Piquillo peppers filled with lamb and biscayne sauce
Piquillo peppers 20.0 ud
Leg of lamb 2.0 kg
Purple onion from Zalla 0.2 kg
Carrots 0.1 kg
Purple onion from Zalla 2.0 kg
Biscayne sauce 0.5 l
Cayenne pepper 0.0 g
Plain flour 0.05 kg
To make the piquillo peppers:
- Cook the peppers in plenty of oil on a very low heat. Add in some garlic.
- Allow to cool and trim them to make them all the same size.
- Chop the remaining peppers and set aside.
- Set aside the piquillo peppers.
To prepare the lamb legs:
- Cook them in a stock with a Zalla onion, a peeled carrot and leeks.
- Once cooked through, allow them to cool completely so that we can remove the bones.
To make the filling:
- Sauté a Zalla onion (cut into brunoise) and add in the garlic (also cut into brunoise).
- Add in the chopped peppers.
- Mix the vegetables and the lamb meat. Use the stock in which we cooked the lamb to combine the filling.
- Season and fill the piquillo peppers with the mixture. Fill them up to 2/3 of their capacity.
- Coat the peppers with egg and flour. Making sure they are evenly coated.
- Set aside.
For the sauce:
- Make some biscayne sauce and mix with some stock and season with cayenne pepper.
For the side dish:
- Cut the leeks into fine julienne, dry them out for 10 minutes in the oven at 60 ºC coat them with tempura mixture and fry.
- Place the peppers on a baking tray, cover them with tinfoil and heat them in the oven (dry heat) at 150 ºC.
- Spoon some Biscayne sauce on to a plate and place the peppers on top.
- Decorate with the fried leek.
Nutritional information (1 portion)
Fiber 13.46 g
Saturates 19.69 g
Monounsaturated fatty acids 12.34 g
Polyunsaturated fatty acids 7.83 g
Cholesterol 565.82 mg
Calcium 806.08 mg
Iron 13.02 mg
Zinc 11.65 mg
Vitamin A 481.96 ug
Vitamin C 142.85 g
Folic acid 261.29 ug
Salt (Sodium) 1382.68 mg
Sugars 18.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed