recipe: roast lamb & broad bean broth

roast lamb & broad bean broth

seared leftover roast lamb & broad bean broth on cabbage noodles

IngredientsMakes: 680g (1)

100g		chinese leaf
100g		cone cabbage
350g		bean shell soup	(recipe below)
5g		lamb stock cube
85g		roast lamb
10g		peas
20g		broad beans
10g		lemon vinaigrette	(recipe below)
2g		mint
0.5g		chives

Method

Make the bean shell soup, prep the rest while it cooks, about 20 mins.

Shred the chinese leaf & place in serving bowl.

Shred the cone cabbage & steam for 7mins.

Sear & season the lamb so its crispy and golden.

Boil the peas & broad beans for 2mins - shell the broad beans if they are large!

Assemble, place the drained cabbage noodles onto the chinese leaf, top w/ hot soup, roast lamb, pulses, herbs & drizzle w/ lemon vinaigrette.

bean shell soup

spiced onion & bean shell soup

IngredientsMakes: 730g (2)

40g		EVO
3g		cumin seeds
3g		dried rosemary
5g		garlic granules
1g		cardamom seeds
190g		onions
4g		salt
600g		water
120g		broad bean shells
100g		pea shells
20g		lemon juice

Method

Great way to use up shells from peas & broad beans from the garden.

Cook on the medium heat so the spices to over cook while the onion is browning.

EVO, then spices medium heat, then add onions and put the lid on, stir occasionally until soft & starting to brown.

Add the rest of the ingredients except the lemon juice, bring to the boil, then set to simmer for 20 mins.

Blitz w/ a stick blender and pass through a sieve.

Add the lemon to adjust the acidity and bring it to life.

Maybe a little tabasco?

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

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