WIENER SCHNITZEL:
4 x 5oz. slices of veal-- pork, chicken or turkey breasts may be substituted
seasoning:
1 tsp. salt
½ tsp. sugar
½ tsp. corn starch
2 tsp. brandy, optional, may omit or use sherry as substitute
freshly ground black pepper
cooking oil
1 egg beaten with 1 tbsp. water
flour for dredging
fresh fine bread crumbs
2 lemons cut into wedges for garnish
Pound meat slightly but evenly with a kitchen mallet; then transfer to a glass bowl. Add seasoning ingredients and let stand 30 minutes.
Dredge pieces of meat in flour, shaking off excess; then dip them in egg mixture. Coat each piece with bread crumbs.
Heat 2 tbsp. oil in a large non-stick skillet until hot and cook the meat, in batches, for 2-3 minutes on each side, over medium-high heat, until browned. Take care not to overcook meat. Remove cooked pieces to heated serving plate to keep warm while cooking the rest.
Serve with lemon wedges.
Thursday, March 29, 2012
VEAL: This should be a nice & easy recipe to please the veal lovers in your family.
VEAL WITH PINE NUTS AND WINE SAUCE:
1 lb. veal scaloppini
flour for dredging
1/3 cup pine nuts
3 tbsp. olive oil
1 cup sliced button mushrooms
3 slices pancetta or bacon
1/3 cup leeks, white part, finely chopped
½ tsp. Dijon mustard
½ cup each beef consommé or strong stock & dry white wine
½ cup whipping cream
salt and pepper
cooking oil
Place pine nuts in a single layer in a baking sheet and toast in a preheated 350 degrees F. for 5 or more minutes, watching carefully not to burn the nuts, or until golden. Set aside to cool.
In a large skillet over medium heat, heat olive oil until hot and cook pancetta or bacon. Add leeks and cook for 5 to 10 minutes, or until softened. Add mustard and wine and simmer mixture for 3-4 minutes longer. Add cream and bring to a boil. Reduce heat and simmer until liquid reduces and sauce thickens. Remove from heat but keep warm.
Pound veal pieces slightly with a meat mallet, season with salt and pepper and dredge the pieces in flour, shaking off excess. Add oil to skillet and heat until hot over medium high heat. Cook veal in batches for 1-2 minutes on each side. Transfer cooked meat to a heated serving plate to keep warm.
Pour hot sauce over to serve, garnished with pine nuts.
1 lb. veal scaloppini
flour for dredging
1/3 cup pine nuts
3 tbsp. olive oil
1 cup sliced button mushrooms
3 slices pancetta or bacon
1/3 cup leeks, white part, finely chopped
½ tsp. Dijon mustard
½ cup each beef consommé or strong stock & dry white wine
½ cup whipping cream
salt and pepper
cooking oil
Place pine nuts in a single layer in a baking sheet and toast in a preheated 350 degrees F. for 5 or more minutes, watching carefully not to burn the nuts, or until golden. Set aside to cool.
In a large skillet over medium heat, heat olive oil until hot and cook pancetta or bacon. Add leeks and cook for 5 to 10 minutes, or until softened. Add mustard and wine and simmer mixture for 3-4 minutes longer. Add cream and bring to a boil. Reduce heat and simmer until liquid reduces and sauce thickens. Remove from heat but keep warm.
Pound veal pieces slightly with a meat mallet, season with salt and pepper and dredge the pieces in flour, shaking off excess. Add oil to skillet and heat until hot over medium high heat. Cook veal in batches for 1-2 minutes on each side. Transfer cooked meat to a heated serving plate to keep warm.
Pour hot sauce over to serve, garnished with pine nuts.
VEAL: The buttermilk sauce helps to make this everyday dish delightful.
VEAL WITH BUTTERMILK SAUCE:
1 ½ lb. veal, cut into 1-inch thin strips
2 tbsp. all purpose flour
1 ½ tsp. salt + ¼ tsp. pepper
1 tbsp. cooking oil
1/2 cup sliced onions
½ cup dry white wine
½ tsp. prepared mustard
1 tbsp. tomato paste
1 tbsp. dried parsley flakes
½ cup buttermilk
Combine flour, salt and pepper in a large re-sealable plastic bag. Add veal pieces and shake the bag slightly to coat veal with seasoned flour.
In a large heavy skillet, heat oil over medium high-heat and brown veal for 1-2 minutes. Season veal with salt and pepper to taste if necessary. Remove and keep warm.
Add onions, mustard, tomato paste, parsley flakes and wine into skillet. Stir to blend well. Bring to a boil, cover and simmer at reduced heat for 10 minutes. Return veal to pan and stir in buttermilk. Cook over low heat for a few minutes to heat through but do not boil.
Serve with hot buttered noodles.
1 ½ lb. veal, cut into 1-inch thin strips
2 tbsp. all purpose flour
1 ½ tsp. salt + ¼ tsp. pepper
1 tbsp. cooking oil
1/2 cup sliced onions
½ cup dry white wine
½ tsp. prepared mustard
1 tbsp. tomato paste
1 tbsp. dried parsley flakes
½ cup buttermilk
Combine flour, salt and pepper in a large re-sealable plastic bag. Add veal pieces and shake the bag slightly to coat veal with seasoned flour.
In a large heavy skillet, heat oil over medium high-heat and brown veal for 1-2 minutes. Season veal with salt and pepper to taste if necessary. Remove and keep warm.
Add onions, mustard, tomato paste, parsley flakes and wine into skillet. Stir to blend well. Bring to a boil, cover and simmer at reduced heat for 10 minutes. Return veal to pan and stir in buttermilk. Cook over low heat for a few minutes to heat through but do not boil.
Serve with hot buttered noodles.
Wednesday, March 28, 2012
VEAL: When BBQing in the summer, consider serving veal chops as a pleasing alternative.
VEAL CHOPS WITH CAPER BUTTER:
4 veal chops, well trimmed, about 3/4-inch thick
salad greens
salt and freshly-ground pepper
caper butter:
2 tbsp. capers, drained, finely chopped
2 tbsp. dry white wine
2 tsp. lemon zest
4 tbsp. butter, softened
Mix together butter, white wine, capers, lemon zest, salt and pepper to taste with a wooden spoon. Shape into a log. Wrap with plastic wrap or wax paper and refrigerate until required.
Preheat barbeque to hot direct heat and lightly oil the grill. Cook veal for 4-5 minutes on each side depending on taste of doneness. Turn over once and add salt and pepper to taste.
Alternately, heat a mixture of oil and butter over medium-high heat in a heavy skillet. Pan-fry chops for 4 minutes on the first side. Turn over and add salt and pepper to taste. Cook for 3-4 minutes on the second side for medium. If more well-done meat is preferred, cook 1-2 minutes longer per side.
Transfer veal to heated serving plates. Top each chop with slices of caper butter and serve immediately with fresh salad greens.
4 veal chops, well trimmed, about 3/4-inch thick
salad greens
salt and freshly-ground pepper
caper butter:
2 tbsp. capers, drained, finely chopped
2 tbsp. dry white wine
2 tsp. lemon zest
4 tbsp. butter, softened
Mix together butter, white wine, capers, lemon zest, salt and pepper to taste with a wooden spoon. Shape into a log. Wrap with plastic wrap or wax paper and refrigerate until required.
Preheat barbeque to hot direct heat and lightly oil the grill. Cook veal for 4-5 minutes on each side depending on taste of doneness. Turn over once and add salt and pepper to taste.
Alternately, heat a mixture of oil and butter over medium-high heat in a heavy skillet. Pan-fry chops for 4 minutes on the first side. Turn over and add salt and pepper to taste. Cook for 3-4 minutes on the second side for medium. If more well-done meat is preferred, cook 1-2 minutes longer per side.
Transfer veal to heated serving plates. Top each chop with slices of caper butter and serve immediately with fresh salad greens.
VEAL: Stuffing veal pieces with ham not only adds falvour, but also helps to prevent dryness.
VEAL ROLLS WITH HAZELNUT SAUCE:
8 x 4 oz each veal scaloppini
8 slices cooked ham
several cloves garlic
2 tbsp. chopped parsley
2/3 cup toasted, skinned and ground hazelnuts
1 onion, finely chopped
1 ¼ cup dry white wine + ¾ cup chicken stock
¼ tsp. cinnamon
salt and pepper
cooking oil
Flatten slightly the scaloppini between sheets of wax paper. Rub each piece of meat with a cut garlic clove, and sprinkle with salt and pepper to taste. Arrange a slice of ham over each piece of veal and sprinkle with chopped parsley. Roll up the veal jelly-roll fashion.
Heat an non-stick saucepan or skillet large enough to hold the rolls in a single layer with 2 tbsp. oil and sear the rolls over med-high heat for 1-2 minutes, or until they are browned. Reserve and keep warm.
Add onion to skillet and cook for 2-3 minutes to soften. Reduce heat to medium-low and add hazelnuts. Cook mixture for 2-3 minutes, or until well-browned. Pour in white wine, stock and cinnamon. Bring to a boil, stirring continuously. Return rolls to skillet, taste and adjust seasoning. Reduce heat to medium or medium low and cook veal for 10-15 minutes, or until preferred doneness, basting rolls with sauce frequently.
Transfer rolls to a heated serving platter and spoon sauce over to serve.
8 x 4 oz each veal scaloppini
8 slices cooked ham
several cloves garlic
2 tbsp. chopped parsley
2/3 cup toasted, skinned and ground hazelnuts
1 onion, finely chopped
1 ¼ cup dry white wine + ¾ cup chicken stock
¼ tsp. cinnamon
salt and pepper
cooking oil
Flatten slightly the scaloppini between sheets of wax paper. Rub each piece of meat with a cut garlic clove, and sprinkle with salt and pepper to taste. Arrange a slice of ham over each piece of veal and sprinkle with chopped parsley. Roll up the veal jelly-roll fashion.
Heat an non-stick saucepan or skillet large enough to hold the rolls in a single layer with 2 tbsp. oil and sear the rolls over med-high heat for 1-2 minutes, or until they are browned. Reserve and keep warm.
Add onion to skillet and cook for 2-3 minutes to soften. Reduce heat to medium-low and add hazelnuts. Cook mixture for 2-3 minutes, or until well-browned. Pour in white wine, stock and cinnamon. Bring to a boil, stirring continuously. Return rolls to skillet, taste and adjust seasoning. Reduce heat to medium or medium low and cook veal for 10-15 minutes, or until preferred doneness, basting rolls with sauce frequently.
Transfer rolls to a heated serving platter and spoon sauce over to serve.
VEAL: Enjoy this simple pan-fried veal recipe.
VEAL MARENGO:
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
Tuesday, March 27, 2012
VEAL: This is a "veal" version of the traditional Italian "Chicken Marengo" dish made famous by having been enjoyed by Napoleon after the Battle of Marengo.
VEAL MARENGO:
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
4 lb. boneless veal shoulder
6 tbsp. all purpose flour
¾ tsp. salt + ½ tsp. freshly ground pepper
4 tbsp. oil
2 cups chopped onions
2 cloves garlic, chopped
1 ½ cups white wine + 1 ½ - 2 cups chicken stock
spice mix:
4 sprigs fresh mint
½ tsp. dried rosemary
pinch cayenne pepper
1 ½ lb. fresh tomatoes, chopped ½ lb. fresh mushrooms, quartered
2 tbsp. butter ¼ cup chopped flat-leaf parsley
Trim and cut veal into 2-inch cubes. Season flour with ¼ tsp. each of salt and pepper; and toss veal in flour to coat.
In a large non-stick skillet over medium-high heat, heat 3 tbsp. oil until hot and brown veal in batches. Transfer cooked meat and its juice to a large bowl.
Add 1 more spoon of oil to pan and cook onions and garlic for 2-3 minutes. Add wine and stock and turn heat to high. Scrape up brown bits from pan and cook, uncovered, to reduce liquid slightly. Return meat to skillet together with the spice mix and the remainder of salt and pepper. Bring to the boil; then reduce heat and simmer mixture for about 1 to 1½ hours, or until meat is tender.
Fifteen minutes before cooking is done, add mushrooms and tomatoes. Cook for 10 to 15 minutes; then discard mint. Remove pan from heat and stir in butter and chopped parsley.
Serve with buttered noodles or boiled rice.
VEAL: This is another easy to follow veal chop recipe.
VEAL CHOPS WITH TOMATOES & HERBS:
2 x 8 oz. veal chops, about 1-inch thick
3 tbsp. olive oil
½ tsp. finely chopped garlic
1 x 14 oz. can tomatoes
salt and freshly-ground pepper
½ tsp. each finely chopped fresh oregano& basil
1 tsp. finely chopped fresh parsley
2 tbsp. cooking oil
Pound veal chops lightly to flatten and tenderize. In a heavy skillet over high heat, heat cooking oil until hot and sauté veal 6-8 minutes on each side, depending on thickness of the cut. Add salt and pepper to taste when turning the chops over. Keep warm.
Sauté garlic in the olive oil in a separate pan over medium heat; and be careful not to burn garlic. Add tomatoes and bring to a boil, break tomatoes up with a wooden spoon while cooking. Simmer tomatoes, uncovered, for 15 minutes. Add salt and pepper to taste, oregano & basil; toss well together into sauce.
Pour tomato sauce over veal chops, and garnish with parsley to serve.
2 x 8 oz. veal chops, about 1-inch thick
3 tbsp. olive oil
½ tsp. finely chopped garlic
1 x 14 oz. can tomatoes
salt and freshly-ground pepper
½ tsp. each finely chopped fresh oregano& basil
1 tsp. finely chopped fresh parsley
2 tbsp. cooking oil
Pound veal chops lightly to flatten and tenderize. In a heavy skillet over high heat, heat cooking oil until hot and sauté veal 6-8 minutes on each side, depending on thickness of the cut. Add salt and pepper to taste when turning the chops over. Keep warm.
Sauté garlic in the olive oil in a separate pan over medium heat; and be careful not to burn garlic. Add tomatoes and bring to a boil, break tomatoes up with a wooden spoon while cooking. Simmer tomatoes, uncovered, for 15 minutes. Add salt and pepper to taste, oregano & basil; toss well together into sauce.
Pour tomato sauce over veal chops, and garnish with parsley to serve.
VEAL: Veal chops are regular items on most restaurant menus. Please try this simple recipe at home.
VEAL CHOPS IN WINE SAUCE:
6 x 6-8 oz veal chops, about 1-inch thick
salt and freshly-ground pepper
3 tbsp. olive oil
3 tbsp. flour
1 tsp. freshly chopped sage
1 cup strong beef stock
6 tbsp. Marsala wine
Sprinkle salt, pepper, sage, and flour on both sides of the veal chops. Put olive oil in a large non-stick saucepan or skillet and heat oil over medium heat until very hot. Add chops and cook until both sides are golden brown, and done to desired doneness. For 1-inch thick chops about 6-8 minutes per side. Remove from pan and keep warm.
Deglaze the pan with Marsala wine, scraping down brown bits and add in beef stock. Simmer mixture for 5 minutes, season with salt and pepper to taste. Pour the sauce on top of veal chops to serve.
6 x 6-8 oz veal chops, about 1-inch thick
salt and freshly-ground pepper
3 tbsp. olive oil
3 tbsp. flour
1 tsp. freshly chopped sage
1 cup strong beef stock
6 tbsp. Marsala wine
Sprinkle salt, pepper, sage, and flour on both sides of the veal chops. Put olive oil in a large non-stick saucepan or skillet and heat oil over medium heat until very hot. Add chops and cook until both sides are golden brown, and done to desired doneness. For 1-inch thick chops about 6-8 minutes per side. Remove from pan and keep warm.
Deglaze the pan with Marsala wine, scraping down brown bits and add in beef stock. Simmer mixture for 5 minutes, season with salt and pepper to taste. Pour the sauce on top of veal chops to serve.
Monday, March 26, 2012
VEAL: THis can be a roast served on special family occasions, or as a meal to delight your guests.
ROAST STUFFED VEAL LOIN:
8 oz. piece of smoked bacon
3 lb. boned veal loin
1 tbsp. oil + 2 tbsp. butter
2 tbsp. all purpose flour
2/3 cup hot beef or veal stock
½ cup dry white wine
salt and pepper
Preheat oven to 325 degrees F. Remove rind from bacon and cut into 1-inch wide strips.
Place veal on a chopping board and season it with salt and pepper to taste. Place strips of bacon lengthways along the veal, then roll the meat round the bacon and tie into a neat shape with kitchen strings.
Heat oil and butter in a non-stick heavy skillet over medium-high heat. Add veal roll and brown on all sides. Season meat with salt and pepper on the outside and transfer to an oven-proof casserole. Cover casserole and cook in oven for 1 ½ hours, or until juices run clear.
