Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon

Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon

www.goldenspurtle.com

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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