I'm pretty new to blogging, both reading and writing, and a week or two ago I came across Maison Cupcake, a lovely, warm, honest blog I'm now following. I saw the Blogging Event, Forever Nigella (click here for more details), and this month Belleau Kitchen chose the theme of 'Salad Days'. I just had to take part for two reasons; I LOVE Nigella (who doesn't!?) and my garden is being taken over by lettuce and mint that needs eating!
|Me and Nigella at her signing.|
Yes, she looks, and is, beautiful? Me? I look like an idiot, all excitable.
Picture was taken on my mobile by my mum, hence the quality!
I met Nigella, once upon a time, at a book signing for Nigella Express, so I chose a recipe from MY SIGNED COPY, (that I've tried so hard to keep pristene but is now covered in food - Nigella would be proud) that I've adapted to suit my taste, cupboard and garden. Anglo-Asian Lamb Salad has lots of lovely greenery, perfect for my lettuce overflow and also allowed me to use the chilli's from my chilli plant. Instead of the lamb loin suggested by Nigella, I spoke to my butcher who had a lovely piece of leg fillet that looked so tasty, I brought that home with me and sliced it in the middle to make it a little thinner.
To make the salad more summery, I added some blanched sugar snap peas (a favourite of Nigellas) and some fresh raspberries; I love fruit in a salad and the market didn't have my original choice of pomegranate, but now I'm rather pleased; the raspberries worked a treat. Finally, I played with the dressing, making it fresher by using lime instead of rice vinegar. I didn't have any fish sauce, so used a tablespoon of soy sauce instead of the teaspoon Nigella uses.
I was nervous about changing Nigellas recipe for this feature in case everyone hated it; perhaps it'd be too much change? But I have to say, I loved it; the raspberries made it really fresh and took some of the spice of the chilli away and the sugar snap peas gave it some crunch. GORGEOUS.
Bea's Fruity take on Nigella's Anglo-Asian Lamb Salad!
|Not a great picture (the storm outside was |
against me, light-wise!) but look at those colours!
- 2 teaspoons olive oil
- 1 lamb leg fillet, approx. 250g, about 1 inch thick (or slice a large fillet in two)
- 2-3 large handfuls of mixed salad leaves
- 3 x 15ml tablespoons chopped mint
- 150g Sugar Snap Peas
- 100g raspberries
For the dressing
- 1 tbsp redcurrant jelly
- Juice of two limes
- 1 tablespoon soy sauce
- 1 red chilli, deseeded and finely chopped
- 1 spring onion, finely sliced
1. Heat the oil in a heavy based pan and pan fry the lamb for 5 minutes on one side and two minutes on the other. Remove from the pan and place the lamb on a piece of foil and make a loose parcel, allowing the meat to rest. This will give you nice pink meat.
2. Whilst the meat is resting, boil the peas for 1 minute then drain and rinse in cold water.
3. In a large bowl, mix all the dressing ingredients.
4. Prepare your plates with the salad leaves.
5. Open the lamb parcel and add the juices from the meat to the dressing. Slice the meat, toss it in the dressing and then place the lamb on top of the salad leaves.
(Nigella's tip - if you want your lamb more well done, leave in the dressing for longer. The acid in the dressing will cook the meat. My dressing is very acidic with the lime juice and cooks it very quickly, hence why I cook the lamb for 6 minutes and Nigella cooks it for 7 and a half).
6. Top with sugar snap peas then drizzle with the remaining dressing.
7. Finally, scatter the raspberries over the salad.
You can find the original Nigella recipe here.