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EDITORIAL - -
A P R I L
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T H E T R U E S TA R S I N T H E K I T C H E N
What would a slice of tender braised beef cheek be without a spoonful – or two – of the meat stock? What would asparagus be like without a nice buttery sauce? Would you eat pasta without pesto? Or a summer salad without any dressing? If we put these questions to the public, our survey would say: No! X wouldn’t taste as good without Y. Yes, in any good kitchen, it is the sauces that are the true stars. Each culinary culture has its own traditional ways of making them and its own flavours; some sauces like pesto or salsa are made with only the freshest ingredients, in just one or two steps, and eaten raw. Others are based on the Maillard reaction and need meat and bones to have been fried, as well as a good reduction with a bouquet garni, before they get their flavour. And then there are the various different types of creamy dips whose unctuous consistency we enjoy thanks, first and foremost, to a particular thickening agent. This variety is really the only prompt we needed to take a closer look at sauces: in this booklet, join us as we examine the essence of flavour in 13 delicious recipes for sauces. Beginners welcome, by the way! We hope your sauces turn out well!
The
Your NEFF Ingredient editorial staff
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C R Ê P E S W I T H S E A B U C K T H O R N A N D C I T R U S F R U I T S A U C E
P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL
Recipe 1
CR ÊPES WITH SEA BUCKTHOR N A N D C I T RU S F RU I T S AUC E SERVES
4
INGREDIENTS
METHOD
FOR THE TOPPING: 4 ORGANIC CITRUS FRUITS (E.G. LEMONS, OR ANGES, GR APEFRUITS) ½ TSP AGAR-AGAR 3 TBSP CANE SUGAR 5 TBSP SEA BUCKTHORN LIQUEUR FOR THE CRÊPES: 30 G BUTTER 250 ML MILK 3 EGGS (MEDIUM) 1 PINCH SALT 150 G FLOUR
Wash the citrus fruits and then use a zester to obtain around a tablespoon of peel; grate some more zest, too. Halve and juice two lemons, then fillet the orange and grapefruit. Mix the lemon juice with the agar-agar.
CLARIFIED BUTTER TO FRY
Next, caramelise the cane sugar in a saucepan, deglaze with 100 ml of water, the lemon juice mix, and the liqueur. Stir thoroughly to obtain a smooth sauce; add the filleted fruit and keep warm. To make the crêpes, melt the butter and then whip it to a froth with the milk and eggs. Work in the flour and a pinch of salt, stirring to a thick batter. Warm the pan and add clarified butter, frying the crêpes in it one by one until the batter is used up. Serve the crêpes with the sauce. Tip: Why not use the shells of the orange or grapefruit to serve the fillets and sauce?
F R E SH V E GETA BL E PL AT T E R W I T H L I M E H O L L A N DA I S E SERVES
4
INGREDIENTS
METHOD
2 ORGANIC LIMES 1.5 KG FRESH VEGETABLES FROM THE MARKET (E.G. CARROTS, ASPAR AGUS, SPRING ONIONS, R ADISHES, KOHLR ABI) ½ FLAT-LEAF PARSLEY 1 TBSP R APESEED OIL 250 G BUTTER 4 EGG YOLKS (MEDIUM) 2 TBSP WATER JUICE AND ZEST OF ONE LIME 1―2 TBSP WHITE WINE VINEGAR ¼ TSP SALT 1 PINCH FRESHLY GROUND WHITE PEPPER
Wash the limes, grate off the zest and then squeeze. Clean the vegetables and cut into bite-sized pieces. Wash the parsley, shake it dry thoroughly, and chop. Put the vegetables onto an oiled baking tray and cook in the oven using the Vegetable setting of the CircoTherm® hot air function (or use a steamer). Meanwhile, cut the butter into cubes and melt in a saucepan, simmering for 1-2 minutes over a medium heat; remove from the hob and leave to cool for a couple of minutes before skimming off any foam and impurities. Pour the clarified butter into a heat-resistant measuring beaker. In a metal bowl over a bain-marie, stir the egg yolks with the water until the mixture has a creamy consistency. Stirring continuously but slowly, stir in the clarified butter in a constant stream. Be careful not to work too fast, as this will make the mixture curdle. Season the hollandaise with lime juice, one tablespoon of lime zest, vinegar, salt and pepper. Take off the heat. Scatter the remaining zest over the vegetables, season with salt and pepper, add the parsley, and serve with the lime hollandaise. New potatoes make a good accompaniment.
