Coat the Iamb bones with oil, saut? them in a large pan until golden brown, then transfer to a pressure cooker.
Add some more oil to the pan and, when smoking hot, fry the minced lamb in small batches until lightly coloured. Transfer to the pressure cooker using a slotted spoon to strain off any excess oil.
Add the vegetables to the pan the lamb was fried in, lower the heat and cook until lightly coloured. Transfer to the pressure cooker, then deglaze the pan with the white port and add the liquid to the vegetables.
Pour the chicken bouillon and water into the pressure cooker, then add 6g thyme, 3g rosemary, 1g tarragon and the bay leaf.
Put on the lid, bring to full pressure and cook for 1 3/4 hours.
Remove from the heat and leave to cool before removing the lid.
Skim any fat from the surface, then strain the liquid through a sieve lined with a double layer of damp muslin. Transfer the stock to a shallow tray and freeze until solid.
Dip the tray in warm water and turn the frozen stock on to a perforated tray lined with a double layer of damp muslin. Place this over another tray to catch the stock as it defrosts. Place in the fridge and allow to thaw slowly over 48-72 hours.
Transfer the stock to a large pan, reduce by half, then cool and refrigerate.
--- Stop at this point and freeze or refigerate the mizture ---
For every 1kg stock, add 1 g rosemary, 1 g tarragon, 4g parsley and 4 coriander leaves. Infuse for 12 hours, then strain through a fine sieve and season with salt and freshly ground black pepper to taste.
For every 1kg stock, soften 13.5g gelatine in cold water. Squeeze as dry as possible, then add to a separate pan with 150g of the stock. Heat just enough to dissolve the gelatine, then whisk this mixture into the rest of the stock.
Place 25g of the finished stock in individual serving bowls and refrigerate for at least 1 hour to set.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Litre (1158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 326 (31%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 40mg||12 %|
|Sodium 68909mg||2376 %|
|Potassium 2649.1mg||70 %|
|Total Carbohydrate 120.3g||35 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 113.7g|
|Protein 67.5g||96 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1065
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.