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a la Cubana
Beef Tenderloin Salad
Boneless Breast of Chicken with Currant Jelly
Braised Lamb Shanks I
Braised Lamb Shanks II
Chicken Satay with Spicy Peanut Sauce (Malaysian skewered marinated chicken)
Chicken with Apricots and Olives
Fruit Stuffed Pork Loin Roast
German Caraway Stew
Golden Gate Chicken
Honey Sesame Chicken
Pabellon Criollo (Venezuelan steak in tomato sauce)
Pork and Celery Avgolemono
Sausage Stuffed Meatloaf
Southern Fried Chicken with Onion Gravy
Steamed Chicken with Shredded Spring Onion
The Mystery Chef's Swiss Steak
Veal Marsala (Scaloppini al Marsala)
|Sausage Stuffed Meatloaf
1 1/2 lbs.(700 g) ground beef
1/2 lb. (250 g) Italian sausage (in links)
1 can tomatoes, peeled, chopped and juice reserved
3/4 cup bread crumbs
1/2 cup onion finely chopped
2 Tbsp. parsley chopped
2 Tbsp. sesame seeds
1 teaspoon salt
1/8 teaspoon pepper
3 slices bacon cut in half crosswise
In a large mixing bowl, beat eggs with a fork. Add beef, tomatoes with juice, bread crumbs, onion, parsley, sesame seeds, salt and pepper. Mix until well blended. Press half of mixture firmly into a loaf pan. Lay the sausage links lengthwise down the center of the pan, and fill with the remaining meat mixture. Run a thin knife around edge and invert meat loaf into a shallow baking dish. Arrange bacon pieces on top.
Bake in 350F (180C) oven for 1 hour. Spoon off fat drippings. Bake 30 minutes longer or until no longer pink in center. Drain off any additional drippings. Cover loosely with foil and let stand for 10 minutes. Transfer to a serving platter. Serves 6 - 8.
1 to 1 1/2 lbs. ( 450 to 700 g) fresh scallops
1/2 cup dry white wine
1/4 cup grated or shaved good quality Parmesan cheese
Allow scallops to drain on paper towel in refrigerator for at least 1/2 hour before cooking. Bring wine to a simmer in a saucepan and add scallops. Simmer for 1 to 3 minutes, depending on size. Remove from liquid and drain on paper towels again. Place on baking sheet (or scallop shells if you have them), sprinkle the cheese on top, and place under a pre-heated broiler until cheese is golden brown, 1 to 2 minutes.
1/2 lb. (225 g) cubed
|Boneless Breast of Chicken with Currant
8 boneless, skinless chicken
Satay with Spicy Peanut Sauce (Malaysian skewered marinated chicken)
1 tsp finely chopped garlic
1 tsp salt
1/8 tsp white pepper
2 Tbs soy sauce
1 Tbs dark molasses
2 tsp fresh lime juice
2 lbs (1 kg) boneless, skinless chicken breasts or thighs,
cut into 1 in (2 cm) cubes
2 Tbs vegetable oil
Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally.
Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Serves 4.
Katjang Sauce (Spicy peanut sauce)
2 Tbs vegetable oil
1/4 cup finely chopped shallots or scallions (white part only)
1 tsp finely chopped garlic
2 cups chicken stock, fresh or canned
1/2 cup shelled peanuts (preferably Spanish peanuts) ground fine in an electric blender or mortar and pestle
2 tsp soy sauce
1 tsp dark molasses
1 tsp lime juice
1/4 tsp finely grated ginger root
1/4 tsp (or to taste) finely chopped hot chilies, or cayenne
Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.
2 rib eye steaks, approx. 1 in. (2.5 cm) thick
2 Tbs. butter
1/4 cup shallots chopped fine, or 2 Tbs. onion, chopped fine
2 cups fresh mushrooms, sliced
1/4 cup Madeira wine
1 Tbs. Worcestershire sauce
1/3 cup beef broth
1 Tbs. fresh parsley, chopped
Salt and freshly ground pepper to taste
Trim the steaks into a teardrop shape. Butterfly the steaks by cutting horizontally up to 1/2 in (1.25 cm) of one of the long sides. Do not cut through completely. Open the steaks and flatten into heart shape. Sauté in butter in a large skillet until desired degree of doneness. Remove from pan.
In same pan, using butter left in pan, sauté the shallots until soft and transparent. Add the mushrooms and sauté 1 to 2 minutes. Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat. Allow to reduce by half. Serve sauce on top of steak and sprinkle with chopped parsley. Serves 2.
