Karen Mintzias 1 lg Onion; finely chopped 1 tb Olive oil 1 kg Ground beef or lamb 1/3 c Short grain rice 1 Tomato; peeled and chopped 2 tb Chopped parsley 1 ts Chopped dill or mint 1/8 ts Ground cinnamon Freshly ground black pepper 24 Cabbage leaves Salted water 1 tb Butter 2 c Hot stock or water Salt 1 tb Cornflour 2 Eggs; separated 1 Lemon (juice only) Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft. Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper. Divide into 24 portions. Blanch cabbage leaves in boiling, salted water for 5 minutes until softened. Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves. Add stock or water, butter, salt and pepper to taste. Invert a heavy plate on top of rolls and cover pan tightly. Simmer gently for 1 1/2 hours. When cooked, drain off stock carefully into a small saucepan. Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a little cold water. Let it boil 1 minute. Beat egg whites in a bowl until stiff, add yolks and beat thoroughly. Gradually beat in lemon juice, then boiling stock. Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil. Arrange rolls on a heated serving dish and spoon some of the sauce over them. Garnish with chopped dill or parsley and serve remaining sauce separately. Serve with mashed potatoes. Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias |
6 Lamb leg or shoulder chops -(thickly cut) 1/4 c Butter or corn oil 1 lg Onion; finely chopped 1 c Tomato puree 1 c Chopped, peeled tomatoes 3 Cloves 1 lg Cinnamon bark piece Salt Freshly ground black pepper 4 c Boiling water or stock -(more if necessary) 2 c Orzo or kritharaki 1/4 c Grated kefalotiri cheese 1/2 c Diced haloumy or feta cheese Oven temperature: 180oC (350oF) Cooking time: 2 hours Have meat retailer cut chops about 4 cm (1-1/4 inches) thick. Alternatively purchace a leg of lamb and have it cut into 6 pieces. Place lamb in a baking dish and spread or pour oil or butter on top. Bake in a moderate oven for 20 minutes. Add onion to dish and return to oven for further 10 minutes. Add tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for futher hour until meat is tender, adding a little of the water or stock if necessary. When meat is cooked add water or stock and stir in pasta. Cook for futhre 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry. When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes. Serve immediately. |
Suitable for chicken, fish, Lamb and beef. 10 ml 2 tsp sunflower oil. 150 ml 5 oz low fat natural yogurt. 5 ml 1 tsp ground cumin. 1 1/4 ml Half tsp ground turmeric. 1 1/4 ml Quarter tsp chili powder. 5 ml 1 tsp ground coriander. 5 ml 1 tsp garam masala. 5 ml 1 tsp paprika. 1 lg Clove garlic, crushed. Mix all the ingredients together and leave to marinade for at least one hour. Cook over a barbecue, under a grill or in the oven at 230 c, 450 f, gas mark 8. |
1 lb Ground beef, veal or lamb 1 Onion; grated 2 Garlic cloves; crushed (opt) 6 tb Raw long-grain white rice Chopped fresh parsley 2 tb Chopped dill, mint or basil 1 ts Dried oregano or thyme Salt & freshly ground pepper 3 Eggs 5 c Water or stock 1 Onion (optional); chopped 1 Celery stalk (opt.); chopped 1/2 Carrot (optional); chopped 1 Lemon (or more), juice only In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut- sized barrels and set aside. In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. Lower the heat and add the meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the heat. To prepare avgolemono, beat the two remaining eggs for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. Add to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Note: This soup is frequently made without the additional vegetables added to the liquid. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups. |
4 ea Steaks, filet, 1-inch -- thick Pepper, white, cracked 1 ea Lemon grass, stalk, -- chopped OR 1 bn Lemon thyme OR 2 ea Peel, lemon, chopped 1 ea Ginger, 1-inch piece -- thinly sliced 20 ea Peppercorns, black, -- crushed --------------------------------CURRY BUTTER-------------------------------- 1/4 lb Butter, unsalted 2 ea Ginger, thin slices, -- chopped 1 lg Shallot, chopped 1 sm Garlic, clove, chopped 1 sm Chili, green, seeded and -- chopped 1 tb Garam Masala (see any -- Indian cookbook) 1 tb Curry, powder (If Garam -- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon 1 pn Turmeric, ground Salt (to taste) Pepper (to taste) ---------------------------------GARNISHES--------------------------------- Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay |
4 tb Oil, olive 2 tb Butter, unsalted 1/3 c Shallot, finely chopped 2 ea Garlic, cloves, chopped 2 sm Chilies, fresh, split -- lengthwise, seeded, -- finely chopped 1 pn Nutmeg, grated 1 pn Cloves, ground 1 pn Cumin, ground 7 oz Snails (about), drained, -- rinsed, and patted dry 2 tb Pernod 1 c Stock, beef ** OR 1 c Stock, veal ** 4 c Kidney beans, red, cooked -- drained and rinsed *** 1/2 c Parsley, chopped Salt (to taste) Pepper (to taste) ** See recipes for Beef Stock, or Veal Stock. *** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender. Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes. Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes. Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates. Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York |
----------------------------------CHICKEN---------------------------------- 2 ea Chickens, whole, (1 1/4 to -- 1 1/2 lb each) 1 c Cognac 1 ds Thyme 1 sm Bay leaf, crushed Salt (to taste) ----------------------------------STUFFING---------------------------------- 1 sl Bread, white, crusts -- removed 1/2 c Cream, heavy 1/2 ts Peppercorns, green 1/2 ts Peppercorns, pink (do not -- use South American pink -- peppercorns) 1/2 c Veal, chicken, or white meat -- of turkey, ground fine 6 ea Mushrooms, shiitake, diced -- (Morels may be subbed) 1 ds Nutmeg Salt (to taste) Pepper (to taste) -----------------------------------SAUCE----------------------------------- 1 c Cognac (leftover marinade -- sauce from chicken) 1/2 ts Peppercorns, green 1/2 ts Peppercorns, pink 1 c Veal, demi-glace 1/2 c Cream, heavy ----------------------------------ASSEMBLY---------------------------------- Vegetables for garnish -- (carrots, turnips, -- string beans or -- zucchini) For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2] |