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Recipe 2
F R E S H W I T H
V E G E T A B L E P L A T T E R L I M E H O L L A N D A I S E
C O R N - F E D P O U L A R D F R I C A S S E E
P H OTO G R A P H Y: R EI N H A R D H U N G ER ; S T Y L I N G: CH R I S TO P H H I M M EL
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Recipe 3
COR N-FED POULAR D FRICASSEE SERVES
4
INGREDIENTS
METHOD
1 BUNCH OF SPRING ONIONS 1 CARROT (SMALL) 50 G CELERIAC 100 G COURGETTE 1 CORN-FED POULARD 400 G GREEN ASPAR AGUS 200 G FRESH PEAS 2 TBSP BUTTER 2 TBSP FLOUR LEMON JUICE SALT FRESHLY GROUND GREEN PEPPER ½ BUNCH OF CHERVIL 2 TBSP CRÈME FR AICHE 1 ROLL OF REFRIGER ATED PUFF PASTRY
Clean the vegetables and slice the spring onions into fine rings. Dice the carrot, celeriac and courgettes finely. Wash the poulard and pat dry with kitchen roll. Use a sharp knife to remove the breasts; cut into cubes and refrigerate. Cook the rest of the poulard and the diced vegetables in stock for around 30 minutes. Remove the poulard from the pot and pick off the meat, returning it to the stock. Add the raw breast cubes and continue simmering on a low heat for 8 minutes. Wash the asparagus, cut off the woody stems and then slice into bite-sized pieces. Shell the peas and add both to the fricassee for around 6 minutes and making sure the vegetables do not overcook. Melt the butter in a milk pan, stir in the flour until golden yellow. Work two ladles of fricassee stock into the roux and then add the contents of the pan to the fricassee, bringing it to the boil briefly before turning off the heat. Season with lemon juice, salt and pepper. Chop the chervil and stir it into the fricassee, along with the crème fraiche, before serving. Tip: Try serving the fricassee with small pastry puffs. Just use a circular cutter to get the right shape and bake the puff pastry as advised on the packaging.
LOIN OF SPRING VENISON W I T H PE PPE R A N D T H Y M E S AUC E SERVES
4
INGREDIENTS
METHOD
FOR THE SAUCE: 1 CARROT 1 ONION 1 STICK OF CELLERY 1 CLOVE OF GARLIC 40 G SMOKED BACON 3 TBSP R APESEED OIL 300 G VENISON BONES (FOR STOCK) 1 TBSP WHITE PEPPERCORNS 1 FRESH BAY LEAF 1 TBSP TOMATO PUREE 500 ML DRY RED WINE 750 ML GAME STOCK 3 SPRIGS OF THYME 2 TBSP BALSAMIC VINEGAR SEA SALT
Wash the vegetables and cut them into cubes. Dice the bacon and heat the oil in a casserole pot, frying the bacon and the bones on a high heat for around 10 minutes until brown; then add the vegetables and brown them. Next, add the peppercorns, the bay leaf, and the tomato puree before deglazing with the wine and the stock; leave to reduce several times and scrape the residue from the bottom of the pot with a spatula before adding more liquid. Remove the sauce from the heat and sieve into a cold pot. Add two of the sprigs of thyme and leave to cool.
