Saturday, December 13, 2008
one rack of lamb, cut in cutlets
3 garlic cloves, whole
1 cup red wine
Rub the lamb cutlets (with bone) with olive oil, lemon, salt, pepper, mushed garlic.
Place in roasting pan with some butter and the red wine, and slowly bake at 350F for over 1 hour. Baste with more red wine during baking.
Alternatively, cook in pressure cooker.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Sunday, December 7, 2008
Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, raspberry or balsamic are all ideal, and brown sugar, together with some bay leaves, juniper berries and peppercorns for flavour.
Chop 6 large onions as coursely or finely as you like and heat with a small amount of canola oil in a stainless steel pan until they are soft. Add 1 cup of your chosen vinegar (or a mixture of vinegars) and 1 cup of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns and 5 juniper berries. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.
Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.