Study title and authors:
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| Books: |
The Role of Meat to Improve the Critical Iron Balance During Weaning
Leif Hallberg, MD, PhD, Michael Hoppe, MSci, Maria Andersson, MSci, Lena Hulthén, MDrSc
From the Department of Clinical Nutrition, Institute of Internal Medicine, Sahlgrenska Academy at Göteborg University, Göteborg, Sweden
This study can be accessed at: http://pediatrics.aappublications.org/cgi/content/abstract/111/4/864
The researchers found that addition of red meat to a meal increases nonheme iron absorption
by 85%More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food MallRecipe of the day
Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel
Ingredients:
2 boneless lamb leg or rump steaks
Salt and freshly milled black pepper
30ml/2tbsp Madras curry paste
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| Food Mall: Boneless Leg of Lamb |
1 medium red onion, peeled and finely chopped
30ml/2tbsp cold water
15ml/1tbsp freshly chopped coriander
For the Braised Fennel:
1-2 large fennel bulbs, trimmed and cut into quarters
300ml/½pint chicken stock
50g/2oz unsalted butter, cubed
5ml/1tsp cumin seeds
Method:
1.To prepare the braised fennel; place the quarters into a shallow pan and add the stock, butter, cumin seeds and seasoning. Bring to the boil, reduce the heat, cover with foil and simmer for 30-35 minutes, turning occasionally until most of the cooking liquor had dissolved.
2.Place the steaks on a shallow plate, season and coat on both sides with the curry paste.
3.Heat the oil in a large non-stick frying pan and cook the steaks for 6-8 minutes on each side. Transfer to a warm plate and keep warm.
4.Add the onions to the frying pan with the water and cook for 3-4 minutes until soft and caramelised.
5.Remove from the heat and stir through the coriander and any meat juices from the lamb plate.
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| Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel |
