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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Star and Garter's gluten-free lamb's fryand bacon with gravy
About 400g lamb's fry
6 rashers bacon either left in rashers as they do, or cut into fine strips if you prefer
Maize cornflour for dusting
3 Tbsp oil|
3 Tbsp butter
2 cups white wine
2 Tbsp dark soy sauce
Clean lamb's fry, cutting out valves. Slice into strips about 3mm-4mm wide, dust with maize cornflour, salt and pepper.
Heat oil and butter in a frying pan until hot. Seal both sides of the lamb's fry quickly and set aside. In the same pan, brown the bacon. Remove bacon from pan and set aside.
Drain off as much fat as possible, leaving jus and crispy goodies. Reheat the pan with the wine, scraping up the crispy bits. Add bacon and lamb's fry then bring to boil and simmer until thickened and reduced by half. Stir in soy sauce.
Serve with hot, creamy mashed potato.
Requested by Ross Andrew, of Waimate.
This recipe comes from Kerrin Roney, of the Star and Garter restaurant in Oamaru.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.