Tuesday, August 11, 2009

Greek roasted leg of lamb

I tried this with a rack of lamb, and it was delicious. I expect that a leg would be even better, because more of it would be actually cooked in the wine.

To serve 8 (or 5-6 hungry Icelanders)

1 leg of lamb, about 3 kilos
4 cloves garlic, slivered
2 tbs olive oil
1 tbs dried oregano
1 tbs coarsely ground black pepper
1 cup dry white wine

Preheat the oven to 200°C.

Cut small, deep slits all over the leg of lamb and insert the garlic slivers. Brush the meat with olive oil. Mix together the oregano and pepper and rub all over the meat.

Put into a roasting pan and pour in the wine. Put in the oven and reduce the heat to 175°C and roast for about 90 minutes (for rare meat), basting occasionally. If you use a meat thermometer, rare meat should read 60°C. If you prefer it better done, follow the instructions that should have come with the thermometer, or give the meat 30 minutes more.

Let the meat rest for 10 minutes before serving. Strain the pan juices, skim off the fat and serve the juices with the meat.

The recipe originally came from Sheila Lukins' (of Silver Palate fame) All Around the World Cookbook, a hefty volume that another BookMooch member was kind enough to ship to me from Canada.

Tuesday, August 4, 2009

Thai grilled chicken

This is a refreshingly fresh, medium hot marinade for chicken that I tried recently:

To serve 4:

4 fresh red chili peppers, sliced, stem and seeds removed
2 cloves of garlic, chopped
5 shallots, thinly sliced
2 tsp crumbled palm sugar
150 ml coconut cream (not cream of coconut!)
2 tsp fish sauce
1 tbs tamarind water (see recipe below)
4 chicken breasts, boneless and skinless

Pulp the chili pepper, garlic and shallots using a mortar and pestle or food processor. Add the palm sugar, coconut cream, fish sauce and tamarind water.

Cut 4 shallow slits in each chicken breast with a sharp knife. Put the chicken breasts on a shallow dish and pour the marinade over them. Turn over in the marinade to coat well. Cover the dish and set aside for an hour or so.

Preheat the grill. Put the marinated chicken breasts on aluminium foil and put under the grill for 4 minutes, turn over and grill the other side for 4 minutes as well (the breasts I used needed 7 minutes on each side), brushing occasionally with the marinade. Garnish with basil or cilantro leaves.

Serve with rice.

Recipe for tamarind water:
Pour 60 ml boiling water over 5 g tamarind pulp. Soak for a few minutes, break up with a spoon and let soak for 30 minutes. Pour the liquid through a strainer and press as much of the pulp through it as possible. Discard the remaining pulp.