SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI
This is not your grandmother's traditional Easter lamb, which of course can be so wonderfully satisfying. But if you want to spike the lamb a bit, this is the recipe for you. The lamb, pink, juiscy and tender, is redolent of wonderfully spicy aromas. The jus is scented by the whole green chilis, but retains its essential lamby flavor. & the mint sauce provides the kick & freshness that elevates this dish from the ordinary. Enjoy, & happy Easter!
Provided by Soma Sengupta
Categories Lamb/Sheep
Time 1h25m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
- The next day about an hour before cooking, remove lamb from refrigerator and let stand.
- Pre-heat oven to 350 degrees F.
- Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
- For mint sauce: Blend all ingredients in a blender until semi-smooth.
- For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.
Nutrition Facts : Calories 161.4, Fat 11.2, SaturatedFat 1.5, Sodium 1772.1, Carbohydrate 10.6, Fiber 2.8, Sugar 4.4, Protein 1.9
NANA'S FASTNACHTS
These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
- In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
- Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
- Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
- Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 74.1 mg, Sugar 3.8 g
SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO
What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter!
Provided by Soma Sengupta
Categories < 60 Mins
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
- In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
- Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
- Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.
SAMBUSA
This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.
Provided by SAFIYOSMOMMY
Categories World Cuisine Recipes African
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
- In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
- Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g
SPICY LAMB WITH GARLIC COUSCOUS
A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.
Provided by EeeGee
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE LAMB.
- Trim off any fat.
- In a small bowl combine the chili, cumin, garlic and coriander.
- Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
- Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
- Remove from grill, sprinkle with a little sea salt and cover to keep warm.
- FOR THE COUSCOUS.
- Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
- Remove from the heat and stir in the couscous and oil.
- Cover and stand for about 5 minutes or until the liquid is absorbed.
- Fluff with a fork.
- TO SERVE.
- Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
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