LAMB WEDDING ROAST

November 3, 2006

SERVINGS : 6

INGREDIENTS
1 kg lamb, cut in large pieces
2 tablespoons margarine
2 teaspoons salt
2 onions
1 carrot
1/2 glass green peas
500 gr yoghurt
1 tablespoon flour
2 egg yolks

PROCESSING METHOD
– Melt the margarine in a saucepan. Brown the meat for 7-8 minutes.
– Add onions cut into lengtwise slices. Brown for 5 minutes more.
– Add salt and 4 glasses of water. When it starts boiling, remove the froth wiyh a skimmer.
– Cover and cook on low heat for 45 minutes.
– Add sliced carrots. Cook for 30 minutes more.
– Drain the sauce and reduce it to 2 and 1/2 glasses.
– Arrange the meat, carrots and peas in an oven dish.
– In a small saucepan carefully mix the yoghurt with flour. Slowly add the boiling meat sauce, stirring constantly. Beat in 2 egg yolks. Pour the sauce over the meat.
– Bake in hot oven for 10-15 minutes, until it is golden brown.

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ROASTED LAMB GARNISHED WITH SAUCE

November 3, 2006

SERVINGS : 6

INGREDIENTS
1 kg lamb meat, shoulder or loin
2 large onions
100 gr butter or margarine
1/2 kg small fresh potatoes
2 teaspoons salt
1/2 teaspoon pepper
1 glass oil

SAUCE
125 gr dry white wine
250 gr lamb stock
1/2 teaspoon red wine vinegar
1 teaspoon mustard
2 tablespoons plain flour
2 tablespoons butter
2 tablespoons gherkin, finely chopped

PROCESSING METHOD
– Melt the butter in a saucepan. Lightly brown the meat. Add onions cut lengthwise into slices. Brown for 5 minutes.
– Add salt, pepper and 1 glass of water. Cover and cook on low heat for 1 and 1/2 hours.
– Heat the oil in a saucepan. Peel the potatoes, cut them into walnut size pieces. Fry them in the oil. Take them out when they are half done.
– Put the meat in an oven dish. Arrange the potatoes around. Pour the sauce over. Bake in hot oven for 20 minutes.
– To make the sauce; in a moderate heavy-based saucepan, melt butter. Add flour and stir to make roux, cooking 3-4 minutes until bubbly.
– Add wine and stock. Bring just to the boil over moderate heat, stirring constantly.
– Reduce heat and simmer for 20 minutes, uncovered.
– Add vinegar, mustard and pickle to sauce and cook 1 minute.


DICED BEEF RAGOUT

November 3, 2006

SERVINGS : 6

INGREDIENTS
800 gr lean beef thigh
4 tablespoons butter or margarine
500 gr pearl onions, peeled
10 cloves garlic, peeled
3 tablespoons vinegar
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
– Melt the butter in a saucepan.
– Add the meat cut into large dice and cook on medium heat until the juice is evaporated.
– Add peeled whole cloves of garlic and onions. Brown for 4-5 minutes.
– Add vinegar, spices and 4 glasses of warm water. Cover and cook on low heat for 3 hours, until the meat is tender.
– Serve with rice.


LAMB CASSEROLE WITH VEGETABLES

November 3, 2006

SERVINGS : 5

INGREDIENTS
1 kg lamb, cut into small pieces
4 onions
6 potatoes
1 and 1/2 litres meat stock (or water)
1/2 soupspoon salt
A little pepper

PROCESSING METHOD
– Boil the meat in a large quantity of water.
– When bubles begin to form strain the contents of the saucepan and put the meat under cold running water.
– Put the meat back into the saucepan, add the meat broth and boil for 45 minutes.
– Pour the meat and broth into a casserole.
– On top of the meat put the potatoes and onions which have been peeled and cut into a large slices, salt and pepper.
– Cover and cook 30 minutes more in the oven.


ALMOND SWEET IN SYRUP

November 3, 2006

ALMOND SWEET IN SYRUP

INGREDIENTS
500 gr flour
1 whole egg
1 egg yolk
250 gr butter
1 coffee spoon yeast
1 soupspoon sugar
20 hazelnuts

SYRUP
2 glasses sugar
3 glasses water
1 lemon juice

PROCESSING METHOD
– Boil the syrup by boiling the sugar, water and lemon juice. Put aside.
– Cream the softened butter and sugar together. Add the eggs, flour and yeast. Knead well.
– In a deep oven dish, place 20 small discs of the dough (5 cm in diameter) spaced well apart from each other. Put a hazelnut on each piece of dough.
– Bake 20 minutes in a medium oven. The top should become golden brown.
– Place the cookies in a deep dish. Pour the syrup over them and wait until it is absorbed.
– Serve when completely cooled.


QUINCES IN SYRUP WITH CLOTTED CREAM

November 3, 2006

QUINCES IN SYRUP WITH CLOTTED CREAM

INGREDIENTS
4 big size quinces
1 and 1/2 glasses sugar
3 cloves
1 glass clotted cream

PROCESSING METHOD
– Wash and peel the quinces. Cut them into four and remove the cores.
– Arrange the slices side by side in a flat pan sprinkled with 1/2 glass of sugar. Add cloves and 2-3 quince seeds. Spread the remaining sugar over them.
– Cover and cook on very low heat for 2 – 2 and 1/2 hours, until they take a dark reddish colour and get slightly caramelized.
– Let cool.
– Arrange them in a serving dish. Pour the syrup over.
– Put small pieces of clotted cream on each one.


PUMPKIN IN SYRUP WITH CRUSHED GROUND NUTS

November 3, 2006

INGREDIENTS
3 kg pumpkin
1/2 kg sugar
1/2 tea cup water
250 gr ground nuts, crushed

PROCESSING METHOD
– Seed and peel the pumpkin. Cut it into 2-3 cm thick slices.
– Put a layer of pumpkin in a saucepan and sprinkle with sugar. Then second and third layers, sprinkling with sugar each time. Add the water.
– Cook for 50 minutes on a very low heat.
– Let cool.
– Place the pumpkin pieces with the juice on a serving plate.
– Sprinkle with the crushed ground nuts.