1 cup milk
2 lbs. (900 g) ground veal or pork (as lean as possible)
1 cup cornbread crumbs
1 Tbs salt
1/4 tsp ground black pepper
1 Tbs butter
2 cups beef or chicken broth
1 Tbs flour
1 cup sour cream
1 tsp nutmeg (the real secret to this recipe)
1 tsp chopped fresh or dried dill
Grated rind of 1/2 lemon
Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper. Form into small (3/4 in., 2 cm) balls, to make about 4 dozen. Sauté in butter in a large skillet until browned and cooked through. Remove from pan, reserving cooking juices in pan. Combine flour and sour cream and blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened. Add meatballs and heat 15 minutes, or until meatballs are warm. Serve over noodles. Serves 6.
|Pabellon Criollo (Venezuelan steak in tomato sauce)
2 lbs (900 g) lean sirloin steak, cut 1/2 in (125 mm) thick
1/3 cup olive oil
1 cup coarsely chopped onions
1 tsp finely chopped garlic
6 medium tomatoes, peeled, seeded and chopped, or 2 cups drained, chopped canned tomatoes
1/2 tsp ground cumin seeds
1 tsp salt
Broil the steak under a preheated broiler for about 5 minutes on each side, or until the steak is medium rare. Using a knife or your fingers, cut or pull the meat into pieces approximately 1/2 in (125 mm) long and 1/4 in (50 mm) wide. In a heavy skillet heat the oil over moderate heat and add the onions and garlic. Cook for about 5 minutes until the onions are transparent but not brown. Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered for about 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree. Add the strips of beef and mix them well with the sauce. Serves 4 to 6.
2 whole boneless, skinless chicken breasts (4 pieces)
3 tsp unsalted margarine
2 Tbs finely chopped onion
1 cup mashed sweet potatoes
2 Tbs dry white wine (optional)
2 tsp honey
1/2 tsp grated orange peel (orange part only)
1/2 tsp grated lemon peel (yellow part only)
1/8 tsp ground cinnamon
Dash of ground nutmeg
Fresh ground black pepper to taste
2 Tbs bread crumbs
Pound chicken breast halves to approximately 1/4 in. (5 mm) thickness. Melt 1 tsp margarine in a small skillet over moderate heat. Add onion and cook 5 minutes until soft but not brown. Stir in sweet potato,
optional wine, honey, lemon and orange peel, cinnamon, nutmeg and pepper and heat through.
Divide mixture between 4 breasts halves, roll up and secure with toothpicks. Place roll-ups seam side down in a shallow baking dish. Cover and bake at 400F (200C) for 20 minutes until chicken is tender.
Meanwhile, heat the remaining 2 tsp. margarine in a small saucepan. Sprinkle the cooked roll-ups with the bread crumbs, drizzle the melted margarine over them, and brown under the broiler. Serves 4.
|Veal Marsala (Scaloppini al Marsala)
1+1/2 lbs (750 g) veal scallops, pounded to 1/4 in. (5 mm) thickness
Freshly ground black pepper
2 Tbs butter
3 Tbs olive oil
1/2 cup dry Marsala wine*
1/2 cup canned or fresh beef or chicken stock
2 Tbs soft butter
Season the veal scallops with salt and pepper and dust with flour, shaking off the excess. In a large, heavy skillet melt 2 Tbs butter with the 3 Tbs olive oil over moderate heat. When the foam subsides add the scallops 3 or 4 at a time, and brown them 2 to 3 minutes per side. Transfer to a plate.
Pour off and discard most of the fat from the skillet and add the Marsala and the 1/4 cup of the stock. Boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the pan to dissolve the "brown bits". Return the veal to the skillet, cover, reduce the heat to low, and simmer for 10 to 15 minutes. Baste the veal occasionally with the pan juices, or simply turn the veal over 2 or 3 times.
To serve, transfer the veal to a heated platter or individual serving plates. Add 1/4 cup of stock and boil briskly, scraping the bottom and sides of the pan. When the sauce has reduced to a thick, syrupy glaze, remove from the heat and adjust the seasoning with salt and pepper. Stir in the 2 Tbs softened butter and pour the sauce over the scallops. Serves 4.