FOR THE MEAT: 1 TBSP WHITE PEPPERCORNS 1 TSP JUNIPER BERRIES 1 TSP ALLSPICE BERRIES 1 TSP CORIANDER 1 DRIED BAY LEAF 600 G LOIN OF SPRING VENISON (DEBONED, PREPARED) 75 G COLD BUTTER
Set the oven to 90 °C using the CircoTherm® hot air function; heat one tablespoon of the butter in a pan and fry the meat on all sides for around four minutes; put in on the grate in the oven and cook until it has reached a core temperature of 53 °C. Remove from the oven, cover, and leave to rest.
FOR THE HERB MASH 700 G NEW POTATOES 1 BUNCH OF FRESH WILD HERBS (E.G. NETTLES, GOUT- WEED, DANDELION LEAVES) 125 ML MILK 1 TBSP BUTTER
Dry-roast the spices for the meat in a pan until they release their aroma, let cool for a few minutes, and then crush with the bay leaf and leaves of thyme using a pestle and mortar. Rub the resulting mixture into the meat with salt.
Peel the potatoes and cook for 20 minutes in boiling salted water. Wash the herbs, shake them dry, and chop finely. Drain the potatoes and then puree with the milk, butter and herbs. Season with salt and pepper to taste; keep warm. Bring the sauce to the boil and cut 20 g of butter into cubes. Reduce the heat and stir the butter, cube by cube, into the sauce; finish with salt, pepper and balsamic vinegar. Just prior to serving, fry the meat on all sides in the remaining butter before carving and plating up immediately with the herb mash and sauce.
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Recipe 4
L O I N O F S P R I N G V E N I S O N W I T H P E P P E R A N D T H Y M E S A U C E
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S U M M E R P E S T O W I T H P I S T A C H I O S
P H OTO G R A P H Y: K AT H A R I N A B O H M
Recipe 5
SUMMER PESTO W I T H PISTAC H IO S SERVES
4
INGREDIENTS
METHOD
3 TBSP ½ BUNCH ½ BUNCH 1 TBSP 1 1 1–2 TBSP 2 TBSP 3–5 TBSP
Dry-roast the kernels on a low heat in a coated pan. Remove from the hob and leave to cool.
PISTACHIOS (SHELLED) FLAT-LEAF PARSLEY CORIANDER CHIVES CLOVE OF GARLIC SMALL RED CHILLI LIME JUICE, ZEST BLACK PEPPER CORIANDER SEEDS PISTACHIO OIL (E.G. BY TOUR ANGELLE) VIRGIN OLIVE OIL SALT SUGAR
Wash the herbs and shake dry thoroughly. Peel the garlic, halve and deseed the chilli lengthways. Blend all of the ingredients with lime juice and zest; crush the black pepper and coriander seeds using a pestle and mortar. Mix with the oil and salt; finish with sugar to taste. Tip: Tastes great with pasta, warm bread, grilled chicken and fish.
SPECIAL BURGERS WITH BÉ A R NA I S E S AUC E SERVES
6
INGREDIENTS
METHOD
FOR THE PATTIES: 700 G RUMP STEAK (WITH FAT) 2 SHALLOTS (DICED) 2-3 TSP (HEAPED) HOT MUSTARD 1 EGG (MEDIUM) 3 PINCHES PIMENT D’ESPELETTE 2 TSP WORCESTERSHIRE SAUCE FRESHLY GROUND BLACK PEPPER SALT 2 TBSP PEANUT OIL
Mince the rump steak (ask your butcher if you don’t have a mincer) and then mix with all of the other ingredients for the patty in a bowl. Season liberally with salt and pepper and then wet your hands to form approximately twelve patties out of the mixture. Brush with oil and leave cold until you are ready to fry them off.
