BROC­COLI PEA SMASH

Central Otago Mirror - - OUT & ABOUT -

❚ 1 head broc­coli

❚ 1 clove gar­lic

❚ cup wa­ter

❚ tea­spoon salt

❚ 250g frozen peas, de­frosted

❚ 1 ta­ble­spoons roughly chopped mint leaves

❚ 2 tea­spoons but­ter ❚ 1 cups beef stock (if us­ing cubes, use only 1)

❚ 1 tea­spoon Di­jon mustard

❚ 1 tea­spoon Worces­ter­shire sauce Pre­heat oven to 220C. Line two oven trays with bak­ing pa­per.

Toss pota­toes and onion with a driz­zle of oil on first pre­pared tray. Sea­son with salt and pep­per and roast for 30-35 min­utes, un­til golden and cooked through. Cut broc­coli into very small flo­rets and finely dice stalk. Roughly chop gar­lic. In a medium pot (with a lid), bring wa­ter and salt to the boil. As soon as it boils, re­duce heat to low, add broc­coli and gar­lic and leave to steam, cov­ered, for 6 min­utes, un­til ten­der. Make sure broc­coli has enough wa­ter to stop it catch­ing on bot­tom of pot. Add peas to pot with broc­coli, re­move from heat and al­low to steam, cov­ered, for a fur­ther 5 min­utes.

Add all re­main­ing broc­coli and pea smash ingredients, sea­son with salt and pep­per and mash well. Cover to keep warm. Pat lamb dry and sea­son with salt and pep­per. Heat a driz­zle of oil in a large fry-pan on medium-high heat.

Cook lamb for 2-3 min­utes each side, un­til browned (but not cooked through).

Trans­fer lamb to sec­ond pre­pared tray and cook for 8-14 min­utes for medium-rare (depend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside, cov­ered to rest. Re­turn pan to medium heat.

Cook sec­ond mea­sure of onion and thyme for 2-3 min­utes, un­til soft. Add but­ter and flour and cook for 1 minute, stir­ring.

Add beef stock slowly to pan, stir­ring con­tin­u­ously to pre­vent lumps form­ing. Cook gravy for a fur­ther 3-4 min­utes, un­til thick­ened. Add mustard and Worces­ter­shire sauce and sea­son with salt and pep­per. Re­move pan from heat. Thinly slice lamb against the grain.

To serve, di­vide roast lamb, pota­toes and broc­coli pea smash be­tween plates.

Serve of the roasted onion for adults. Pour over a gen­er­ous serv­ing of gravy.

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