Heston Blumenthal devised a "Best End of Lamb" dish that is served in two courses. This is one of the required components of the second course.
Preheat the oven to 180?C/350?F/Gas 4. Trim away as much root as possible from the onions, but not so much that they fall apart. Peel the outer skin away, but leave the pointed tip intact. Place the trimmed onions in a casserole with all the other ingredients, cover and cook in the oven until completely soft. Set aside to cool.
Drain the onions, slice them in half and refrigerate until needed.
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.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 138 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 4.9mg | 0 % | |
Potassium 97.4mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 4.9g | ||
Protein 0.9g | 1 % | |
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: 160
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