[cheebacheeba]

I thought I'd elaborate on a recipe idea I discussed a little while ago in another thread, and give a bit of an update too.

~~~GLAZED LAMB RACK~~~

*Rack of lamb (one large, or 2-3 small per person)
*Plum Sauce
*Sherry
*Oranges
*Garlic
*Rosemary
*Thyme
*Beef Stock (real is better, store bought is OK)
*Cornflour
*Salt
*Ground black pepper

Chop: Garlic, Rosemary, Thyme. Juice an orange.
Mix In: Plum Sauce, sherry, Now you have your marinade.

**Remove any fat from the lamb if desired.
**Cut a few little scores in the lamb, immerse in marinade.
**Marinate under cover, in fridge for 30mins-1 hour.

Sear Lamb (keep marinade, keep pan sediment) and place in oven.
A 3 peice rack will cook in 10-15 minutes at 180-200c. (you guys can convert)
**Remove lamb...allow to sit for say 5 minutes,
**Add oven tray juices to pan, reheat pan on medium heat
**Deglaze (do that by mixing stock onto pan sediment, to use it for flavour) with stock, then add marinade remainder, a little more orange juice.
**Cornflour Slurry (cornflour + water mixed into a thin paste) to thicken, stir in well, keep hot, if too thick, add water, if too thin, add more slurry.
**Cut lamb into cutlets, cross onto plate.
**Strain sauce, serve over lamb.
**I'd serve it with some blanched beans, some pommes noisette (recipe below), perhaps some steamed honey glazed carrots with soy & sesame

**Home made compound butter will work wonders with this dish...they can basically be anything you want them to be, a mixture of herbs and spices
whipped into butter. A quick way is to chop everything you want up, then microwave some butter, mix everything together, and refrigerate, stirring
every 10 minutes until set. A compound butter usually has a longer fridge life than it'll take you to eat one.
**Garnish with rosemary, or as you like it.
**If you're into wine, I'd go with a full bodied red.






~~~POMMES NOISETTE~~~
(Uh...little seasoned balls of potato)

*Potatoes
*Continental Parsley
*Salt
*White Pepper
*Paprika

Potato - peel, cut into balls with melon baler / parisienne cutter, store in water to avoid browning.
Chop Parsley finely
When ready to use, transfer potato onto paper towel, DRY.

Shallow fry (or deep fry) until golden brown, I’d recommend olive oil over all things.
On a hot pan, toss the pommes in chopped parsley, salt and pepper, paprika
Serve.







~~~DESSERT~~~
APPLE FRITTERS
(serves 6)
*6 Apples
*Plain Flour
*Cinnamon
*Sugar
*Custard
*Nutmeg
*Strawberries
*Powdered sugar

(Batter)
*1/2 cup Milk
*1 cup all-purpose flour
*1 teaspoon active dry yeast
*1 1/2 teaspoons sugar
*1/2 teaspoon salt
*2 tablespoons unsalted butter, melted
*1/2 cup beer, lukewarm
*3 egg whites
*Vanilla essence
*Vanilla custard (or make creme anglais, if you know how...)


Put flour in a large bowl and make a well in the center.
In a small bowl, stir the yeast in the lukewarm milk and sugar.
Allow to dissolve.
Add yeast mixture, salt and melted butter to the well and
gradually whisk in flour until smooth.
Whisk in beer.
Cover with a plastic wrap and let the batter rise in a warm,
draft-free place for 30 minutes - 1 hour.
***Keep the egg whites aside, they gotta be beaten and added to
the batter just before frying, otherwise the batter will be WAAAAY too thick ***

Peel and core apples, slice about this thick >> | | coat them in lemon juice, cover, and refrigerate.

Make Cinnamon sugar, to your liking, just add ground cinnamon to white sugar.

Whisk egg whites into batter

Heat/Make custard, add nutmeg, and vanilla essence.

Dry apples on paper towel

Dip your apple portions into some plain flour. Shake off any excess.

Apples to batter, deep fry, drain onto paper,

Place fritters into cinnamon sugar mixture

Serve IMMEDIATELY atop hot infused custard, dust with sugar, fan a strawberry over top.

Well...I hope someone finds some use for this stuff...again, if there's any problems or comments, let me know.
More to come at random intervals. - B.