|Energy (KJ) 2053||24%|
|Energy (Kcal) 491||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
In a casserole pot add the olive oil and cook the onion and garlic over a medium heat for a couple of minutes. Add fennel and potatoes and continue cooking until the fennel begins to soften, stir in the flour then pour in the white wine and cook for a couple of minutes before adding the vegetable stock and orange juice and zest. Turn the heat down and simmer.
Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot Add a little more vegetable if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.
150g baby/new season potatoes, sliced in half
4 lamb chops
1 small head of fennel, chopped
Juice and zest of 1 small orange
1 onion, chopped
2 garlic cloves
1tbsp olive oil
1 small glass of white wine
300ml vegetable stock
2tsp plain flour
1tbsp chopped fresh parsley
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.
This campaign was originally produced in the framework of a programme co-financed by the European Union