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Archive for the ‘New Experiences’ Category

Lamb Chops with Rosemary-Mint Demi-Glace

01 Jan

Brought to us by John

Ingredients
2 tablespoons olive oil
2 (7 bone) racks of lamb, trimmed, fat reserved (French style)
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup celery tops
1 cup port wine
1 cup red wine
1 (14.5 ounce) can low-sodium chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1/4 cup panko bread crumbs
2 tablespoons olive oil
4 sprigs fresh mint

Directions
To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.

Serves 4

Source: Allrecipes

 

Curried Butternut Squash Soup

01 Jan

Brought to us by Greg

Ingredients
1/2 stick butter
4 tbsp minced ginger
1.5oz golden curry powder
1 large sweet onion (chopped)
3 granny smith apples (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4lbs butternut squash (peeled and sliced)
28 oz vegetable broth
2 x 14oz cans coconut milk
1tsp salt
1/4 cup brown sugar

Directions
In a large pot, melt the butter, and add the ginger, curry powder, onion, apples, carrot, and celery.

Saute for approximately 15 minutes, stirring constantly to avoid burning.

Add the rest of the ingredients.Bring to a boil.

Simmer for approximately 45 minutes, squash should become soft.

Transfer everything to a temporary container.

Transfer (in small amounts at a time) to a blender, puree it, put it back into the pot.

Simmer until ready to serve.

Serves 8

 

Roasted Pear Bundles with Ginger and Caramel Sauce

01 Jan

Brought to us by Desiree

Ingredients
for the crystallized ginger
1c superfine sugar
7oz fresh ginger, peeled and thinly sliced

for the pears
7 tbsp butter
1/2 c superfine sugar
3 pears, cored and cut into 8 wedges
2 tsp fresh lemon juice
eight 8-inch square sheets of phyllo dough
confectioner’s sugar for dusting
mint sprigs, to decorate
vanilla ice cream to serve (optional)

for the sauce
5oz fresh ginger, peeled and finely grated
1c plus 2 tbsp cream
1/4 c superfine sugar

1. Make the crystallized ginger: Dissolve the sugar in 3/4 c plus 2 tbsp water, stirring. Bring tot a boil. Ad the ginger slices and poach in the syrup for 30 minutes.

2. Heat the over to 230 degrees. Spread the drained ginger slices on a non stick baking sheet. Bake about 2 hours until light brown and crisp; remove and leave to cool. Increase the oven setting to 375 degrees.

3. Cook the pears: Melt 4 tablespoons of the butter in a skillet. Add sugar. Just before it turns a caramel color, add the pears and cook 8 to 10 minutes, coating them in the caramel. Stir in the lemon juice and half the crystallized ginger; reserve the rest for decoration. Remove from the heat and leave to cool.

4. Melt the remaining butter in a small pan. Brush a sheet of phyllo dough with melted butter and sprinkle with a little sugar. Lay another sheet on top. Place about 6 pear slices and some juice in the center. Brush the dough edges with melted butter; draw up the corners to make a bundle. Place on a lightly oiled baking sheet and brush with butter. Make 3 more bundles in the same way. Bake 10 to 12 minutes until golden.

5. Meanwhile, make the sauce: Wrap the ginger in a clean cloth and squeeze the juice in to a small bowl. In a pan, slowly heat the cream to just below the boiling point. In a separate pan, slowly heat the sugar and 3 tablespoons water until the sugar dissolves. Increase the heat and simmer until mixture turns light golden. Slowly stir in the hot cream and the ginger juice. Bring to a boil, remove from heat and strain.

6. Place a pear bundle on each serving plate. Dust with sifted confectioners sugar and decorate with a mint sprig. Drizzle the sauce around and scatter around some crystallized ginger. Serve plain or with vanilla ice cream.

Vanilla Ice Cream
Serves 6 (Makes about 3 cups)
1 1/4 cups whole milk
1 vanilla bean
4 egg yolks
1/2 c plus 2 tbsp superfine sugar
1 1/4 c heavy cream

1. Pour the milk into a small pan. Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds into the milk. Cut the pod into several pieces and add to the pan. Slowly bring almost to a boil. Remove the pan form the heat, cover, and leave to infuse at least 15 minutes, but preferably 30 minutes.

2. In a bowl, beat together the egg yolks and sugar about 1 minute until thick and creamy and the batter leaves a distinct trail when the beaters are lifted. Bring the flavored milk back to a boil. Pour it slowly into the beaten eggs, stirring continuously.

3. Pour the custard mixture into a clean, preferably nonstick pan. Summer over very low heat, stirring continuously with a wooden spoon until the custard coats the back of the spoon: this will take 8 to 10 minutes. Do not let the custard boil or it will separate.

4. Stand a clean bowl in another bowl filled with ice or ice and cold water. Strain the custard mixture through a fine strainer into the bowl, pressing down on the vanilla pieces to extract all the flavor; leave to cool about 30 minutes, stirring occasionally to prevent a skin form forming. When completely cool, stir in the cream. Chill at least 3 hours or overnight if you prefer.

5. Start the ice-cream machine running, then pour in the mixture. Churn until it is thick and has the consistency of softly whipped cream; this will take about 30 minutes, depending on your machine, the coldness of the mixture, and how long your container has been in the freezer. Spoon the ice cream into a freezerproof plastic container, cover and freeze until firm. Transfer to the refrigerator 30 minutes before serving. Freeze up to 2 months.