Monday, June 7, 2010

Traditional British Food, Part 35: Fast Food/Slow Food


Lamb Lickety-split

I know this blog isn't exactly 30 Minute Meals, but I do occasionally make things that don't take two hours and thirty pans. This is a super-fast main dish that only takes about 15 minutes total after you've marinated it. This recipe originally used redcurrant jam (but I couldn't find any here in middle America) and is adapted from Favourite Dorset Recipes.

Lamb Chops with Blackcurrant Sauce

serves 2

2 lamb chops (about an inch thick)
1/2 tablespoon olive oil
1/2 small onion, peeled and roughly chopped
Several sprigs of rosemary
Handful of peppercorns
1/4 cup dry red wine

2 tablespoons blackcurrant jam

Place the lamb chops in a single layer in a shallow dish. Drizzle over olive oil and add the onion, rosemary and peppercorns. Pour the wine over. Cover and refrigerate 4 to 24 hours.

Take the lamb out of the fridge and place a skillet over medium-high heat. Add a glug (scientific measurement!) of olive oil. When the oil gets nice and hot, add the lamb chops to the pan and season with kosher salt. Cook for 3 minutes on each side and remove to plates to rest.

Pour out any oil and fat from the pan, place it back on the heat and deglaze with the strained marinating liquid. Stir in the blackcurrant jam and reduce as desired. Pour over the lamb chops and serve immediately.

Goes really well with this asparagus recipe.


Beautiful lamb in marinade:

A Pie Requiring Patience

It's a lot of work in one go, but it serves eight (lots of leftovers!) and there's no worry about reheating it, because it's meant to be served cold. This was my first time to make hot water pastry and I was a bit terrified. I haven't quite figured it out, though, because the whole shell had to be pretty much pieced together. Maybe it gets easier with practice. I used this recipe and only changed a couple of things. First, I used a Kaiser 12 1/2" x 5" Springform Loaf pan (much much cheaper than a raised pie pan) which left no room for the jellied stock, I used bacon, and I didn't have any allspice, so I went in a totally different direction and used Old Bay Seasoning instead. Don't ask me why, but it did turn out well. Oh and, in case you were wondering, 3 ounces of butter are 6 tablespoons and 4 ounces of lard are 8 tablespoons. I might write out my own version of the recipe once I've really figured out what I'm doing with the hot water pastry.

Thankfully, the pie was awesome, because it took most of the day to make. I served it with frozen peas & carrots because I totally neglected to buy any vegetables at the grocery store and happened to find the bag of them when I was rummaging around in the freezer. They're actually not nearly as retirement-home-cuisine as they appear--as long as you a) don't overcook them, b) salt & pepper them, c) add some butter and d) add a bit of sugar.






1 comment:

  1. Careful! "Glug" is sounding an awful lot like your mother cooks! Love you lots - Mom

    ReplyDelete