Transfer meat from casserole to a warm serving plate; and allow to rest for 10 minutes before carving.
Pour off excess fat from the casserole and put it on the stove over medium-low heat. Add flour and scrape up brown bits from the bottom and sides of casserole. Cook flour for 2-3 minutes, stirring frequently. Gradually whisk in hot stock and the wine. Bring mixture to a simmer and cook for 2-3 minutes, or until sauce thickens. Taste and adjust seasoning; then pour into warmed gravy boat.
Carve meat into thick slices to serve with gravy.
8 oz. piece of smoked bacon
3 lb. boned veal loin
1 tbsp. oil + 2 tbsp. butter
2 tbsp. all purpose flour
2/3 cup hot beef or veal stock
½ cup dry white wine
salt and pepper
Preheat oven to 325 degrees F. Remove rind from bacon and cut into 1-inch wide strips.
Place veal on a chopping board and season it with salt and pepper to taste. Place strips of bacon lengthways along the veal, then roll the meat round the bacon and tie into a neat shape with kitchen strings.
Heat oil and butter in a non-stick heavy skillet over medium-high heat. Add veal roll and brown on all sides. Season meat with salt and pepper on the outside and transfer to an oven-proof casserole. Cover casserole and cook in oven for 1 ½ hours, or until juices run clear.
Transfer meat from casserole to a warm serving plate; and allow to rest for 10 minutes before carving.
Pour off excess fat from the casserole and put it on the stove over medium-low heat. Add flour and scrape up brown bits from the bottom and sides of casserole. Cook flour for 2-3 minutes, stirring frequently. Gradually whisk in hot stock and the wine. Bring mixture to a simmer and cook for 2-3 minutes, or until sauce thickens. Taste and adjust seasoning; then pour into warmed gravy boat.
Carve meat into thick slices to serve with gravy.
VEAL: Osso Buco is a very traditional dish full of nutritional goodness. This recipe is simple and easy to follow.
OSSO BUCO—VEAL SHANKS WITH MARROW:
8 veal shanks, cut across the bones into 1-inch thick slices
2 tbsp. flour
3 tbsp. vegetable oil
1 each large onion, carrot & celery stalk, chopped
1 clove garlic, minced
2 tomatoes, diced
¾ cup dry white wine
4 cups chicken or beef stock
4 Granny Smith apples, chopped
salt and freshly-ground pepper
cooked pasta to serve
bouquet garni—tied in a cheesecloth bag:
4-5 thyme leaves and stems
2-3 bunches parsley
8-10 black peppercorns
Rub veal shanks with salt and pepper and coat them with the flour.
In a heavy non-stick saucepan, heat oil over medium-high heat and brown veal shanks, in batches, until golden brown. Transfer meat, as cooked, to a large baking pan.
Preheat oven to 350 degrees F. Drain off excess fat from pan, add onion, carrot, celery, garlic and tomatoes. Cook for 5 minutes. Deglaze pan with white wine and add stock and bouquet garni. Bring to a boil and adjust seasoning. Pour mixture over meat in baking pan.
Transfer to oven. Bake for 50 minutes. Add chopped apples 5-10 minutes before end of cooking. Discard bouquet garni. Serve with cooked pasta.
8 veal shanks, cut across the bones into 1-inch thick slices
2 tbsp. flour
3 tbsp. vegetable oil
1 each large onion, carrot & celery stalk, chopped
1 clove garlic, minced
2 tomatoes, diced
¾ cup dry white wine
4 cups chicken or beef stock
4 Granny Smith apples, chopped
salt and freshly-ground pepper
cooked pasta to serve
bouquet garni—tied in a cheesecloth bag:
4-5 thyme leaves and stems
2-3 bunches parsley
8-10 black peppercorns
Rub veal shanks with salt and pepper and coat them with the flour.
In a heavy non-stick saucepan, heat oil over medium-high heat and brown veal shanks, in batches, until golden brown. Transfer meat, as cooked, to a large baking pan.
Preheat oven to 350 degrees F. Drain off excess fat from pan, add onion, carrot, celery, garlic and tomatoes. Cook for 5 minutes. Deglaze pan with white wine and add stock and bouquet garni. Bring to a boil and adjust seasoning. Pour mixture over meat in baking pan.
Transfer to oven. Bake for 50 minutes. Add chopped apples 5-10 minutes before end of cooking. Discard bouquet garni. Serve with cooked pasta.
VEAL: Veal is easy to cook and delicious it cooked right.
MEDALLIONS OF VEAL:
1-1 1/2 lb. boneless loin of veal
1 tsp. each salt & freshly ground black pepper, or to taste
2-3 tbsp. olive oil
4 tbsp. butter
½ cup each finely-diced carrots, mushrooms & cooked ham, cubed
½ tsp. finely chopped celery
¼ cup onion, finely chopped
1 tbsp. brandy
¼ cup whipping cream
6 oz. dried porcini mushrooms
Soak dried mushrooms in ½ cup hot water for 30 minutes. Drain, reserve liquid for use in another recipe; and chop mushrooms.
Slice veal into 12 to 14 medallion-sized pieces. Place meat between 2 pieces of waxed paper or plastic wrap and pound lightly with a meat mallet.
In a heavy non-stick skillet, heat oil and melt 2 tbsp. butter, over medium-high heat. Add veal and brown in batches, 1 minute on each side. Add salt and pepper to taste as meat is browned and removed browned meat to a plate while cooking the rest.
Add carrots, mushrooms, celery, ham and onion to hot oil in pan and cook together 1-2 minutes. Add brandy and deglaze pan, scraping up brown bits with a wooden spoon. Add 2 tbsp. butter and the cream. Simmer for a few minutes or until vegetables are just crisp-tender. Return veal to pan and cook 2-3 minutes to heat through.
1-1 1/2 lb. boneless loin of veal
1 tsp. each salt & freshly ground black pepper, or to taste
2-3 tbsp. olive oil
4 tbsp. butter
½ cup each finely-diced carrots, mushrooms & cooked ham, cubed
½ tsp. finely chopped celery
¼ cup onion, finely chopped
1 tbsp. brandy
¼ cup whipping cream
6 oz. dried porcini mushrooms
Soak dried mushrooms in ½ cup hot water for 30 minutes. Drain, reserve liquid for use in another recipe; and chop mushrooms.
Slice veal into 12 to 14 medallion-sized pieces. Place meat between 2 pieces of waxed paper or plastic wrap and pound lightly with a meat mallet.
In a heavy non-stick skillet, heat oil and melt 2 tbsp. butter, over medium-high heat. Add veal and brown in batches, 1 minute on each side. Add salt and pepper to taste as meat is browned and removed browned meat to a plate while cooking the rest.
Add carrots, mushrooms, celery, ham and onion to hot oil in pan and cook together 1-2 minutes. Add brandy and deglaze pan, scraping up brown bits with a wooden spoon. Add 2 tbsp. butter and the cream. Simmer for a few minutes or until vegetables are just crisp-tender. Return veal to pan and cook 2-3 minutes to heat through.
Friday, March 23, 2012
CHINESE COOKING: This is a traditional dish that is on the menu of most Chinese restaurants. It is easy to reproduce it at home.
LAMB WITH GREEN ONION OR LEEKS葱爆羊肉:
12 oz. lamb
½ tbsp. julienne green onion and ginger
¼ cup each of finely-julienne carrots, celery, bamboo shoots and green pepper
seasoning:
1 tbsp. each rice wine (or dry sherry) & dark soy sauce
1/8 tsp. black pepper
½ tbsp. tapioca starch
2 tbsp. water
sauce:
1 ½ tbsp. dark soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
1 tsp tapioca starch mixed with 1 tbsp. water
Cut lamb into thin slices and transfer to a glass bowl. Add in marinating ingredients and toss meat well to coat. Let stand 30 minutes.
In wok or large non-stick saucepan, heat 2-3 tbsp. cooking oil over high heat until very hot. Stir-fry lamb until almost cooked; then remove with a slotted spoon. Keep warm.
Wipe saucepan clean, add in 1 tsp. oil and heat until hot. Cook ginger, green onion, carrot, bamboo shoots, celery and peppers together for 2-3 minutes, then return lamb to the pan, and toss well together, Mix sauce ingredients together and add into meat mixture. Toss well to mix and cook until sauce thickens. Serve right away.
NOTE: ½ cup leeks--white parts only, cut diagonally into ½-inch strips--can be used in place of carrot, celery, green pepper and bamboo shoots.
12 oz. lamb
½ tbsp. julienne green onion and ginger
¼ cup each of finely-julienne carrots, celery, bamboo shoots and green pepper
seasoning:
1 tbsp. each rice wine (or dry sherry) & dark soy sauce
1/8 tsp. black pepper
½ tbsp. tapioca starch
2 tbsp. water
sauce:
1 ½ tbsp. dark soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
1 tsp tapioca starch mixed with 1 tbsp. water
Cut lamb into thin slices and transfer to a glass bowl. Add in marinating ingredients and toss meat well to coat. Let stand 30 minutes.
In wok or large non-stick saucepan, heat 2-3 tbsp. cooking oil over high heat until very hot. Stir-fry lamb until almost cooked; then remove with a slotted spoon. Keep warm.
Wipe saucepan clean, add in 1 tsp. oil and heat until hot. Cook ginger, green onion, carrot, bamboo shoots, celery and peppers together for 2-3 minutes, then return lamb to the pan, and toss well together, Mix sauce ingredients together and add into meat mixture. Toss well to mix and cook until sauce thickens. Serve right away.
NOTE: ½ cup leeks--white parts only, cut diagonally into ½-inch strips--can be used in place of carrot, celery, green pepper and bamboo shoots.
LAMB: This is BBQ lamb loin with a twist. The hoisin sauce, soy & ginger marinade gives it a distinct Chinese flavour.
BBQ LAMB WITH HOISIN SAUCE:
2 lbs. piece of lamb loin
salt and pepper
marinade:
¼ cup hoisin sauce
2 tbsp. dark soy sauce
2 cloves garlic, crushed
1 tbsp. grated fresh ginger
1 tsp. oil
Trim lamb of any excess fat and sinew. Mix marinade ingredients well & add it into a shallow dish or in a large re-sealable plastic bag. Add in the lamb, turning over the meat to make sure meat it is well coated with the marinade. Cover dish or zip up plastic bag and refrigerate for 4 hours or overnight.
Remove lamb from the marinade and season the meat with salt and pepper to taste. Pour marinade into a small saucepan, bring it to a boil and simmer for 5 minutes, or until it is reduced and thickened.
Preheat barbeque to medium direct heat and lightly oil the grill. Cook lamb for 5-6 minutes on each side, or until it is cooked to preferred doneness. Brush meat frequently with reduced sauce during cooking. Let meat rest for 5 minutes before carving.
Slice lamb across the grain into ¾-inch thick pieces and arrange them on a serving platter. Drizzle any juices that have been released during resting over the meat. Serve lamb with the sauce on the side.
2 lbs. piece of lamb loin
salt and pepper
marinade:
¼ cup hoisin sauce
2 tbsp. dark soy sauce
2 cloves garlic, crushed
1 tbsp. grated fresh ginger
1 tsp. oil
Trim lamb of any excess fat and sinew. Mix marinade ingredients well & add it into a shallow dish or in a large re-sealable plastic bag. Add in the lamb, turning over the meat to make sure meat it is well coated with the marinade. Cover dish or zip up plastic bag and refrigerate for 4 hours or overnight.
Remove lamb from the marinade and season the meat with salt and pepper to taste. Pour marinade into a small saucepan, bring it to a boil and simmer for 5 minutes, or until it is reduced and thickened.
Preheat barbeque to medium direct heat and lightly oil the grill. Cook lamb for 5-6 minutes on each side, or until it is cooked to preferred doneness. Brush meat frequently with reduced sauce during cooking. Let meat rest for 5 minutes before carving.
Slice lamb across the grain into ¾-inch thick pieces and arrange them on a serving platter. Drizzle any juices that have been released during resting over the meat. Serve lamb with the sauce on the side.
Thursday, March 22, 2012
LAMB: Roast leg of lamb has always been a kind of special Sunday dinner treat for my family. Hope you'll like this recipe.
GINGER-LEMON ROAST LAMB:
1 whole leg of lamb, bone in
2 tbsp. finely chopped fresh ginger
1 tbsp. grated lemon rind
3 cloves garlic, minced
1 tsp. dried thyme
¼ cup all purpose flour
1/3 cup fresh lemon juice
¾ cup dry white wine or water
1 tbsp. corn starch
salt and pepper
Trim excess fats from lamb and make ½-inch deep slits all over leg. Rub salt and pepper liberally over the roast.
Mix together ginger, lemon rind, garlic and flour in a bowl and add in lemon juice to make into a paste. Rub this paste over leg, making sure it goes into all the slits. Cover loosely with foil and refrigerate for at least 3 hours or overnight.
Preheat oven to 450 degrees F. Place lamb on rack in roasting pan and pour wine into pan. Roast for 15 minutes. Reduce temperature to 325 degrees and continue roasting, allowing for 25-30 minutes per pound of cooking time, including the 15 minutes at high temperature. Or roast until internal temperatures reaches 140 degrees F on meat thermometer for rare, and 150 for medium rare. Cook longer for well-done meat. Add water if roasting pan becomes dry.
Remove lamb and let rest for 10-15 minutes under tent of foil before carving.
Pour fat off roasting pan and add more wine or water if necessary. Bring to a boil over medium heat on the stove, scraping up any brown bits from pan. Mix cornstarch with 2 tbsp. cold water and stir into liquid. Cook a few minutes, stirring, until sauce is bubbly and thickened.
1 whole leg of lamb, bone in
2 tbsp. finely chopped fresh ginger
1 tbsp. grated lemon rind
3 cloves garlic, minced
1 tsp. dried thyme
¼ cup all purpose flour
1/3 cup fresh lemon juice
¾ cup dry white wine or water
1 tbsp. corn starch
salt and pepper
Trim excess fats from lamb and make ½-inch deep slits all over leg. Rub salt and pepper liberally over the roast.
Mix together ginger, lemon rind, garlic and flour in a bowl and add in lemon juice to make into a paste. Rub this paste over leg, making sure it goes into all the slits. Cover loosely with foil and refrigerate for at least 3 hours or overnight.
Preheat oven to 450 degrees F. Place lamb on rack in roasting pan and pour wine into pan. Roast for 15 minutes. Reduce temperature to 325 degrees and continue roasting, allowing for 25-30 minutes per pound of cooking time, including the 15 minutes at high temperature. Or roast until internal temperatures reaches 140 degrees F on meat thermometer for rare, and 150 for medium rare. Cook longer for well-done meat. Add water if roasting pan becomes dry.
Remove lamb and let rest for 10-15 minutes under tent of foil before carving.
Pour fat off roasting pan and add more wine or water if necessary. Bring to a boil over medium heat on the stove, scraping up any brown bits from pan. Mix cornstarch with 2 tbsp. cold water and stir into liquid. Cook a few minutes, stirring, until sauce is bubbly and thickened.
LAMB: This is a meal-in-1 dish that can be prepared ahead of time for convenience.
LAMB AND BARLEY CASSEROLE:
3 lb. lamb shoulder
2 tbsp. oil
2 onions, finely chopped
1 cup barley
2 unpeeled oranges, thinly sliced
½ tsp. rosemary
juice of ½ lemon
3 cups beef stock or water
salt and pepper
Preheat oven to 350 degrees F.
Cut lamb into 1-inch cubes. In a heavy non-stick saucepan over medium-high heat, heat oil until hot and brown lamb, in batches, if necessary. Add salt and pepper to browned meat and remove to a casserole as cooked. Add onion to pan and cook for 2-3 minutes; then add rest of ingredients. Bring mixture to a boil, taste and adjust seasoning. Pour sauce over lamb in the casserole.
Transfer casserole to oven. Cover and cook for 1 ½ hours or until meat is tender.
3 lb. lamb shoulder
2 tbsp. oil
2 onions, finely chopped
1 cup barley
2 unpeeled oranges, thinly sliced
½ tsp. rosemary
juice of ½ lemon
3 cups beef stock or water
salt and pepper
Preheat oven to 350 degrees F.
Cut lamb into 1-inch cubes. In a heavy non-stick saucepan over medium-high heat, heat oil until hot and brown lamb, in batches, if necessary. Add salt and pepper to browned meat and remove to a casserole as cooked. Add onion to pan and cook for 2-3 minutes; then add rest of ingredients. Bring mixture to a boil, taste and adjust seasoning. Pour sauce over lamb in the casserole.
