Jumbuck Lamb

Jumbuck Lamb –
Greatest Rack of Lamb Recipe from Down Under!

2 Lg. whole racks of lamb; boned and well trimmed.

3 T. crushed whole yellow mustard seeds (crushed in a pepper mill)

2 t. salt

2 t. freshly ground black pepper

2 T. clarified butter

1/2 c. dry white wine

2/3 c. beef stock

2 t. red currant jelly

3 T. softened butter

Sprigs of fresh watercress for garnish

 

Roll fillets of lamb in a mixture of the crushed mustard seeds, salt and pepper until very well coated.

 

Heat clarified butter in a large, heavy skillet and sauté the fillets of lamb over high heat for one minute on each side.  Lower the heat and continue to cook for about 6 minutes longer, turning twice, until the lamb is just medium rare.  Do not overcook.  Remove the lamb from the skillet, transfer to a small platter and place in the oven to keep warm.

 

Pour off most of the butter from the skillet; add the wine and cook, stirring over heat until the wine is reduced to just 1 or 2 tablespoons.  It will coat the bottom of the pan.

 

Pour in the beef stock, and continue cooking until the sauce in the pan is reduced by half to about 1/3 cup.

 

Lower the heat and add the currant jelly, stirring until it has completely dissolved.  Still over a low heat, add the butter, bit by bit, swirling it into the sauce with a whisk.  Add each piece of butter as the previous one dissolves.  Do not allow the sauce to boil.  The butter will thicken the sauce to a syrupy consistency.

Remove the lamb from the oven and cut into slices about an inch thick.  You should be able to cut about eight slices from the fillet.  Arrange the slices on a warm serving platter or on individual plates, spoon the sauce over and around the lamb, garnish with watercress and serve.

Serves 4.

Cheese Straws

This recipe was adapted from THE ART OF LOW-CALORIE COOKING by Sally Schneider.

RECIPE INGREDIENTS:
	1/4 cup plus 1 tbsp. Romano cheese, finely grated
	1 tbsp. imported paprika
	1/2 tsp. freshly ground black pepper, or to taste
	1/4 lb. prepared puff pastry dough, defrosted according to package directions
	All-purpose flour, for dusting
	1 egg white lightly beaten with 2 tsp. of water

1. Preheat the oven to 400 degrees. Line two large baking sheets with parchment or waxed paper, cut so that 1 inch of metal is exposed at each end of the pan. In a bowl, combine cheese, paprika, and pepper, and set aside.

2. Place the puff pastry on a lightly floured work surface and dust. Roll the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick. Brush the dough with a little bit of egg wash. Sprinkle half of the cheese mixture evenly over the surface, spreading it with your fingers. Lightly flatten the dough with a floured rolling pin. Fold the rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by 10-inch rectangle. Brush the top with more egg wash; sprinkle half of the remaining cheese mixture over the surface, spreading evenly; roll lightly again. Turn the dough over and repeat the procedure on the other side.

3. With a long sharp knife, slice the folded dough crosswise into 20 1/2-inch-wide strips. Picking up one folded strip at a time, unfold it and place it across the prepared baking sheet, stretching gently so that the ends of the strip reach the exposed metal edges of the baking sheet. (Gently twisting the dough gives a rope effect.) To prevent the straw from curling while baking, press the ends firmly onto the baking sheet so that the dough sticks. Repeat with the remaining strips, spacing them 1/2 inch apart on each pan. (Unbaked strips can be left on their baking sheets, covered securely with plastic wrap, and frozen for up to two weeks.) Bake ten minutes or until golden brown. Makes 20.

CHICKEN TETRAZZINI

 

1 to 1 1/2 lb chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
4 cups low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion, coarsely chopped
2 celery ribs, cut into 1-inch pieces
2 garlic cloves, smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6 tablespoons) unsalted butter
3/4 lb mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup heavy cream
3 tablespoons medium-dry Sherry
2 tablespoons truffle butter* (optional)
1/2 lb spaghetti
2 lb chicken meat (from 2 cooked chickens), torn into 1-inch pieces
1 oz freshly grated Parmigiano-Reggiano (1/2 cup)

 

Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.

Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.

Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.

Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).

Cook spaghetti in a large pot of boiling salted water until al dente, then drain well.

Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.

Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

Cooks' notes:
• Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using.
• Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.

*Available at some specialty foods shops and D'Artagnan (800-327-8246).

Makes 6 servings.

WILTED GREENS

3 tablespoons butter
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
1 large bunch mustard greens, stems trimmed, leaves torn
1 10-ounce bag spinach leaves
1/3 cup chicken stock or canned low-salt chicken broth

 

Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

 

CHICKEN IN RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS

6 tablespoons olive oil
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
2 cups dry red wine
1 1/4 cups chopped onions
6 large fresh thyme sprigs
3 garlic cloves, minced
2 teaspoons whole black peppercorns

1 tablespoon all purpose flour
1 1/3 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth

2 tablespoons (1/4 stick) butter
12 baby carrots, peeled
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks

Wilted Greens

Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.

Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.

Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)

Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.

Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

Grandma Marcus' Potato Pancakes

"This is my grandmother's recipe. It's delicious." Jillian Marcus

RECIPE INGREDIENTS:
	1 egg
	2 onions, peeled and diced
	6 Idaho potatoes, peeled and diced
	1 tbsp. salt
	1/4 tsp. pepper
	1/2 cup matzo meal
	Oil for frying

1. In a blender, combine egg, half of 1 onion and 2 diced potatoes. Blend until gloppy. Pour into a large mixing bowl. Repeat until all potatoes and onions are blended. In another bowl, mix salt, pepper and matzo meal. Add matzo meal mixture to potato, egg and onion mixture. Mix well.

2. Pour enough oil into a large skillet to generously coat the bottom. Heat the pan to medium and add batter by spoonfuls; each pancake requires approximately 2 heaping tablespoons. Cook pancakes until edges are brown. Turn with a spatula and brown the other side. Remove from pan and place on paper towels to drain. Makes 6 servings.

Buffalo Chicken Bites

The chicken is coated in spices prior to frying and is delicious on its own without any sauce--perfect for those who do not want the kick. To make this more of a meal, serve with mashed potatoes and a salad on the side--along with cut up carrots and celery sticks.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6

RECIPE INGREDIENTS:
	Sauce
	4 1/2 tablespoons unsalted butter
	1/2 cup hot sauce, such as Frank's Louisiana Hot Sauce or Texas Pete's
	1 tablespoon dark brown sugar
	1 teaspoon rice vinegar
	Seasoning
	3 teaspoons cayenne pepper
	1 teaspoon ground black pepper
	3 teaspoons Kosher salt
	1/2 cup flour
	Chicken Bites
	1 cup peanut oil
	1 1/2 pound boneless chicken breasts, cut into small bite-sized pieces
	Cut up celery and carrot sticks
	1 cup blue cheese dip or salad dressing

1. Make the sauce by melting the butter in a small saucepan over low heat. Whisk in the hot sauce, sugar and vinegar until combined. Remove from the heat and set aside. Taste and adjust seasonings, if desired. (Add melted butter for a mild flavor or add some Tabasco sauce to kick it up a bit.)

2. Make the seasoning by mixing together the cayenne pepper, black pepper, salt, and flour on a plate. Place chicken into flour and press down to adhere the flour. Place peanut oil in a deep fryer or skillet--over medium-high heat (375 degrees). Remove chicken from the flour, shaking off any excess and place in hot skillet, in a single layer without crowding. Fry, turning once until golden crisp on all sides, about 2 to 3 minutes per side, depending upon heat of the oil. The oil will get hotter over time, so the second batch will cook faster--adjust the heat accordingly. Remove the chicken from the oil and drain on paper towels. Repeat steps with remaining chicken.

3. If you would like to keep some chicken plain, set those pieces to the side. Transfer the remaining chicken to a large mixing bowl, pour the sauce over the chicken and toss until coated. Pour off and reserve excess sauce. Serve chicken bites with cut up celery and carrot sticks and blue cheese dip.