Friday, March 7, 2008

Curtis' Lamb & Nigella's Noodle Salad

Tried out these two recipes when working on a celeb chef story for our magazine's April issue. A bit tedious cos it involves ingredients you won't usually have at home. Yum!

Lamb with Honey and Rosemary Crust (Adapted from Curtis Stone)

6 slices dry bread
½ bunch of rosemary, chopped
30 g melted butter
lamb (the original recipe asks for rack but chops work too)
1 tbsp honey
1 tbsp dijon mustard

Preheat oven to 190Âșc. Pulse dry bread in food processor to make breadcrumbs. Add chopped rosemary and season. Add melted butter, mix together then remove. In a large hot pan, seal lamb rack on all sides and remove. Mix honey and mustard together in a small mixing bowl and spread over lamb. Push crust into outside of the rack and cook in an oven 12-15 minutes (for medium rare), depending on the size of the lamb. Rest lamb for 4-5 minutes, carve and serve.

Sesame Noodle Salad (Adapted From Nigella Express)
Make a batch of this and stick it in the fridge. It's one of those things that tastes better after a few hours chilled for the flavours to absorb.

For dressing:
1 tbsp sesame oil
1 tbsp garlic oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
1/3 cup smooth peanut butter
2 tbsp lime juice

For the salad:
Snow peas - blached and sliced
Beansprouts - blanched
red pepper
spring onions - finely sliced
ready-cooked yellow egg-noodles or pasta
sesame seeds or peanuts

For the dressing, whisk together all the dressing ingredients in a bowl. For the salad, place all the salad ingredients into a bowl. Pour over the dressing and mix thoroughly to coat everything well. Sprinkle over the sesame seeds just before serving.

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