Text 30371, 92 rader
Skriven 2012-10-13 17:27:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Shoulder of Lamb with Cinnamon, Ginger and Clove
 Categories: Lamb, Wine, Fruit, Stews
      Yield: 4 Servings

      2 lb Diced shoulder of lamb; (1/2
    -inch dice)
      1 md Carrot; peeled and chopped
      1    Shallot; peeled and chopped
    1/2    Leek; peeled and chopped
      2    Cloves garlic
      2 pt Quality lamb stock; lightly
           -thickened and dark
      1    Plum tomato; cut into 8
    -pieces
      1    Glass red wine
      1    Inch fresh ginger; peeled
           -and left whole
      4    Cloves
      2    Inches cinnamon stick
      1 tb Fresh thyme; chopped
      1 tb Fresh rosemary; chopped
     10    Coriander seeds
    1/2 ea  Red, yellow and green
           -pepper; diced 1/6 inch
      1    Courgette; diced 1/6 inch
    1/4    Aubergine; diced 1/6 inch

  Fry off the meat and drain in a colander. Fry the leek, carrot and
  shallot until golden brown. Add ginger, cloves, garlic, cinnamon,
  coriander seeds, thyme and rosemary.

  Add the red wine and reduce to nothing. Add plum tomato and stock.
  Add the lamb and cook until tender. Taste and adjust seasoning as
  required.

  Cook and add peppers, courgette and aubergine. Serve in a bowl
  with crushed new potatoes with basil pesto.

  Carlton Food Network http://www.cfn.co.uk/

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic-Cinnamon Pork Loin with Apple-Habanero Chutney
 Categories: Spice, Pork, Chilies, Fruit, Marinades
      Yield: 4 Servings

  1 1/2 lb Pork loin
      4    Clove garlic, roasted
      1 ts Salt
      1 ts Pepper
    1/2 ts Cinnamon
    1/2    Fresh habanero
      2 oz Olive oil
    Apple-Habanero Chutney
      2    Fresh apples, peeled and
    Sliced
      1 oz Diced yellow onion
    1/2    Fresh habanero chile, diced
    And seeded
    1/2 ts Cinnamon
    1/2 ts Salt
 pn Pepper
      4 oz Water

  Trim pork of excess fat, mash garlic, mix with spices and oil,
  toss in steel bowl with the pork. Refrigerate at least 1/2 hour
  before cooking. Remove pork from the marinade and place in hot
  pan. Sear outside of pork on all sides until brown. Finish cooking
  in the oven at 350 degrees for about 12 to 14 minutes

  Apple-Habanero Chutney: Lightly saute onions, add apple and chile,
  cook for about 5 minutes, add water and cinnamon, reduce until
  liquid gels, season and chill.

  Judy Howle, Flavors of the South

MMMMM

Cheers

YK Jim


... Fernet Branca is like Campari and Jagermeister

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