Hugh Fearnley-Whittingstall
Never one to let meat go to waste, Hugh transforms leftover lamb's lungs into a spicy Asian soup recipe in River Cottage Spring
1.Detach the lungs from the pluck. Trim and cube the lung in to 2- 3cm square pieces removing any sinew or ventricles as you go. Take 100g of the lung and rinse it well. Place in a saucepan covered with some stock vegetables- see the recipe for devilled crab for more details. Place a plate on top of the pan to weigh the lung down. Bring to the simmer and cook for about 1-1.5 hours, or until the lung is tender. Set aside to cool. Discard the cooking liquor.
2.Put the ginger, lemongrass, garlic, kaffir lime leaves, coriander stalks, chili and water or stock into a saucepan. Bring to the boil on medium heat for 5 - 8 minutes then strain the liquid into a clean pan.
3.Cut the lung into 1cm square chunks, checking once again for sinew, then add it to the soup along with the noodles. Continue to cook on a medium heat, covered, for about 2-3 minutes.
4.Remove from the heat and add lime juice, coriander leaves and spring onion. Season, stir well and serve.
© River Cottage
Watch classic River Cottage series for FREE on your PC with 4oD
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.