Transfer casserole to oven. Cover and cook for 1 ½ hours or until meat is tender.
LAMB: This is an easy recipe to follow in producing a delicious lamb curry at home.
COCONUT AND ALMOND LAMB CURRY:
3 ½ -4 lb. boneless leg or shoulder lamb
coconut-almond paste:
3 cloves garlic
1 tsp. grated ginger
1/3 cup blanched almonds
2 tbsp. shredded coconut, toasted
3 fresh red chillies, chopped
spice mix:
1 tsp. each ground cumin, ground cardamom, & black mustard seeds
½ tsp. ground fennel seeds
4 whole cloves or ¼ tsp. ground clove
2 tbsp. freshly chopped coriander
1 large onion, finely chopped
1 cup beef stock
½ cup cream of coconut
1 tsp. garam marsala
2 tomatoes, peeled and chopped
salt and pepper
2 tbsp. ghee or oil
Place coconut-almond paste ingredients in a blender or food processor and blend into a smooth paste.
In a large heavy saucepan, heat ghee or oil over med-low heat until hot and cook onion and almond paste for 2-3 minutes, stirring occasionally. Add spice mix and cook a few minutes longer. Stir in tomatoes, mashing well to form a pulpy mixture. Cut lamb into serving size and add into mixture in pan. Raise heat to medium high and brown lamb, coating meat well in the spice mixture. When meat is lightly browned, add stock and bring to the boil. Add salt and pepper to taste. Cover pan, reduce heat and simmer mixture for 1 to 1 ½ hours, or until lamb is tender and liquid is thickened and reduced. Stir occasionally to prevent meat from sticking to pan.
Alternately, cook lamb in an ovenproof casserole in preheated 350 degrees F oven for the same amount of time. Cooking in oven provides even heat and even cooking while reducing risk of meat at the bottom of pan being scorched.
When meat is cooked, add in cream of coconut and the garam marsala. Cook over reduced heat, stirring continuously, for 5 minutes more to heat through before serving.
3 ½ -4 lb. boneless leg or shoulder lamb
coconut-almond paste:
3 cloves garlic
1 tsp. grated ginger
1/3 cup blanched almonds
2 tbsp. shredded coconut, toasted
3 fresh red chillies, chopped
spice mix:
1 tsp. each ground cumin, ground cardamom, & black mustard seeds
½ tsp. ground fennel seeds
4 whole cloves or ¼ tsp. ground clove
2 tbsp. freshly chopped coriander
1 large onion, finely chopped
1 cup beef stock
½ cup cream of coconut
1 tsp. garam marsala
2 tomatoes, peeled and chopped
salt and pepper
2 tbsp. ghee or oil
Place coconut-almond paste ingredients in a blender or food processor and blend into a smooth paste.
In a large heavy saucepan, heat ghee or oil over med-low heat until hot and cook onion and almond paste for 2-3 minutes, stirring occasionally. Add spice mix and cook a few minutes longer. Stir in tomatoes, mashing well to form a pulpy mixture. Cut lamb into serving size and add into mixture in pan. Raise heat to medium high and brown lamb, coating meat well in the spice mixture. When meat is lightly browned, add stock and bring to the boil. Add salt and pepper to taste. Cover pan, reduce heat and simmer mixture for 1 to 1 ½ hours, or until lamb is tender and liquid is thickened and reduced. Stir occasionally to prevent meat from sticking to pan.
Alternately, cook lamb in an ovenproof casserole in preheated 350 degrees F oven for the same amount of time. Cooking in oven provides even heat and even cooking while reducing risk of meat at the bottom of pan being scorched.
When meat is cooked, add in cream of coconut and the garam marsala. Cook over reduced heat, stirring continuously, for 5 minutes more to heat through before serving.
LAMB: The tandoori/curry flavour makes this a nice change from everyday lamb rack recipes as well as from everyday BBQ fare.
TANDOORI LAMB:
4 racks of lamb with 4-5 cutlets in each
¼ cup tandoori paste
1 cup thick yogurt
1 tbsp. lemon juice
salt and pepper
French racks of lamb by trimming off excess fat and gristles from each to expose the bones.
Combine tandoori paste with yogurt and lemon juice and pour it over lamb racks in a large flat casserole. Turn over to make sure meat is well coated. Cover and refrigerate for at least 4 hours, or overnight.
Preheat a covered barbeque to medium high indirect heat. Oil the grill and arrange lamb racks on top. Cook for 10 minutes; then season with salt and pepper to taste. Turn racks over, baste with marinade and cook for 8 minutes more.
Cover meat with foil and let it stand for 5-10 minutes before slicing racks into cutlets to serve.
4 racks of lamb with 4-5 cutlets in each
¼ cup tandoori paste
1 cup thick yogurt
1 tbsp. lemon juice
salt and pepper
French racks of lamb by trimming off excess fat and gristles from each to expose the bones.
Combine tandoori paste with yogurt and lemon juice and pour it over lamb racks in a large flat casserole. Turn over to make sure meat is well coated. Cover and refrigerate for at least 4 hours, or overnight.
Preheat a covered barbeque to medium high indirect heat. Oil the grill and arrange lamb racks on top. Cook for 10 minutes; then season with salt and pepper to taste. Turn racks over, baste with marinade and cook for 8 minutes more.
Cover meat with foil and let it stand for 5-10 minutes before slicing racks into cutlets to serve.
LAMB: Enjoy this simple but pleasing lamb recipe.
LAMB CHOPS WITH CITRUS-HERB SAUCE:
6 to 8 lamb chops, each 1 ½-inch thick
juice of 1 orange
½ tsp. ground ginger
1 tbsp. honey
½ cup dry white wine
1 tbsp. Dijon mustard
pinch of oregano
salt and freshly ground pepper
2 tbsp. cooking oil
In a large heavy skillet over medium high heat, brown lamb chops in 2 tbsp. hot oil for 2 to 3 minutes on first side and 2-3 minutes on the other side. Add salt and pepper to taste.
Drain off fats from skillet and add orange juice, honey and ground ginger. Bring to a boil and cook together, uncovered, for 3 minutes, or until chops are cooked to desired doneness.
Remove lamb chops and keep warm. Add white wine, scraping off brown bits from bottom and sides of pan. Add mustard and oregano. Whisk constantly and boil briskly until liquid is reduced and sauce is thickened. Adjust seasoning.
Pour sauce over lamb chops to serve.
6 to 8 lamb chops, each 1 ½-inch thick
juice of 1 orange
½ tsp. ground ginger
1 tbsp. honey
½ cup dry white wine
1 tbsp. Dijon mustard
pinch of oregano
salt and freshly ground pepper
2 tbsp. cooking oil
In a large heavy skillet over medium high heat, brown lamb chops in 2 tbsp. hot oil for 2 to 3 minutes on first side and 2-3 minutes on the other side. Add salt and pepper to taste.
Drain off fats from skillet and add orange juice, honey and ground ginger. Bring to a boil and cook together, uncovered, for 3 minutes, or until chops are cooked to desired doneness.
Remove lamb chops and keep warm. Add white wine, scraping off brown bits from bottom and sides of pan. Add mustard and oregano. Whisk constantly and boil briskly until liquid is reduced and sauce is thickened. Adjust seasoning.
Pour sauce over lamb chops to serve.
Wednesday, March 21, 2012
LAMB: This is just an everyday recipe to serve lamb chops of any cut.
LAMB CHOPS WITH LEMON TARRAGON:
4 lamb chops, each 1 ½-inch thick
grated peel of 1 lemon + 1 tbsp. lemon juice
1 tbsp. olive oil
2 clove garlic, minced
½ tsp. each salt & fresh ground pepper
1 tbsp. dried tarragon leaves, crushed
extra salt and pepper
Combine lemon peel, lemon juice, olive oil, garlic, tarragon, salt and pepper.
Preheat broiler, line a baking pan with foil and brush baking rack with oil. Transfer lamb chops to the baking rack; and sprinkle lightly with salt and pepper. Brush chops with half of tarragon mixture.
Place chops 4-5-inches from source of heat and broil for 6 minutes. Turn chops over and brush with remaining tarragon mixture. Broil for 4-5 minutes more. Check for desired doneness after 4 minutes.
Lamb chops can also be cooked on a preheated BBQ grill. Cook 7-9 minutes totally cooking times for rare, 10-13 minutes for medium, 14-17 minutes for medium-well done meat.
4 lamb chops, each 1 ½-inch thick
grated peel of 1 lemon + 1 tbsp. lemon juice
1 tbsp. olive oil
2 clove garlic, minced
½ tsp. each salt & fresh ground pepper
1 tbsp. dried tarragon leaves, crushed
extra salt and pepper
Combine lemon peel, lemon juice, olive oil, garlic, tarragon, salt and pepper.
Preheat broiler, line a baking pan with foil and brush baking rack with oil. Transfer lamb chops to the baking rack; and sprinkle lightly with salt and pepper. Brush chops with half of tarragon mixture.
Place chops 4-5-inches from source of heat and broil for 6 minutes. Turn chops over and brush with remaining tarragon mixture. Broil for 4-5 minutes more. Check for desired doneness after 4 minutes.
Lamb chops can also be cooked on a preheated BBQ grill. Cook 7-9 minutes totally cooking times for rare, 10-13 minutes for medium, 14-17 minutes for medium-well done meat.
LAMB: Lamb chops are wonderful when barbequed. The Gremolata makes them that much more enjoyable.
LAMB CHOPS OR CUTLETS WITH MINT GREMOLATA:
8 frenched lamb chops or lamb cutlets
salt and freshly-ground pepper
2 tbsp. extra virgin olive oil
fresh-squeezed lemon juice
mint Gremolata:
4 tbsp. mint leaves
1 tbsp. flat-leaf parsley
2 cloves garlic
1 ½ tbsp. lemon zest
Gremolata is traditionally made with parsley, lemon zest and garlic, using mint leaves gives it an added flavour that goes well with lamb.
To make mint Gremolata: Remove white pith from lemon zest and cut into thin strips. Finely chop together the mint leaves, parsley, garlic and lemon zest. Combine well and set aside. Gremolata is best freshly-made & used right away, but may be stored in an air-tight glass container in the refrigerator for up to 1 week.
Preheat barbeque to hot direct heat and lightly oil grill. Brush lamb chops with olive oil and cook for 2-4 minutes on each side, depending on thickness of cut and preferred doneness. Add salt and pepper after turning chops over.
Divide chops among heated serving plate. Sprinkle each with the Gremolata and drizzle with lemon juice to serve.
8 frenched lamb chops or lamb cutlets
salt and freshly-ground pepper
2 tbsp. extra virgin olive oil
fresh-squeezed lemon juice
mint Gremolata:
4 tbsp. mint leaves
1 tbsp. flat-leaf parsley
2 cloves garlic
1 ½ tbsp. lemon zest
Gremolata is traditionally made with parsley, lemon zest and garlic, using mint leaves gives it an added flavour that goes well with lamb.
To make mint Gremolata: Remove white pith from lemon zest and cut into thin strips. Finely chop together the mint leaves, parsley, garlic and lemon zest. Combine well and set aside. Gremolata is best freshly-made & used right away, but may be stored in an air-tight glass container in the refrigerator for up to 1 week.
Preheat barbeque to hot direct heat and lightly oil grill. Brush lamb chops with olive oil and cook for 2-4 minutes on each side, depending on thickness of cut and preferred doneness. Add salt and pepper after turning chops over.
Divide chops among heated serving plate. Sprinkle each with the Gremolata and drizzle with lemon juice to serve.
LAMB: This is an alternative way to serve rack of lamb by means of cutting out individual chops (cutlets) to cook rather than cooking the whole rack in one piece. Covering the cutlets with puff pastry not only seals in the flavour but makes the dish more spectacular to serve to family or company.
LAMB CUTLETS IN PUFF PASTRY:
1 rack of lamb about 7-8 ribs
herb butter:
3 tbsp. butter, softened
¼ tsp. rosemary
1 clove garlic, minced
freshly-ground pepper to taste
8 mushrooms, chopped
½ cup ham, chopped
1 tsp. parsley
egg wash: 1 egg, beaten with1 tbsp. water
1 tsp. tomato paste
3 tbsp. cooking oil
1 pkg. frozen puff pastry, thawed (or use recipe for home-made to be posted later)
On a small piece of wax paper, mix softened butter with minced garlic, rosemary and pepper together. Fold the paper over to enclose the butter mixture. Refrigerate until needed.
Roll puff pastry out to between 1/8- ¼-inch thickness and cut out 8 x 5-inch circles. Put pastry circles on a wax paper-lined baking sheet and refrigerate for 30 minutes to 1 hour.
“French” rack of lamb by using a sharp knife to trim off excess fat and gristles from each rib so that only the meat and the rib bone remain. Cut rack into individual cutlets.
In a large heavy non-stick skillet, heat 2 tbsp. oil over high heat. Sear lamb cutlets in batches for 1-2 minutes on each side. Season cutlets with salt and pepper to taste and remove when browned. Reserve.
Pour fats off the pan; then add 1 tbsp. fresh oil to pan and heat it until hot. Add mushrooms and cook for 1-2 minutes. Add ham, tomato paste and parsley and mix well together. Remove and cool.
Preheat oven to 425 degrees F. Take pastry circles out of fridge. Place a cutlet on a pastry circle with 1-inch of bone sticking out from the edge of pastry. Divide herb butter and mushroom mixture into 8 portions. Spread 1 portion of each over the top of the cutlet. Moisten edges of pastry and fold over, sealing edges well. The meat should be completely covered by the pastry except for 1-inch of the bone.
Transfer cutlets to the baking sheet and brush pastries with egg wash. Bake cutlets for 20 minutes, or until pastry is golden brown.
1 rack of lamb about 7-8 ribs
herb butter:
3 tbsp. butter, softened
¼ tsp. rosemary
1 clove garlic, minced
freshly-ground pepper to taste
8 mushrooms, chopped
½ cup ham, chopped
1 tsp. parsley
egg wash: 1 egg, beaten with1 tbsp. water
1 tsp. tomato paste
3 tbsp. cooking oil
1 pkg. frozen puff pastry, thawed (or use recipe for home-made to be posted later)
On a small piece of wax paper, mix softened butter with minced garlic, rosemary and pepper together. Fold the paper over to enclose the butter mixture. Refrigerate until needed.
Roll puff pastry out to between 1/8- ¼-inch thickness and cut out 8 x 5-inch circles. Put pastry circles on a wax paper-lined baking sheet and refrigerate for 30 minutes to 1 hour.
“French” rack of lamb by using a sharp knife to trim off excess fat and gristles from each rib so that only the meat and the rib bone remain. Cut rack into individual cutlets.
In a large heavy non-stick skillet, heat 2 tbsp. oil over high heat. Sear lamb cutlets in batches for 1-2 minutes on each side. Season cutlets with salt and pepper to taste and remove when browned. Reserve.
Pour fats off the pan; then add 1 tbsp. fresh oil to pan and heat it until hot. Add mushrooms and cook for 1-2 minutes. Add ham, tomato paste and parsley and mix well together. Remove and cool.
Preheat oven to 425 degrees F. Take pastry circles out of fridge. Place a cutlet on a pastry circle with 1-inch of bone sticking out from the edge of pastry. Divide herb butter and mushroom mixture into 8 portions. Spread 1 portion of each over the top of the cutlet. Moisten edges of pastry and fold over, sealing edges well. The meat should be completely covered by the pastry except for 1-inch of the bone.
Transfer cutlets to the baking sheet and brush pastries with egg wash. Bake cutlets for 20 minutes, or until pastry is golden brown.
Monday, March 19, 2012
LAMB: The aioli gives a spicy zing to the lamb kebabs.
LAMB KEBABS WITH CHILLI AIOLI:
3 ½ to 4 lbs. leg of lamb, boned and cubed
marinade:
½ cup olive oil
½ cup lemon juice
2 cloves garlic, crushed
1 tsp. freshly ground black pepper
1 tbsp. fresh oregano, chopped
1 tbsp. Dijon mustard
salt
chilli aioli:
2-3 small red chillies, seeded
3 cloves garlic
½ tsp. ground black pepper
3 egg yolks
2 tbsp. lemon juice
¾ cup olive oil
Mix marinating ingredients together and add into the lamb cubes in a large glass bowl. Toss and mix well to coat the meat thoroughly with the marinade. Cover and refrigerate for at least 3 hours. Soak 12 bamboo skewers in cold water for 1 hour to prevent scorching.
To make the aioli: Puree garlic and chillies in a food processor with steel blade attached for 30 seconds. Add egg yolks, pepper and 2 tsp. lemon juice. With motor running, slowly pour in olive oil in a steady stream through the feed tube. Continue to process with on/off pulses until sauce thickens. Add the remaining lemon juice and season with salt to taste.
