Lamb Phyllo Triangles With Malt Vinegar Molasses Glaze Recipes

Steps:

• Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
• Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
• Preheat the oven to 400 degrees F.
• Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;

Steps:

• For Mustard-Molasses Glaze: Mix together until combined.
• For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

Steps:

• Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
• Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
• Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
• Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.

Steps:

• Prepare the meat filling: Place a wide skillet over medium-high heat. Add 2 tablespoons olive oil and the butter. When oil and butter are hot, add onions and cook briskly, stirring, until onions are lightly browned, about 5 minutes. Add lamb to onions and break into rough pieces with a wooden spoon, mashing occasionally, until lamb is crumbly and cooked through, 8 to 10 minutes.
• Season mixture generously with salt and pepper, then add cinnamon, cumin, cayenne and sumac. Cook for 2 or 3 minutes more, stirring. Raise heat as necessary to let mixture brown well. Stir in pomegranate molasses, raisins and pine nuts. Taste and adjust seasoning, then set aside to cool.
• Prepare the cheese filling: Put feta and yogurt in a bowl and whisk together. Season with salt and pepper, whisk in beaten egg, then stir in parsley, fresh mint and dried mint.
• Heat oven to 350 degrees. Assemble boreks one at a time: Lay one sheet of phyllo on a clean work surface. Brush very lightly with olive oil. Carefully place another phyllo sheet directly on top and brush with oil. Fold this doubled sheet in half, to form a rectangle 9 by 14 inches. Position it so the 9-inch end is facing you.
• Spoon 3 tablespoons cheese filling over surface of rectangle, smearing with the back of a spoon to cover, leaving a 1/2-inch border. Sprinkle 1/4 cup lamb mixture in a 2-inch ribbon along the edge closest to you.
• Fold over long sides of pastry an inch or so to help contain filling. Lift edge and loosely roll up pastry away from you, as if rolling up a carpet. Brush pastry lightly with oil as you proceed. The result should look like a flat cigar, about 3 inches wide and about 8 inches long. Continue to assemble remaining boreks.
• Transfer pastries to a parchment-lined baking sheet, placing them 1 inch apart. Brush tops with egg wash and sprinkle with sesame, nigella or poppy seeds. Bake for 25 to 30 minutes, until nicely browned. Serve warm or at room temperature.

Steps:

• Melt 2 tbsp. in a large non-stick skillet over Medium high heat. Add chopped onion saute until almost tender.(about 6 minutes)
• Add ground coriander,cumin, cardamom, cinnamon, chili powder, cloves and cayenne pepper. Stir until fragrant ( about 30 seconds).
• Add ground lamb and sauté until brown, breaking up with the back of a fork. (about 5 minutes)
• Add diced potatoes, 1 cup of water and chili garlic sauce; reduce heat, cover and simmer until potato is almost tender. (about 6 minutes).
• Add peas simmer and uncovered until mixture is almost dry (3 minutes)
• Stir in lemon juice, then cilantro. Season with salt and pepper to taste. Cool completely.
• Melt remaining butter in a small saucepan over medium heat. Fold filling in phyllo dough making triangles. Place on a cookie sheet. Brush with butter. ( can be prepared up to 8 hours ahead of time, cover and refrigerate) Bake in oven at 375º until golden brown (about 18 minutes) transfer to a plate. Drizzle with malt vinegar molasses glaze and serve.
• Malt Vinegar Molasses Glaze Combine all ingredients in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to a generous 3/4 cup, stirring occasionally about 20 minutes. (can be made 1 day ahead cover and refrigerate). Reheat glaze in a medium saucepan just until portable, thinning with a TSR. of water if desired.