The weekend can be spiced up into a love affair – with a loved one, with yourself… or with the kitchen. Way back when I was living in Paris, I had dreamt of opening my own café – I’ve always had a passion for preparing good food. Here’s a peak into what you can offer your guests on Friday evenings, in the garden during spring, or early summer.
Ingredients
- 8 to 12 lean lamb cutlets
- 1/3 cup rosé or white wine
- 1/3 cup light soya sauce {in place of this – you may use julienne ginger, shallots and salt lightly browned in a saucepan with olive oil}
- 8 mignonette lettuce cups
- 1 carrot, grated
- 2 red apples, diced
- ½ cup light sour cream {Président}
- ¼ cup unsweetened pineapple juice
- 2 tablespoons slivered almonds
- 8 – 12 baby pink potatoes
How-to
- Trim cutlets of any visible fat – leave only about 5% of the fat on – it adds to the comfort when cooking it. Marinate cutlets in rosé or white wine and light soya sauce or the julienne ginger, shallots and salt earlier prepared for about ½ hour or overnight in a stainless steel casserole. Drain and reserve marinade.
- Reserve 4 large lettuce cups. Tear remainder into bite size pieces – combine with carrot and apples. Toss through combined sour cream and pineapple juice. Preheat grill on high.
- Toast almonds under grill 2 – 3 minutes. Remove and set aside. Reduce heat to medium high. Grill cutlets 5 – 7 minutes each side, brushing occasionally with reserved marinade.
- Steam or drop potatoes in slightly salted boiling water for about 8-10 minutes. Spoon salad into reserved lettuce cups, sprinkle with toasted almonds.
- Serve with salad and potatoes.
- Dress your flutes with a Moët & Chandon
- Bon Appétit!
Enjoy!