Drain the lamb, reserving marinade. Season meat with salt to taste; then thread them onto skewers. Cook on preheated barbeque grill until well browned, brushing with marinade occasionally.
Serve aioli with the grilled meat.
3 ½ to 4 lbs. leg of lamb, boned and cubed
marinade:
½ cup olive oil
½ cup lemon juice
2 cloves garlic, crushed
1 tsp. freshly ground black pepper
1 tbsp. fresh oregano, chopped
1 tbsp. Dijon mustard
salt
chilli aioli:
2-3 small red chillies, seeded
3 cloves garlic
½ tsp. ground black pepper
3 egg yolks
2 tbsp. lemon juice
¾ cup olive oil
Mix marinating ingredients together and add into the lamb cubes in a large glass bowl. Toss and mix well to coat the meat thoroughly with the marinade. Cover and refrigerate for at least 3 hours. Soak 12 bamboo skewers in cold water for 1 hour to prevent scorching.
To make the aioli: Puree garlic and chillies in a food processor with steel blade attached for 30 seconds. Add egg yolks, pepper and 2 tsp. lemon juice. With motor running, slowly pour in olive oil in a steady stream through the feed tube. Continue to process with on/off pulses until sauce thickens. Add the remaining lemon juice and season with salt to taste.
Drain the lamb, reserving marinade. Season meat with salt to taste; then thread them onto skewers. Cook on preheated barbeque grill until well browned, brushing with marinade occasionally.
Serve aioli with the grilled meat.
LAMB: This is a simple and delicious stew that you can even serve to company.
LAMB ROGOUT:
3 lbs. boneless lamb shoulder, cubed
3-4 tbsp. all purpose flour
1 cup dry white wine
4-5 cups beef or chicken stock
bouquet garni: tied in a cheesecloth bag
4-5 bunches of thyme leaves and stem
1 bay leaf
10 peppercorns
small piece mace
5 medium tomatoes, chopped
2 cloves garlic, minced
1 cup small pearl onions
2 cups each baby carrot & small new potatoes
1 cup zucchini chunks
2-3 parsnips, cut into chunks
salt and freshly ground pepper
1 rosemary sprig to garnish
In a large heavy non-stick saucepan, heat oil over medium-high to high heat and brown lamb. Add salt and pepper to taste as meat is browned. Transfer browned meat to an oven-proof casserole.
Preheat oven to 350 degrees F. Add flour to the pan, stirring over low heat for 2-3 minutes. Deglaze hot pan with the wine, scraping up brown bits clinging to bottom and sides of pan. Add tomatoes, all the vegetables, garlic, stock, and the bouquet garni bag. Cover pot and bring to a boil. Reduce heat and simmer for 5 minutes or until sauce is thickened. Add salt and pepper to taste. Pour sauce over lamb in the casserole and transfer casserole to oven. Cook for 1-1 ½ hours, or until meat is tender.
Discard bouquet garni and serve immediately, garnished with rosemary sprig.
3 lbs. boneless lamb shoulder, cubed
3-4 tbsp. all purpose flour
1 cup dry white wine
4-5 cups beef or chicken stock
bouquet garni: tied in a cheesecloth bag
4-5 bunches of thyme leaves and stem
1 bay leaf
10 peppercorns
small piece mace
5 medium tomatoes, chopped
2 cloves garlic, minced
1 cup small pearl onions
2 cups each baby carrot & small new potatoes
1 cup zucchini chunks
2-3 parsnips, cut into chunks
salt and freshly ground pepper
1 rosemary sprig to garnish
In a large heavy non-stick saucepan, heat oil over medium-high to high heat and brown lamb. Add salt and pepper to taste as meat is browned. Transfer browned meat to an oven-proof casserole.
Preheat oven to 350 degrees F. Add flour to the pan, stirring over low heat for 2-3 minutes. Deglaze hot pan with the wine, scraping up brown bits clinging to bottom and sides of pan. Add tomatoes, all the vegetables, garlic, stock, and the bouquet garni bag. Cover pot and bring to a boil. Reduce heat and simmer for 5 minutes or until sauce is thickened. Add salt and pepper to taste. Pour sauce over lamb in the casserole and transfer casserole to oven. Cook for 1-1 ½ hours, or until meat is tender.
Discard bouquet garni and serve immediately, garnished with rosemary sprig.
Sunday, March 18, 2012
LAMB: If a less spicy curry is preferred, reduce the amount of chilli powder and use mild curry paste instead.
SPICY LAMB (OR MEAT) CURRY:
2 lb. lean lamb (use pork or beef as substitution, if preferred), cubed
¾ cup thick coconut milk
2 tbsp. cooking oil
curry sauce:
1 large onion, finely sliced
1 piece fresh ginger, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tbsp. extra hot curry paste
2-3 tsp. chilli powder
1 tsp. 5-spice powder
1 tsp. turmeric
salt
½ cup chopped tomatoes
coriander leaves to garnish
In a large non-stick saucepan, heat oil over medium-high heat and cook onions, ginger, garlic and curry leaves for 4-5 minutes or until onion is soft. Stir in rest of curry sauce ingredients and cook mixture for 1-2 minutes more, stirring frequently.
Add the meat and stir well to coat with spices. Cook for 1 to 2 minutes over high heat; then add in salt to taste. Cover pot when mixture is bubbling; then reduce heat to medium-low to simmer mixture for 20 minutes.
Add coconut milk and tomatoes, mixing in well. Simmer mixture for 10 minutes more; then check for seasoning. Uncover pan and cook until meat is tender and sauce is reduced.
Serve hot, garnished with coriander.
2 lb. lean lamb (use pork or beef as substitution, if preferred), cubed
¾ cup thick coconut milk
2 tbsp. cooking oil
curry sauce:
1 large onion, finely sliced
1 piece fresh ginger, crushed
4 cloves garlic, crushed
6-8 curry leaves
3 tbsp. extra hot curry paste
2-3 tsp. chilli powder
1 tsp. 5-spice powder
1 tsp. turmeric
salt
½ cup chopped tomatoes
coriander leaves to garnish
In a large non-stick saucepan, heat oil over medium-high heat and cook onions, ginger, garlic and curry leaves for 4-5 minutes or until onion is soft. Stir in rest of curry sauce ingredients and cook mixture for 1-2 minutes more, stirring frequently.
Add the meat and stir well to coat with spices. Cook for 1 to 2 minutes over high heat; then add in salt to taste. Cover pot when mixture is bubbling; then reduce heat to medium-low to simmer mixture for 20 minutes.
Add coconut milk and tomatoes, mixing in well. Simmer mixture for 10 minutes more; then check for seasoning. Uncover pan and cook until meat is tender and sauce is reduced.
Serve hot, garnished with coriander.
LAMB: This is a traditional way to serve dry curry.
LAMB TIKKA:
2 lb. lean lamb, cubed
1 unripe papaya
spice mix:
1 tsp. each chilli powder & ground cumin
¼ tsp. turmeric
2 tsp. ground coriander
1-2 tsp. salt
2 tbsp. lemon juice
1 tbsp. fresh coriander
3 tbsp. natural yogurt
1 tsp. each minced ginger & garlic
¼ tsp. red food colouring
cooking oil
lemon wedges and chopped coriander to garnish
Peel papaya, cut in half and scoop out the seeds. Cut flesh into large chunks and add to blender or food processor. Process papaya with on/off pulses until it is pureed, adding 1 tbsp. water if necessary to make it into a smooth paste.
Add papaya puree into lamb and rub it in well with your fingers. Set to one side for at least 3 hours.
Mix together yogurt, chilli powder, garlic, turmeric, ground coriander, cumin, lemon juice, fresh coriander and salt. Add food colouring and 2 tbsp. of oil and mix in well. Pour spice mixture over lamb and mix well to coat meat. Marinade 30 minutes to 1 hour; then drain lamb cubes and pat dry with paper towels.
In a large saucepan, heat enough oil for deep frying over high heat until very hot. Add lamb cubes in carefully in batches and deep fry for 3-4 minutes, or until cooked. Keep cooked pieces warm while cooking the rest. Drain on paper towels.
Transfer to a serving plate, garnish with lemon wedges and fresh coriander. Serve hot.
2 lb. lean lamb, cubed
1 unripe papaya
spice mix:
1 tsp. each chilli powder & ground cumin
¼ tsp. turmeric
2 tsp. ground coriander
1-2 tsp. salt
2 tbsp. lemon juice
1 tbsp. fresh coriander
3 tbsp. natural yogurt
1 tsp. each minced ginger & garlic
¼ tsp. red food colouring
cooking oil
lemon wedges and chopped coriander to garnish
Peel papaya, cut in half and scoop out the seeds. Cut flesh into large chunks and add to blender or food processor. Process papaya with on/off pulses until it is pureed, adding 1 tbsp. water if necessary to make it into a smooth paste.
Add papaya puree into lamb and rub it in well with your fingers. Set to one side for at least 3 hours.
Mix together yogurt, chilli powder, garlic, turmeric, ground coriander, cumin, lemon juice, fresh coriander and salt. Add food colouring and 2 tbsp. of oil and mix in well. Pour spice mixture over lamb and mix well to coat meat. Marinade 30 minutes to 1 hour; then drain lamb cubes and pat dry with paper towels.
In a large saucepan, heat enough oil for deep frying over high heat until very hot. Add lamb cubes in carefully in batches and deep fry for 3-4 minutes, or until cooked. Keep cooked pieces warm while cooking the rest. Drain on paper towels.
Transfer to a serving plate, garnish with lemon wedges and fresh coriander. Serve hot.
LAMB: Lamb is delicious when curried. This is first of a few curry lamb recipes.
LAMB KORMA:
2 lb. lean lamb, cubed
marinating ingredients:
1 tbsp. each sesame seeds & white poppy seeds
2 oz. blanched almonds
2 fresh green chillies, seeded
6 cloves garlic, sliced
1 piece fresh ginger, sliced
1 onion, finely chopped
3 tbsp. ghee**** or cooking oil
spice mix:
6 green cardamom pods
1 piece cinnamon stick, 2-inch long
4 cloves
1 tsp. each ground cumin & ground coriander
salt to taste
1 ¼ cups whipping cream
½ tsp. cornstarch
Heat a heavy skillet without oil or liquid over low heat to dry toast marinating ingredients, stirring continuously, for a few minutes. Remove from heat and let cool. Blend mixture in a food processor into a fine and smooth paste.
Add ghee or oil to pan and fry cardamom pods, cinnamon and cloves for 1 to 2 minutes over low to medium heat. Add lamb, ground cumin and the prepared paste. Stir well to coat meat with the rest of the ingredients. Add salt to taste, and bring mixture to a gentle boil. Cover pan and cook over medium-low heat until lamb is cooked to desired tenderness, checking after half hour of cooking.
Remove pan from heat and let cool slightly. Mix cream with cornstarch and stir it into lamb. Bring back to a gentle boil and simmer for 1-2 minutes. Serve hot.
****Ghee is Indian clarified butter. It gives food a rich buttery flavour and is good for cooking because it can withstand higher temperature without burning.
To make it at home: Melt butter in a heavy stainless steel pan over medium heat. When butter has melted, turn heat down to low and allow butter to boil for 15 to 20 minutes to evaporate the water and allow the milk solids to settle at the bottom of the pan. Strain ghee and cool; then store in airtight glass jar at room temperature until ready to use****
2 lb. lean lamb, cubed
marinating ingredients:
1 tbsp. each sesame seeds & white poppy seeds
2 oz. blanched almonds
2 fresh green chillies, seeded
6 cloves garlic, sliced
1 piece fresh ginger, sliced
1 onion, finely chopped
3 tbsp. ghee**** or cooking oil
spice mix:
6 green cardamom pods
1 piece cinnamon stick, 2-inch long
4 cloves
1 tsp. each ground cumin & ground coriander
salt to taste
1 ¼ cups whipping cream
½ tsp. cornstarch
Heat a heavy skillet without oil or liquid over low heat to dry toast marinating ingredients, stirring continuously, for a few minutes. Remove from heat and let cool. Blend mixture in a food processor into a fine and smooth paste.
Add ghee or oil to pan and fry cardamom pods, cinnamon and cloves for 1 to 2 minutes over low to medium heat. Add lamb, ground cumin and the prepared paste. Stir well to coat meat with the rest of the ingredients. Add salt to taste, and bring mixture to a gentle boil. Cover pan and cook over medium-low heat until lamb is cooked to desired tenderness, checking after half hour of cooking.
Remove pan from heat and let cool slightly. Mix cream with cornstarch and stir it into lamb. Bring back to a gentle boil and simmer for 1-2 minutes. Serve hot.
****Ghee is Indian clarified butter. It gives food a rich buttery flavour and is good for cooking because it can withstand higher temperature without burning.
To make it at home: Melt butter in a heavy stainless steel pan over medium heat. When butter has melted, turn heat down to low and allow butter to boil for 15 to 20 minutes to evaporate the water and allow the milk solids to settle at the bottom of the pan. Strain ghee and cool; then store in airtight glass jar at room temperature until ready to use****
Friday, March 16, 2012
LAMB: If you like lamb burgers, try this recipe with a Middle-Eastern flavour. This will enhance any BBQ feast.
LAMB BURGERS:
1¾ to 2 lbs. ground lamb
yogurt mixture:
1 tsp. ground cumin
1 cup thick Greek-style yogurt
½ cucumber, grated
1 tbsp. finely chopped mint leaves
seasoning ingredients:
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp. each finely chopped flat-leaf parsley & coriander leaves
2 tsp. ground cumin
salt and pepper
2 each red bell peppers & red onions
1 tbsp. olive oil
4 oz. arugula leaves
4 toasted Turkish flat bread or naan bread
Slice red onions into thin slices and half each bell pepper, remove seeds and fibrous membranes, then cut each half into 2. Reserve.
To make yogurt mixture: In a small dry saucepan, toast 1 tsp. cumin in a heavy skillet over medium-low heat for 30 seconds or until it is fragrant. Cool slightly then add to the yogurt, mint and grated cucumber in a bowl, and mix well. Cover and refrigerate until needed.
Into the same skillet, add olive oil and heat it over medium heat until fairly hot. Add chopped onion and garlic and cook for 2-3 minutes. Add cumin and stir together for another minute to develop flavour. Remove mixture with a slotted spoon; then add red onions. Cook for 5-6 minutes or until caramelized.
Place lamb in a large glass bowl; and add in parsley and coriander leaves, salt and pepper to taste, as well as the cooked onion and garlic mixture. Mix well together and divide mixture into four portions. Using slightly-moistened hands, shape each portion into a ¾-inch thick patty.
Heat barbeque to medium-high direct heat, and grill peppers for 5-6 minutes or until charred. Cook lamb patties for 5-6 minute on first side, flip over and cook 4-5 minutes more, or until they are done to desired doneness.
To serve: Put some arugula leaves on each of 4 pieces of flat or naan bread on a serving plate. Top this with the lamb patty, then the peppers and caramelized red onions, and 2-3 tbsp. of yogurt mixture. Serve right away.
1¾ to 2 lbs. ground lamb
yogurt mixture:
1 tsp. ground cumin
1 cup thick Greek-style yogurt
½ cucumber, grated
1 tbsp. finely chopped mint leaves
seasoning ingredients:
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp. each finely chopped flat-leaf parsley & coriander leaves
2 tsp. ground cumin
salt and pepper
2 each red bell peppers & red onions
1 tbsp. olive oil
4 oz. arugula leaves
4 toasted Turkish flat bread or naan bread
Slice red onions into thin slices and half each bell pepper, remove seeds and fibrous membranes, then cut each half into 2. Reserve.
To make yogurt mixture: In a small dry saucepan, toast 1 tsp. cumin in a heavy skillet over medium-low heat for 30 seconds or until it is fragrant. Cool slightly then add to the yogurt, mint and grated cucumber in a bowl, and mix well. Cover and refrigerate until needed.
Into the same skillet, add olive oil and heat it over medium heat until fairly hot. Add chopped onion and garlic and cook for 2-3 minutes. Add cumin and stir together for another minute to develop flavour. Remove mixture with a slotted spoon; then add red onions. Cook for 5-6 minutes or until caramelized.
Place lamb in a large glass bowl; and add in parsley and coriander leaves, salt and pepper to taste, as well as the cooked onion and garlic mixture. Mix well together and divide mixture into four portions. Using slightly-moistened hands, shape each portion into a ¾-inch thick patty.
Heat barbeque to medium-high direct heat, and grill peppers for 5-6 minutes or until charred. Cook lamb patties for 5-6 minute on first side, flip over and cook 4-5 minutes more, or until they are done to desired doneness.
