John Myers
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Lamb’s Lettuce with Caramelized Chestnuts, Pomegranate Seeds and Turnip Puree
The perfect lamb’s lettuce with caramelized chestnuts, pomegranate seeds and turnip puree recipe with a picture and simple step-by-step instructions.
For the maple syrup vinaigrette:
- 80 ml Maple syrup
- 80 ml Balsamic vinegar
- 20 ml Vegetable stock
- 1 Pc. Sprig of thyme
- 1 Pc. Diced shallot
- 40 ml Olive oil
- 1 Pc. Lime
- Sea-Salt
- Pepper White
For the caramelized chestnuts:
- 100 g Chestnuts pre-cooked and peeled
- 50 g Sugar
- 1 tbsp Water
For the lamb’s lettuce:
- 500 g Lamb’S lettuce
- 1 Pc. Pomegranate
For the turnip puree:
- 2 tbsp Olive oil
- 600 g Turnip
- 50 g Carrot
- 1 Pc. Onion
- 150 g Floury potatoes
- 40 g Butter
- 50 g Grated Parmesan
- Salt
- Pepper
- Nutmeg
For the bacon chips:
- 5 disc Breakfast bacon
For the scallops:
- 15 Pc. Scallops thrown
- Butter
For the maple syrup vinaigrette:
- Put the maple syrup in a saucepan and reduce by half. Deglaze everything with the balsamic vinegar and vegetable stock.
- Add the sprig of thyme and shallot and let it steep in the stock for about 10 minutes over low heat. Pass everything and mount it with the oil.
- Season the vinaigrette with lime zest and lime juice, salt and pepper.
For the caramelized chestnuts:
- Put the sugar and water in a saucepan and slowly caramelize everything over a medium heat. You should definitely stop here, as the sugar burns quickly.
- Chop the chestnuts and add them to the caramelized sugar. Let everything cool down on a baking sheet and chop it up a little if necessary.
For the lamb’s lettuce:
- Wash the lamb’s lettuce well and cut off the ends if necessary.
- First knock the pomegranate in the skin with a spoon and then cut in half. Now you can easily remove it from the pulp in a bowl of water. Then strain the water and pour the seeds over the salad.
For the turnip puree:
- Peel and dice the turnip, carrot, onion and potato.
- Heat the olive oil in a large saucepan over medium heat. Add the cut vegetables. Sauté for about 10 minutes, stirring occasionally.
- Now add 250 ml of water, stir, cover and simmer gently for about 30 minutes, stirring occasionally. Then remove the lid and cook the vegetables open for another 10 minutes. Depending on how much liquid remains, you may need to drain a little, then puree everything with a hand blender and season with Parmesan, salt, pepper and nutmeg.
For the bacon chips:
- Preheat the oven to 250 degrees. Place the bacon on a baking sheet lined with baking paper and leave in the preheated oven for about 5 minutes. The bacon burns quickly, so look carefully. Then let the bacon cool down and serve in the turnip puree.
For the scallops:
- Depending on your taste, the scallops can be scratched on one side. I like 3 cuts best. Then let the butter get nice and hot in the pan and fry the scallops for about 2 minutes on each side. Then they should be glassy.
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