Yvonne Keating for her You on a Plate challenge on Celebrity MasterChef offers Fillet of lamb with pinenuts, Bloody Mary caviar, roasted tomato & creamed spinach served with rosemary straw fries.
Ingredients
- for the lamb and lamb rub:
- 1 fillet of organic lamb
- 3 tblsp pine nuts
- 1/2 tsp red + black pepper
- rind of 1 lemon
- glug of olive oil
- beef tomato:
- 1 beef tomato
- 1 stick celery with leaves
- 1 lime
- bloody mary sauce:
- 100 ml passata
- 15 ml vodka
- 1 tsp celery salt
- 1tsp of tobasco
- 1 tsp soy sauce
- 2 tsp worchestershire sauce
- pinch of red + black pepper & salt to season
- straw fries:
- 1 potato (maris piper)
- 1 handful of rosemary
- 1 tsp seasalt
- 1 tsp lemon rind
- 1 l vegetable oil
- spinach:
- 3 large handfuls spinach leaves
- 1 knob butter
- 1 tblsp creme fraiche
- 1 tsp olive oil
- 1 clove garlic chopped
- 1 tsp grated nutmeg
- bloody mary caviar:
- 1 pint chilled olive oil (to chill overnight is best)
- small quantity of the bloody mary sauce
Method
- Lamb: Brown & seal full fillet on a pan, remove.
- Toast pine nuts in the oil then crush with the pepper salt and lemon rind.
- Rub on to the lamb and roast in the oven at 190 degrees for 8 mins.
- Remove from the oven cover in tinfoil and allow to sit for at least 10 mins.
- Cut into 1/2” slices when ready to serve.
- Beef Tomato: Remove the top, seeds and juice. Rub the rim with lime juice
- Roast in and oven for 10 mins and remove.
- Place 2 thin stick of celery into the tomato as a garnish to serve.
- Bloody Mary Sauce: Mix all ingredients and using a funnel pour into the roasted tomato.
- Bloody Mary Caviar: Chill 1 pint of olive oil in the fridge overnight. The consistency should be thick, viscous and grainy.
- Using a pipette, slowly drop droplets of the Bloody Mary sauce into the olive oil. The
- drops should become spheres with a set outer shell and a liquid interior.
- Straw Fries: Cut the potato into very thin chips, pat with kitchen roll to remove starch.
- Cook in 3 inches of oil at 180 degrees for 2 mins. Add rosemary in the third minute.
- Using a pestle and mortar mix lemon rind and salt. Remove and pat excess oil from chips. Sprinkle with lemon salt
- Spinach: Cook the spinach on high heat until it has lost it pertness. Remove excess water. Put it in a blender with the other ingredients and salt and pepper and blitz till smooth
- To plate: Place the lamb fillet atop the spinach. Serve the tomato, fries and Bloody Mary caviar alongside the lamb
