Braised Little Gem Lettuce Recipe

Braised little gem lettuces recipe delicious. magazine

WEBDec 29, 2014 · Heat the oil in a wide, heavy-based pan over a very high heat. When it’s smoking hot, add the quartered gem lettuces and cook …

Rating: 5/5(3)
1. Heat the oil in a wide, heavy-based pan over a very high heat. When it’s smoking hot, add the quartered gem lettuces and cook until coloured on all sides. Add the other vegetables and herbs to the pan, season with salt and pepper and the muscovado sugar, then shake the pan and lower the heat to medium.
2. After 6 minutes, pour in the port and simmer for 10 minutes, turning the lettuce quarters twice. Add the stock and continue to cook and turn the lettuces until the liquid has become syrupy. Serve immediately (or see make ahead). http://www.le-gavroche.co.uk/merchandise.html >Click here to buy Michel Roux Jr’s full range of cookbooks.

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Balsamic Braised Little Gem Lettuce With Walnuts And …

WEBPlace in a deep pan and cover with salted water. Bring to the boil, cover, and simmer for about 10 minutes until the bulgur is just cooked. Once …

1. Prepare the bulgur wheat. Place in a deep pan and cover with salted water. Bring to the boil, cover, and simmer for about 10 minutes until the bulgur is just cooked. Once cooked, drain and reserve.
2. Whilst the bulgur cooks. Finely dice the carrot, shallot and celery. Heat the olive oil in a deep pan over a high heat. Halve the lettuces, and add to the pan. Fry until the lettuce takes on a little colour, about 1 - 2 minutes each side. Lower the heat of the pan. Add the chopped carrots, shallots and celery, rosemary and brown sugar and cook and cook for a further 2 - 4 minutes until the vegetables begin to soften.
3. Pour in the balsamic vinegar and simmer for about 5 minutes, turning the lettuce halves to coat evenly. Season with salt pepper, then add the stock and cook for another 5 minutes until the sauce has thickened. Then add the bulgur wheat to the pan, and cook for a further minute to heat through the bulgur.
4. Serve immediately with the a good helping of chopped parsley and walnuts sprinkled over the top.

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