FOR THE BÉARNAISE SAUCE: 4 TBSP WHITE WINE VINEGAR 1 SHALLOT (DICED) 5 BLACK PEPPERCORNS 1 TBSP COLD WATER 2 FRESH EGG YOLKS (MEDIUM) 100 G BUTTER (SOFT) 1 TBSP TARR AGON LEMON JUICE FOR THE BURGER: 6 ROLLS 6 SLICES OF CHEDDAR CHEESE 12 COCKTAIL TOMATOES 6 GHERKINS 1 RED ONION KETCHUP 12 LETTUCE LEAVES (WASHED)
To make the sauce Béarnaise, put the vinegar into a milk pan and bring to the boil with the chopped shallot and peppercorns (lightly crushed); reduce by half. Add the cold water and then pass through a sieve back into the pan. At level 2 on an induction hob, beat in the egg yolks until the mixture thickens; then whisk in the butter in small pieces, finishing with tarragon and lemon juice to taste. Halve the rolls and toast sliced-side up for around 8 minutes in the oven at 200 °C using the CircoTherm® hot air function. Cover the toasted surface with a slice of cheese; cut the tomatoes and gherkins into slices and the onion into rings. To fry the patties, heat the NEFF grill on the induction hob to 7; fry off the burgers for around 5 minutes on each side. Put a small dollop of ketchup on the bottom half of the burger roll, lay the lettuce leaf and the slices of tomato on it. Add the patty with some sauce Béarnaise, onion rings, and slices of gherkin. To finish, put the top half of the roll on the top and press down lightly. Serve immediately.
E Q U I P M E N T: THE NEFF GRILL PLATE TR ANSFORMS YOUR INDUCTION HOB INTO A COOKER-TOP BBQ. PERFECT FOR MEAT, FISH AND VEGETABLES.
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Recipe 6
S P E C I A L B U R G E R S W I T H B É A R N A I S E S A U C E
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W H E A T T O R T I L L A S W I T H A V O C A D O S A L S A
P H OTO G R A P H Y: K AT H A R I N A B O H M
Recipe 7
W H E AT TORT I L L A S W I T H AV O C A D O S A L S A SERVES
4
INGREDIENTS
METHOD
FOR THE TORTILLAS: ½ TSP CORIANDER SEEDS 5 ALLSPICE BERRIES 5 BLACK PEPPERCORNS 125 ML WATER 1 PINCH SEA SALT 200 G FLOUR 50 G FINE POLENTA 1 TBSP OIL 1 CAN KIDNEY BEANS (240 G) 4 TBSP CRÈME FR AICHE 4 MEDIUM EGGS PEPPER 50 G COARSELY GR ATED GOUDA
Toast the coriander seeds, allspice berries and peppercorns in an ungreased pan until fragrant, then grind them finely with a mortar and pestle.
FOR THE SALSA: 2 LARGE TOMATOES, DICED 1 SMALL, TENDER GARLIC CLOVE, MINCED 1 SHALLOT, MINCED 1 AVOCADO, DICED 2 TBSP CHOPPED CORIANDER 1 FRESH, FINELY CHOPPED RED CHILLI PEPPER 4 TBSP NEUTR AL VEGETABLE OIL 3 TBSP LIME JUICE 1-2 TBSP BROWN CANE SUGAR TABASCO 1 LIME CORIANDER LEAVES
Combine water, salt, flour, polenta and oil with the crushed spices, knead briefly, and let stand for 10 minutes. Shape the dough into 4 balls, cover, and let stand for another 45 minutes. Place the NEFF baking stone on shelf level 1 and preheat the oven to 275 °C pizza setting. Heat the NEFF baking stone for 20 minutes. Mix all the ingredients from salsa, add Tabasco to taste and place it in the refrigeator. Cut the lime into quarters for the decoration. Wash the coriander leaves also for the decoration. On a lightly floured work surface, roll out the dough into 4 very thin, round tortillas. Place one of the tortillas on a floured wooden pizza peel and top it with one quarter of the drained kidney beans and crème fraiche. Beat an egg and place it in the centre of the tortilla. Season the tortilla with salt and pepper and top it with a little salsa. Sprinkle it with grated Gouda. Do the same with the other tortilla. Bake each tortilla on the stone for 4 to 5 minutes until crisp. Serve with the remaining avocado salsa, the lime quarters and several coriander leaves.
