Serves 1
On the 14th February, I decided to celebrate Valentines Day and my love for being single. Some have seen this as me being a sad git, but I protest. I have been single for many years, and want to celebrate that also. So I made myself “I love me” dinner.
Ingredients
- 1 Lamb Leg Steak
- 50g Softened Salted Butter
- 3 tbsp Olive Oil
- 2 tbsp Dried Rosemary
- 1 tbsp Sage
- Half a Celeriac
- 2 Ham Stock Cubes
- 1tsp Garlic Powder
Prepare the Celeriac Chips by topping and tailing the celeriac and peeling the skin off. Then cut into chip size portions and put in a bowl. Drizzle with the 1 tbsp of oil and add the stock cubes, garlic powder and 1 tbsp of Rosemary. Mix thoroughly and put into the fridge until ready to use.
For the butter – allow salted butter to soften to room temperature and mix the Sage, 1 tbsp Rosemary and the butter together and put into the fridge to set, ready for serving.
Put your deep fat fryer on to heat up. Once heated put half the celeriac chips in to cook. Return the rest to the fridge for tomorrow. Ensure the chips have a good golden colour before taking them out.
In a skillet or non stick pan add the rest of the olive oil on a medium heat and when hot add the lamb leg steak. Cook for 5-8 minutes on one side, then turn to do the same on the other side. Keep turning and cooking till there are very little red juices.
Serve with steamed vegetables. I chose steamed asparagus and red pepper. I made two servings of vegetables to allow me to have leftovers for dinner tomorrow.
When serving, place the butter over the cooked leg steak, and drop some onto the vegetables to melt.
Serve with a fabulous Red Wine (Magical !!)
Although the recipe above serves one, it can be easily tweaked to serve two by adding another lamb leg steak and cooking all the celeriac chips.
If you are cooking for one then you will have chips and vegetables left over for the next day.
So what to have with them ??
Ingredients
- 2 Portobello Mushrooms
- 1 Beef Burger
- 1 Tomato sliced
- 4 slices of Cucumber
- Lettuce Leaves
- Small Skewer to keep the burger together when serving.
- Optional – Mayonnaise
Rinse and pat dry the portobello mushrooms.
Heat the oven to 190 degrees C and put the burger in a oven proof dish. Heat the Deep Fat Fryer for the celeriac chips. Cook the burger till some of the fatty juices appear in the bottom of the dish. Take the dish out of the oven and tilt to allow the juices to cover the bottom of the dish. Then put the two portobello mushrooms in and your vegetables and return to the oven. Put the celeriac chips into the fryer till there is a lovely golden colour. Turn the burgers and mushrooms half way through cooking.
Prepare the cucumber, tomato and lettuce.
When the burgers, mushrooms, vegetables and chips are ready. Remove from the oven and fryer. Locate a small skewer and begin to construct your burger.
Place a mushroom as the base of the burger, layer the lettuce, tomato, cucumber and burger on top before adding the other mushroom on top. Place a skewer through the middle and serve with the chips and vegetables.
Where’s My Wine !!!!!!
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