I don't know if this has been done here before, but I thought I'd give it a go.
I figure everyone's gotta cook to eat. And there may even be some of you who like, or even love, cooking, like me!
So this is thread to post your favourite recipes. What would be really excellent is if some people could post local recipes! Maybe even create and Interference.com cookbook!
Since I started the thread, I'll go first. I want to post a local recipe from here in Spain, but I have to sort out the measurements. So instead:
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I teach English and I have a class that is just conversation. My student loves to cook as much as I do, so she gave me a recipe which I improvised on a little. I have only prepared this once, and for the first try it was spectacular. I didn't get any measurements with this recipe except for the wine reduction, which is for 4 people.
It is easy to make and requires little work. I made it for my 2 year wedding anniversary.
Marinated Leg of Lamb in a Reduction of Merlot with Roasted Apples (Serves 4)
You will need Leg of lamb, de-boned (enough for four people)
1 apple per person ( I recommend something not too sweet, but not granny-smith obviously. I used yellow apples (golden delicious?))
Marinade:
extra virgin olive oil
basalmic vinegar
lemon zest
rosemary (fresh if possible)
whole grain mustard (I used Maille)
salt
pepper
I did not have any measurements for the marinade, so go with your gut. The lemon zest and rosemary combine for a great flavour.
Marinate lamb for 2 hours.
Place in roasting pan, pyrex dish, ect. with some of the marinade, epecially pieces of lemon zest and rosemary. Sprinkle some slat on top of the lamb. Be sure to leave enough marinade to cover the apples.
Cut apples into eighths and cover with the marinade. Place apple pieces around the lamb in the roasting dish.
By this time you should have pre-heated the oven to 210? celcius.
Place lamb on the middle rack. After 10 minutes, reduce heat to 185? and cook for about 20 minutes more, or until done.
While the lamb is in the oven you can prepare the wine reduction. In a pot add 500ml of merlot, 3 tablespoons basalmic vinegar and 160 grams white sugar. Bring to a boil and simmer for 20 minutes. After 20 minutes, it will still be liquidy, but as it cools it thickens. Perhaps you want to prepare this beforehand as I did not allow enough time for the wine to cool and it was liquidy when I served it.
Serving suggestion:
I covered the bottom of a plate with the wine, placed the lamb in the middle. I made a 3/4 circle around the lamb with the apples and a sprig of fresh rosemary.
I served a warm goat cheese arugula salad before and a white chocolate strawberry mousse for desert. I recommend serving it the same wine you made the sauce with.
--------------------------------
Well, after all that I hope some of you share some of the things you like to make, some secret family recipes and local traditions.
I figure everyone's gotta cook to eat. And there may even be some of you who like, or even love, cooking, like me!
So this is thread to post your favourite recipes. What would be really excellent is if some people could post local recipes! Maybe even create and Interference.com cookbook!
Since I started the thread, I'll go first. I want to post a local recipe from here in Spain, but I have to sort out the measurements. So instead:
--------------------------------------------
I teach English and I have a class that is just conversation. My student loves to cook as much as I do, so she gave me a recipe which I improvised on a little. I have only prepared this once, and for the first try it was spectacular. I didn't get any measurements with this recipe except for the wine reduction, which is for 4 people.
It is easy to make and requires little work. I made it for my 2 year wedding anniversary.
Marinated Leg of Lamb in a Reduction of Merlot with Roasted Apples (Serves 4)
You will need Leg of lamb, de-boned (enough for four people)
1 apple per person ( I recommend something not too sweet, but not granny-smith obviously. I used yellow apples (golden delicious?))
Marinade:
extra virgin olive oil
basalmic vinegar
lemon zest
rosemary (fresh if possible)
whole grain mustard (I used Maille)
salt
pepper
I did not have any measurements for the marinade, so go with your gut. The lemon zest and rosemary combine for a great flavour.
Marinate lamb for 2 hours.
Place in roasting pan, pyrex dish, ect. with some of the marinade, epecially pieces of lemon zest and rosemary. Sprinkle some slat on top of the lamb. Be sure to leave enough marinade to cover the apples.
Cut apples into eighths and cover with the marinade. Place apple pieces around the lamb in the roasting dish.
By this time you should have pre-heated the oven to 210? celcius.
Place lamb on the middle rack. After 10 minutes, reduce heat to 185? and cook for about 20 minutes more, or until done.
While the lamb is in the oven you can prepare the wine reduction. In a pot add 500ml of merlot, 3 tablespoons basalmic vinegar and 160 grams white sugar. Bring to a boil and simmer for 20 minutes. After 20 minutes, it will still be liquidy, but as it cools it thickens. Perhaps you want to prepare this beforehand as I did not allow enough time for the wine to cool and it was liquidy when I served it.
Serving suggestion:
I covered the bottom of a plate with the wine, placed the lamb in the middle. I made a 3/4 circle around the lamb with the apples and a sprig of fresh rosemary.
I served a warm goat cheese arugula salad before and a white chocolate strawberry mousse for desert. I recommend serving it the same wine you made the sauce with.
--------------------------------
Well, after all that I hope some of you share some of the things you like to make, some secret family recipes and local traditions.