*Please do not spoil this dish by using the so-called "Cooking wine" found on supermarket shelves. This is nothing but inferior wine with loads of salt added. If you are unable to locate a bottle of real Marsala, then substitute a good quality, dry Sherry.
|Fruit Stuffed Pork Loin Roast
2 lbs (1 kg) trimmed boneless pork loin
Salt and freshly ground black pepper
1 Granny Smith apple, peeled, cored and diced
6 dried apricots, minced
1/2 cup Parmesan cheese
1 tsp minced fresh sage, or 1/2 tsp dried rubbed sage
1 Tbs vegetable oil
3 fennel bulbs, trimmed and thinly sliced (reserve leaves for garnish)
2 lbs. (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half
10 cloves garlic, peeled
1 Tbs olive oil
Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied). Pound to a uniform thickness of about 1 inch (2.5 cm). Season with salt and pepper. In a small bowl combine the apple, apricots, Parmesan and sage and mix well. Spread over pork, roll pork and tie with kitchen twine at 2 inch (5 cm) intervals. Heat the vegetable oil in a large pan over high heat and brown the pork roast on all sides. Add the potatoes, fennel and garlic, and drizzle the olive oil over all. Roast 35 to 40 minutes in a 400F (200C) oven. Slice across roll to serve. Transfer to warm serving platter along with the potatoes, fennel, and garlic. Garnish with the reserved fennel fronds. Serves 8.
|Southern Fried Chicken with Onion Gravy
A 2+1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
2+1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1+1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)
Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a time, and shake off all the excess. Melt 1+1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if necessary. When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down, and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides. Remove the chicken to a large shallow baking dish which is lined with paper towels and place in an oven set at the lowest setting to keep warm.
Pour off all but 1 Tbs of the fat remaining in the skillet and add the onions. Sprinkle with 2 Tbs flour and cook over high heat for 3 or 4 minutes, stirring frequently, until the onions are soft and golden brown. While stirring constantly, add the water in a thin stream and cook until the gravy thickens and becomes smooth. Stir in the vinegar and the remaining 1/2 tsp. of the salt and a few grindings of black pepper. Arrange the chicken on a serving platter and pour the gravy over. Or, more traditionally, put the cooked white rice in a serving bowl, pour the gravy over it, and serve it as an accompaniment to the chicken. Serves 4.
|Chicken with Apricots and Olives
1 medium fryer, trimmed of fat and extra skin and cut into quarters
2 Tbs. Extra virgin olive oil
4 oz. (100 g) Green Greek olives
4 oz. (100 g) Kalamata olives
4 oz. (100 g) dried apricots, soaked in 1/4 cup of brandy and heated until soft
1 cup Kosher dry white wine
2 Tbs. sherry wine vinegar
3 Tbs. honey
16 cloves (or more) garlic, roasted slowly in olive oil until golden brown
1/2 onion, sliced thin and sautéed in olive oil until brown
1 quart rich chicken broth
1 sprig fresh rosemary, or 2 tsp. dried
1 sprig fresh sage, or 2 tsp. dried
Loosen the skin of the chicken breast and thighs and gently stuff half the soaked apricots between the skin and the meat. Brown the chicken pieces in the olive oil till golden, pour off the fat and pour in the white wine. Scrape the bottom of the pan to get all the browned bits into the simmering wine. Add the vinegar, honey and broth, stir well and simmer 5 minutes. Remove the breast pieces, add the garlic, onions, olives and herbs. Cover and cook 20 minutes till leg quarters are done, add back the breast pieces and simmer 5 minutes. Serves 4.
|Pork and Celery Avgolemono
4+1/2 to 5 lbs. (2 Kg) celery with leaves cut into 1 in (2.5 cm) pieces
3 lbs (1.5 Kg) pork cut into 1 in (2.5 cm) cubes
1/2 cup butter
3 medium onions, chopped
2 lemons, juice only
1 Tbs cornstarch (cornflour)
Salt and pepper to taste
Season the pork with salt and pepper. Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently. Add the onions and cook 10 to 15 minutes until soft but not browned. Add enough water to barely cover the meat. Cover and cook over low heat for about 1 hour. Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains
Beat the eggs in a bowl. Mix the cornstarch (cornflour) in 1/4 cup water and add to the eggs. Add the lemon juice and beat the mixture well. Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly. Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL. Serve immediately. Serves 6 to 8.
2 medium-sized eggplants, washed and cut into 1/2 in. (1 cm) slices
1/2 cup all-purpose flour
2 eggs, well beaten
1/2 cup bread crumbs
1 tsp dried oregano
6 Tbs olive oil
1 tsp salt, plus more for draining eggplant
1 tsp freshly ground black pepper
3 cups marinara sauce*
1/2 cup freshly grated Parmesan cheese
Thin slices of mozzarella or Parmesan cheese
Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture. Heat the olive oil in a skillet over medium heat and sauté the eggplant slices until medium brown, about 5 minutes per side. Place a thin coating of marinara sauce* in the bottom of a baking pan large enough to hold the eggplant in a single layer. Arrange the eggplant slices on the sauce, sprinkle with the Parmesan, and place a slice of mozzarella or Swiss cheese on top of each eggplant slice. Cover with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes. Serves 6.
