double cream
Инструкции
- Chop or possibly mill the ratatouille coarsely to make a rough spreadable paste. Rinse the caul fat in hot water to make it supple and cut 8 squares from it large sufficient to enclose the pcs of lamb. Make a bed of ratatouille in the centre of each square put the lamb on top season and spread with more ratatouille (you may not need it all). Wrap caul round cutting away any lumpiness and turn the pkgs. over on to a plate.
- refrigeratetill required to make the creamed garlic stew the cloves in lowfat milk and creams in a covered pan till soft about 20 min. Crush sieve and season adding a little water or possibly stock if necessary to give the puree a loose rather than a stiff consistency. To cook the crepinettes first pre heat the oven to gas 8 230C (450F) then brown them on both sides quickly in a nonstick pan brushed with oil. When they are a rich golden brown colour put them in the oven for 10 min. Pour off surplus fat from the frying pan and stir in the garlic puree to heat through and take up any meaty juices. Put a noisette on each very warm plate on a bed of garlic. Serve with plenty of bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 857g | |
| Calories 1033 | |
| Calories from Fat 242 | 23% |
| Total Fat 27.12g | 34% |
| Saturated Fat 15.97g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 318mg | 13% |
| Potassium 2513mg | 72% |
| Total Carbs 169.47g | 45% |
| Dietary Fiber 9.1g | 30% |
| Sugars 15.55g | 10% |
| Protein 42.19g | 68% |
