Preparation time: 20 minutes
Cooking time: 10 minutes
- 1 cup leftover cooked lamb, fat removed and meat shredded
- 10ml Staffords Apple jelly
- 20ml balsamic vinegar
- 1 pack soba noodles or baby marrow noodles, cooked until just done and shocked in ice water to stop cooking, drained
- 4-6 raw Brussels sprouts, finely shredded
- 4-6 Button mushrooms, thinly sliced
- ½ yellow pepper, thinly sliced
- 1 large carrot, peeled and grated
- 1 large avocado, diced
- 2 cooked beetroot, diced
- 3 spring onions, thinly sliced
- 2tbsp pumpkin or sunflower seeds
- 2tbsp leftover festive nuts, roughly chopped
- 2tbsp dried cranberries
- 2tbsp pomegranate seeds
- big handful fresh herbs (parsley, basil, mint, chives etc), roughly chopped
- ¾ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2ml Staffords garlic paste
- Make the crème brulee according to pack instructions and allow to set in the refrigerator.
- To serve; Pipe or spoon the crème mixture into the choux puffs.
- In a small saucepan, heat the water and sugar until it caramelizes, either dip each puff into the caramel or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.