Web Search & Goodies | Metric Converter | About Us

     Accompaniments: Braised fresh mushrooms and steamed vegetables such as broccoli, or cauliflower.

     Boil the potatoes in unsalted water. Pour off water and mash the potatoes. Mix the cream, egg yolk and turmeric together and add to the mashed potatoes and mash or beat until the potatoes are a smooth, creamy consistency. Season with salt and pepper. Beat the egg white until very  stiff and fold into the potato mixture. Butter a soufflè dish and gently pour the mashed potatoes into the dish. Bake the potatoes at 400 degrees F (200 degrees C) for 30 minutes and serve immediately.

     Meantime, wash the lamb filets and dry with paper towels. In a heavy skillet melt a little butter on medium high heat and brown the filets on all sides. Reduce heat and
continue to braise the meat for about 7 minutes turning the filets once or twice. Remove the filets to a warmed dish, season with salt and freshly ground pepper, cover and set aside to rest while you prepare the sauce. 

     Add the white wine to the pan drippings. Add lamb or chicken stock and cook at medium high heat until the liquid is reduced to half. Mix a little corn starch in water - about 1 or 2 tsp - remove pan from heat and add to liquid in the pan, stirring as you add the cornstarch. Add the extra 2 oz butter (this is optional, as it makes a very rich sauce), season with salt and pepper, reheat the sauce, pour into a sauce bowl and serve separately with the meat.

     Cut the lamb filets in 2-inch (4-6 cm) thick slices, arrange on a platter (or individual plates) and serve with mushrooms and steamed vegetables of your choice.

     *Lamb filets tend to be quite small and thin. Allow about two small fillets per person or about 4-1/2 oz per person.

(Serves 4)

1 lb (500 g) lamb filets *
Butter for frying
Salt and pepper to taste
1/2 cup (1 dl) dry white wine
1 cup (2 dl) lamb stock or chicken stock
Corn starch 
2 oz (50 g) butter (extra)

Potato soufflè
13-1/2 oz (400 g) peeled potatoes
1/4 cup (1/2 dl) whipping cream
1 egg
1/2 tsp turmeric
Salt and pepper to taste

     Make small slits all over the leg of lamb.  Combine ginger, garlic, salt, ground spices and lemon juice.  Rub spice mixture well into the leg of lamb, pressing into the slits.

     Place yogurt, almonds, pistachios and saffron into a blender and blend into a smooth paste.  Spread over the lamb.  Drizzle honey over the lamb and allow the leg of lamb to marinate for several hours in the refrigerator.

     Preheat oven to  450 degrees F (230 degrees C).  Insert meat thermometer so tip is in center of the thickest part of the meat but does not touch the bone or rest in fat.  Roast lamb in a covered dish for 30 minutes.  Reduce heat to 350 degrees F (170 degrees C) and roast until the desired degree of doneness (about 30 minutes per pound). Remove the meat when the thermometer registers 5 to  10 degrees lower than the desired doneness.

     Let the meat rest for about 20 minutes before slicing and serving.

(Light Curry Flavor)

2.5 kg -5 pounds leg of lamb
1 Tbsp freshly grated ginger
4 crushed cloves garlic
3 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
3 tsp honey
1/2 tsp ground cloves
1/2 tsp chili powder
1/2 tsp cardamom
2 Tbsp lemon juice
1 cup yogurt
2 Tbsp blanched almonds
2 Tbsp pistachios
1/4 tsp saffron powder

     Place the chops in a single layer in a casserole dish. In a food processor or blender, mix the chopped onion, minced garlic, shredded bay leaf, olive oil and lemon juice until smooth. Add the freshly chopped oregano or dried oregano and stir through. Pour marinade over the chops, cover and marinate for 3-4 hours or in the refrigerator overnight. Drain the chops and barbecue until tender. Baste with marinade during cooking.

(Serves 6)

6 lamb loin chops
1 onion, peeled
1 clove garlic, crushed
1 bay leaf (fresh if possible)
1 tsp dried or fresh oregano leaves
1/2 Cup (1 dl) olive oil (or less if you wish)
2 Tbsp lemon juice.

     Bone the shoulder of lamb. Combine the breadcrumbs, parsley, and sage, melted butter and egg in a bowl, season with salt and pepper, and mix well. Put the meat skin side down and spread the stuffing over the meat. Roll up and tie securely with string.

     Heat the extra butter in a large skillet or Dutch oven and add the lamb. Brown meat on all sides, remove and set aside.

     Leave about 4 Tbsp of the meat drippings in the skillet. Add flour and stir to combine into a smooth paste. Remove the skillet from the burner and gradually add water, the crumbed chicken stock cube, the extra sage and wine. Stir until well combined. Return skillet to burther and stir the sauce until it boils and thickens. Add the undrained tomatoes and soye sauce, season with salt and pepper.

