Edible Bread Bowl with Lamb Cutlets & Salted Toffee Hazelnut- Serves 4

  • Edible Bread Bowl with Lamb Cutlets & Salted Toffee Hazelnut- Serves 4
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes

Ingredients

  • 370 ml warm water
  • 2 tspn yeast
  • 1 tspn salt
  • 1 tspn sugar
  • 650 g plain flour
  • 2 Tbls oil
  • 2 cloves garlic
  • 2 tspn mixed dried herbs

Method

Bread Baskets

Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour, olive oil, garlic and herbs and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.
Remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth ball is formed, about 10 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 4 pieces.
Roll out dough to fit around medium sized soup bowl or small bowl of choice (ovenproof only) spray lightly with oil and then lay dough over bowl, trimming off edges to keep neat. Bake in a 200deg oven for 10 min, remove, allow to rest for a couple of minutes, then lift off bread and place back in the oven to crisp inside while you make the next bowl, repeat with remainder of dough

Marinate
12 Frenched lamb cutlets
! tablespoon of fresh thyme leaves, leaves removed
2 cloves garlic, crushed
1 tablespoon olive oil
salt and pepper to taste

Salad
12 small Boccocini balls
6 strips prosciutto, cut in half, length ways
⅓ of a Kent pumpkin, cut into wedges, roasted till golden and soft
160g baby spinach and rocket mix, washed and dryed

Dressing
½ cup orange juice
¼ cup white balsamic vinegar
1 ½ tablespoon honey
1 teaspoon wholegrain mustard
2 Tablespoons oil
Salt and black pepper

Toffeed Hazelnuts
½ cup hazelnuts
1 teaspoon salt
¼ teaspoon chilli powder (optional)
1 cup sugar
¼ cup water
1 teaspoon lemon juice

Preheat oven to 180 degrees add hazelnuts to a small bowl and lightly coat in canola oil. Add the 1 teaspoon of salt and chilli if using. Spread onto a baking tray and bake until lightly toasted. Set aside to coo.

Place sugar, water and lemon juice into a little pot. Stir until combined and let simmer on low until light golden brown. Allow to cool for five minutes, toss the cooled hazelnuts into the toffee and allow to drip through a strainer. Place in the fridge til needed.

Wrap each boccocini with the prosciutto and dry fry on high heat til crisp on each side before the cheese melts.

Marinate lamb cutlets for at least an hour…
When ready to serve, bbq, grill or fry till cooked to your liking.

To assemble

Arrange salad leaves in bowls, scatter pumpkin around, place 3 cheese balls in each bowl and a few hazelnuts, place 3 cutlets in a pyramid in the middle of the bowl and drizzle the dressing around.

Leave a Review

Leave a rating