Lamb’s Fry with Bacon and Apple in Sherry Honey Glaze
Description
(Serves 4-5)
INGREDIENTS
70g (½ cup) flour
15g (1 tbsp) dry mustard
flaky salt & freshly ground pepper
45g (3 tbsp) butter
250g lamb’s fry (skinned, sliced & soaked for a few hours or overnight in milk)
200g (8) bacon rashers
1 Braeburn apple (cored & sliced)
125mL (½ cup) medium sherry
30mL (2 tbsp) liquid honey
Italian parsley to garnish
METHOD
Mix together flour, mustard, salt and pepper in a bowl.
Grill bacon and cook until crispy on both sides. Keep warm.
Drain lamb’s fry and dry between paper towels. Dredge in flour mixture and dust off excess.
Melt butter in a large frying pan and in batches quickly cook lambs’ fry on both sides. Reserve and keep warm.
Quickly cook apple in the same pan, pour sherry into pan.
add honey and bring to the boil. Reduce heat until a glaze is achieved and season.
To serve, place a piece of lamb’s fry onto a warm plate, add a piece of apple followed by a bacon rasher. Repeat the process and finish with a piece of lamb’s fry. Pour glaze over Lamb’s Fry and garnish with Italian parsley.
INGREDIENTS
70g (½ cup) flour
15g (1 tbsp) dry mustard
flaky salt & freshly ground pepper
45g (3 tbsp) butter
250g lamb’s fry (skinned, sliced & soaked for a few hours or overnight in milk)
200g (8) bacon rashers
1 Braeburn apple (cored & sliced)
125mL (½ cup) medium sherry
30mL (2 tbsp) liquid honey
Italian parsley to garnish
METHOD
Mix together flour, mustard, salt and pepper in a bowl.
Grill bacon and cook until crispy on both sides. Keep warm.
Drain lamb’s fry and dry between paper towels. Dredge in flour mixture and dust off excess.
Melt butter in a large frying pan and in batches quickly cook lambs’ fry on both sides. Reserve and keep warm.
Quickly cook apple in the same pan, pour sherry into pan.
add honey and bring to the boil. Reduce heat until a glaze is achieved and season.
To serve, place a piece of lamb’s fry onto a warm plate, add a piece of apple followed by a bacon rasher. Repeat the process and finish with a piece of lamb’s fry. Pour glaze over Lamb’s Fry and garnish with Italian parsley.
