Recipe

Collard My World Greens Recipe

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Ingredients

1 100 gram bar mint milk chocolate
1 175 g rack lamb; cut into four
1 bn Fresh basil; sliced
50 g + 1 tsp butter
2 tb Flat leaf parsley
Vegetable oil for deep fat frying
1 Leek
1 tb Vegetable oil
1 Sprig flat-leaf parsley
125 g Fine asparagus
1 tb sliced fresh chives to garnish
1 Clove garlic; sliced
3 tb Olive oil
2 tb Runny honey
75 g Caster sugar
1 tb Balsamic vinegar
4 Strawberries for decoration
600 ml Vegetable stock
3 Oranges; peel & pith removed
Salt & pepper
150 g Ruby red chard
135 g Saffron risotto rice
1 tb Dry white wine

Directions

Step #1 1 Heat 1 tbsp olive oil in a large pan.
Step #2 Finely chop half the leek and soften with the garlic.
Step #3 Spice up this with salt.
Step #4 2 Pour in the rice with the wine.
Step #5 Stir through & add the vegetable stock.
Step #6 Cover & cook for 12-15 mins or until the rice is soft.
Step #7 3 Boil a pan of salted water.
Step #8 Cut the tips off the asparagus and slice the stalks.
Step #9 Blanch for 30 seconds, drain & refresh in cold water to retain the colour.
Step #10 4 Stir 50g/2oz butter into the rice & stir through the asparagus, sliced basil & sliced flat leaf parsley.
Step #11 Spice up & serve garnished with the sliced fresh chives.
Step #12 5 Third fill a wok with vegetable oil & heat.
Step #13 Julienne the other half of the leek & deep fry until crispy.
Step #14 Drain on kitchen paper.
Step #15 Keep aside.
Step #16 Spice up the lamb.
Step #17 Heat the vegetable oil & 1 tsp butter in a frying pan & fry the lamb for a min on both sides.
Step #18 Then leave to rest.
Step #19 6 Remove the stalks from the chard, put in a bowl & drizzle over 2 tbsp olive oil & the balsamic vinegar.
Step #20 7 serve this with the lamb, sprigs of flat leaf parsley & top this with the deep fried leeks.
Step #21 8 With the back of a knife, make six dozen chocolate curls from the bar of chocolate & keep to one side.
Step #22 Melt the rest of the chocolate in a double boiler or in a glass bowl over a pan of hot water.
Step #23 9 Melt the caster sugar in a saute pan.
Step #24 Cut each orange into three thick slices & caramelize the orange slices in the sugar.
Step #25 10 To serve, place the orange slices on a plate & drizzle with the runny honey, chocolate sauce & decorate with the strawberries and chocolate curls.
Step #26 --.
Enjoy the Collard "My World" Greens recipe

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Collard My World Greens Recipe

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