Archive for » November 20th, 2008«
This is a wonderful stuffing for lamb I made this the other night with lamb fillets. I sliced them very carefully down the centre being careful not to go all the way through, I opened them out and pounded with a meat mallet. I then placed the stuffing on one side and rolled up and secured with kitchen string just as you would a boned leg. I was only making for 2, hence the lamb fillets and I have been testing recipes for the Christmas table, this one is going on my list it was superb. I served mine over parsnip mash and fresh vegetables with a homemade gravy. If you would like to read more reviews of this recipe please click here.
Ingredients
4lbs Leg of lamb (boned weight)
Salt and pepper
Kitchen string
For the stuffing
1/2 Tablespoon olive oil
1/2 Large onion, finely chopped
2 3/4 Ounces walnut pieces
2 1/4 Ounces breadcrumbs
5 1/2 Ounces goat’s cheese
8 Fresh figs, quartered
3 Sprigs thyme, leaves only
1 Egg, beaten
Method
1. Preheat the oven to 400 degrees F.
2. Trim the lamb of excess fat. Open it out flat and season the inside with salt and pepper.
3. Heat oil in a pan, and cook the onion until soft. Toast the walnuts in a dry pan until just turning brown. Break the goat’s cheese into little nuggets.
4. Gently mix all the stuffing ingredients together, bind with the egg and season with salt and pepper. Spread the stuffing on the opened piece of lamb. Roll it up and tie at intervals with string.
5. Season the outside of the lamb with salt and pepper and roast in the oven for 15 minutes.
6. Turn the heat down to 375 degrees F, and cook for another hour, then serve- the lamb will be pink.
All photos taken by me unless otherwise stated.
This is a super, easy, quick recipe that tastes great and would make a great finger food as well as a main served with salad. I made mine with panko flakes as I could not get soda crackers here. I also added a little more plum sauce to the ketchup just to suit our tastes. If you want to read more reviews on this one please click here.
Ingredients
FOR FINGERS
1/2 cups soda crackers, finely crushed (I used panko flakes)
1/3 cup mayonnaise
4 boneless skinless chicken breasts
FOR DIPPING SAUCE
6 tablespoons ketchup
6 tablespoons plum sauce
2 teaspoons soy sauce
Method
1. Preheat oven to 400°F & grease a rimmed baking sheet well.
2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
4. Add chicken strips to mayo & turn to coat all over.
5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
8. While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
Either serve as a main with a salad and dipping sauce on the side or Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
All photos taken by me unless otherwise stated.