E Q U I P M E N T: THE NEFF BAKING STONE IS IDEAL FOR PIZZA AND BREAD.
ROA ST BE E F W I T H CHIMICHURRI SALSA SERVES
4
INGREDIENTS
METHOD
500 G 2 TBSP 2 TBSP 4 TBSP
Pat the meat dry, mix the dried chimichurri herbs with the lime juice and oil and rub the mixture over the joint; leave it to marinate in the fridge for a few hours.
JOINT OF BEEF (SIRLOIN, TOPSIDE, ETC.) CHIMICHURRI HERBS (DRIED) LIME JUICE R APESEED OIL HERB SALT
FOR THE CHIMICHURRI SAUCE: 1 ONION 1 CLOVE OF GARLIC 3 CM STEM GINGER 2 RED CHILLIES 5 TBSP FLAT-LEAF PARSLEY 3 TBSP FRESH MINT 1 TBSP FRESH OREGANO 1 TBSP MILD PAPRIK A POWDER 1 TBSP CANE SUGAR 1 ORGANIC LIME (JUICE AND ZEST) 200 ML OLIVE OIL 75 ML RED WINE VINEGAR SALT FRESHLY GROUND BLACK PEPPER FOR THE PARSLEY ROOT MASH: 800 G ROOT PARSLEY 50 ML MILK 50 ML CREAM ½ BUNCH FRESH CORIANDER NUTMEG CORIANDER LIME ZEST
To make the salsa, peel the onion, garlic and ginger; halve the chilies lengthways and scrape out the seeds and pith; wash the herbs and shake dry. Dice everything finely, mix the oil and the vinegar before adding the remaining salsa ingredients. Stir, season to taste, and cool for 2-3 hours. Using the CircoTherm® hot air function at 100 °C and high steam intensity, cook the beef for 10 minutes; then brown off on a high heat on all sides using the NEFF Teppanyaki or frying pan, turning the heat down and frying for a further five minutes. Season with herb salt and leave to rest in a roasting pan with a lid. Slice finely to serve. For the mash, peel and dice the root parsley before cooking it in boiling salted water for 15 minutes (keep the lid on the saucepan). Heat the milk and cream, then pour over the drained, cooked parsley root. Wash the coriander and shake it dry; chop and add to the mixture; blend to a purée. Season with salt, pepper, nutmeg, coriander, lime zest and a pinch of cane sugar. Serve the roast beef with the salsa and the mash.
E Q U I P M E N T: NEFF TEPPANYAKI GRIDDLE: GREAT FOR FRYING SEAFOOD AND MEAT.
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P H OTO G R A P H Y: K AT H A R I N A B O H M
Recipe 8
R O A S T B E E F C H I M I C H U R R I
W I T H S A L S A
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D I L L
A N D M U S T A R D S A U C E
P H OTO G R A P H Y: K AT H A R I N A B O H M
Recipe 9
DI L L A N D M USTA R D S AUC E SERVES
4-6
INGREDIENTS
METHOD
4 TBSP 1⁄ 2 TSP 1 TBSP 2 TSP 1 200 ML 4 TBSP
Use a handheld mixer to blend the mustard, mustard powder and the egg yolk; if you don’t have mustard powder, you can replace it with a teaspoon of hot mustard (leave out the lemon juice in this case).
PREMIUM MEDIUM MUSTARD MUSTARD POWDER LEMON JUICE BROWN SUGAR FRESH EGG YOLK R APESEED OIL SALT WHITE OR GREEN PEPPER FINELY CHOPPED DILL
Pour in the oil, raising the mixer slowly from the bottom of the bowl upwards so that the ingredients emulsify. Season with salt and pepper and then stir in the dill. The sauce will keep for up to two days covered in the fridge. Tip: This sauce makes a particularly good accompaniment to fried or steamed fish as well as dishes using marrow or squash.
