Edward and Bella found love in the dry heat of the desert but that love was tested when the reality of his past hindered their future. They have since made a good life for themselves in California but when unfinished business sends them back to New York will they be able to survive its bitter cold? … Sequel to A Dry Heat.

Saturday, March 8, 2014

Chapter 6: Hard To Say Goodbye

Bella and Edward's Engagement Dinner
 
Lamb cutlets with mint, chili & golden potatoes

INGREDIENTS
500g/1lb 2oz baby
new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chili flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100g/3½oz rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

DIRECTIONS

  • Put the halved baby potatoes on to steam.
  • Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chili flakes, dried mint and celery salt.
  • Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.
  • Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
  • Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.
  • Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.
  • Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

Blackberry-Pinot Noir Sorbet
INGREDIENTS
4 (6 ounce) containers Driscoll's Blackberries
1 2/3 cups sugar
1 1/3 cups pinot noir wine
1 1/2 cups water
2 tablespoons fresh lemon juice

DIRECTIONS
  • Combine the blackberries, sugar, wine, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat to medium and simmer 20 minutes. Remove from the heat and cool 15 minutes.
  • Transfer cooled blackberry mixture to a blender and puree. Pour into a bowl through a wire mesh sieve to remove the seeds. Stir in lemon juice. Place in the refrigerator and chill at least 3 hours or overnight.
  • Pour into an ice cream maker and freeze according to manufacturers directions. Transfer to an airtight container and place in the freezer for at least 2 hours to allow sorbet to firm up.
source: Driscoll's
And, yes, let's take a moment for Garrett. Poor guy!

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