To serve: Put some arugula leaves on each of 4 pieces of flat or naan bread on a serving plate. Top this with the lamb patty, then the peppers and caramelized red onions, and 2-3 tbsp. of yogurt mixture. Serve right away.
LAMB: Hope this recipe will serve as another BBQ lamb alternative.
SPICY LAMB SKEWERS:
2 lb. lamb, cut into cubes
salt and freshly-ground pepper
lemon wedges and plain yogurt
marinade:
2 tsp. ground cardamom
½ tsp. turmeric
1 tsp. ground all-spice
4 cloves garlic, crushed
¼ cup each olive oil & lemon juice
Whisk together marinade ingredients and toss lamb cubes well with mixture to coat. Cover and refrigerate overnight.
Add salt and pepper to taste to meat and threat them onto metal skewers. Cook on hot, lightly-oiled barbeque grill for 3-4 minutes on each side, or until meat is cooked to desired doneness.
Serve with yogurt and lemon wedges.
2 lb. lamb, cut into cubes
salt and freshly-ground pepper
lemon wedges and plain yogurt
marinade:
2 tsp. ground cardamom
½ tsp. turmeric
1 tsp. ground all-spice
4 cloves garlic, crushed
¼ cup each olive oil & lemon juice
Whisk together marinade ingredients and toss lamb cubes well with mixture to coat. Cover and refrigerate overnight.
Add salt and pepper to taste to meat and threat them onto metal skewers. Cook on hot, lightly-oiled barbeque grill for 3-4 minutes on each side, or until meat is cooked to desired doneness.
Serve with yogurt and lemon wedges.
Thursday, March 15, 2012
LAMB: This is another BBQ favourites.
BROCHETTES OF LAMB:
3 lbs. lean fresh leg of lamb
marinade:
4 tbsp. each olive oil & lemon juice
2 cloves garlic, peeled, finely chopped
2 tsp. salt
½ tsp. each freshly ground pepper & dried thyme
Trim and cut meat into 2-inch cubes and place in a bowl or a large re-sealable plastic bag. Mix marinade ingredients together and pour over lamb, stirring or shaking bag slightly to coat pieces well. Refrigerate 4-6 hours or overnight.
When ready to cook, thread cubes of meat onto long flat-bladed skewers. Reserve marinade for basting. Cook under a preheated hot broiler or over a barbeque grill, placing skewers 4-inches from the source of heat. Turn meat over every 5 minutes and baste once or twice with the marinade. It takes about 12-15 minutes to cook medium rare meat.
3 lbs. lean fresh leg of lamb
marinade:
4 tbsp. each olive oil & lemon juice
2 cloves garlic, peeled, finely chopped
2 tsp. salt
½ tsp. each freshly ground pepper & dried thyme
Trim and cut meat into 2-inch cubes and place in a bowl or a large re-sealable plastic bag. Mix marinade ingredients together and pour over lamb, stirring or shaking bag slightly to coat pieces well. Refrigerate 4-6 hours or overnight.
When ready to cook, thread cubes of meat onto long flat-bladed skewers. Reserve marinade for basting. Cook under a preheated hot broiler or over a barbeque grill, placing skewers 4-inches from the source of heat. Turn meat over every 5 minutes and baste once or twice with the marinade. It takes about 12-15 minutes to cook medium rare meat.
LAMB: This has been a family favourite that's enloyed every summer BBQ season.
GRILL OR PAN-FRY LAMB CHOPS:
6 lamb chops
marinade:
6 tbsp. olive oil
6 tbsp. dry sherry
4 cloves garlic, chopped
1 bunch each of rosemary and thyme
Place lamb chops in a large glass dish in single layer; or in a large leak-proof re-sealable plastic bag. Pour marinade over chops. Let meat marinade overnight in the fridge or 2 hours at room temperature.
Drain and dry chops. Cook over hot BBQ or pan fry in a heavy skillet over medium-high heat. Cook for a total time of 7-11 minutes, depending on thickness of chops and degree of doneness preferred, turning over once. Add salt and pepper to chops during cooking.
6 lamb chops
marinade:
6 tbsp. olive oil
6 tbsp. dry sherry
4 cloves garlic, chopped
1 bunch each of rosemary and thyme
Place lamb chops in a large glass dish in single layer; or in a large leak-proof re-sealable plastic bag. Pour marinade over chops. Let meat marinade overnight in the fridge or 2 hours at room temperature.
Drain and dry chops. Cook over hot BBQ or pan fry in a heavy skillet over medium-high heat. Cook for a total time of 7-11 minutes, depending on thickness of chops and degree of doneness preferred, turning over once. Add salt and pepper to chops during cooking.
LAMB: This is a simple way to cook loin of lamb, easy to perfect and pretty fool-proofed.
MEDALLIONS OF LAMB WITH PORT WINE SAUCE:
3 pieces of boneless loins of lamb
3 tbsp. sugar
3 tbsp. red wine vinegar
3 tbsp. water
4 tbsp. Port
1 ½ cups beef stock
4 tbsp. butter + 2 tbsp. oil
6 leeks, white parts, cut into ½-inch slices
salt and freshly ground pepper
In a small saucepan, cook sugar and vinegar over low heat until sugar dissolves. Bring to the boil and cook until sugar caramelizes. Stir in stock and simmer mixture for 10 minutes. Set aside.
Melt 2 tbsp. butter in a heavy non-stick skillet over medium-high heat and cook leeks in 3 tbsp. water for a few minutes, or until just tender. Remove with slotted spoon and set aside to keep warm.
Heat remaining butter and oil in skillet until sizzling. Brown lamb for 4-6 minutes on each side, or until lamb is cooked to medium rare. Remove and keep warm.
Deglaze pan with the port wine, scraping up caramelized juices and brown bits. Stir in reserved stock and sugar mixture and cook over medium heat until sauce reduces and thickens. Add salt and pepper to taste.
Divide leeks among 6 serving plates. Slice each loin of lamb into medallions and distribute pieces equally between the serving plates, arranging them attractively next to the leeks. Spoon sauce over and serve immediately.
3 pieces of boneless loins of lamb
3 tbsp. sugar
3 tbsp. red wine vinegar
3 tbsp. water
4 tbsp. Port
1 ½ cups beef stock
4 tbsp. butter + 2 tbsp. oil
6 leeks, white parts, cut into ½-inch slices
salt and freshly ground pepper
In a small saucepan, cook sugar and vinegar over low heat until sugar dissolves. Bring to the boil and cook until sugar caramelizes. Stir in stock and simmer mixture for 10 minutes. Set aside.
Melt 2 tbsp. butter in a heavy non-stick skillet over medium-high heat and cook leeks in 3 tbsp. water for a few minutes, or until just tender. Remove with slotted spoon and set aside to keep warm.
Heat remaining butter and oil in skillet until sizzling. Brown lamb for 4-6 minutes on each side, or until lamb is cooked to medium rare. Remove and keep warm.
Deglaze pan with the port wine, scraping up caramelized juices and brown bits. Stir in reserved stock and sugar mixture and cook over medium heat until sauce reduces and thickens. Add salt and pepper to taste.
Divide leeks among 6 serving plates. Slice each loin of lamb into medallions and distribute pieces equally between the serving plates, arranging them attractively next to the leeks. Spoon sauce over and serve immediately.
Wednesday, March 14, 2012
LAMB: Braised lamb shank, a popular item on most restaurant menus, is quite easy to reproduce at home
BRAISED LAMB SHANKS:
6 lamb shanks, about 3 lbs.
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp. cooking oil
spice mix:
1 tsp. chopped fresh rosemary or ½ tsp dried
1 tsp. cinnamon
½ tsp. all spice
pinch nutmeg
1 x 14 oz. can plum tomatoes
1 cup each red wine & veal stock
salt and pepper
1 bunch of spinach, stems removed and chopped
In a large heavy skillet, heat olive oil over medium-high heat and brown the shanks, two at a time, on all sides. Season lamb with salt and pepper to taste and place the browned shanks in a large oven-proof casserole.
Preheat oven to 350 degrees F. Pour off all but 1 tbsp. oil from the skillet and heat until hot to cook onions for 2-3 minutes to soften. Add garlic and the spice mix. Stir well together and cook for a few seconds more. Remove with a slotted spoon and add mixture to the lamb shanks in the casserole.
Heat skillet until hot again and deglaze pan with the wine, scraping up any brown bits. Boil over med-high heat to reduce slightly. Add stock and tomatoes and bring mixture to a boil. Adjust seasoning, adding salt and pepper to taste. Pour sauce mixture over the lamb and transfer casserole to oven. Cover and cook for 1 hour to 75 minutes, or until shanks are tender.
Transfer lamb to a serving platter to keep warm. Place casserole over high heat to reduce the sauce slightly. Add spinach and cook mixture together for a minute or so. Ladle sauce mixture over shanks to serve.
6 lamb shanks, about 3 lbs.
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp. cooking oil
spice mix:
1 tsp. chopped fresh rosemary or ½ tsp dried
1 tsp. cinnamon
½ tsp. all spice
pinch nutmeg
1 x 14 oz. can plum tomatoes
1 cup each red wine & veal stock
salt and pepper
1 bunch of spinach, stems removed and chopped
In a large heavy skillet, heat olive oil over medium-high heat and brown the shanks, two at a time, on all sides. Season lamb with salt and pepper to taste and place the browned shanks in a large oven-proof casserole.
Preheat oven to 350 degrees F. Pour off all but 1 tbsp. oil from the skillet and heat until hot to cook onions for 2-3 minutes to soften. Add garlic and the spice mix. Stir well together and cook for a few seconds more. Remove with a slotted spoon and add mixture to the lamb shanks in the casserole.
Heat skillet until hot again and deglaze pan with the wine, scraping up any brown bits. Boil over med-high heat to reduce slightly. Add stock and tomatoes and bring mixture to a boil. Adjust seasoning, adding salt and pepper to taste. Pour sauce mixture over the lamb and transfer casserole to oven. Cover and cook for 1 hour to 75 minutes, or until shanks are tender.
Transfer lamb to a serving platter to keep warm. Place casserole over high heat to reduce the sauce slightly. Add spinach and cook mixture together for a minute or so. Ladle sauce mixture over shanks to serve.
LAMB: If you like pesto sauce, this recipe should appeal.
PESTO-CRUSHED LAMB CHOPS:
2 lamb racks, about 8 chops each
1½ cups bread crumbs
2 tbsp. cooking oil
salt and pepper
pinch of dried red pepper flakes
pesto sauce:
2 cups basil leaves
5 cloves garlic
½ cup lightly-toasted pine nuts
½ cup extra virgin olive oil
Trim and french lamb racks by removing outer fat and gristles to expose the rib bones. Preheat oven to 425 degrees F.
Add garlic, pine nuts, extra-virgin olive oil, and chilli flakes into a blender and pulse together for a few seconds at medium speed until just roughly chopped. Add basil leaves and blend together for a few seconds more, leaving mixture still slightly chunky but well blended. Remove half the mixture and set aside. Blend remaining mixture until very smooth.
Transfer smoothly-blended basil mixture to a bowl and add breadcrumbs, mixing it in well.
Season lamb racks with salt and pepper to taste. In a large non-stick skillet over medium-high heat, heat oil until hot and sear lamb until golden brown on both sides. Place lamb racks on a rack in a large roasting pan. Bake 8-10 minutes; then remove and let rest 5 minutes on a cold baking sheet.
Brush lamb with the chunky pesto mix; then pack it with the pesto-breadcrumb mixture, lightly pressing crumbs into place. Return lamb racks to oven and cook 4-5 minutes more, or until desired doneness.
Let lamb rest for 5 minutes before carving. Carve rack into individual chops and serve 4 chops per serving.
2 lamb racks, about 8 chops each
1½ cups bread crumbs
2 tbsp. cooking oil
salt and pepper
pinch of dried red pepper flakes
pesto sauce:
2 cups basil leaves
5 cloves garlic
½ cup lightly-toasted pine nuts
½ cup extra virgin olive oil
Trim and french lamb racks by removing outer fat and gristles to expose the rib bones. Preheat oven to 425 degrees F.
Add garlic, pine nuts, extra-virgin olive oil, and chilli flakes into a blender and pulse together for a few seconds at medium speed until just roughly chopped. Add basil leaves and blend together for a few seconds more, leaving mixture still slightly chunky but well blended. Remove half the mixture and set aside. Blend remaining mixture until very smooth.
Transfer smoothly-blended basil mixture to a bowl and add breadcrumbs, mixing it in well.
Season lamb racks with salt and pepper to taste. In a large non-stick skillet over medium-high heat, heat oil until hot and sear lamb until golden brown on both sides. Place lamb racks on a rack in a large roasting pan. Bake 8-10 minutes; then remove and let rest 5 minutes on a cold baking sheet.
Brush lamb with the chunky pesto mix; then pack it with the pesto-breadcrumb mixture, lightly pressing crumbs into place. Return lamb racks to oven and cook 4-5 minutes more, or until desired doneness.
Let lamb rest for 5 minutes before carving. Carve rack into individual chops and serve 4 chops per serving.
Tuesday, March 13, 2012
LAMB: While using a much cheaper cut of meat, this recipe produces very good result and is easy to follow.
ROAST STUFFED LEG OF LAMB:
3 lbs. boned shoulder of lamb
1 cup button mushrooms, sliced
2 tbsp. butter
4 oz. liver pate
2 tbsp. chopped parsley
2/3 cup beef stock
3 tbsp. dry sherry
4 tbsp. whipping cream
salt and pepper
2 tbsp cooking oil
Preheat oven to 350 degrees F. Flatter meat slightly with a meat mallet and season both sides with salt and pepper to taste. Spread pate smoothly over meat.
In a large non-stick skillet, heat 1 tbsp. oil over medium high-heat until hot and cook mushrooms for 5 minutes. Season with salt and pepper; then, using a slotted spoon, remove mushrooms and spread them out over the pate. Top mushrooms with chopped parsley.
Roll meat up and secure at regular intervals with strings. Place meat in a heavy non-stick skillet and brown meat in a mixture of butter and oil. Sear until meat is browned on all sides. Transfer meat to roasting pan.
Deglaze skillet with stock, scraping up brown bits from bottom and sides of pan. Add this to the roast.
Roast for 1 ½ to 2 hours or until meat is tender. Remove from oven and let rest for 10 minutes. Lift meat out of roasting pan and remove string. Slice meat and arrange slices on a warmed serving platter. Pour off excess fat from roasting pan and put pan over medium heat on the stove. Bring liquid in pan to a boil, stirring frequently. Stir in sherry and whipping cream, heat until warmed through but do not boil. Taste and adjust seasoning. Pour into a sauce boat and serve with lamb.
3 lbs. boned shoulder of lamb
1 cup button mushrooms, sliced
2 tbsp. butter
4 oz. liver pate
2 tbsp. chopped parsley
2/3 cup beef stock
3 tbsp. dry sherry
4 tbsp. whipping cream
salt and pepper
2 tbsp cooking oil
Preheat oven to 350 degrees F. Flatter meat slightly with a meat mallet and season both sides with salt and pepper to taste. Spread pate smoothly over meat.
In a large non-stick skillet, heat 1 tbsp. oil over medium high-heat until hot and cook mushrooms for 5 minutes. Season with salt and pepper; then, using a slotted spoon, remove mushrooms and spread them out over the pate. Top mushrooms with chopped parsley.
Roll meat up and secure at regular intervals with strings. Place meat in a heavy non-stick skillet and brown meat in a mixture of butter and oil. Sear until meat is browned on all sides. Transfer meat to roasting pan.
Deglaze skillet with stock, scraping up brown bits from bottom and sides of pan. Add this to the roast.
Roast for 1 ½ to 2 hours or until meat is tender. Remove from oven and let rest for 10 minutes. Lift meat out of roasting pan and remove string. Slice meat and arrange slices on a warmed serving platter. Pour off excess fat from roasting pan and put pan over medium heat on the stove. Bring liquid in pan to a boil, stirring frequently. Stir in sherry and whipping cream, heat until warmed through but do not boil. Taste and adjust seasoning. Pour into a sauce boat and serve with lamb.
LAMB: Try roasting lamb without a crust for a change of pace. Cooking with potatoes makes this a complete meal in one dish
ROASTED RACK OF LAMB WITHOUT CRUST:
4 lamb racks, fresh or frozen, thawed if frozen
2 tbsp. butter
2 onions, thinly sliced
3 cups hot chicken or beef stock
1 ½ lb. potatoes, thinly sliced
2 tbsp. cooking oil
bouquet garni: into a cheese cloth bag, add:
3-4 bunches thyme leaves and stems
1 bay leaf
10 peppercorns
1 tsp. celery salt
salt and freshly ground black pepper
chopped parsley to garnish
In a large saucepan over medium high heat, melt butter and cook onions for 5-6 minutes. Remove and set aside.