PA S TA W I T H A S PA R AG U S A N D MOR E L R AG OU T SERVES
4
INGREDIENTS
METHOD
2 SHALLOTS 1 CLOVE OF GARLIC 500 G WHITE ASPAR AGUS 50 G FRESH MORELS 330 G FRESH PEAS 2 TBSP R APESEED OIL 1 TBSP BUTTER 2 FRESH BAY LEAVES 1 SPRIG OF THYME HERB SALT BLACK PEPPER NUTMEG 250 ML CREAM 300 G PASTA
Peel the shallots and the clove of garlic; chop finely. Peel the asparagus, cutting off the woody stems; then cut the spears into pieces 3-4cm in length. Use a mushroom brush or a piece of kitchen roll to clean the morels and cut them into small pieces. Shell the peas.
Heat up the oil and butter in a large frying pan. Brown the asparagus for around four minutes before adding the shallots and garlic as well as the bay leaves and the thyme; leave to fry for another minute. Next, add the peas and morels, turning the hob down to medium heat and making sure to keep the contents moving around the pan. Season with salt, pepper and ground nutmeg; pour in the cream and bring briefly to the boil before turning down the heat again. In the meantime, cook the pasta al dente in boiling salted water; drain and add to the pan while still dripping wet, mixing it with the vegetables and cream sauce. Serve immediately. Tip: If you can’t find fresh peas, use 250 g of frozen peas; you can also replace fresh mushrooms with around 7 g of dried morels (soak in hot water prior to use).
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Recipe 10
P A S T A A N D
W I T H A S P A R A G U S M O R E L R A G O U T
NICE TO E AT YOU
S P I N A C H S A L A D W I T H C A R A M E L I S E D W I L D G A R L I C
P H OTO G R A P H Y: K AT H A R I N A B O H M
Recipe 11
SPI NAC H SA L A D W I T H CAR AMELISED WILD GARLIC SERVES
4
INGREDIENTS
METHOD
FOR THE WILD GARLIC BRITTLE: 2 TBSP HAZELNUTS 2 TBSP SUNFLOWER SEEDS 2 TBSP GREEN PUMPKIN SEEDS 2 TBSP FINELY CHOPPED WILD GARLIC LEAVES FRESHLY GROUND SALT FRESHLY GROUND BLACK PEPPER 2 TBSP BROWN DEMER AR A SUGAR
For the wild garlic brittle chop hazelnuts and seeds coarsely and fry in a non-stick saucepan without oil until the nuts and seeds are slightly browned and are lightly aromatised. Add finely chopped wild garlic and season with salt and pepper. Sprinkle sugar over the garlic, stir lightly and allow to caramelise. The sugar mustn’t turn too brown otherwise the flavour becomes bitter.
FOR THE SALAD: 200 G YOUNG LEAF SPINACH 1 BUNDLE SMALL R ADISHES WITH GREENS 2 TBSP DICED BACON 2 TBSP SUNFLOWER OIL 1 TBSP HAZELNUT OIL 2 TBSP WHITE WINE VINEGAR 1 TSP COARSE GR AIN MUSTARD 1 TSP CRÈME FR AICHE A FEW DAISIES OR OTHER EDIBLE SPRING FLOWERS
Spread the caramelised mass on parchment paper and allow to cool off. Once the brittle is cold, you can break it and sprinkle it on salads, steamed vegetable, asparagus or risotto. Wash leaf spinach and radishes. Slice the radishes and coarsely tear the radish green. Place spinach and radish green in a sieve to drain. Fry chopped bacon without additional fat for 2-3 minutes until crispy. Mix oil, vinegar, mustard and crème fraiche in a salad bowl. Season with salt and pepper. Mix the dressing with the spinach, radish green and sliced radish before you arrange it on four plates. Garnish with cooled wild garlic brittle, diced bacon and a few flowers. Serve immediately.
