Thursday, July 8, 2010

Sunday, June 6, 2010

Pyrenees Lamb

Pyrenees Lamb with white wine and paprika sauce (serves 8-10)
from the
MoVida Cookbook


Ingredients

2.5 kg lamb shoulder - ask the butcher to cut into chunky pieces. (You could also use shank, or forequarter chops)
2 tablespoons thyme leaves
150ml olive oil
6 cloves garlic chopped
3 brown onions finely diced
6 bay leaves
7 red capsicums, seed, membrane removed and finely chopped
8 large tomatoes. peeled, seeded and roughly chopped

To make the sauce, heat ¼ cup olive oil in large heavy based saucepan over medium heat and sauté garlic, bay leaves and onion until soft. Reduce heat to low. Add capsicums, cover and cook stirring occasionally for 30 minute or until well softened. Add tomatoes, cover and cook 30 minutes, stirring occasionally. Add white wine, and cook 10 minutes. Add 5 and a half cups of hot water and increase heat to high. Once the water is boiling add the paprika, reduce water to low and continue cooking the sauce gently for 30 minutes.

Preheat oven to 160 degrees. Trim lamb of any excess fat and put in a roasting tin. Pour in the sauce to just cover the top of the meat (you will have left over sauce). Cook in the oven for about 2½ hours until meat comes easily off bone. As the lamb cooks, some of the sauce will evaporate, allowing the top of the meat to brown.

I should say the last 3 recipes have been found at scrambledeggs.blogspot.com .
also, this.
Chicken, grape and champagne pie
(serves 4)

40g unsalted butter
3-4 chicken thigh fillets (770g)
2 leeks, white parts only, thinly sliced
2 cloves garlic finely chopped
1 cup champagne
¼ cup plain flour
11/2 cups chicken stock
1 ½ tablespoons finely chopped tarragon
1 ½ tablespoons finely chopped thyme
½ preserved lemon, flesh removed, rind rinsed and finely chopped
2 tablespoons verjuice
1 cup seedless green grapes

Heat butter in large frying pan until nut brown then add a splash of olive oil. Season chicken with salt then sauté in batches until lightly coloured. Remove from pan and set aside.

Add leeks and garlic to pan and cook over low heat for 5 minutes until soft. Increase heat to high, then deglaze pan with champagne and cook over medium heat until wine has reduced by half. Sprinkle in flour and whisk to combine then add stock and bring to simmer. Add chicken, herbs and preserved lemon and combine, then cook 4-5 minutes. Add verjuice and simmer another 2-3 minutes. Remove chicken from heat, then add grapes and leave mixture to cool completely.

Sour cream pastry
250g plain flour
200g chilled unsalted butter
120ml sour cream

Process flour and butter in food processor until it resembles fine bread crumbs. Gradually add two thirds of the sour cream then enough of the remaining sour cream to help pastry come together to form a ball. Refrigerate at least 20 minutes.

Cut in 2 and roll each piece to 3mm thickness. Line pie tin with one piece. Spoon cooled chicken mixture into pie and top with remaining rolled pastry. Brush with lightly beaten egg. Place pie in fridge to chill before baking for 30 minutes in preheated 220 degree oven.

Hummingbird Cake

I want to make this. It sounds good. And deadly!

Mrs Wiggin's Hummingbird cake
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream cheese icing
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.

Mrs. L.H. Wiggins, Greesnboro, North Carolina
"Making the most of bananas," Southern Living, February 1978 (p. 206)

Saturday, April 24, 2010

Sour Milk Carrot Cake


  • N and I made this yesterday. We doubled the recipe we were using, and it was fine for a 9x13. It was fairly bland, though, so I adjusted some amounts accordingly. Also, I didn't actually have soured milk, but I had soured heavy whipping cream and half-and-half. Still tastes fine, and the texture is pretty good.

  • 2 c white sugar
  • 4 c all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 tsp (1tbs + 1 tsp) ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp ground cloves
  • 2 tsp vanilla
  • 3/4 c vegetable oil
  • 2 c soured milk
  • 2c shredded carrots

  • Combine all dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves). Pour in the vanilla, milk and oil. Mix until combined, then add carrots.
  • Pour into a greased and floured 9x13 inch pan and bake at 350 degrees F for around an hour.

Horseshoes pt 1


This is a fairly obscure folk food made by stacking bread, a meat, a potato product, and a sauce. Most traditionally you use Texas toast, a hamburger patty, french fries, and American cheese sauce.

We had some things lying around the house, so we made it with a hamburger bun, bbq pulled pork, tater tots, and a mixture of swiss and american cheese.

Friday, March 19, 2010

Cornbread

J's Super Special Cornbread Recipe:

2/3 c melted butter
3 eggs
1 2/3 c milk
1/2 c white granulated sugar
1/2 c brown sugar
2 c flour
1 1/3 c cornmeal
1 1/2 t baking powder

Mix all wet ingredients and all dry ingredients, then mix them together.

Preheat both the oven and your pan. Put a tablespoon of butter in each pan and let it melt. This will help give your bread an awesome crust. This recipe makes one 9 1/2 in round pan of cornbread, but I usually double it. Because it's that good.

Bake at 400 degrees for 20 min or until browned.