Preheat oven to 425 degrees F., and grease bottom and sides of an oven-proof casserole dish. Layer potatoes slices in the dish, top with the onion and bouquet garni, and salt & pepper to taste. Pour in hot stock and adjust seasoning. Bake for 30 minutes.
Season lamb racks with salt and pepper to taste. Return saucepan to high heat on stove & heat oil until hot. Brown lamb racks in batches, for 2 minutes on each side.
Place browned lamb on the potato-onion layers in casserole and return to oven. Roast for approximately 20 minutes; then check lamb for desired doneness.
Rest meat for 10 minutes before carving into chops. Sprinkle parsley on potato to serve with the meat.
4 lamb racks, fresh or frozen, thawed if frozen
2 tbsp. butter
2 onions, thinly sliced
3 cups hot chicken or beef stock
1 ½ lb. potatoes, thinly sliced
2 tbsp. cooking oil
bouquet garni: into a cheese cloth bag, add:
3-4 bunches thyme leaves and stems
1 bay leaf
10 peppercorns
1 tsp. celery salt
salt and freshly ground black pepper
chopped parsley to garnish
In a large saucepan over medium high heat, melt butter and cook onions for 5-6 minutes. Remove and set aside.
Preheat oven to 425 degrees F., and grease bottom and sides of an oven-proof casserole dish. Layer potatoes slices in the dish, top with the onion and bouquet garni, and salt & pepper to taste. Pour in hot stock and adjust seasoning. Bake for 30 minutes.
Season lamb racks with salt and pepper to taste. Return saucepan to high heat on stove & heat oil until hot. Brown lamb racks in batches, for 2 minutes on each side.
Place browned lamb on the potato-onion layers in casserole and return to oven. Roast for approximately 20 minutes; then check lamb for desired doneness.
Rest meat for 10 minutes before carving into chops. Sprinkle parsley on potato to serve with the meat.
Monday, March 12, 2012
LAMB: This is a lamb rack recipe that offers a nice tasty shallot crust with a slight crunch.
RACK OF LAMB WITH CARAMELIZED-SHALLOT CRUST:
7 to 8 lbs lamb rack
1 tsp. Dijon mustard
1 ½ tbsp. olive oil
3 large ( ½ cup) shallots, finely chopped
2 tbsp. balsamic vinegar
¼ cup fresh bread crumbs
1 ½ tbsp. fresh thyme leaves, chopped
salt & pepper to taste
Preheat oven to 400 degrees F.
In a large non-stick saucepan over medium-high heat, heat oil until hot and cook shallots until golden, 2-3 minutes. Add vinegar, bring to a boil and reduce it slightly. Remove from heat. Stir in breadcrumbs and thyme.
Season lamb rack with salt and pepper generously and arrange it rib-side down in a roasting pan. Spread mustard over the top of lamb and rub in crumb mixture.
Roast lamb for 30 minutes or until an instead-read thermometer inserted into the fleshiest part reads 140 degree for rare and 145-150 degrees for medium-rare meat.
Remove from oven and let sit for 10 minutes before slicing into chops to serve.
7 to 8 lbs lamb rack
1 tsp. Dijon mustard
1 ½ tbsp. olive oil
3 large ( ½ cup) shallots, finely chopped
2 tbsp. balsamic vinegar
¼ cup fresh bread crumbs
1 ½ tbsp. fresh thyme leaves, chopped
salt & pepper to taste
Preheat oven to 400 degrees F.
In a large non-stick saucepan over medium-high heat, heat oil until hot and cook shallots until golden, 2-3 minutes. Add vinegar, bring to a boil and reduce it slightly. Remove from heat. Stir in breadcrumbs and thyme.
Season lamb rack with salt and pepper generously and arrange it rib-side down in a roasting pan. Spread mustard over the top of lamb and rub in crumb mixture.
Roast lamb for 30 minutes or until an instead-read thermometer inserted into the fleshiest part reads 140 degree for rare and 145-150 degrees for medium-rare meat.
Remove from oven and let sit for 10 minutes before slicing into chops to serve.
LAMB: This is a good recipe for those who enjoy anchovy as a favour enhancer.
ROAST RACK OF LAMB WITH ANCHOVY AND GARLIC CRUST:
3 x 8-chops lamb racks
1 tbsp. grainy mustard
crust:
4 anchovy fillets
1 tbsp. chopped garlic
½ cup each chopped almonds & mint leaves
2 tbsp. olive oil
sauce:
½ cup red wine
1 cup beef or veal stock
1 tbsp. tomato paste
½ tsp. honey
In the work bowl of a food processor fitted with steel blade, process crust ingredients together until coarsely chopped.
Brush mustard over top of lamb racks; then spread crust mixture over the mustard. Lamb racks can be prepared up to this point ahead of time and refrigerated. Take racks out of fridge and sit at room temperature for 1 hour before cooking.
Preheat oven to 400 degrees F. Place lamb racks in a roasting pan, crusted side up, and roast for approximately 30-40 minutes, depending on the degree of doneness preferred. Check with an instant-read thermometer 25 minutes or so into the cooking time.
Let rest for 10 minutes. Slice racks into chops. Keep warm.
Pour off fat from roasting pan and place it on the stove over medium heat. Add red wine to deglaze pan, scraping up brown bits from the bottom and sides of pan. Cook and reduce wine until 1-2 tbsp. remains. Add stock, tomato paste and honey, stirring to mix in. Bring sauce to a boil, cook for 2-3 minutes to reduce it slightly.
Serve lamb with sauce.
3 x 8-chops lamb racks
1 tbsp. grainy mustard
crust:
4 anchovy fillets
1 tbsp. chopped garlic
½ cup each chopped almonds & mint leaves
2 tbsp. olive oil
sauce:
½ cup red wine
1 cup beef or veal stock
1 tbsp. tomato paste
½ tsp. honey
In the work bowl of a food processor fitted with steel blade, process crust ingredients together until coarsely chopped.
Brush mustard over top of lamb racks; then spread crust mixture over the mustard. Lamb racks can be prepared up to this point ahead of time and refrigerated. Take racks out of fridge and sit at room temperature for 1 hour before cooking.
Preheat oven to 400 degrees F. Place lamb racks in a roasting pan, crusted side up, and roast for approximately 30-40 minutes, depending on the degree of doneness preferred. Check with an instant-read thermometer 25 minutes or so into the cooking time.
Let rest for 10 minutes. Slice racks into chops. Keep warm.
Pour off fat from roasting pan and place it on the stove over medium heat. Add red wine to deglaze pan, scraping up brown bits from the bottom and sides of pan. Cook and reduce wine until 1-2 tbsp. remains. Add stock, tomato paste and honey, stirring to mix in. Bring sauce to a boil, cook for 2-3 minutes to reduce it slightly.
Serve lamb with sauce.
LAMB: This recipe has been a family favourite for many years. The packaged boneless lamb shoulder from New Zealand is excellent in quality & very convenient to use.
ROAST BONELESS LEG OF LAMB WITH CURRY AND HONEY:
1 x 3 lb. boned leg or shoulder of lamb
2 tbsp. curry powder
4 tbsp. honey
1 small carrot & onion, chopped
1 cup fresh orange juice
2 ½ -3 tsp. salt + freshly ground black pepper
1 tsp. cornstarch mixed with 1 tbsp. water, optional
Mix curry powder and honey. Place lamb in a large slightly oiled roasting pan. Rub lamb all over inside and out with 2 ½ -3 tsp. salt or salt to taste, and pepper to taste; then with the curry and honey mixture. Roll lamb up and tie it with string. Let marinade for 30 minutes. Preheat oven to 400 degrees F.
Roast meat for 15 minutes, reduce temperature to 350 degrees F and roast for 45-60 minutes more, or until an instant-read thermometer registers 150 for medium-well. For rarer meat, start checking for doneness after 45 minutes.
Remove meat to the carving board; let stand 5-10 minutes before carving. Cover it with foil and keep warm.
Pour off excess fat from roasting pan and sit pan on the stove over medium heat. Add chopped carrots and onions and cook for 5 minutes until softened. Pour in orange juice, scrape up brown bits from bottom and sides of pan and cook sauce for 2-3 minutes. Thicken sauce slightly with cornstarch solution if preferred.
Slice lamb and serve with sauce on the side.
1 x 3 lb. boned leg or shoulder of lamb
2 tbsp. curry powder
4 tbsp. honey
1 small carrot & onion, chopped
1 cup fresh orange juice
2 ½ -3 tsp. salt + freshly ground black pepper
1 tsp. cornstarch mixed with 1 tbsp. water, optional
Mix curry powder and honey. Place lamb in a large slightly oiled roasting pan. Rub lamb all over inside and out with 2 ½ -3 tsp. salt or salt to taste, and pepper to taste; then with the curry and honey mixture. Roll lamb up and tie it with string. Let marinade for 30 minutes. Preheat oven to 400 degrees F.
Roast meat for 15 minutes, reduce temperature to 350 degrees F and roast for 45-60 minutes more, or until an instant-read thermometer registers 150 for medium-well. For rarer meat, start checking for doneness after 45 minutes.
Remove meat to the carving board; let stand 5-10 minutes before carving. Cover it with foil and keep warm.
Pour off excess fat from roasting pan and sit pan on the stove over medium heat. Add chopped carrots and onions and cook for 5 minutes until softened. Pour in orange juice, scrape up brown bits from bottom and sides of pan and cook sauce for 2-3 minutes. Thicken sauce slightly with cornstarch solution if preferred.
Slice lamb and serve with sauce on the side.
Wednesday, March 7, 2012
LAMB: A variation of the herb crust for roasting lamb racks.
RACK OF LAMB WITH PARSLEY & MUSTARD CRUST:
3 racks of lamb, trimmed
1 tbsp. chopped garlic
1 x 10oz. jar mint jelly
¼ cup Dijon mustard
¼ cup grainy mustard
1 tbsp. chopped fresh mint
2 tbsp. flat-leaf parsley
2 tbsp. olive oil
salt and freshly ground pepper
Combine mint jelly with mint and set aside.
In a small bowl, combine the two mustards, parsley, olive oil and garlic. Season lamb racks with salt and pepper to taste and brush mustard mixture over lamb. Refrigerate for 1 hour. Bring lamb to room temperature before cooking.
Preheat oven to 425 degrees F. Place lamb racks in roasting pan and roast 25 minutes for medium-rare, or until instant-read thermometer reads 145-150 degrees. Cook longer if more well-done meat is preferred.
Carve racks into individual chops and serve with mint jelly.
3 racks of lamb, trimmed
1 tbsp. chopped garlic
1 x 10oz. jar mint jelly
¼ cup Dijon mustard
¼ cup grainy mustard
1 tbsp. chopped fresh mint
2 tbsp. flat-leaf parsley
2 tbsp. olive oil
salt and freshly ground pepper
Combine mint jelly with mint and set aside.
In a small bowl, combine the two mustards, parsley, olive oil and garlic. Season lamb racks with salt and pepper to taste and brush mustard mixture over lamb. Refrigerate for 1 hour. Bring lamb to room temperature before cooking.
Preheat oven to 425 degrees F. Place lamb racks in roasting pan and roast 25 minutes for medium-rare, or until instant-read thermometer reads 145-150 degrees. Cook longer if more well-done meat is preferred.
Carve racks into individual chops and serve with mint jelly.
LAMB: This is a simple but delicious way to cook rack of lamb at home.
ROAST HERB-CRUSTED RACK OF LAMB:
3 racks of lamb, bones cleaned and frenched****
½ cup grainy mustard
2 tbsp. oil
6 sprigs fresh rosemary
marinade:
1 cup olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp. minced rosemary leaves
1 tbsp. coarsely-ground black pepper
crust:
1 cup fresh Italian-seasoned bread crumbs
1 tsp. each dried basil, thyme, oregano and rosemary
coarse salt and freshly ground pepper
Combine marinade ingredients in a shallow glass baking dish and add the lamb. Turn racks over to cover all sides. Cover with plastic wrap and refrigerate, turning occasionally, for eight hours or overnight.
Preheat oven to 450 degrees F. Combine crust ingredients in a large glass dish. Remove lamb racks from the marinade and pat them dry with paper towels. Using a pastry brush, coat the lamb with the mustard then roll the racks in the crust mixture.
In a large heavy non-stick skillet, heat oil over high heat until hot. Sear lamb racks in hot oil over medium-high heat for 2 minutes on each side, or until nicely browned. Transfer the racks to a roasting pan. Bake for 20 minutes or until lamb are well browned and an instant-read thermometer inserted into the thickest part reads 145-150 degrees F for medium-rare; and 155-160 degrees for medium.
Remove racks from the pan and allow to rest, covered with foil, for about 5-10 minutes before carving.
****To french-trim a lamb rack means to cut off and scrape away the gristly part of the back of the rack to expose the rib bones****.
3 racks of lamb, bones cleaned and frenched****
½ cup grainy mustard
2 tbsp. oil
6 sprigs fresh rosemary
marinade:
1 cup olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp. minced rosemary leaves
1 tbsp. coarsely-ground black pepper
crust:
1 cup fresh Italian-seasoned bread crumbs
1 tsp. each dried basil, thyme, oregano and rosemary
coarse salt and freshly ground pepper
Combine marinade ingredients in a shallow glass baking dish and add the lamb. Turn racks over to cover all sides. Cover with plastic wrap and refrigerate, turning occasionally, for eight hours or overnight.
Preheat oven to 450 degrees F. Combine crust ingredients in a large glass dish. Remove lamb racks from the marinade and pat them dry with paper towels. Using a pastry brush, coat the lamb with the mustard then roll the racks in the crust mixture.
In a large heavy non-stick skillet, heat oil over high heat until hot. Sear lamb racks in hot oil over medium-high heat for 2 minutes on each side, or until nicely browned. Transfer the racks to a roasting pan. Bake for 20 minutes or until lamb are well browned and an instant-read thermometer inserted into the thickest part reads 145-150 degrees F for medium-rare; and 155-160 degrees for medium.
Remove racks from the pan and allow to rest, covered with foil, for about 5-10 minutes before carving.
****To french-trim a lamb rack means to cut off and scrape away the gristly part of the back of the rack to expose the rib bones****.
LAMB: This is first of a few recipes in cooking lamb racks.
RACK OF LAMB WITH BEAN RAGOUT AND LAMB JUS:
2 x 10-14 oz. lamb racks
8 tbsp. lamb stock; see recipe
cooking oil
salt and pepper
bean ragout:
1 carrot, peeled and chopped
1 large onion, chopped
4 shallots, chopped
1 clove garlic, chopped
4 tbsp. butter
4 cups chicken stock
1 lb. fresh cranberry beans, shelled , or other beans as preferred
6 sprigs thyme + 1 sprig rosemary
1 bay leaf
2 tbsp. tomato paste
salt and pepper
To make bean ragout: Melt butter in a large skillet over medium heat and cook carrots, onion, shallots and garlic for 3-4 minutes. Add tomato paste and mix in well. Tie herbs together with kitchen string and add it into the pan together with the beans and the chicken stock. Cook mixture without cover, until liquid is reduced by two-thirds. Add salt and pepper to taste. Allow beans to cool down and absorb the cooking liquid and seasoning during cooling.
Preheat oven to 400 degrees F. In a heavy skillet over high heat, heat 2 tbsp. oil until hot. Sear lamb racks, fats side down, for a few minutes until browned and add salt and pepper to taste. Transfer lamb to a rack in roasting pan. Roast for about 8-10 minutes. Let rest for 5 minutes; then slice each rack into 3 chops for serving.
To make lamb jus: Take out 8 tbsp. of lamp stock and bring it to a simmer in a small saucepan. Cook uncovered until liquid is reduced to 4 tbsp.
To serve: Arrange bean ragout on a heated serving plate. Place 3 lamb chops on top of beans decoratively and drizzle lamb jus around to serve.
LAMB STOCK:
6 lamb bones
2 veal bones
trimmings from 4 lamb racks**
trimming from 2 veal racks**
2 onions, cut into large chunks
3 carrots, cut into large chunks
2 cloves garlic, crushed
4 sprigs thyme
10 whole peppercorns
1 tbsp oil
** trimmings of racks and bones are available at the butcher’s shop**.
In a large heavy-bottomed stock pot, heat 1 tbsp. oil over medium high heat, brown bones and trimmings without stirring, in batches if necessary, until they are well browned. Remove with tongs and set aside. Add vegetables to pan and cook until they are caramelized. Arrange bones and trimmings on top of vegetables and pour in 10 quarts of water.
