Tom Kerridge lost 11 stone in a bid to turn his life around. This recipe below from his latest book is a snapshot of how he achieved his remarkable goal. The secret? A focus on gutsy, generous satisfaction, not deprivation.
Roasted lamb rump with turnip fricassée
SERVES 4. HANDS-ON TIME 45 MIN, OVEN
TIME 5-6 MIN
• 2 tsp dried herbes de provence
• 2 tbsp olive oil
• 4 x 100g British lamb rump steaks
• Vegetable oil for cooking
FOR THE TURNIP FRICASSÉE
• 50g unsalted butter
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 1 green pepper, cut into 1cm pieces
• 1 chicken stock cube
• 10 baby turnips (about 60g each), peeled and halved – see tips
• 100ml double cream
• 2 tbsp crème fraîche
• 100g turnip tops (or see Tom’s introduction)
• 2 tbsp creamed horseradish
1. For the turnip fricassée, melt the butter in a large sauté or heavy- based frying pan over a low-medium heat. When it stops foaming, add the onions and garlic and fry gently for 10-15 minutes until softened, stirring from time to time.
2. Stir in the green pepper, crumble in the stock cube and pour in 250ml water. Add the turnips, turn up the heat and bring to the boil. Cook for about 10 minutes until the liquid has reduced. If the turnips aren’t tender (it will depend on their size), add a little more water and cook until the turnips are glazed and tender. (Keep adding more water if required until the turnips are ready.
This could take up to 30 minutes.)
3. Meanwhile, heat the oven to 180°C/160°C fan/gas 4.
Mix the dried herbs and olive oil in a small bowl, then rub all over the lamb steaks. Season with salt and pepper.
4. Heat a large ovenproof frying pan over a medium-high heat and fry the lamb steaks for 1½ minutes on each side until well browned all over (they’ll release their own fat but you may need to add a little oil).
5. Put the pan with the lamb in the oven and roast for 5-6 minutes until the steaks are medium-rare. Remove from the oven and leave to rest in the pan.
6. Add the cream and crème fraîche to the turnip pan, bring to the boil and let it bubble to reduce down slightly for 2-3 minutes. Stir in the turnip tops or other greens and the creamed horseradish, then cook for 1-2 minutes, just until the greens have wilted.
7. Slice the lamb rump steaks thickly, then arrange on warmed plates with a couple of spoonfuls of the turnip fricassée to serve. PER SERVING 592 kcals, 45.1g fat (21.5g saturated), 25g protein, 17g carbs (14g sugars), 1.2g salt, 8.8g fibre
sources:
pocketmags.com
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