Easter egg and lemon soup (avgolemono) with braised lamb
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Βαθμολογία
- ΣυσκευήTM5
recipe by chef Savvas Mappouras
Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Easter egg and lemon soup (avgolemono) with braised lamb
Βήμα 1
Place a bowl on mixing bowl lid and weigh inside 400 g lean lamb in cubes (4 cm) and 80 g red wine. Add 1 teaspoon salt, 1/2 teaspoon pepper, mix and set aside to marinate for 1 hour.
Βήμα 2
Strain the lamb in the basket reserving the marinade in a bowl underneath and set aside to drain.
Βήμα 3
Place 1 small jug on mixing bowl lid and weigh inside 200 g sunflower oil. Transfer the sunflower oil in a frying pan and heat on the stove.
Βήμα 4
Transfer the strained lamp in the hot frying pan and sear until browned .
Βήμα 5
Transfer the browned lamb into the mixing bowl, add the marinade and cook 4 min/Varoma/reverse/speed 0.5.
- 4 λεπτ.
- Varoma
- 0.5
Βήμα 6
Add 1600 g and cook 20 minutes/100 °C/reverse/speed 1.
- 20 λεπτ.
- 100 o C
- 1
Βήμα 7
Add 180 g carolina rice and cook 25 min/100 °C/reverse/speed 1. Transfer the contents of the mixing bowl into a soup turine and set aside. Clean and dry mixing bowl.
- 25 λεπτ.
- 100 o C
- 1
Βήμα 8
Place 4 eggs into mixing bowl and mix 40 sec/speed 3.
- 40 δευτ.
- 3
Βήμα 9
Mix 1 min 30 sec/speed 3, slowly adding lemon juice through hole in mixing bowl lid.
- 1 λεπτ. 30 δευτ.
- 3
Βήμα 10
Then, mix 1 min 30 sec/speed 2,5, slowly ladling the liquid of the hot soup through the hole in mixing bowl lid onto working knives until combined and frothy. Transfer lemon mixture into soup turine and mix gently with spatula. Serve soup warm.
- 1 λεπτ. 30 δευτ.
- 2.5
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