Wednesday, February 25, 2015

How to Make Sweet Golden Egg Threads- Fios de Ovos Recipe- (Portuguese)- Foi Thong (Thai)

 

Take a hint from the Portuguese and satisfy your lust for gold by way of dessert. Sweet Golden Egg Threads or Angel hair, called in Portuguese fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.

sweet-golden-egg-threads-fios-de-ovos-recipe-foi-thong

In desserts, the hue is generally arrived at by a combination of egg yolks and sugar, a concoction usually used as a starting point for cake icing and sun-gold custards. But for Christmas, the egg yolk is turned into slim, shiny threads in a dish that bears similarities to the delicacies of many Asian countries, most especially Thailand. Boiled into angel hair in a silky, sweet syrup scented with rose or orange flower water, the eggy strands are cooled to a gently chewy state. With its sweetness and its intense egg flavor, the dessert requires a follow-up of unsweetened black coffee or a sharp liqueur.

History of Fios de Ovos

Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of egg yolks.

The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.

Fios de ovos is also popular in Brazil, as well as in Spain, where it is known as huevo hilado. The preparation is also known in Japan as keiran somen (hen's egg noodle), in Cambodia as vawee, in Malaysia as jala mas (golden net),  and in Thailand as foi thong (golden strands).

And this same tantalizingly gooey egg yolk and sugar mixture is transformed by nuns in a Seville convent into individual peaked cones called yemas de San Leandro. The mixture is also the basis for the cinnamon-and lemon-accented yemas de Santa Teresa, which are shaped into yolklike circles.

Fairly complicated to prepare, golden threads, whether as fios de ovos or yemas, are usually purchased in pastry shops or from convents. But if you’re handy at candy making, they are worth a try.

Uses Fios de Ovos

In Portugal and Brazil, fios-de-ovos are often used in fillings and decorations of cakes and other desserts, or as accompaniments for both sweet and savory dishes. They are often served with canned fruits alongside Christmas turkey. In Japan, they are served in the form of dessert rolls (wagashi), and known as keiran somen (egg yolk thin noodles).


Sweet Golden Egg Threads Recipe
Fios de Ovos Recipe (Portuguese)
Foi Thong Recipe (Thai)


Serves 6


INGREDIENTS:

16 extra-large egg yolks, the freshest you can find
2 extra-large eggs
8 cups sugar
1 teaspoon rose water or orange flower water
Big bowl of ice water, as a water bath


COOKING PROCEDURE:

1) Recipes for fios de ovos generally require egg yolks and egg whites in the approximate ratio 12:1. Combine the egg yolks and eggs in a medium bowl and stir gently with a wooden spoon. Do not beat.

2) Strain the eggs through a sieve to remove any white threads and “eyes.” You can use egg yolk separator.

3) Combine the sugar and flower water with 2 cups of water in a deep, heavy 2-quart saucepan over medium-low heat and let simmer gently until the sugar syrup forms threads when dropped into cold water or reaches 220°F on a candy thermometer. In Thailand, the hot syrup is often aromatized with rose water or jasmine essence.

4) Remove 1 cup of the sugar syrup from the saucepan and stir it into the bowl of ice water. Bring the remaining syrup to a low boil.

5) Working in batches, pour the egg yolk mixture through a special funnel with a narrow opening or use a cake decorating set, holding your finger over most of the spout to let a very thin, threadlike stream flow slowly into the boiling syrup. Pour only enough to form a thin, single layer of yolk. You must move around the funnel so as to keep the strands from touching before they have hardened.

6) Using a slotted spoon, remove cooked threads of yolk as they float to the surface, after 2 to 3 minutes, and place them directly in the sugared ice water for about 5 minutes.

7) Drain the cooled yolk threads in a colander. Repeat until all of the yolk mixture has been cooked and drained.

8) Lightly pack the yolk threads into 6 individual 1-cup custard cups or small ramekins, or into one 6-cup soufflé dish, and cover and refrigerate overnight. They should be served within 24 hours.

9) Just before serving, invert and unmold the yolk threads onto individual dessert plates, or onto a serving platter if the threads were placed in a soufflé dish.


