Roast gar­lic and rose­mary leg of lamb in nat­u­ral yo­ghurt with thyme roast pota­toes

Recipe Phillippa Cheifitz

House and Leisure Food - - CONTENTS -

500g wa­terblom­metjies 1 pun­net baby leeks, thinly

sliced 3T un­salted but­ter salt and milled pep­per 3 cups chicken or veg­etable

stock 50g sor­rel, washed juice of 1 le­mon crème fraîche, to serve Shred­ded sor­rel leaves and wild sor­rel flow­ers, to gar­nish

Serves 4

Soak the wa­terblom­metjies in a bowl of salted wa­ter for about an hour, then rinse well and cut off the stalks. Gen­tly soften the leeks with a pinch of salt in hot but­ter, cov­ered, un­til melt­ingly ten­der. Add the wa­terblom­metjies and a lit­tle sea­son­ing, cover tightly and steam for 20 min­utes. Pour the stock into the pan, bring to a boil, then sim­mer gen­tly, half cov­ered, for 15 min­utes or un­til the wa­terblom­metjies are ten­der. Stir the sor­rel into the hot soup and re­move from the hob. Add the le­mon juice and purée the soup. Re­heat (or, for a cold soup, re­frig­er­ate un­til well chilled) and, if nec­es­sary, thin it down with stock. Sea­son to taste and serve topped with crème fraîche, shred­ded sor­rel leaves and sor­rel flow­ers.

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