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Name: Theres Your Starter, Theres Your Main Course & I Cant Wa
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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;; 25 g Butter; 225 g Young leaf spinach; 2 Potatoes; peeled; 1 Onion; 250 ml Red wine; ; cloves; 1 tb Honey; 1/2 ts Sesame oil; 3 tb olive oil; 1 tb Wholegrain mustard; 115 g Self Rising Flour; Salt and pepper; Vegetable oil for deep; 150 ml Beer; about; 1 tb Balsamic vinegar; ; caraway seeds and

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INGREDIENTS

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;
25 g Butter
225 g Young leaf spinach
2 Potatoes; peeled
1 Onion
250 ml Red wine
; cloves
1 tb Honey
1/2 ts Sesame oil
3 tb olive oil
1 tb Wholegrain mustard
115 g Self Rising Flour
Salt and pepper
Vegetable oil for deep
150 ml Beer; about
1 tb Balsamic vinegar
; caraway seeds and

Servings

INSTRUCTIONS

1 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. 2 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. 3 Add the reduced wine and simmer for about 15 minutes. Add the Marmite to the sauce and season with black pepper. 4 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. 5 Heat 1 tbsp olive oil in a frying pan, add the lamb steak and cook on both sides until cooked to taste. 6 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. 7 Grate the other potato and place in a bowl. Add the icing sugar, season and mix together. 8 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. 9 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. 10 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. 11 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. 12 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 tbsp chopped coriander, heat through and season. Arrange the onion fritters on a plate, pour the sauce into a small pot and serve. NOTES : Chef - James Martin with Alice Beer Recipe by: Celebrity Ready Steady Cook

NOTES

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Theres Your Starter, Theres Your Main Course & I Cant Wa

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; 
25 g Butter 
225 g Young leaf spinach 
2  Potatoes; peeled 
1  Onion 
250 ml Red wine 
  ; cloves 
1 tb Honey 
1/2 ts Sesame oil 
3 tb olive oil 
1 tb Wholegrain mustard 
115 g Self Rising Flour 
  Salt and pepper 
  Vegetable oil for deep 
150 ml Beer; about 
1 tb Balsamic vinegar 
  ; caraway seeds and

1 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.    2 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.    3 Add the reduced wine and simmer for about 15 minutes. Add the Marmite to  the sauce and season with black pepper.    4 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.    5 Heat 1 tbsp olive oil in a frying pan, add the lamb steak and cook on  both sides until cooked to taste.    6 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.    7 Grate the other potato and place in a bowl. Add the icing sugar, season  and mix together.    8 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.    9 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.    10 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.    11 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.    12 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  tbsp chopped coriander, heat through and season. Arrange the onion fritters  on a plate, pour the sauce into a small pot and serve.        NOTES : Chef - James Martin with Alice Beer    Recipe by: Celebrity Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (570g)
Recipe Makes: 2 servings

Calories: 813
Calories from Fat: 324 (40%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.4g
Cholesterol 95.8mg		29 %
Sodium 1044.1mg		36 %
Potassium 627.8mg		17 %
Total Carbohydrate 69.3g		20 %
	Dietary Fiber 3g	12 %
	Sugars, other 66.4g
Protein 8.5g		12 %
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.

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Calories per serving: 813

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