INGREDIENTS
400g lamb steaks, cut into 2cm cubes
350g pitted Kalamata olives
4 tbsp finely chopped fresh rosemary
5 tbsp finely chopped fresh mint
3 tbsp white wine vinegar
3 tbsp runny honey
5 tbsp olive oil
2 large onions, finely chopped
100g button mushrooms
3 celery sticks, finely chopped
2 large potatoes, finely chopped
1 glass dry red wine
1 glass water
Salt and pepper
For the Yorkshire puddings
This works on volume not weight. Use a cappuccino cup as measurement with 1 cup equalling 1 Yorkshire pudding. So for 4 Yorkshire puddings:
4 cappuccino cups of flour
4 cappuccino cups of milk
4 cappuccino cups of eggs
1 tbsp malt vinegar
Salt
Black pepper
TBC Sunflower oil
For the French Bean bouquets
20 French beans
4 slices pancetta
Butter to fry
Recipe continues
METHOD
Put the lamb with the rosemary, mint, vinegar, honey, salt and pepper in a bowl. Cover with cling film and place in the fridge for about 4 hours to marinate.
Heat the olive oil in a large cast-iron casserole and fry the onions, mushrooms, celery and potatoes for about 5 minutes, stirring continuously with a wooden spoon. Add the lamb steaks along with the marinade, mix well and cook, uncovered, for a further 5 minutes, stirring.
Add the wine and cook for about 2 minutes to allow the alcohol to evaporate. Add the water, olives, season with salt and pepper, cover the casserole with a lid and cook over a low heat for about 1½ hours, stirring occasionally.
To make the Individual Yorkshire puddings
In a mixing bowl add 1 cappuccino cup of flour, milk, then egg, add 1tbsp of malt vinegar and whisk into batter.
Place ½ cm of sunflower oil in 4 of the muffin pan grooves and place in a hot oven at 200˚c.
When hot, carefully remove from oven, ladle in dollops of the mixture just below the lip of the grooves and place back in the oven for 25 minutes, do not open the oven until they have risen fully.
For the French bean bouquets
Boil the French beans until al dente, then wrap 5 beans in a slice of pancetta, repeat.
Melt butter in a frying pan and fry bean bouquets until pancetta is crispy.
Serve the casserole with the puddings and bean bouquets.