CAR AMELISED APPLE RINGS W I T H VA N I L L A A N D B A Y C U S T A R D SERVES
4
INGREDIENTS
METHOD
FOR THE VANILLA SAUCE: 1 VANILLA BEAN 200 ML MILK 100 G CREAM 3 EGG YOLKS (MEDIUM) SEEDS OF ½ VANILLA POD 35 G SUGAR 1 PINCH SALT 1 FRESH BAY LEAF (SMALL)
Begin with the vanilla sauce, blend all of the ingredients except the bay leaf; chill for two hours. Pour the sauce into a vacuum bag, add the bay leaf, and vacuum on stage two. Use the sous-vide function to cook the sauce for 20 minutes at 80 °C; leave to cool, remove the bay leaf, and use the blender to froth the sauce just prior to serving.
FOR THE APPLE RINGS: 4 MEDIUM-SIZED APPLES (E.G. BR AEBURN) 6 TSP ICING SUGAR 2 TBSP CHOPPED ALMONDS
Pre-heat the oven to 250 °C with the grill function; wash, dry, core, and peel the apples, then cut them into rings of 4-5 mm thickness. Lay the rings out on two baking trays covered with baking paper; dust with icing sugar. Insert the trays into the oven on level four and caramelise the first tray of apple rings for 4―6 minutes. Remove immediately and repeat with the second tray. On four plates, stack the caramelised apple rings and then pour over the vanilla sauce. Scatter with chopped almonds to taste and serve.
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Recipe 12
C A R A M E L I S E D A P P L E V A N I L L A A N D B A Y
R I N G S W I T H C U S T A R D
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A R O M A T I C L A M B C U R R Y
P H OTO G R A P H Y: A L E X A N D E R WA LT E R
Recipe 13
A ROM AT IC L A M B CU R RY SERVES
4
INGREDIENTS
METHOD
2 2 TSP 5 1 STICK 1 2 CM 3-4 800 G 2 TBSP
Dry-roast the cloves, peppercorns, cardamom and cinnamon in a pan until they release their aromas; grind them in the blender. Add the onion, garlic and ginger – all peeled and diced – and then blend again. Paste the lamb fillet with the ground mixture and leave to marinate overnight (or for a minimum of four hours) in the fridge.
CLOVES BLACK PEPPERCORNS CARDAMOM PODS OF CINNAMON (APPROX. 5 CM IN LENGTH) ONION FRESH GINGER CLOVES OF GARLIC FILLET OF LAMB GR APE SEED OR PEANUT OIL SALT
FOR THE YOGHURT SAUCE: 1 TSP CUMIN 1 TSP CHILLI 15 SAFFRON THREADS 350 G NATUR AL YOGHURT 80 G BUTTER 1 TSP GR ATED NUTMEG 2 TSP SUGAR 4 TBSP LIME JUICE 2 TBSP ROSE WATER 2 TBSP DRIED ROSE PETALS 3 FRESH FIGS 160 G BLACK GR APES
Pre-heat a cooking container (non-perforated) to 80 °C in the oven; heat the oil in a pan and fry the lamb fillet on both sides for around two minutes, leaving the pan to make the sauce in later. Salt the meat and then put it into the pre-heated container, leaving it to finish for around 15 minutes. To make the yoghurt sauce, dry-roast the cumin and chilli in a pan and then crush in a mortar with the saffron. Add the yoghurt and butter to the cooking fat in the meat pan and bring to a gentle simmer for 10 minutes, stirring all the time so that the yoghurt doesn’t separate. Just before serving, add the ground spices, grated nutmeg, sugar, lime juice and rose water to the sauce and stir in. Season with salt to taste and scatter the rose petals over the finished sauce. Cut the fillets of lamb into halves and place on a plate with the sauce, chopped figs and grapes. Serve with basmati rice.
N O T E S
Space for ideas
N O T E S
Space for ideas
