GourmetGeorge
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A stock cupboard of ingredients, recipes and food articles to whet your appetite and inspire you in to the kitchen.
Curated by George Wells
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Channel 4 Scrapbook - Tuna steak Niçoise salad recipe

Channel 4 Scrapbook - Tuna steak Niçoise salad recipe | GourmetGeorge | Scoop.it
4Life
George Wells's insight:
MethodPreheat the oven to 200°C,fan 180°C, gas 6. Put the potatoes in a roasting tin and add the mixed herbs and 1 tbsp of the olive oil. Toss together, then roast for 35 minutes.Meanwhile toss the peeled eggs in flour and shake off any excess. Dip them in the beaten egg, and then coat with the panko breadcrumbs. Place in the fridge to chill for 30 minutes.When the potatoes are cooked, remove from the oven and set aside to cool. Blanch the asparagus in a large pan of boiling salted water for 2 minutes until tender then drain and set aside.Preheat the oil for deep frying to 160°C. Carefully lower the coated eggs into the oil and fry for 1 minute until golden brown and crisp. Remove from the oil, drain on kitchen paper and season to taste.Heat a griddle pan to medium-high. Brush the tuna steaks with the remaining oil, then cook for 1-2 minutes on each side. Meanwhile in a bowl, mix the sunblush tomatoes, mixed salad leaves, parsley, lemon zest, remaining olive oil and juice of ½ lemon.On 4 plates, arrange the warm potatoes, salad, asparagus, tuna steaks and deep fried eggs. Top with the a drizzle of the remaining salad dressing.
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5 steps to Lamb steaks with pesto butterbeans.

5 steps to Lamb steaks with pesto butterbeans. | GourmetGeorge | Scoop.it
4Life
George Wells's insight:
A great recipe for spring time in 5 simple steps.MethodPreheat the oven to 180°C, fan 160°C, gas 4. Put the tomatoes on a baking tray and top with ½ tablespoon of the oil and the oregano. Roast for 15 minutes.Heat a large frying pan over high heat. Rub the lamb steaks with ½ tablespoon of the oil, season to taste and place them straight into the pan. Cook for 2-3 minutes on both sides. Remove the steaks from the pan and allow to rest.In a pan over a medium heat, add the spring greens with 15ml of stock, cover and cook for 5 minutes.In a large saucepan, heat the remaining oil and cook the onion for 5 minutes, then add the garlic. Stir in the butter beans, remaining stock and simmer for 5 minutes. Add the crème fraîche and pesto at the last minute. Serve the lamb steaks on top of the pesto butterbeans and spring greens, with the roasted cherry tomatoes and a drizzle of pesto on top. 

 

 

Cook's tip:  Just the two of you? Use one pack of lamb steaks and halve the quantities of all the other ingredients.

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