John Myers
Contents
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Ingredients
Lamb skewers:
- 12 Lamb fillets
- 12 Rosemary sprigs
- 500 ml Lamb stock
- 2 Onion
- 4 Garlic cloves
- 1 pinch Salt
- 1 pinch Pepper
- 50 ml Olive oil
Fig beans:
- 1 kg Green beans
- 10 Figs fresh
- 50 g Butter
- 1 tbsp Honey
Macaire potatoes:
- 1 kg Floury potatoes
- 1 packet Saffron threads
- 6 Eggs
- 200 g Flour
- 1 bunch Chives
- 80 g Bacon
- 100 g Clarified butter
- 50 g Butter
Instructions
Lamb skewers
- Chop the onions and garlic into small pieces. Remove the rosemary sprigs from the leaves over ¾ the length. Remove the silver membranes from the fillets and stick them on the rosemary sprigs.
- Put the lamb skewers together with the onions, garlic and rosemary leaves in a bowl, season with salt, pepper and drizzle with oil. Leave in the marinade for at least 1 hour.
- Fry the skewers in oil on all sides in a roaster and remove. Briefly toast the marinade in the roaster, add the flour and stir in the lamb stock. Let it boil down. Put the salt, pepper and the lamb skewers in the sauce.
Fig beans
- Cut the beans, blanch for 5 minutes, soak in ice water. Quarter the figs, heat the beans in butter and add the figs. Salt, pepper and add honey to taste. Finally add saffron.
Macaire potatoes
- Peel the peeled potatoes and press them through a potato press. Cut the bacon, onions and chives into small pieces, fry and mix with the eggs, flour, salt and pepper into the potato mixture.
- Shape the potato dough into a roll in aluminum foil and let it rest in the refrigerator for at least 1 hour. Then cut 1 cm thick slices down and fry them in clarified butter until golden yellow on both sides. Arrange everything together.
Nutrition
Serving: 100gCalories: 148kcalCarbohydrates: 14gProtein: 4.3gFat: 8.3g
