Michael van Straten
Michael van Straten
australiaphen375.com

Lamb Parmentier

OK, so it looks like a pudding with cream on top, but I had it in a tiny bistro opposite the food market in Tours that built its reputation on the imaginative use of food, fresh from the market each morning.

Bursting with immune boosting and protective nutrients, this is perfect winter health-food.

SERVES 4

110g/4oz slightly salted butter
500g/18oz potatoes steamed or boiled and mashed to a smooth puree with 50g/2oz butter, 30ml/1fl oz cream and two twists of nutmeg. Keep hot
2 medium carrots, peeled and cubed
2 garlic cloves, peeled, crushed and finely chopped
2 medium shallots, peeled and finely chopped
600g/1.25lbs minced lean lamb
15ml/1tbspn tomato puree
75g/3oz fresh or frozen peas
1 bouquet garni - make your own by tying thyme, rosemary and bay leaves together with a piece of string.
125ml/4fl oz red wine
125ml/4fl oz vegetable stock

- Pre-heat the oven to 200C/400F/gas6

- Put 55g/2oz of the butter into a frying pan with the carrots, garlic and shallot. Cook gently for about 5 mins until the vegetables are soft but not brown

- Add the lamb, tomato puree, peas, bouquet garni and sauté, stirring constantly, for another 5 mins

- Pour in the red wine and vegetable stock, stir well, simmer and leave to reduce for 15 mins. Remove the bouquet garni.

- Divide the lamb between four glass preserving jars. Top with the potato and put into the oven to heat through - about 10mins

This meal provides masses of protein for growth, strength and repair; carbohydrate for energy; cancer, eye and skin protective beta carotenes and cholesterol reduction from the shallots.

 

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