April 09, 2007

Some foodie pics...

I made the Leg of Lamb for the dinner yesterday at MIL's. It was LIKE BUTTAHHHHHH!!!!!!! The recipe I used is from Cook It Simply. I was a bit skeptical when I started but it worked beautifully. See...

Cook It Simply has some really great recipes on it. It is a new favorite of mine for sure!!! Here is the recipe...

Roast Herbed Leg of Lamb


1 1/2 kg (3 1/2 lb) leg of lamb
2 - 3 cloves garlic
2 bay leaves
120 g (4 oz) polyunsaturated margarine
225 g (8 oz) wholemeal breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tbsp chopped fresh parsley
Juice of 2 lemons
Freshly ground sea salt and black pepper

1. Prepare a sheet of foil large enough to wrap around the meat completely

2. Peel and slice 1 or 2 of the garlic cloves. Make small cuts in the underside of the meat and insert the slices of garlic into this. Put the meat onto the foil with the bay leaves underneath.

3. In a small bowl, mix the margarine thoroughly with the remaining ingredients. Spread this mixture over the upper surface of the meat, using a wetted palette knife.

4. Loosely wrap the foil around the joint of meat, place in a roasting tin and roast in a preheated oven, 200°C/400°F/Gas Mark 6, for about 1 3/4 hours.

5. Unwrap the foil and baste the joint with the melted fat that has collected in the base of the tin.

6. Continue roasting; uncovered, for a further 30 minutes, until the crust is brown and crisp.

serves 6

I also made Challah from a newer book that I have picked up in the last year. The book is How to Cook Like a Jewish Mother by June Roth. It is a great little find that I picked up used at a local bookstore. Here is the bread...

Challah Bread

1 1/4-ounce package dry yeast
3/4 cup warm water
2 Tablespoons light cooking oil (I use Canola)
2 teaspoons salt (I use sea salt)
2 Tablespoons sugar (I use turbinado)
3 eggs
4 cups flour (I use freshly milled hard white flour)
Poppy seeds (optional)

Dissolve yeast in warm water. Let it sit for 5 minutes. Add oil, salt, sugar. Separate 1 egg, reserving the white at room temperature for a final glaze; beat the yolk into the remaining 2 whole eggs. Add beaten eggs to the yeast mixture. Stir in flour and knead on a floured board until firm and elastic. Place dough in a large greased bowl, cover with a plastic bag or a clean cloth, and let dough double in bulk for 1 to 2 hours.

Turn dough out onto floured board and knead again. Divide dough into three sections. (the instructions in the book are a bit different on this but I just do one big braid here - I do a three strand but the book tells how to do a six and nine strand - very fancy schmancy... ;) ) Make one section a little bigger than the other two. Place on baking sheet on parchment paper with largest section in the center then I start from the middle of the largest section and place the two smaller sections across like an asterisk symbol or make an X with the two small sections that crosses over the center of the larger section. I braid one end from the center first and then turn it and braid the other end from the center so that it does not stretch the dough as I go. If you start on one end it will not be even. Let the loaf stand at room temperature for 1 hour. Then brush with the egg white to get a shiny crust. Sprinkle with poppy seeds if you wish. Bake loaf in a 375 degree oven for 50 minutes, or until golden brown. This makes one large loaf.

1 comment:

  1. I totally cannot follow the braiding instructions. Maybe a step by step photo things is online somewhere.