The Menu
BRAISED LAMB SHOULDER
ROASTED ROOT VEGETABLES
GREEK-STYLE SALAD
Soaked Figs With Dessert Cheese
The Recipes
BRAISED LAMB SHOULDER
Makes 6 servings.
3 sprigs thyme
1 cup red wine
4 cloves garlic, thinly sliced
1 cup white wine
Salt and Pepper
1 cup low sodium chicken broth
1/4 cup tomato paste
1 onion, chopped
2 tbs olive or vegetable oil
4 pounds lamb shoulder, cut into chunks
1.) Season lamb with salt and pepper. In a pot or Dutch oven, heat oil. Add lamb and cook until browned, transfer to a plate. Add 1/2 cup white wine to the pot. Add onion and garlic and cook until softened.
2.) Stir in tomato paste, remaining white wine, red wine, broth, and 3 sprigs thyme. Return lamb and any juices to the pot and bring to a boil. Lower heat, cover and simmer until lamb is tender and sauce has thickened, 2 hours.
3.) GARNISH WITH MORE THYME SPRIGS, THEN SERVE.
ROASTED ROOT VEGETABLES
Makes 6 servings.
2 tbs chopped sage
Salt and Pepper
Two heads fennel, halved lengthwise, sliced into wedges
2 pounds carrots, peeled, cut into pieces
4 tbs butter
3 tbs olive or vegetable oil
1 pound parsnips, peeled, cut into pieces
3 pounds turnips, peeled, halved
Heat oven to 375ºF.
1.) In a bowl, toss turnips, carrots, parsnips and fennel with oil, season with salt and pepper. Divide vegetables between 2 rimmed baking sheets. Roast until tender, 1 hour, transfer to a bowl.
2.) In a skillet, cook butter until golden brown, stir in sage, and season with salt and pepper. Add to the vegetables and toss to coat then serve.
GREEK-STYLE SALAD
serves 6
http://www.recipe4all.com
SALAD:
6 Lettuce leaves - romaine
2 medium Roma tomato
1/2 cups Feta cheese, crumbled
DRESSING
1 tablespoon Olive oil
1 tablespoon Lemon juice
1/2 teaspoon Oregano
1/2 teaspoon Garlic salt
2 pinches Thyme
2 pinches Pepper
12 Black olives, pitted
SALAD:
Tear lettuce into bite-sized pieces. Cut tomato into small chunks.
In glass bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too); cover and chill.
DRESSING:
In a cup, combine olive oil, lemon juice, spices, and beat together with a fork.
Pour dressing over salad and toss gently to coat ingredients.
Slice olives and sprinkle over salad.
Soaked Figs With Dessert Cheese
serves 6
http://www.recipe4all.com
1 Or 2 fresh figs per person (2 or 3 plump dried figs can Be substituted)
Syrup:
1 1/2 cups Granulated sugar
4 cups Water
Seeds from 2 cardamom pods, Cracked lightly
9 Sliced fresh ginger root
9 Strips lemon rind
To serve:
Seasonal herbs and flowers
Dessert cheese (recipe Follows)
Carefully peel the fresh figs (if using dried figs, cut them in half lengthwise).
To make the syrup:
dissolve the sugar in the water over low heat. Add the cardamom seeds, ginger and lemon rind. Bring the syrup to a rapid boil, cover and allow the syrup to boil for 2 minutes. Remove from the heat and drop in the figs. Set aside to cool, frequently basting the figs with the syrup and the dessert cheese. Cover and refrigerate for at least 1 2 hours before serving.
To serve:
lift the figs from the syrup. Cut the fresh figs in halves lengthwise and serve moistened with a little of the syrup and some dessert cheese (recipe follows). Garnish with seasonal herbs and flowers.
DESSERT CHEESE
Serves 6
Helen Clucas.,Bon Appetit - Exec.Chef Magnus Johansson
1 pound cream cheese, at room temperature
3/4 cup sour cream
4 tablespoons caster sugar
1 1/2 tablespoons Benedictine
To serve: soaked figs
Beat the cream cheese until it is fluffy. Gradually beat in the sour cream, then the sugar and Benedictine. Continue to beat until the sugar has dissolved and the mixture is very smooth and thick.
Cut 2 double layers of muslin 20cm (8-inch) square, dampen with water and wring out. Pile half the cheese mixture on each square of cloth, gather up the ends of the cloths and tie in a ball shape.
(During draining, it will be necessary to tie the cloth tighter to compact the ball.)
Hang the cheeses in the refrigerator, with a drip tray underneath, for at least 24 hours. Serve with soaked figs or a prepared fruit of your choice.
