- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Wednesday, 22 June 2011

RECIPE: Mongolian Lamb with Peanut Sauce

This has fast-become one of the most popular party dishes I make. It is a simple marinade for lamb and once done, you wrap the meat pieces in baby gem lettuce leaves and drizzle a little peanut sauce over them before popping them in your mouth. A sweet and smoky flavoured lamb, enrobed in peanut sauce with the crunch of fresh lettuce does wonders inside your mouth!

It's a simple dish to make and as it takes next to no time to cook, it really has proven to be a winning party dish as I just throw my meat on the griddle and within a few minutes, its ready to serve!

Mongolian Lamb Recipe

Ingredients:
2lbs of lamb leg meat (chopped into 2 inch chunks and beaten flat with a wooden spoon)
Peanut butter
Milk
Soy sauce
Baby gem lettuce leaves (about 2-3 heads of lettuce)

Marinade:
200ml of dark soy sauce
4 heaped teaspoons of cinnamon powder
6 heaped teaspoons of cumin powder
5 heaped tablespoons of clear honey
3 teaspoons of sesame oil
4 teaspoons of olive oil
6 inches of grated ginger
6 bashed garlic cloves
3 tablespoons of water

Place all your marinade ingredients in a bowl (dont worry about strength of mixture as its just a marinade) and mix til you get a smooth/even consistency. Then add your lamb pieces into the mix ensuring they are well coated and steeped in the marinade.
Allow to marinade at room temperature for up to 4 hours.

Make a quick peanut/satay sauce using 4 tablespoons of smooth peanut butter, 2 tablespoons of soy sauce and enough milk to thin out the sauce to your desired pourable consistency. Set aside.

In a good, heavy based large frying pan preheated over a high heat (or med/high on gas) drizzle some oil and drain the marinade from your lamb and fry until nice and charred on both sides. You want the pan to sizzle thoughout the cooking process so make sure the temp is high enough. Once all the meat is cooked, serve wrapped in piece of lettuce and drizzled with some peanut sauce... delicious! Enjoy!

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