Melton mowbray melange

1 servings

Ingredients

Quantity Ingredient
3 Jerusalem artichokes
1 teaspoon Balsamic vinegar
1 teaspoon Clear honey
1½ Orange; Juice of
1 teaspoon 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 medium Curry powder
2 teaspoons Sesame oil
6 slices Homemade sundried tomato and basil bread
6 slices Stilton
1 Carrot; peeled, sliced
; diagonally
3 tablespoons Olive oil
1 Leek; washed, cut into
; 2\"/5cm strips
¼ bunch Fresh chives; halved lengthways
4 tablespoons Roughly chopped coriander
2 Chump lamb steaks
½ Lemon; Juice of
1 tablespoon + 1 tsp freshly chopped basil
4 Egg yolks
1 tablespoon White wine vinegar
2 tablespoons Greek yoghurt
Salt and pepper

Directions

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 ½ 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 ½ 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 ½ 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

Converted by MM_Buster v2.0l.

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