BRAISED LAMB SHOULDER
ROASTED ROOT VEGETABLES
GREEK-STYLE SALAD
Soaked Figs With Dessert Cheese
The Recipes
BRAISED LAMB SHOULDER
Makes 6 servings.
3 sprigs thyme
1 cup red wine
4 cloves garlic, thinly sliced
1 cup white wine
Salt and Pepper
1 cup low sodium chicken broth
1/4 cup tomato paste
1 onion, chopped
2 tbs olive or vegetable oil
4 pounds lamb shoulder, cut into chunks
1.) Season lamb with salt and pepper. In a pot or Dutch oven, heat oil. Add lamb and cook until browned, transfer to a plate. Add 1/2 cup white wine to the pot. Add onion and garlic and cook until softened.
2.) Stir in tomato paste, remaining white wine, red wine, broth, and 3 sprigs thyme. Return lamb and any juices to the pot and bring to a boil. Lower heat, cover and simmer until lamb is tender and sauce has thickened, 2 hours.
3.) GARNISH WITH MORE THYME SPRIGS, THEN SERVE.
ROASTED ROOT VEGETABLES
Makes 6 servings.
2 tbs chopped sage
Salt and Pepper
Two heads fennel, halved lengthwise, sliced into wedges
2 pounds carrots, peeled, cut into pieces
4 tbs butter
3 tbs olive or vegetable oil
1 pound parsnips, peeled, cut into pieces
3 pounds turnips, peeled, halved
Heat oven to 375ºF.
1.) In a bowl, toss turnips, carrots, parsnips and fennel with oil, season with salt and pepper. Divide vegetables between 2 rimmed baking sheets. Roast until tender, 1 hour, transfer to a bowl.
2.) In a skillet, cook butter until golden brown, stir in sage, and season with salt and pepper. Add to the vegetables and toss to coat then serve.
GREEK-STYLE SALAD
serves 6
http://www.recipe4all.com
SALAD:
6 Lettuce leaves - romaine
2 medium Roma tomato
1/2 cups Feta cheese, crumbled
DRESSING
1 tablespoon Olive oil
1 tablespoon Lemon juice
1/2 teaspoon Oregano
1/2 teaspoon Garlic salt
2 pinches Thyme
2 pinches Pepper
12 Black olives, pitted
SALAD:
Tear lettuce into bite-sized pieces. Cut tomato into small chunks.
In glass bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too); cover and chill.
DRESSING:
In a cup, combine olive oil, lemon juice, spices, and beat together with a fork.
Pour dressing over salad and toss gently to coat ingredients.
Slice olives and sprinkle over salad.
Soaked Figs With Dessert Cheese
serves 6
http://www.recipe4all.com
1 Or 2 fresh figs per person (2 or 3 plump dried figs can Be substituted)
Syrup:
1 1/2 cups Granulated sugar
4 cups Water
Seeds from 2 cardamom pods, Cracked lightly
9 Sliced fresh ginger root
9 Strips lemon rind
To serve:
Seasonal herbs and flowers
Dessert cheese (recipe Follows)
Carefully peel the fresh figs (if using dried figs, cut them in half lengthwise).
To make the syrup:
dissolve the sugar in the water over low heat. Add the cardamom seeds, ginger and lemon rind. Bring the syrup to a rapid boil, cover and allow the syrup to boil for 2 minutes. Remove from the heat and drop in the figs. Set aside to cool, frequently basting the figs with the syrup and the dessert cheese. Cover and refrigerate for at least 1 2 hours before serving.
To serve:
lift the figs from the syrup. Cut the fresh figs in halves lengthwise and serve moistened with a little of the syrup and some dessert cheese (recipe follows). Garnish with seasonal herbs and flowers.
DESSERT CHEESE
Serves 6
Helen Clucas.,Bon Appetit - Exec.Chef Magnus Johansson
1 pound cream cheese, at room temperature
3/4 cup sour cream
4 tablespoons caster sugar
1 1/2 tablespoons Benedictine
To serve: soaked figs
Beat the cream cheese until it is fluffy. Gradually beat in the sour cream, then the sugar and Benedictine. Continue to beat until the sugar has dissolved and the mixture is very smooth and thick.
Cut 2 double layers of muslin 20cm (8-inch) square, dampen with water and wring out. Pile half the cheese mixture on each square of cloth, gather up the ends of the cloths and tie in a ball shape.
(During draining, it will be necessary to tie the cloth tighter to compact the ball.)
Hang the cheeses in the refrigerator, with a drip tray underneath, for at least 24 hours. Serve with soaked figs or a prepared fruit of your choice.