Cooking Tips... How to Handle Eggs Safely and Cook it Properly

Try another Brazilian recipe... Tutu à Mineira- Mashed Beans- Brazilian Food Recipes



Watch short cooking videos related for this recipe:

1) Thai Dessert - Gold Egg Yolks Thread (Foi Thong)



2) Receitas de Ninho e Fios de Ovos




Calorie Counter: Sweet Golden Egg Threads Recipe- Fios de Ovos (Portuguese) Foi Thong Recipe (Thai)


Serving: 100 grams
Calories
431
Total Fat
26 g
Saturated
0 g
Polyunsaturated
0 g
Monounsaturated
0 g
Trans
0 g
Cholesterol
0 mg
Sodium
0 mg
Potassium
0 mg
Total Carbohydrate
36 g
Dietary Fiber
2 g
Sugars
0 g
Protein
14 g
Vitamin A
38%
Calcium
11%
Vitamin C
0%
Iron
4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



References:


Bangkok Post Educational Services. Three tempting Thai delicacies. http://www.bangkokpost.com/education/desserts.htm

Bull, Stephanie Kairé. 2013. Gourmet Travels: A Culinary Tour of International Specialties. Llumina Press . ISBN-10: 1595262113

Kyoto Foodie. Wagashi: Angel Hair Keiran Somen (Fios de Ovos). http://kyotofoodie.com/wagashi-angel-hair-keiran-somen-fios-de-ovos/

Oestraich, Thaís. 2014. Receitas de Dietas e Alimentação (Portuguese Edition). CreateSpace Independent Publishing Platform. ISBN-13: 978-1500657871

Trost, Alex and Vadim Kravetsky. 2014. 100 of the Most Delicious Egg Dishes. CreateSpace Independent Publishing Platform. ISBN-13: 978-1496047472

Vieira, Edite. 2012. TASTE OF PORTUGAL: A Voyage of Gastronomic Discovery Combined with Recipes, History and Folklore. Grub Street Cookery. ISBN-13: 978-1908117403


DO YOU KNOW?... What is the Ideal Human Diet According to the Latest Scientific Findings- 2015?

Monday, February 23, 2015

Easy Vegetarian Lentil Soup Recipe- (Crock Pot Optional)

 

Vegetarian lentil soup is one of those recipes that should be in every cook's list. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses optimum amount of spices to perk up the soup. It is low-calorie and low in fat. If you use a fresh homemade vegetable broth, this recipe is also gluten-free. Enjoy this traditional and warming dish!


easy-vegetarian-lentil-soup-recipe-crock-pot

It is one of those go-to soups that is comforting and delicious with plenty of flavor. It's satisfying nature is mainly because of the high fiber content in lentils. Fiber contains no calories because your body can't break it down, yet it slows digestion to help your stomach stay full long after you've put down your spoon.

Other Variations of the Soup

Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East countries, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter and spring.

Why Lentil Soup is Good for You?

Lentils have been part of the human diet since aceramic (before the invention of pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago. In Shia narrations, lentils are said to be blessed by seventy Prophets, including Jesus and Mohammed.

Lentil soup is hearty and filling, but it won't break the calorie bank if you stick to the suggested serving size.

Lentils are grouped with beans and peas as part of the legume family because, like all legumes, they grow in pods. Lentils are high in protein and low in fat, which makes them a healthy substitute for meat.

Lentils are a good source of iron, having over half of a person's daily iron allowance in a one cup serving. With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Proteins include the essential amino acids isoleucine and lysine, and lentils are an inexpensive source of essential protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils are deficient in two essential amino acids, methionine and cysteine.

Lentils also contain high dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Several health magazine has selected lentils as one of the five healthiest foods.

The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30%, make lentils of great interest to people with diabetes. The remaining 65% of the starch is a resistant starch that is classified RS1, being a high quality resistant starch, which is 32% amylose.

Lentils also have some anti-nutritional factors, such as trypsin inhibitors and relatively high phytate content. Trypsin is an enzyme involved in digestion, and phytates reduce the bio-availability of dietary minerals. The phytates can be reduced by soaking the lentils in warm water overnight.



EASY VEGETARIAN LENTIL SOUP RECIPE

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes 4- 6 Servings


INGREDIENTS:

1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 tablespoon curry powder
4- ½ cups vegetable broth, divided
1 cup brown lentils, rinsed
1 cup scallions, chopped
1 teaspoon lemon juice
1 tablespoon nutritional yeast
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Sea salt to taste


COOKING PROCEDURE:

1) In a large soup pot, sauté onion, garlic, carrots, and celery in ½ cup vegetable broth over medium-high heat, until vegetables are soft.

2) Add curry powder and cook for 1 minute.

3) Add remaining vegetable broth, lentils, scallions, lemon juice, nutritional yeast, black pepper, and red pepper flakes.

