Japanese Fruit Salad With Mint And Coffee Food
LAMB SALAD WITH MINT AND POMEGRANATE
Another Nigella Lawson gem , this is a perfect dish for a cheaper cut of an expensive meat as there is no carving, the meat is so tender it just shreds so there is no waste. She states it can be cooked for a shorter period of time, say 5 hours at gas mark 3 but I love the long low cooking as at a lower temp very little can go wrong, plus, the smell drives everyone wild for longer. (Save any liquid left from cooking as this is concentrated stock and can be frozen and used for gravy.)
Provided by WicklewoodWench
Categories Lamb/Sheep
Time 12h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 140°C/gas mark 1.
- On the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
- Add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
- Pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
- Make a tent with tin foil and put in the preheated oven overnight
- About an hour before you want to eat, transfer the lamb from the tin to a large plate
- Just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
- Sprinkle with more Maldon salt and some freshly chopped mint.
- Cut the pomegranate in half and remove the seeds from one of the halves.
- sprinkle over the lamb.
- Squeeze the juice of the other half over the lamb.
- Serve with green salad and couscous or quinoa.
Nutrition Facts : Calories 56.5, Fat 0.6, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 12.8, Fiber 2.2, Sugar 6.8, Protein 1.4
JAPANESE FRUIT SALAD WITH MINT AND COFFEE
This excellent coffee flavour dessert was first served in a Japanese departmental store. I found this recipe in the book "Herbs in the home" by Katherine Richmond. Enjoy! Note: Preparation time does not include refrigeration time.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all the fruit in a large, beautiful & transparent glass bowl.
- Pour lychee juice over it.
- In a food processor, put the mint,coffee granules and the boiling water.
- Blend until smooth.
- Add cream and blend again for a minute.
- This is your coffee sauce that is now ready.
- Serve the salad chilled with this coffee sauce as a separate dip.
- Enjoy!
Nutrition Facts : Calories 192, Fat 10.1, SaturatedFat 6.1, Cholesterol 36.2, Sodium 12.2, Carbohydrate 26.8, Fiber 4.2, Sugar 18, Protein 1.8
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