List Item: Try 500 of the 1001 Foods You Must Try Before You Die
One thing I love about having my own place is the ability to have friends round to stay and cook for them. The fact that I made this dish with about 36 hours notice is all the better to be honest. That afternoon, however, I found myself a food list item in Pret-A-Manger (thanks to a tip from a co-worker).Food Item: Florentine
I knew this would be easy to find since a few years ago I managed to snag a florentine in a Starbucks in York. The great thing about florentines (aside from the mix of dark chocolate, fruit and almonds which is gorgeous) is how many variations on this. It’s a bit of a fancy rocky road biscuit in that way. This version has raisins but my previous one had (if I recall correctly) glacé cherries as part of the mix. Still, nice to get something from the bakery section eaten.
Anyway, so I decided to make a nice dinner for our very good friend who was coming down at short notice for an interview. So I thought I would make something a bit more homey than my usual pastas and Asian food so opted for a recipe for lamb with sweet potatoes which turned out rather nicely.
Ingredients (serves 3):
- 2 tbsp olive oil
- 3 lamb leg steaks
- 3 sweet potatoes, finely sliced
- 1 red onion, halved & sliced
- 1 tsp dried rosemary
- 2 tbsp wholegrain mustard
Heat oven to 220°C. Heat half the oil in a dish that can handle direct heat from the hob and still go into the over. Brown the lamb steaks on both sides and set aside (making sure to leave behind any of the fat). Toss the potato, onion, remaining oil and half the rosemary into the dish and mix it with any of the left over fat and lay the lamb steaks on top.
Spread the mustard evenly with the mustard and then crush and sprinkle over the remaining rosemary. Cook until the potatoes have softened… so 20+ minutes but a lot will depend upon your oven.
The recipe is very simple but benefits from VERY thinly sliced sweet potato since that way they crisp up better.
So what was there for pudding? Well I managed to get an awesome deal in the local Tescos and got two list fruit out of it.
Now the clementines were a bit out of season which you could tell from the taste since they just were not as sweet as normal and had a tartness more akin to a mandarin. The oranges, on the other hand, were quite possibly the best oranges I have ever had… so maybe the book was right that if you want to have an orange it is a good idea to shell out for a Jaffa. If you need more convincing these are the oranges that inspired Jaffa Cakes.