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FareShare Gazette Recipes -- December 2005 - L's


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Lamb Chops Champvallon
Lamb Shanks

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                            * Exported from MasterCook *


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spice Paste
3 long fat stalks of lemon grass -- mincing
only their tender hearts and reserving the
rest of the stalks for another use
4 hot red chilies -- discarding the stem
and as many seeds as you wish to
reduce the fire of the paste
4 slices galangal
[substitute ginger if you can't find this fresh]
1 thumb-size lump of ginger
1 teaspoon shrimp paste
3 shallots -- peeled and chopped
3 large garlic cloves
4 tablespoons peanut oil
1/4 cup cilantro leaves -- chopped
1 teaspoon ground turmeric
1 teaspoon sugar
1/4 cup tamarind paste
Noodles and Chicken
1/2 pound noodles
[thick or thin rice, wheat or beanthread noodles
are fine; rice noodles are most traditional]
4 cups cooked chicken
2 tablespoons peanut oil
Prepared spice paste -- (about a cup)
4 cups chicken stock
1/4 cup cilantro -- chopped
1/4 cup Asian basil -- (laksa leaf) chopped
1/4 cup nam pla -- (or other fish sauce)
1 can coconut milk -- (13.5 fl. ounces/400 ml)
Crisp bean sprouts
Asian basil
Sambal or garlic-chili hot sauce
Preserved carrots
Julienned cucumber

First Make the Spice Paste (days before is fine)

Put the minced lemon grass hearts, chillies, galangal/ginger, shrimp paste,
shallots, garlic and oil in a blender; liquefy it into a speckled mush. Add
the cilantro, turmeric, sugar and tamarind paste; blend at the highest
speed until it is a colorful but uniform paste. Scoop into a glass jar (it
will stain plastic) and refrigerate until you're ready to use.

Then Get the Noodles and Chicken Ready:

Cook the noodles according to package directions; rinse and set aside.
Cut the chicken in bite size juicy cubes.

Make the Gravy

Heat the oil in a large saucepan over medium high heat, then stir in the
paste--and keep stirring until it is a little browned (don't burn!), about
3 minutes. Pour in the chicken stock, bring to a boil, then reduce heat,
stir in herbs and fish sauce, and simmer for 5 minutes. When you're ready
to begin assembly, stir in the coconut milk and bring to a simmer.

Get the Garnishes Ready (your choice how many)
Crisp bean sprouts; Asian basil; sambal or garlic-chili hot sauce;
preserved carrots; julienned cucumber

Final Assembly
Divide the noodles among the large bowls. Arrange the chicken over the
noodles. Pour the gravy over all. Either arrange garnishes on top or pass
them separately.

Contributed to the FareShare Gazette by Claudia; 31 December 2005.

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 545 Calories; 29g Fat (48.7% calories from 
fat); 36g Protein; 33g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 1521mg 
Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 
0 Other Carbohydrates.


                            * Exported from MasterCook *

                               Lamb Chops Champvallon

Recipe By : Anne Willan
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lamb chops -- (about 2 pounds)
1 inch thick
1 pound onions
1 bunch fresh thyme -- (small bunch)
3 garlic cloves
salt and freshly ground pepper
1 tablespoon vegetable oil -- (or more)
2 1/2 pounds baking potatoes
1 quart beef stock
or brown veal stock (more if needed)
Mini carrots, glazed -- in accompaniment

Peel onions; chop then thinly.

Strip the thyme from its stems. Peel and finely chop the garlic.

Trim off the excess fat from lamb chops. Season both sides with
salt and pepper.

Heat oil in a large frying pan. Add the chops and cook over high
heat until well browned, 1 to 2 minutes on each side.

Remove the chops from the frying pan. Transfer to a plate and set

Pour off all but about 1 tablespoon of fat from the pan. Add the onions
and cook over medium heat, stirring, until soft and translucent (3 to 5
minutes). Note: The onions should not brown too much.

In a large bowl, gently stir the potato slices with the softened
onions, thyme leaves, salt and pepper.

Heat the oven to 350F. Brush the baking dish with vegetable
oil. Spread half of the potato mixture in an even layer in the dish.
Sprinkle the chopped garlic over the potatoes.

Arrange the browned lamb chops in the baking dish over the
potato and onion mixture, spacing them evenly.

Cover the lamb chops with the remaining potato mixture, arranging the
potato slices neatly in rows (slices overlapping each other). Pour over
enough beef stock to come just to the top of the potatoes.

Transfer the dish to the preheated oven and bake, uncovered, until the lamb
chops and potatoes are tender when pierced with a 2-prong fork.

The potatoes should be brown and most of the liquid should have been
absorbed. If the potatoes get dry before they are cooked, add more stock.

(Anne Willan)

The casserole can be fully baked up to 1 day ahead and kept, covered, in
the refrigerator. Reheat gently in a low oven.

Contributed to the FareShare Gazette by Claudia; 9 December 2005.

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 507 Calories; 28g Fat (50.5% calories from 
fat); 21g Protein; 41g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 1482mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 1/2 Fat.


                               * Exported from MasterCook *

                                           Lamb Shanks

Recipe By :
Serving Size : 4 Preparation Time :2:30
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lamb shanks
2 tablespoons olive oil
1 onion -- chopped
1 garlic clove -- minced
3 cups chopped vegetables
including carrots, celery, potatoes
1 cup stock
or boiling water with a bullion cube
salt and pepper
1 bay leaf
Optional and highly recommended:
3/4 cup raisins -- soaked
1 in sherry for a couple hours
1/2 cup fresh mint leaves

Preparation time: 2 to 2/12 hours. The trick to delicious lamb shanks is to
sear the shanks first to seal in the flavor.

Preheat oven to 350 F.

Season lamb shanks with salt and pepper. Sear in a tightly covered
casserole dish on both sides until golden brown. Remove shanks to a dish.
Heat oil in casserole dish until hot; add onions, garlic and vegetables
and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins.
Bring to a boil. Cover and bake in the oven for 1 1/2 or 2 hours or until
shanks are tender. Remove shanks, strip meat from bones and return meat to
the pan.

Serve with fresh mint leaves as garnish.

Serves 4.
Posted by elise on Aug 17, 2003

Contributed to the FareShare Gazette by Claudia; 4 December 2005.

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 158 Calories; 7g Fat (36.9% calories from 
fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg 
Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat.

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