Bring to a steady simmer and skim off the foam that rises to the top. Add thyme, garlic and peppercorns. Cook stock for 5 hours. Turn off heat and let the mixture sit for 30 minutes. Strain through a fine cheesecloth. Chill and refrigerate until needed.
2 x 10-14 oz. lamb racks
8 tbsp. lamb stock; see recipe
cooking oil
salt and pepper
bean ragout:
1 carrot, peeled and chopped
1 large onion, chopped
4 shallots, chopped
1 clove garlic, chopped
4 tbsp. butter
4 cups chicken stock
1 lb. fresh cranberry beans, shelled , or other beans as preferred
6 sprigs thyme + 1 sprig rosemary
1 bay leaf
2 tbsp. tomato paste
salt and pepper
To make bean ragout: Melt butter in a large skillet over medium heat and cook carrots, onion, shallots and garlic for 3-4 minutes. Add tomato paste and mix in well. Tie herbs together with kitchen string and add it into the pan together with the beans and the chicken stock. Cook mixture without cover, until liquid is reduced by two-thirds. Add salt and pepper to taste. Allow beans to cool down and absorb the cooking liquid and seasoning during cooling.
Preheat oven to 400 degrees F. In a heavy skillet over high heat, heat 2 tbsp. oil until hot. Sear lamb racks, fats side down, for a few minutes until browned and add salt and pepper to taste. Transfer lamb to a rack in roasting pan. Roast for about 8-10 minutes. Let rest for 5 minutes; then slice each rack into 3 chops for serving.
To make lamb jus: Take out 8 tbsp. of lamp stock and bring it to a simmer in a small saucepan. Cook uncovered until liquid is reduced to 4 tbsp.
To serve: Arrange bean ragout on a heated serving plate. Place 3 lamb chops on top of beans decoratively and drizzle lamb jus around to serve.
LAMB STOCK:
6 lamb bones
2 veal bones
trimmings from 4 lamb racks**
trimming from 2 veal racks**
2 onions, cut into large chunks
3 carrots, cut into large chunks
2 cloves garlic, crushed
4 sprigs thyme
10 whole peppercorns
1 tbsp oil
** trimmings of racks and bones are available at the butcher’s shop**.
In a large heavy-bottomed stock pot, heat 1 tbsp. oil over medium high heat, brown bones and trimmings without stirring, in batches if necessary, until they are well browned. Remove with tongs and set aside. Add vegetables to pan and cook until they are caramelized. Arrange bones and trimmings on top of vegetables and pour in 10 quarts of water.
Bring to a steady simmer and skim off the foam that rises to the top. Add thyme, garlic and peppercorns. Cook stock for 5 hours. Turn off heat and let the mixture sit for 30 minutes. Strain through a fine cheesecloth. Chill and refrigerate until needed.
Tuesday, March 6, 2012
LAMB: If you like roast leg of lamb, you will enjoy this relatively fool-proof recipe.
APROCOT GLAZED LEG OF LAMB:
1 whole leg of lamb, bone in
salt and pepper
1 tsp. ground rosemary
1 tsp. ground thyme
glaze:
1 cup apricot jam
juice of ½ lemon
1 tbsp. brandy
Preheat oven to 325 degrees F.
Rub leg of lamb generously with salt and freshly-ground black pepper, then with the thyme and rosemary.
Place lamb in a roasting pan and roast for 25-30 minutes per pound or according to degree of doneness indicated by the meat probe or instant-read meat thermometer.
Put jam in a small saucepan over low heat and cook until jam has melted; then add in lemon juice and brandy. During the last half hour of cooking, brush lamb with apricot glaze repeatedly.
Let roast rest for 10 to 15 minutes before carving.
1 whole leg of lamb, bone in
salt and pepper
1 tsp. ground rosemary
1 tsp. ground thyme
glaze:
1 cup apricot jam
juice of ½ lemon
1 tbsp. brandy
Preheat oven to 325 degrees F.
Rub leg of lamb generously with salt and freshly-ground black pepper, then with the thyme and rosemary.
Place lamb in a roasting pan and roast for 25-30 minutes per pound or according to degree of doneness indicated by the meat probe or instant-read meat thermometer.
Put jam in a small saucepan over low heat and cook until jam has melted; then add in lemon juice and brandy. During the last half hour of cooking, brush lamb with apricot glaze repeatedly.
Let roast rest for 10 to 15 minutes before carving.
LAMB: Another easy and delicious way to serve leg of lamb.
BROIL BONELESS LEG OF LAMB WITH HERBS:
3 ½ lb. boneless leg of lamb
marinade:
1 ½ cups dry white wine
½ tsp. cayenne pepper
¼ cup olive oil
6 cloves garlic
2 tsp. dried rosemary, crumbled
1 tsp. dried thyme
1 tsp. fresh ground black pepper
Place marinade ingredients in a large leak-proof and re-sealable plastic bag, shaking to mix well. Add lamb leg. Seal bag and let lamb marinate overnight in the refrigerator. Flip bag over at least once while marinating.
Remove lamb from fridge at least 2 hours before cooking to allow meat to come to room temperature.
Preheat broiler. Transfer lamb to a rack in the roasting pan and place pan 4-5 inches from source of heat. Broil lamb for 5-8 minutes on each side for medium rare.
Remove to cutting board. Cover and let stand at least 5 minutes before carving. Carve to serve.
3 ½ lb. boneless leg of lamb
marinade:
1 ½ cups dry white wine
½ tsp. cayenne pepper
¼ cup olive oil
6 cloves garlic
2 tsp. dried rosemary, crumbled
1 tsp. dried thyme
1 tsp. fresh ground black pepper
Place marinade ingredients in a large leak-proof and re-sealable plastic bag, shaking to mix well. Add lamb leg. Seal bag and let lamb marinate overnight in the refrigerator. Flip bag over at least once while marinating.
Remove lamb from fridge at least 2 hours before cooking to allow meat to come to room temperature.
Preheat broiler. Transfer lamb to a rack in the roasting pan and place pan 4-5 inches from source of heat. Broil lamb for 5-8 minutes on each side for medium rare.
Remove to cutting board. Cover and let stand at least 5 minutes before carving. Carve to serve.
LAMB: This is an easy to follow recipe that produces excellent result at much lower cost than roasting lamb racks.
ROAST LEG OF LAMB WITH APPLE STUFFING:
1 leg of lamb, bone removed, 4-5 lbs
3-4 tsp. salt
2 grated apples
½ cup bread crumbs
½ tsp. crushed dried rosemary
1 tsp. crushed dried mint
2 tbsp. butter, softened
tbsp. cornstarch
juice mixture--1 can frozen pineapple-grapefruit concentrate, mixed with 1½ cups water
marinade:
1 cup white wine
½ of above juice mixture
1 tbsp. oil
Spread open lamb leg and rub salt to taste all over the interior where the bone has been removed. Combine ½ juice mixture with apples, crumbs, rosemary, mint and butter and spread over inside of the roast. Roll lamb back into original leg shape and tie with twine. Season outside with salt and pepper to taste. Transfer lamb to a glass dish large enough to hold it.
Mix marinade ingredients together and pour over the meat. Cover with plastic wrap and refrigerate overnight, turning occasionally.
Preheat over to 450 degrees F. Remove lamb, reserving the marinade, and transfer it to a rack in a roasting pan. Roast for 15-20 minutes to brown skin. Reduce heat to 325 degrees F. and continue roasting for 2 hours more or until internal temperature registers 140 for rare, 145 for medium rare and 160 for medium/well done. Baste lamb frequently with the marinade. Remove lamb from oven and let it rest, covered with foil, for 10 minutes.
Pour off excess fat from roasting pan and place it over medium heat on stove. Skim off more fat if necessary and scrape down all the brown particles with a spatula. Add in reserved marinade and bring to a boil.
Mix corn starch with 2 tbsp. water and pour it into liquid in pan. Cook until boiling and thickened, stirring constantly. Cook 1 minute. Slice meat and serve with sauce.
1 leg of lamb, bone removed, 4-5 lbs
3-4 tsp. salt
2 grated apples
½ cup bread crumbs
½ tsp. crushed dried rosemary
1 tsp. crushed dried mint
2 tbsp. butter, softened
tbsp. cornstarch
juice mixture--1 can frozen pineapple-grapefruit concentrate, mixed with 1½ cups water
marinade:
1 cup white wine
½ of above juice mixture
1 tbsp. oil
Spread open lamb leg and rub salt to taste all over the interior where the bone has been removed. Combine ½ juice mixture with apples, crumbs, rosemary, mint and butter and spread over inside of the roast. Roll lamb back into original leg shape and tie with twine. Season outside with salt and pepper to taste. Transfer lamb to a glass dish large enough to hold it.
Mix marinade ingredients together and pour over the meat. Cover with plastic wrap and refrigerate overnight, turning occasionally.
Preheat over to 450 degrees F. Remove lamb, reserving the marinade, and transfer it to a rack in a roasting pan. Roast for 15-20 minutes to brown skin. Reduce heat to 325 degrees F. and continue roasting for 2 hours more or until internal temperature registers 140 for rare, 145 for medium rare and 160 for medium/well done. Baste lamb frequently with the marinade. Remove lamb from oven and let it rest, covered with foil, for 10 minutes.
Pour off excess fat from roasting pan and place it over medium heat on stove. Skim off more fat if necessary and scrape down all the brown particles with a spatula. Add in reserved marinade and bring to a boil.
Mix corn starch with 2 tbsp. water and pour it into liquid in pan. Cook until boiling and thickened, stirring constantly. Cook 1 minute. Slice meat and serve with sauce.
Monday, March 5, 2012
CHINESE COOKING: This is another standard dish in traditional Chinese restaurants serving "Chiu Chow" cuisines. I had made some changes to it to make it less fatty for serving at home.
CHINESE STYLE BRAISED DUCK WITH “LO/SOY” SAUCE鹵水鴨:
1 ducking, about 4-5 lbs. in weight
¼ cup honey
1½ cups dark soy sauce
6-8 cups water
4 oz. Chinese brick sugar
3 pieces sliced fresh ginger
½ pkg. store-bought “lo” ingredients****
¼ cup Chinese “Mui Kuei Liew” or rose-wine, may use dry Shirley to substitute
garlic dipping sauce:
4 tsp. very-finely chopped garlic
2 tsp. sugar
6 tbsp. Chinese rice vinegar
½ tsp. dried chill flakes
**** “Lo/soy” sauce ingredients are available in pre-packaged form in Chinese supermarkets. If preferred, make up your own bag of spices. Use a “fish-cooking bag” available at the Chinese supermarket, or a double thickness of cheesecloth to wrap and tie the spices together. The spice mix: 3 pieces dried tangerine peel, 2 to 3 star anise pods, 1 tsp. black peppercorns, 2 tsp. Sichuan peppercorns, 1 tbsp. fennel seeds, 1 tsp. clove & a 5 x 2-inch cinnamon stick, broken up. ****
Preheat oven to 475 degrees F. place duck on a rack in the roasting pan. Add about 1-inch water in the pan. Roast duck for 20-25 minutes to rid the skin of much of its fat. Remove from oven, brush skin all over with honey and let stand 30 minutes.
Meanwhile, put the soy sauce, 6 cups water, brick sugar and ginger in a large heavy saucepan and bring to a boil over high heat, stirring occasionally to dissolve sugar. Put lo/soy ingredients--either home-made or store bought--into a clean muslin bag or “fish-cooking” bag and drop the bag into the boiling liquid. Reduce heat and simmer gently for 15-20 minutes. Add wine and taste for saltiness, adding a little salt if needed, or extra sugar and water to suit personal taste. Bring sauce back to a gentle boil again and add the duck, breast side up. Make sure the duck is completely immersed in the sauce. Cover pot and simmer very gently for 30-45 minutes, or until tested done.
Remove pan from heat, turn duck over to breast side down and let it stand in the sauce for 30 minutes. Turn over to soak the other side for another 30 minutes.
Mix dipping sauce ingredients together, dissolving sugar and adding extra boiled water if necessary to adjust for taste. Carve duck into serving pieces. Pour over some lo sauce and serve with dipping sauce on the side.
1 ducking, about 4-5 lbs. in weight
¼ cup honey
1½ cups dark soy sauce
6-8 cups water
4 oz. Chinese brick sugar
3 pieces sliced fresh ginger
½ pkg. store-bought “lo” ingredients****
¼ cup Chinese “Mui Kuei Liew” or rose-wine, may use dry Shirley to substitute
garlic dipping sauce:
4 tsp. very-finely chopped garlic
2 tsp. sugar
6 tbsp. Chinese rice vinegar
½ tsp. dried chill flakes
**** “Lo/soy” sauce ingredients are available in pre-packaged form in Chinese supermarkets. If preferred, make up your own bag of spices. Use a “fish-cooking bag” available at the Chinese supermarket, or a double thickness of cheesecloth to wrap and tie the spices together. The spice mix: 3 pieces dried tangerine peel, 2 to 3 star anise pods, 1 tsp. black peppercorns, 2 tsp. Sichuan peppercorns, 1 tbsp. fennel seeds, 1 tsp. clove & a 5 x 2-inch cinnamon stick, broken up. ****
Preheat oven to 475 degrees F. place duck on a rack in the roasting pan. Add about 1-inch water in the pan. Roast duck for 20-25 minutes to rid the skin of much of its fat. Remove from oven, brush skin all over with honey and let stand 30 minutes.
Meanwhile, put the soy sauce, 6 cups water, brick sugar and ginger in a large heavy saucepan and bring to a boil over high heat, stirring occasionally to dissolve sugar. Put lo/soy ingredients--either home-made or store bought--into a clean muslin bag or “fish-cooking” bag and drop the bag into the boiling liquid. Reduce heat and simmer gently for 15-20 minutes. Add wine and taste for saltiness, adding a little salt if needed, or extra sugar and water to suit personal taste. Bring sauce back to a gentle boil again and add the duck, breast side up. Make sure the duck is completely immersed in the sauce. Cover pot and simmer very gently for 30-45 minutes, or until tested done.
Remove pan from heat, turn duck over to breast side down and let it stand in the sauce for 30 minutes. Turn over to soak the other side for another 30 minutes.
Mix dipping sauce ingredients together, dissolving sugar and adding extra boiled water if necessary to adjust for taste. Carve duck into serving pieces. Pour over some lo sauce and serve with dipping sauce on the side.
CHINESE COOKING: This duck recipe has been a particular favourite with my family for close to 30 years. Please try it if you like duck.
BRAISED DUCK WITH TARO芋頭炆鴨:
1 duckling, about 3 -4 lbs. in weight
1 ½ lbs. taro***
2 cloves garlic
2 slices fresh ginger & 2 stalks green onion
2 tbsp. sugar + salt to taste
1 tbsp. dark soy sauce
cooking oil for deep-frying
½ cup Chinese “chap gum” sauce—if not available, substitute with ¾ portion of “Chu Hau” sauce & ¼ portion of hoisin sauce
***Taro is a Chinese root vegetable, available from Chinese supermarket; “Chap-gum” & other sauces are also to be found there. ***
Rinse and pat dry duckling. Rub skin with soy sauce and let it stand 15 minutes; then repeat rubbing. Peel taro and slice into ¼-inch thick pieces.
Heat enough oil in wok or large non-stick saucepan for deep-frying until very hot. Add duck and deep-fry until skin is golden brown. Remove duck and drain. Deep-fry taro pieces in hot oil until golden; remove with tongs and drain on paper towels.
Drain off all but 1 tbsp. oil and reserve it for other uses. Heat wok until hot and stir-fry ginger and garlic. Mix chap-gum sauce with the sugar and add into wok. Add ducking; then turn it over and over to coat with sauce. Pour in enough water to cover duck. Bring mixture to a boil; then add salt, and taste liquid to adjust seasoning.
Cover wok, reduce heat to medium low and simmer duck for 30 minutes. Add taro and simmer together for 20-30 minutes more, or until duck and taro are both tender. Remove duck and let cool slightly until able to handle. Cut duck up into serving pieces and arrange into original duck shape on a serving platter. Put taro around duck and pour sauce over to serve.
1 duckling, about 3 -4 lbs. in weight
1 ½ lbs. taro***
2 cloves garlic
2 slices fresh ginger & 2 stalks green onion
2 tbsp. sugar + salt to taste
1 tbsp. dark soy sauce
cooking oil for deep-frying
½ cup Chinese “chap gum” sauce—if not available, substitute with ¾ portion of “Chu Hau” sauce & ¼ portion of hoisin sauce
***Taro is a Chinese root vegetable, available from Chinese supermarket; “Chap-gum” & other sauces are also to be found there. ***
Rinse and pat dry duckling. Rub skin with soy sauce and let it stand 15 minutes; then repeat rubbing. Peel taro and slice into ¼-inch thick pieces.
