Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

Oct 24, 2009 Author: enetwal | Filed under: Entree

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

9 Servings

1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c fresh mint leaves,Minced
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread**

* – boned and trimmed of surface fat
** – or regular pocket bread, cut in half crosswise

1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.

2. Place lamb in a 9×13″ pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On fire grate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6″ above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140′ on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.



Christmas Oyster Soup (Soupe Aux Huitres De Noel)

Oct 23, 2009 Author: enetwal | Filed under: soups

Christmas Oyster Soup (Soupe Aux Huitres De Noel)

4 Servings

2 Carrots,mediun
-peeled & in long,Grated
-thin shreds
1/2 c Celery,finely diced
1/4 c Butter,melted
4 c Milk,or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper,To Taste

Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir.

Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.

Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.



2 Tourtiere Recipes

Nov 21, 2008 Author: enetwal | Filed under: Entree

Tourtiere
6 Servings

2 lb Pork,ground
1    Onion,large
1    Garlic clove
1/8 t  Mace,ground
1/8 t  Sage,ground
1    Potato,small
1/4 c  Raisins
-Pepper,To Taste
-Water,boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with
half of the pastry. Prick with fork and bake 10 minutes. Cool to room
temperature. Pour coled meat mixture into pie shell. cover with top
crust. Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till
crust is light brown and filling is bublly. Serve hot.

Tourtiere 2

CRUST  ==========================
2 1/2 c  Flour
2 t  Baking powder
1 t  -Salt
1/2 lb Shortening
1/2 c  -Hot water
2 t  Lemon juice
1    Egg,well beaten
FILLING  ========================
1 lb Pork,lean ground
1    Onion,finely chopped
1/2 t  -Salt
1/4 t  -Pepper
1/2 t  Thyme
1/2 t  Sage
1/2 t  Dry mustard
1/2 t  Cloves
1    Potato,boiled & mashed
HERB SAUCE  =====================
1    Celery stalk,minced
2 1/2 c  Consomme
1/2 t  Sage
1/2 t  Thyme
1/4 c  Butter
1/2 c  Flour
1 T  Parsley
1 c  Mushrooms,chopped

For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust.

For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes.

For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.




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