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Cauliflower couscous with mushroom-crusted lamb
Fruit and vegetables
50g/1¾oz dried trumpet
mushrooms
, blended to a fine powder
1 large
cauliflower
, florets only
2 large
Portobello mushrooms
, wiped clean
150g/5½oz assorted
wild mushrooms
, cleaned
1 tbsp chopped fresh
rosemary
2 tbsp chopped fresh
parsley
Tins, packets and jars
plain flour
, for dusting
50g/1¾oz green
olives
, stones removed, chopped
Cooking ingredients
olive oil
, for frying
salt and freshly ground
black pepper
3 tbsp
raisins
, soaked in warm water for 10 minutes, drained
3 tbsp
pine nuts
1 tbsp
red wine vinegar
2 tsp
soy sauce
Dairy, eggs and chilled
1 medium free-range
egg
, beaten
75g/2¾oz unsalted
butter
100ml/3½fl oz
double cream
Meat, fish and poultry
1
lamb loin
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