We had our dear friend over for dinner on a ‘school night’ so I went for something tried and true. Home made olive tepenade coated lamb cutlets (because it’s a great time of year to include lamb in a menu), potato, onion and gruyere cheese gratin and blanched asparagus with aged balsamic. Much of this meal can be prepared before hand so it is great for when you’re entertaining and full of impressive flavours. If anyone can give me a hint on how to stop my potato gratin from collapsing when served, that would be much appreciated. I’m a bit hit and miss and the presentation is so much more impressive when it’s stacked. Note: This meal is pretty healthy if you leave out the potato gratin. Not ideal for the lactose intolerant either but if you want to hang the diet for something a little decadent, this is sublime.
Being a die hard extravagant meal maker I couldn’t help but throw a cheeky entrée in there of grilled mushrooms with super magic marinated goats feta and herb oil dressed with parsley.
I’m pretty rough with this recipe so I’ll try and write a bit of a guide. This amount makes enough for about 8-10 small lamb cutlets.
1/2 a cup of pitted black olives or kalamata olives or a combo of both. Either works
2 teaspoons of capers
15 g anchovies
1-2 tbs olive oil
1-2 tbs lemon juice
Put ingredients in a blender and blend until smooth. Kalamatas blend much easier than black olives so you may need to adjust the lemon juice/oil factor. Spoon mixture onto lamb cutlets, lamb rack or lamb chops and bake in oven for appropriate time for the cut of meat. For the cutlets I baked for approximately 15-20 minutes on 180º. Whichever cut you choose it will taste like edible gold.
This recipe makes approximately 4 gratins in ramekins.
2 medium potatoes finely sliced
1 large onion finely sliced
1 cup of cream
25 grams of grated gruyere cheese
Layer the potato and onion in a lightly greased ramekin. Mix gruyere and cream in a bowl and spoon equal amounts into each ramekin. Bake in oven on 180º for approximately 40 minutes.
Blanch asparagus and serve with a drizzle of aged balsamic.