Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon
Recipe by Barry Gauld Ingredients Porridge 130g Pinhead Oatmeal, rinsed (soaked overnight & drained) 300 ml Lamb Stock 2 tsp Turmeric 2 ½ teaspRas-El Hanout 3-4
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Cooking tools:
- Deep-fry thermometer
- Rolling pin
- Kitchen scale
- Fine-mesh sieve
- Tea strainer
- Teapot
- Butcher's twine
- Carving knife
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Kitchen towel
- Plastic wrap
- Paper towel
- Plate
- Teacup
- Measuring cup
- Measuring spoon
- Kettle
- Stove
- Refrigerator
- Kitchen timer
Ingredients
- 130g Pinhead Oatmeal, rinsed (soaked overnight & drained)
- 300 ml Lamb Stock
- 2 tsp Turmeric
- 2 ½ teaspRas-El Hanout
- 3-4 Blanched Cabbage Leaves (stalks removed)
- 1 ½ teasp Diced Apricots (optional)
- Pinch salt
- Sea Salt
- 2 Large Shallots diced
- 2 tblsp Natural Yoghurt
- 200g Lamb Loin (trimmed)
- 100g Lamb Mince
- 1 x Large Shallot (diced)
- 1 x Small Clove Garlic (crushed)
- Salt
- Pepper
- 10g Oatmeal, 10g Sesame Seeds & 10g Poppy Seeds mixed together
- 1 x Egg beaten with a little milk
- Flour
- 250 ml Mineral Water
- 1 teasp Tea Leaves
- 10-12 Mint Leaves (ripped)
- 3 Sprigs Mint
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