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QimiQ
Benefits
Acid, heat and alcohol stable
Full creamy taste with less fat and cholesterol
Smooth and creamy consistency in seconds
Problem-free reheating possible
25
easy
Ingredients for 4 portions
For the lamb noisette
Salt and pepper
Thyme
Chervil
Flat-leaf parsley,
finely chopped
Mustard,
to brush
3
tbsp
Sunflower oil
For the savoy cabbage
1
Savoy cabbage [approx. 600 g],
finely shredded
100
g
Lean bacon,
finely diced
1
Onion(s),
finely chopped
2
tbsp
Sunflower oil
250
ml
Clear vegetable stock
Salt and pepper
Thyme
250
g
QimiQ Cream Base
Method
1.
Preheat the oven to 110° C (conventional oven).
2.
Season the lamb noisette with salt and pepper, and brush with the herb and mustard mixture.
3.
Fry to seal in hot oil and place in the preheated oven for 10-15 minutes. Remove the meat from the oven, wrap in tin foil and allow to draw.
4.
Cook the cabbage in salt water until firm to the bite. Drain and douse with cold water to retain the green colour.
5.
Fry the bacon and onion in oil and douse with the vegetable stock. Season with salt, pepper and thyme. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
6.
Add the cabbage and heat through until hot.
7.
Slice the lamb and serve immediately with the hot cabbage.