Theres Your Starter, Theres Your Main Course & I Cant Wa
Try this Theres Your Starter Theres Your Main Course & I Cant Wa recipe or contribute your own
Try this Theres Your Starter Theres Your Main Course & I Cant Wa recipe or contribute your own
- salt and pepper
- 1 onion
- vegetable oil for deep
- 3 tb olive oil
- 1 tb wholegrain mustard
- 25 g butter
- 1 tb honey
- 1 pn cumin seeds; coriander
- 200 ml heavy cream
- 1 tb icing sugar
- 1 ts soy sauce
- 2 1/2 tb chopped fresh coriander
- 1 orange; peeled
- 1 ts marmite
- 2 organic lamb leg steaks;
- 225 g young leaf spinach
- 2 potatoes; peeled
- 250 ml red wine
- ; cloves
- 1/2 ts sesame oil
- 115 g self rising flour
- 150 ml beer; about
- 1 tb balsamic vinegar
- ; caraway seeds and
- Carbohydrate 69.3426372612111 g
- Cholesterol 95.78375155052 mg
- Fat 35.965442754737 g
- Fiber 2.98559379219725 g
- Protein 8.53858012808736 g
- Saturated Fat 18.9988179978998 g
- Serving Size 1 1 Serving (570g)
- Sodium 1044.09132396476 mg
- Sugar 66.3570434690138 g
- Trans Fat 2.11644268592343 g
- Calories 813 calories
Step-by-step
- Cut the onion into four wedges and peel. Finely chop one of the wedges. Heat the red wine in a pan with the balsamic vinegar and simmer rapidly to reduce by about half.
- Cut a lamb steak into strips. Heat 1 tbsp olive oil in a frying pan, add the lamb and chopped onion and cook quickly to brown.
- Add the reduced wine and simmer for about 15 minutes. Add the Marmite to the sauce and season with black pepper.
- Heat a wok, add the coriander, cumin, cloves and caraway seeds and toast for 1-2 minutes. Crush in a pestle and mortar and sprinkle over both sides of the other piece of lamb.
- Heat 1 tbsp olive oil in a frying pan, add the lamb steak and cook on both sides until cooked to taste.
- Use a mandolin to cut one potato into thin spaghetti strands and cook in a pan of boiling water until tender. Heat the cream in a pan and simmer rapidly until thickened. Add the mustard and season.
- Grate the other potato and place in a bowl. Add the icing sugar, season and mix together.
- Heat 1 tbsp olive oil in a frying pan, add the grated potato and flatten down. Cook for 3-5 minutes on each side until golden brown and cooked through. Transfer the cooked potato rosti onto a board and use a plain cutter to cut out circles.
- Drain the potato spaghetti, add to the cream and stir to coat. Heat the butter in a wok, add the spinach and cook quickly to wilt. Strain the lamb strips through a sieve and reserve the sauce.
- Arrange the potato discs on a plate, sit the spinach on top and add the potato spaghetti. Sit the lamb steak on top and drizzle the red wine sauce around the edge of the plate.
- For the Onion Fritters: Fill a deep pan one third full with vegetable oil and heat. Place the self raising flour in a bowl with 2 tbsp chopped coriander and gradually add enough beer to make a thick batter. Pull the remaining onion wedges into pieces 2-3 layers thick, coat in the batter and deep fry.
- Cut the orange into quarters, place in a mini food processor and blitz. Pour the orange into a pan, add the honey, sesame oil, soy sauce and 1/4 tb chopped coriander, heat through and season. Arrange the onion fritters on a plate, pour the sauce into a small pot and serve.
Deep mahogany red wine reduction pooling beneath tender strips of lamb yields a sharp contrast against crisp potato rosti and earthy spinach. Balancing two distinct styles of meat preparation within a single meal requires careful temperature management and precise timing.
Managing Ingredient Substitutions and Ratios
Adapting the components of this dish alters both structural integrity and moisture levels. Swapping the heavy cream in the potato spaghetti for a lower-fat dairy alternative prevents the sauce from clinging properly to the starch; reduce alternative milks by half with a teaspoon of cornstarch to mimic the viscosity of heavy cream. Replacing self-rising flour with all-purpose flour in the beer batter requires the addition of one-quarter teaspoon of baking powder to ensure adequate lift during deep frying at 180 degrees Celsius. When substituting the lamb leg steaks with a leaner cut like sirloin, reduce pan-sear times by one minute per side to prevent moisture loss.
Chemical Interactions in the Pan
Deglazing a hot pan with red wine and balsamic vinegar initiates a Maillard reaction, dissolving browned protein fond from the surface while the acid breaks down connective tissues in the meat. Adding Marmite to the reduction introduces glutamates that amplify the savory characteristics of the red wine without overpowering the natural gaminess of the lamb. Toasting whole cumin, coriander, and caraway seeds in a dry wok releases volatile aromatic oils through thermal expansion before grinding them in a mortar and pestle, ensuring the spices adhere to the meat surface during the second searing process.
