|
|
|
|
|
|
Lamb Glace
This authentic lamb reduction will save you time, allowing you to concentrate on creating the final dish. Use just as you would any reduced stock; it has an excellent taste profile and is free from artificial preservatives and colours. Spoon the glace directly into your sauce bases, reductions or cooking juices. Use it as a glace, thicken it to make a jus or make a perfect nage. Why not use it as a warm drizzle, or mix with olive oils to create an interesting dressing. Once opened the jar should be kept in the refrigerator.
Ingredients when reconstituted:
Lamb Stock (Water, Lamb Stock, Garlic, Carrot, Onion, Leek, Celery, Herb and Spice Extracts), Yeast Extracts, Maltodextrin, Salt, Flavouring, Glucose, Emulsifier (Mono- and di-glycerides of fatty acids).
Allergen Advice:
Contains: Celery
Suitable for: Coeliacs
| Ambient |
600g jar |
12 months shelf life,
refrigerate after opening |
- |
|
 |
|
Lamb Tagine Drizzle
INGREDIENTS:
Essential Cuisine Lamb Glace 100g
Garlic Puree 5g
Pureed Chilli to Taste 5g
Lemon Juice 100ml
Ground Cinnamon 5g
Ground Ginger 5g
Ground Clove 1g
Ground 5 Spice 1g
Ground Black Pepper 1g
Lemon Juice 100ml
Olive oil 150g
Honey 20g
Season Salt
METHOD:
Blend all the ingredients together and allow to stand for 10 minutes, pass through a fine sieve. Fill Essential Cuisine drizzle bottle. This authentic Moroccan spiced drizzle works well with salads, and as a warm dressing for a main course. Alternatively, try it with grilled goats cheese or couscous dishes.
|
|
|
|