* Our recipe is in the Pantry
Lamb Shanks I
6 lamb shanks
1/2 tsp oregano
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrots
3 cloves garlic, finely chopped
1/4 tsp dried thyme
1 cup dry red wine
1 cup beef stock
Salt and freshly ground black pepper to taste
Place the lamb shanks in a large casserole and add the remaining ingredients on top. Cover and bake in a 325F (160C) oven for 1+1/2 to 2 hours, until the meat is falling off the bone. Check periodically and add more liquid if necessary. Serves 6.
Braised Lamb Shanks II
6 lamb shanks
1 packet Lipton's Onion Soup mix
2 cups dry red wine
Place lamb shanks in a large oven proof casserole and add the wine. Sprinkle the onion soup mix over the shanks, cover, and bake as above. Serves 6.
Chicken pieces (I like thighs for this dish)
Salt and freshly ground pepper to taste
Remove the skin from the chicken pieces if you want to reduce fat. Season with salt and pepper, and place in a baking pan. A layer of aluminum foil underneath will make clean-up easier. Drizzle with honey and sprinkle a liberal amount of sesame seeds on each piece. Bake in a 325F (160C) oven for 30 minutes, or until cooked through.
|This recipe was sent to us by Debby
Reece, who says "I was a Navy wife for over 18 years and have been able to gather a
lot of recipes from different places over the years. One of my biggest crowd pleasers is a
simple chicken marinade that will guarantee a unique and smoky flavor. This is a really
great, easy summertime dinner that everyone will love. I've never given out this recipe
before, but since I've been using some of the wonderful recipes I've found here I thought
I would share it. Hope you all enjoy!" Golden Gate Chicken
1/2 cup soy sauce
Combine all ingredients and pour over chicken pieces. Marinate in the refrigerator for 2 to 4 hours, or for maximum flavor, overnight. Grill on the barbecue until the juices run clear, or bake in a 325F (160C) oven for 30 to 40 minutes. Serves 4.
2 lbs (900 g) fresh shrimp, 16 to 18 to the pound
Peel and de-vein the shrimp, leaving the tail shell on. Combine the remaining ingredients in a large bowl, stirring to combine. Add the shrimp and toss to coat. Marinate at room temperature for about 2 hours, stirring every half hour. Cook the shrimp over hot coals for two to five minutes (depending on the heat of the fire), turn and cook an additional two to five minutes. Meanwhile, place the marinade in a saucepan and heat over a high flame until the sauce starts to bubble. Or, place shrimp in a single layer along with the sauce in a large ovenproof baking dish and place under the broiler for three to five minutes, basting occasionally. Turn the shrimp over and broil an additional three to five minutes. Serve the shrimp in individual bowls along with some of the sauce, or on plates with sauce on the side. The idea is to pick up the shrimp by the tails and dip them in the sauce. Serve with hot Italian or French bread for sopping up the extra sauce. Serves 4 to 6.
|There appear to be as many recipes
for Swiss Steak as there are cookbooks printed un the USA. This recipe (with some minor
modification by me) first appeared in the 1934 "The Mystery Chef's Own Cook
Book" by John MacPherson, who was a famous radio chef of the time.The
Mystery Chef's Swiss Steak
2 lbs (1 kg) round, flank, or sirloin steak (any less than premium
cut will do, as long as it's about 1 to 2 inches (2.5 to 5 cm) thick)
Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large ovenproof baking pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours. Or bake in a 325F (160C) oven for 2 hours. Serves 4 to 6.
3 Tbs (45 ml) butter
Heat the butter and the oil in a heavy skillet over high heat. Fry the slices of beef about 2 minutes on each side, until lightly browned. Transfer the meat to a plate. Add the scallions and mushrooms to the skillet and cook, stirring frequently, 3 to 4 minutes, until lightly browned. Add the flour and mix thoroughly with the vegetables, then pour in the white wine and stir until well combined and slightly thickened. Add the sour cream, tomato paste, Worcestershire sauce, salt and pepper and stir to combine. Return the beef to the skillet, along with any juices that have accumulated in the plate. Coat the meat thoroughly with the sauce, cover the pan, and simmer over low heat for 2 or 3 minutes, until the meat is heated through. Sprinkle with parsley and serve immediately. May be served with noodles (a must for me) or rice. Serves 4 to 6.