     Strain the sauce by pushing the tomatoes through a sieve. Return the skillet to the burner, add the lamb, cover the skillet and simmer gently for one hour. Add peeled and halved potatoes and continue cooking for 30 minutes. During the last 15 minutes, add the peeled, seeded and cubed pumpkin. Continue cooking until vegetables are tender. Garnish with fresh chopped parsley and serve. French bread or garlic bread is nice with this meat dish.

(Serves 6)

1 shoulder of lamb or leg
2 Cups breadcrumbs
2 Tbsp chopped parsley
1/2 tsp sage 
60 g (2 oz) butter
1 egg
30 g (1 oz) extra butter
3 Tbsp flour
1 Cup water
1 Chicken stock cube
1/2 Cup dry white wine
470 g (15 oz) tinned whole tomatoes
2 tsp soy sauce
4 large potatoes
500 g (l lb) pumpkin
1 Tbsp chopped parsley

     Prepare bulghur or couscous according to directions.

     Prepare the lamb fillet by brushing with a little olive oil, season with salt and pepper and place under the grill for about 15 minutes.  Prepare the risoto as follows:

     Core and peel apples and cut into cubes.  Chop onion. Sauté apples and onions in a little butter in a large skillet or saucepan.  Add white wine and continue cooking for about 5 minutes.  Add bouillon (chicken stock) and bring to a boil. Add the freshly cooked bulghur or couscous to apple and onion mixture.  Sprinkle cheese over the risoto and mix quickly.   Add a little fresh terragon.  Set aside and keep hot.

     Quickly heat the peas - steam or in microwave oven .  Add the peas and finely minced Spanish onion to the risoto.  Keep hot.

     Let the meat rest 5 - 10 minutes before serving with the risoto and Italian bread.

     Accompaniment: 4 slices warm, Italian bread

(Serves 4)

4 thick pieces of lamb filet
  (also called tenderloin)
1 Tbsp vegetable or olive oil
Salt and pepper

3 dl (1-1/2 Cups)  Cou cous or burghul
2 apples
1 medium sized onion
1/2 dl (1/4 Cup) white wine
2 dl (1 Cup) chicken bouillon / broth
75 g  (2-1/2 oz) grana padano cheese (parmasan)
Freshly chopped terragon

1 package (250 g - ca. 8 oz) small green peas
1 Spanish onion (red onion)

     Score the fatty edge of the cutlets. Sprinkle with salt and pepper. Heat the butter in a pan until golden, and brown the cutlets on both sides. Then give them about 4 mins. on each side until cooked. Remove the cutlets from the pan and keep them hot. Add the bouillon to the pan and stir in. Add the cream, garlic and pepper. Bring the sauce to the boil, and heat thoroughly. Season with salt and pepper to taste. Add the chopped parsley just before serving.

     Accompaniment: Potatoes and salad.

    This recipe originates in China, but it became very popular in Indonesia. In contrast to the Chinese Soya sauce, the sweet  Indonesian Soya sauce or Ketjap enhanced the delicacy of  the food. The spices in this recipe create a more flavorful dish than the original Chinese recipe.

     Slice meat into thin, long pieces, sprinkle with salt and pepper and brown in a little oil or margarine. Slice the onion in thin rings and add to meat; stir in Sambal Oelek  Add water and Soya sauce (Ketjap Manis) and let the meat come to a boil, reduce heat and simmer ca. 30 minutes or until meat is tender.

     Serve the meat (Babi Ketjap) on a large plate. In a separate  dish, serve garnished with slices of fresh tomatoes.  

Accompaniments: Cooked white rice and Sajoer Tjampoer (vegetables).

(3-4 Servings)

500 g ham or lean pork
1/2 tsp freshly ground pepper
Salt
1 medium-sized onion
1 tsp powdered ginger
1/2 tsp Sambal Oelek (hot pepper paste)
5 Tbsp sweet Soya sauce (Ketjap Manis)
150 ml (6 oz water)
Margarine or oil

     Preheat oven to 400° F (200 ° C).

     Trim fat and cut meat into small pieces. Place meat into large bowl and mix with chopped bacon, potato, onion, garlic, thyme, allspice, salt, pepper, dry white wine and brandy.

Cut off 1 /3 pastry. Roll out on floured surface. Using plate or saucepan lid as guide, cut out a round 9-1/2 inches (ca. 27 - 30 cm) in diameter. Place on baking sheet. Reserve trimmings. Roll out remaining pastry and cut out a round 11-11 1/2 inch (ca. 33 - 35 cm) diameter.

     Pile prepared mixture onto smaller pastry round, leaving a clear 1 -inch border around edge and brush edge with egg. Cover meat with larger round of pastry, lifting pastry over rolling pin to prevent pastry stretching. Pinch edges together firmly to seal. and decorate. Re-roll trimmings and cut out leaf shapes to decorate top of pie. Make steam hole in center. Glaze decorations with beaten egg.