Permabanned
Well here is my first cooking thread shamelessly copied from the good Mr Ramsey.
Saddle of Lamb with apricot, sage, cumin and pine nut stuffing.
Pomme Purée
Honey glazed carrots.
To make the stuffing.
Toast some cumin seeds in a dry pan, then grind in a mortar and pestle.
Toast some pine nuts in a dry pan.
In a blender, add 50g dried apricots, 25g breadcrumbs, the pine nuts, cumin and a slug of olive and blitz into a rough paste.
Take the saddle of lamb, lay it skin side down and place the sage leaves over the meat.
Take the stuffing mix and cover the lamb, place the extra fillet on top of the stuffing.
Take a large piece of cling film, and lay enough Parma ham down to wrap the meat.
Place the meat on the Parma ham and roll the meat to form a sausage like parcel and tie in sections.
Add a slug of olive oll to a hot pan and place the lamb in the pan and sear all over.
To make the Pomme Purée
Peel and boil some potatoes, drain and place back into the pan to dry for a couple of minutes.
Pass the potato through a sieve, add butter and milk to taste, season.
Fiannally the honey glazed carrots.
Boil some baby carrots, drain and place in a pan, add a nob of butter coating the carrots. Add a couple of teaspoons of honey, enough to coat the carrots, toss in the pan for a couple of minutes.
Finally plate up.
Done.
Saddle of Lamb with apricot, sage, cumin and pine nut stuffing.
Pomme Purée
Honey glazed carrots.
To make the stuffing.
Toast some cumin seeds in a dry pan, then grind in a mortar and pestle.
Toast some pine nuts in a dry pan.
In a blender, add 50g dried apricots, 25g breadcrumbs, the pine nuts, cumin and a slug of olive and blitz into a rough paste.
Take the saddle of lamb, lay it skin side down and place the sage leaves over the meat.
Take the stuffing mix and cover the lamb, place the extra fillet on top of the stuffing.
Take a large piece of cling film, and lay enough Parma ham down to wrap the meat.
Place the meat on the Parma ham and roll the meat to form a sausage like parcel and tie in sections.
Add a slug of olive oll to a hot pan and place the lamb in the pan and sear all over.
To make the Pomme Purée
Peel and boil some potatoes, drain and place back into the pan to dry for a couple of minutes.
Pass the potato through a sieve, add butter and milk to taste, season.
Fiannally the honey glazed carrots.
Boil some baby carrots, drain and place in a pan, add a nob of butter coating the carrots. Add a couple of teaspoons of honey, enough to coat the carrots, toss in the pan for a couple of minutes.
Finally plate up.
Done.
