Be the first to know about news & offers
By Head Chef, Stefan Kölsch
- Home
>Lamb Valentine Steaks with Pumpkin and Sweet Potato Mash|Head Chef, Stefan Kölsch
Good evening | 21st November 2008
| Lamb Valentine Steaks with
Pumpkin and Sweet Potato Mash |
|
| |
| Serves 2 |
| |
|
4 Lamb
Valentine Steaks
2 tbsp Olive oil
Salt, Pepper
10g Butter
200g Pumpkin (peeled, cored and sliced into very thin wedges)
200g Squash or Courgette (sliced into thin wedges)
1 tsp Sugar
1 bunch Chives (chopped)
Sweet
Potato Mash:
200-300g Sweet potatoes (peeled and chopped)
20-30g Butter |
|
|
|
Remove the
steaks from their packaging, pat dry with kitchen paper, and allow
to come to room temperature before cooking.
Meanwhile, place the sweet potatoes into a pan of boiling water,
and simmer for 15-20 minutes until soft.
Heat 1 tbsp oil in a frying pan over a high heat. Sear the steaks
on one side without touching for 2½-3 minutes, then turn and cook
for a further 2½ -3 minutes. Remove the steaks from the pan, season
with salt and pepper, cover with foil and leave in a warm place to
rest for 4-5 minutes.
While the steaks
are resting, prepare the vegetables. Place the pan back onto the
hob and add the butter, remaining oil, pumpkins and squash.
Sprinkle with sugar and season lightly with salt. Fry the
vegetables for 4-5 minutes, or until soft. Once soft, drain the
sweet potatoes and lightly mash them with the butter.
To serve, arrange the vegetables and sweet potato mash on
preheated plates, place the steaks alongside and sprinkle the
chives all over.
|