|Arroz a la Cubana
All quantities given are PER PERSON
Bring the water to a boil and add the rice and turmeric. Stir once, cover, reduce the heat to a slow simmer, and cook for 15 minutes. Do not remove the cover from the pot. After 15 minutes, remove the pot from heat and set aside. Meanwhile cook the bacon until crisp. I prefer to do this by placing the bacon strips in a single layer on a large baking sheet and baking in a moderate oven (350F, 180C) until crisp, in order to reduce the amount of stove-top activity. Cut both ends off the bananas and, using the point of a sharp knife, cut through the peel from one end to the other. Bake these on a separate baking sheet along with the bacon, for about 20 minutes, until the bananas are soft and the peel is completely black. When the bananas are done, remove the peel by grabbing (CAUTION VERY HOT) the peel where you made the slit and 'rolling' the banana out of the peel. Fry the eggs in the olive oil or bacon drippings. To assemble, place a mound of rice in the center of each plate, and surround it with the bacon and the peeled, cooked bananas. Top with a fried egg or two.
The only challenge in making this dish is to get everything done at the same time for what can be (depending on the number if diners) a rather frantic last-minute assembly process. This is why I prefer to do the bacon and the bananas in the oven rather than the stove-top, because they can stay warm in the oven until the eggs are done. I frequently have two or three pans of frying eggs going at the last minute, so that everyone gets a piping hot fried egg on top of their rice.
|Beef Tenderloin Salad
1 Tbs (15 ml) vegetable oil
Heat oil in a heavy large skillet over medium high heat. Season the steaks with fresh ground pepper. Brown crushed garlic, do not burn, add meat and cook to desired doneness. This should be about 5 minutes per side for medium rare. Transfer steaks to platter. Let stand until they are cool enough to handle. Cover and refrigerate until well chilled.
For dressing, whisk all ingredients in a medium sized bowl. Season to taste with salt and pepper.
For Salad, cook green beans in a large pot of boiling salted water until just crisp - tender. Drain, rinse under cold water. Drain well, and pat dry. Combine beans, and remaining ingredients in a large bowl. Cut Tenderloin diagonally into thin slices. Add to salad, add dressing, toss to coat, and serve. Serves about 6.
10 to 14 lb (5 to 7 kg)
Season the brisket with the seasoning salt and the pepper. Place it in a large roasting pan, place the sliced onions on top, add the rosemary, and pour the beer over it. Cover tightly with aluminum foil and bake in a 200F (100C) oven for at least 5 hours. Remove the foil 1/2 to 1 hour before serving and pour the chili sauce over the meat. Raise the temperature of the oven to 300F (150C) if necessary to reduce the pan juices. Remove from the pan and allow to sit for 15 minutes before carving into thin slices. Serves at least 6, with leftovers for sandwiches.
2 pounds (900 g) boneless
leg of lamb, trimmed of excess fat and cut into 1 1/2 inch (4 cm) cubes
Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and salt, turning the cubes about with a spoon to coat them evenly. Add the yogurt, onions, coriander, ginger and garlic, and toss the ingredients together until thoroughly blended. Marinate the lamb (covered loosely with foil) at room temperature for at least 2 hours or in the refrigerator for 4 to 6 hours. Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or preheat the broiler of your kitchen stove to the highest possible point. Remove the lamb from the marinade and string it on 3 or 4 long skewers, pressing the cubes tightly together. If you plan to broil the lamb in the stove, suspend the skewers side by side across the length or width of a large baking pan, preferable lined with an open-meshed racked upon which the bottom of the meat can rest. Broil about 3 inches (8 cm) from the heat, turning the skewers occasionally, for 10 to 20 minutes, or until the lamb is brown and is done to your taste. To serve, slide the lamb off the skewers with a knife, mound it attractively on a heated platter, and sprinkle it with garam masala recipe is located in the Pantry). Serves 4.
|Steamed Chicken with Shredded Spring
1 medium chicken
Rub the chicken with spring onion, ginger, salt and wine. Leave for about 6 hours. Steam it in a steamer over a high heat for about 20-30 minutes and leave the chicken in the covered steamer for another 5 to 10 minutes. Remove and test with a stick if cooked. If not, steam for another 5 min or longer until cooked. Remove and drain, pick out the spring onion and ginger. Cool slightly. Reserve the liquid in the bottom of the steamer. Cut the chicken into bite-size pieces. Arrange the chicken pieces on a plate. Sprinkle with shredded spring onion and shredded ginger.
Heat the oil until very hot (seems like it's going to boil) and pour over chicken pieces (which are "covered" with spring onion and ginger). Sprinkle about 3 Tbs (45 ml) of the reserved chicken "stock" over chicken. Serve immediately if you want it warm. If you want a cold dish as a starter, before pouring the hot oil onto the chicken and spring onion, leave the chicken in the refrigerator until cool, then heat the oil to pour. Enjoy it!!