Heat enough oil in wok or large non-stick saucepan for deep-frying until very hot. Add duck and deep-fry until skin is golden brown. Remove duck and drain. Deep-fry taro pieces in hot oil until golden; remove with tongs and drain on paper towels.
Drain off all but 1 tbsp. oil and reserve it for other uses. Heat wok until hot and stir-fry ginger and garlic. Mix chap-gum sauce with the sugar and add into wok. Add ducking; then turn it over and over to coat with sauce. Pour in enough water to cover duck. Bring mixture to a boil; then add salt, and taste liquid to adjust seasoning.
Cover wok, reduce heat to medium low and simmer duck for 30 minutes. Add taro and simmer together for 20-30 minutes more, or until duck and taro are both tender. Remove duck and let cool slightly until able to handle. Cut duck up into serving pieces and arrange into original duck shape on a serving platter. Put taro around duck and pour sauce over to serve.
Sunday, March 4, 2012
CHINESE COOKING: This is another recipe for braised duck that used to be traditionally served in restaurants, but not any more. So it is a good idea to cook it at home if you are a duck lover.
DUCK BRAISED WITH CHINESE CABBAGE紹菜扒鴨:
1 duckling, about 3 lbs. in weight
1 ½ lbs. long white Chinese cabbage
1 tbsp. dark soy sauce
cooking oil for deep-frying
duck-braising ingredients:
1 piece each of fresh ginger, crushed & dried tangerine peel
2 stalks green onion
2 star anise pods
1 ½ tsp. each salt & sugar
1 tbsp. each rice wine & dark soy sauce
3 cups water
seasoning:
1 tbsp. oyster-flavoured sauce
dash of white pepper and sesame oil
1 tsp. each sugar, tapioca starch and wine
Rinse and pat dry duck. Rub skin all over with soy sauce. Let stand 15 minutes and repeat. In wok or large saucepan, heat enough cooking oil for deep frying over high heat until hot and tested ready. Deep-fry duck for 3-4 minutes, turning over once, until skin is well-browned.
Place duck in heavy saucepan. Add braising ingredients and simmer duck for 1 to 1.5 hours or until it is fork tender. Remove duck and let cool slightly. Adjust seasoning and reserve cooking liquid. Remove back bone from duck and arrange it back into its original shape, in the centre of a large serving platter and keep warm.
Remove outer tough leaves from Chinese cabbage and place it in a saucepan. Pour in ½ cup braising liquid and enough water to barely cover. Bring to a boil and simmer cabbage for 5-10 minutes, or until tender. Drain well and cut cabbage into long segments. Arrange cabbage on the outer rim of the serving platter surrounding the duck.
Bring ½ cup of reserved braising liquid and seasoning ingredients to a boil in a small saucepan. Cook until slightly thickened; then pour sauce over duck and cabbage to serve.
1 duckling, about 3 lbs. in weight
1 ½ lbs. long white Chinese cabbage
1 tbsp. dark soy sauce
cooking oil for deep-frying
duck-braising ingredients:
1 piece each of fresh ginger, crushed & dried tangerine peel
2 stalks green onion
2 star anise pods
1 ½ tsp. each salt & sugar
1 tbsp. each rice wine & dark soy sauce
3 cups water
seasoning:
1 tbsp. oyster-flavoured sauce
dash of white pepper and sesame oil
1 tsp. each sugar, tapioca starch and wine
Rinse and pat dry duck. Rub skin all over with soy sauce. Let stand 15 minutes and repeat. In wok or large saucepan, heat enough cooking oil for deep frying over high heat until hot and tested ready. Deep-fry duck for 3-4 minutes, turning over once, until skin is well-browned.
Place duck in heavy saucepan. Add braising ingredients and simmer duck for 1 to 1.5 hours or until it is fork tender. Remove duck and let cool slightly. Adjust seasoning and reserve cooking liquid. Remove back bone from duck and arrange it back into its original shape, in the centre of a large serving platter and keep warm.
Remove outer tough leaves from Chinese cabbage and place it in a saucepan. Pour in ½ cup braising liquid and enough water to barely cover. Bring to a boil and simmer cabbage for 5-10 minutes, or until tender. Drain well and cut cabbage into long segments. Arrange cabbage on the outer rim of the serving platter surrounding the duck.
Bring ½ cup of reserved braising liquid and seasoning ingredients to a boil in a small saucepan. Cook until slightly thickened; then pour sauce over duck and cabbage to serve.
CHINESE COOKING: Braised duck is very traditional in Chinese cooking. It is characterized by cooking the duck first, deboning it, then stewing it until tender with whatever the acccompaning ingredient is. Chestnuts, even though labour-intensive to cook, go well with stewed duck.
BRAISED DUCK WITH CHESTNUTS栗子炆鴨:
1 duckling, about 3 lbs. in weight
1 lb. chestnuts
cooking oil for deep-frying
1 tbsp. dark soy sauce
1 tsp sugar
2 cups water
duck-braising ingredients:
1 tbsp. each salt & rice wine
2 stalks green onion
1 small piece each fresh ginger, crushed & dried tangerine peel & star anise pod
1 tbsp. each dark soy sauce & oyster-flavoured sauce
seasoning:
½ tsp. sesame oil
dash of white pepper
1 tsp tapioca starch mixed with 1 tbsp. water
Rinse duck and pat dry. Rub duck skin with soy sauce, let stand 15 minutes; then repeat. Heat enough oil for deep-frying in wok or large non-stick pan over high heat until hot and tested ready. Deep-fry duck until skin is well-browned all over.
Place duck in a large saucepan. Add braising ingredients and enough water to cover; and bring mixture to a boil. Reduce heat and simmer, covered, for1 hour. Remove duck from pot and reserve 1 cup cooking liquid. Let cool. Remove back bone from duck with a sharp knife and set it aside.
To cook chestnuts: Make a slit or an X on the flat side of each chestnut before cooking them in enough water to cover for 3 minutes. Remove pan from heat and scoop out a few to work with while they are hot. Use a sharp knife to remove shells and skins. Repeat with the rest of the chestnuts. Cook peeled chestnuts in 2 cups water with 1 tsp. sugar until tender. If preferred, store-bought canned or packaged chestnut can be used to substitute.
Heat wok with 1 tbsp. oil until very hot and add in reserved cooking liquid. Bring to a boil; then add in seasoning ingredients. Adjust seasoning to taste; then return duck and chestnuts. Simmer mixture together for 10 minutes.
Cool duck slightly; then cut duck into serving pieces and arrange into original duck shape on serving platter surrounding by the chestnuts. Add starch solution to cooking liquid to thicken; then pour sauce over duck to serve.
1 duckling, about 3 lbs. in weight
1 lb. chestnuts
cooking oil for deep-frying
1 tbsp. dark soy sauce
1 tsp sugar
2 cups water
duck-braising ingredients:
1 tbsp. each salt & rice wine
2 stalks green onion
1 small piece each fresh ginger, crushed & dried tangerine peel & star anise pod
1 tbsp. each dark soy sauce & oyster-flavoured sauce
seasoning:
½ tsp. sesame oil
dash of white pepper
1 tsp tapioca starch mixed with 1 tbsp. water
Rinse duck and pat dry. Rub duck skin with soy sauce, let stand 15 minutes; then repeat. Heat enough oil for deep-frying in wok or large non-stick pan over high heat until hot and tested ready. Deep-fry duck until skin is well-browned all over.
Place duck in a large saucepan. Add braising ingredients and enough water to cover; and bring mixture to a boil. Reduce heat and simmer, covered, for1 hour. Remove duck from pot and reserve 1 cup cooking liquid. Let cool. Remove back bone from duck with a sharp knife and set it aside.
To cook chestnuts: Make a slit or an X on the flat side of each chestnut before cooking them in enough water to cover for 3 minutes. Remove pan from heat and scoop out a few to work with while they are hot. Use a sharp knife to remove shells and skins. Repeat with the rest of the chestnuts. Cook peeled chestnuts in 2 cups water with 1 tsp. sugar until tender. If preferred, store-bought canned or packaged chestnut can be used to substitute.
Heat wok with 1 tbsp. oil until very hot and add in reserved cooking liquid. Bring to a boil; then add in seasoning ingredients. Adjust seasoning to taste; then return duck and chestnuts. Simmer mixture together for 10 minutes.
Cool duck slightly; then cut duck into serving pieces and arrange into original duck shape on serving platter surrounding by the chestnuts. Add starch solution to cooking liquid to thicken; then pour sauce over duck to serve.
CHINESE COOKING: If you enjoy BBQ duck at Chinese restaurants, you should try this recipe to reproduce a very tasty duck at home. The recipe is not complicated but it's a bit time-consuming to cook it at home, and the result is well-worth the effort.
ROAST DUCK “PIPA”**** STYLE琵琶鴨:
1 duck, about 4-5 lbs. in weight
2-3 tsp. salt
skin-treatment mixture:
1 cup hot water
2 ½-3 tbsp. red or dark Chinese vinegar
3 tbsp. honey
1 tbsp rice wine
basting sauce:
1 tbsp. brown bean sauce
2 tsp. each hoisin sauce, sesame paste & wine
1 tsp. sugar
1 clove garlic, crushed
2 tsp. light soy sauce
****”pipa” is a Chinese musical instrument that is flat with long neck and a body that is similar to a guitar’s shape****
Rinse duck, pat dry and remove excess fat. Rub with salt all over cavity, and let stand 1-2 hours.
In a large stock pot, bring 8-10 cups water to a vigorous boil. Immerse duck in boiling water and boil for 2 minutes, turning frequently.
Tie a kitchen string under and around the wings and hang duck up in a cool and well-ventilated place to dry for 5 hours.
Cut duck open through the back bone, pressing duck to flatter with palm. Mix skin-treatment ingredients together and brush it all over duck repeatedly. Hang duck up to dry for 4 hours.
Rub basting sauce all over duck cavity and let it marinate for 30 minutes.
Preheat oven to 400 degrees F. Place duck on a rack over a roasting pan of water. Roast duck, skin side up, for 20 minutes. Reduce oven to 350 degrees F. Turn duck over and roast for 25 minutes. Roast another 30 minutes more, during which time turn duck over to breast-or-cavity-side-up every 10 minutes. Turn oven to broil and crisp duck skin for 2 minutes.
Cut duck up into serving pieces but arrange pieces back into original duck shape to serve.
1 duck, about 4-5 lbs. in weight
2-3 tsp. salt
skin-treatment mixture:
1 cup hot water
2 ½-3 tbsp. red or dark Chinese vinegar
3 tbsp. honey
1 tbsp rice wine
basting sauce:
1 tbsp. brown bean sauce
2 tsp. each hoisin sauce, sesame paste & wine
1 tsp. sugar
1 clove garlic, crushed
2 tsp. light soy sauce
****”pipa” is a Chinese musical instrument that is flat with long neck and a body that is similar to a guitar’s shape****
Rinse duck, pat dry and remove excess fat. Rub with salt all over cavity, and let stand 1-2 hours.
In a large stock pot, bring 8-10 cups water to a vigorous boil. Immerse duck in boiling water and boil for 2 minutes, turning frequently.
Tie a kitchen string under and around the wings and hang duck up in a cool and well-ventilated place to dry for 5 hours.
Cut duck open through the back bone, pressing duck to flatter with palm. Mix skin-treatment ingredients together and brush it all over duck repeatedly. Hang duck up to dry for 4 hours.
Rub basting sauce all over duck cavity and let it marinate for 30 minutes.
Preheat oven to 400 degrees F. Place duck on a rack over a roasting pan of water. Roast duck, skin side up, for 20 minutes. Reduce oven to 350 degrees F. Turn duck over and roast for 25 minutes. Roast another 30 minutes more, during which time turn duck over to breast-or-cavity-side-up every 10 minutes. Turn oven to broil and crisp duck skin for 2 minutes.
Cut duck up into serving pieces but arrange pieces back into original duck shape to serve.
Thursday, March 1, 2012
CHINESE COOKING: To cook meat and fowl in a "lo/soy" solution is a very traditional Chinese cooking method. Squabs cooked this way are tender and tasty, and the "lo/soy" solution can be kept frozen and reused over and over again.
SQUABs COOKED IN “LO/SOY” SAUCE:
2 squabs
red food colouring, optional
2 oz dark rich Chinese rice wine
“lo/soy” sauce marinade:****
3 cups light soy sauce
½ cup dark soy sauce
½ lb. rock sugar or to taste
1 pkg. of store-bought “lo” sauce ingredients, or
a bouquet garni containing--3 star anise, 1 piece of dry tangerine peel, 4 slices ginger
water if needed
Bring a large pot of water to a boil and immerse squab in water for 30 seconds. Remove and rinse squab under running water. Drain well. Rub with a little food colouring if preferred.
Put soy/lo sauce marinade ingredients in a saucepan and bring to a boil over medium heat. Simmer 30 minutes and adjust for sweetness or saltiness, adding more rock sugar or more soy sauce according to taste. Add rice wine and mix in well.
Add squab into simmering soy/ lo sauce solution. Turn heat to low so it is barely simmering. Cover pot and let soak for 15 minutes. Check for doneness by piercing thigh with a skewer. If juices run clear, squab is cooked.
Carve each squab into serving size and pour a little of the lo-sauce on top to serve.
****”Lo/soy” sauce braising is a traditional method in cooking a variety of meat. The meat is usually pre-cooked, then added into the ‘lo/soy solution”. After bringing back the solution to a boil, heat is turned off, so that the meat absorbs the taste and colour of the sauce without being cooked any further. Chicken and squabs are not precooked, and are added into the “lo solution” as raw meat. After bringing solution back to the boil, heat is reduced to barely shimmering so that the chicken or fowl is slowly being cooked without boiling, while absorbing the flavour and taking on the colour of the lo solution. It usually takes 1 to 1.5 hours to cook a chicken in this way. Half way through the cooking, turn chicken over. After 1 hour of cooking, check for doneness by inserting a skewer into the thigh, if juices run clear, chicken is cooked
After using, the “lo/soy solution” is carefully strained to remove impurities, and then cooled. It is kept frozen until being used the next time to flavour meat and fowl. When re-using the lo solution, bring it to a fast boiling first, then adjust seasoning and colour by adding more soy sauce and sugar and water as needed to adjust for sweetness and saltiness, before adding the meat to be cooked. ****
2 squabs
red food colouring, optional
2 oz dark rich Chinese rice wine
“lo/soy” sauce marinade:****
3 cups light soy sauce
½ cup dark soy sauce
½ lb. rock sugar or to taste
1 pkg. of store-bought “lo” sauce ingredients, or
a bouquet garni containing--3 star anise, 1 piece of dry tangerine peel, 4 slices ginger
water if needed
Bring a large pot of water to a boil and immerse squab in water for 30 seconds. Remove and rinse squab under running water. Drain well. Rub with a little food colouring if preferred.
Put soy/lo sauce marinade ingredients in a saucepan and bring to a boil over medium heat. Simmer 30 minutes and adjust for sweetness or saltiness, adding more rock sugar or more soy sauce according to taste. Add rice wine and mix in well.
Add squab into simmering soy/ lo sauce solution. Turn heat to low so it is barely simmering. Cover pot and let soak for 15 minutes. Check for doneness by piercing thigh with a skewer. If juices run clear, squab is cooked.
Carve each squab into serving size and pour a little of the lo-sauce on top to serve.
****”Lo/soy” sauce braising is a traditional method in cooking a variety of meat. The meat is usually pre-cooked, then added into the ‘lo/soy solution”. After bringing back the solution to a boil, heat is turned off, so that the meat absorbs the taste and colour of the sauce without being cooked any further. Chicken and squabs are not precooked, and are added into the “lo solution” as raw meat. After bringing solution back to the boil, heat is reduced to barely shimmering so that the chicken or fowl is slowly being cooked without boiling, while absorbing the flavour and taking on the colour of the lo solution. It usually takes 1 to 1.5 hours to cook a chicken in this way. Half way through the cooking, turn chicken over. After 1 hour of cooking, check for doneness by inserting a skewer into the thigh, if juices run clear, chicken is cooked
After using, the “lo/soy solution” is carefully strained to remove impurities, and then cooled. It is kept frozen until being used the next time to flavour meat and fowl. When re-using the lo solution, bring it to a fast boiling first, then adjust seasoning and colour by adding more soy sauce and sugar and water as needed to adjust for sweetness and saltiness, before adding the meat to be cooked. ****
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