4) Bring to a boil, then cover and turn heat low to a slow simmer, stirring occasionally, until the lentils are tender, about 45 minutes.

5) Add salt to taste.



Related Post: Do you like vegetarian recipes? Get these recipes...

1) Broccoli Frittata Recipe- Healthy Recipes

2) Vegan Mushroom Stroganoff- Healthy Recipe


TIPS  for Cooking "Easy Vegetarian Lentil Soup"

Adding salt at the end of a recipe allows you to use just the right amount.
This soup can also be prepared in a Crock-Pot. If you start with boiling water, it will cook in 1–2 hours; with cold water, 5–6 hours.

You can prepare a pot of this yummy soup and keep it on hand for quick meals. Reheat individual portions in the microwave and serve it with a salad of mixed greens and a slice of whole grain bread for a thoroughly nutritious and satisfying meal.

What You Need to Know When Buying Lentils?

Lentils come in three main varieties: brown, green and red. Most grocery stores carry brown lentils, usually dried. Green and red lentils may be found at specialty food markets. Here are some tips for choosing your color:

1) Green lentils. Also called French lentils, these have a nuttier flavor and stay firm when cooked. Green lentils are the best choice for salads.

2) Red lentils. The fastest cooking, these lose their shape and turn golden when cooked. They taste milder and sweeter than green lentils. Use them for purees and Indian dals.


3) Brown lentils. The least expensive, they soften when cooked and can become mushy. Use for soups.


lentils-3-main-varieties

Unlike other legumes, lentils cook quickly without pre-soaking. Just make sure to rinse away any dirt, dust or debris before adding them to recipes. Lentils work well in soups, stews and salads. They also work well as a main or side dish — boil them for 15 to 30 minutes, add turmeric, ginger or other seasonings, and serve over rice or mix with other vegetables and enjoy.


Maybe you're one of the cool people who likes to watch videos online, try this 9-minute cooking video if you have time to spare--- Plant Focused Nutrition: Easy Lentil Soup



Calorie Counter: "Easy Vegetarian Lentil Soup"

Like other broth-based soups, the high-water content in lentil soup makes it fairly low in calories. The exact calorie content varies, however, according to the recipe. Typically, canned condensed lentil soup contains about 140 calories per serving, which equates to 1 cup of prepared soup. Other lentil soups may contain between 130 and 150 calories per cup -- or more, if you add ingredients like potatoes.

Nutrition Facts
Serving Size 1 cup
9% Calorie Recommended Daily Allowance
Amount Per Serving

Calories from Fat 41

Calories 186


% Daily Values*
Total Fat 4.59g
7%
Saturated Fat 0.593g
3%
Polyunsaturated Fat 2.257g

Monounsaturated Fat 1.473g

Cholesterol 0mg
0%
Sodium 625mg
26%
Potassium 357mg

Total Carbohydrate 26.61g
9%
Dietary Fiber 12.4g
50%
Sugars 2.38g

Protein 10.42g

Vitamin A
0%
Vitamin C
7%
Calcium
4%
Iron
15%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18



References:


Davidson, Alan. 2014. The Oxford Companion to Food, 3 edition. Oxford University Press. ISBN 0-19-211579-0.

Larousse, Librairie. 2009. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. New York, N.Y.: Clarkson Potter. ISBN-10: 0307464911

Raymond, Joan. 2006. World's Healthiest Foods: Lentils (India). Health Magazine.

USDA National Nutrient Database for Standard Reference, Release 26. U.S. Department of Agriculture, Agricultural Research Service. http://ndb.nal.usda.gov

Yadav, Shyam S et al (Editors). 2007. Lentil: An Ancient Crop for Modern Times. Springer Verlag. ISBN-10: 9048176050.


Do you know?... What is the Ideal Human Diet According to the Latest Scientific Findings- 2015?

Friday, February 20, 2015

What is the Ideal Human Diet According to the Latest Scientific Findings- 2015?

 

ideal-human-diet-latest-scientific-findings-2015

The ideal human diet looks like this: Consume plant-based foods in forms as close to their natural state as possible (“whole” foods). Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains. Avoid heavily processed foods and animal products. Stay away from added salt, oil, and sugar. Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein.

How healthy is the whole food, plant-based (WFPB) diet? It’s hard to imagine anything healthier— or anything more effective at addressing our biggest health issues. Not only is WFPB the healthiest way of eating that has ever been studied, but it’s far more effective in promoting health and preventing disease than prescription drugs, surgery, vitamin and herbal supplementation, and genetic manipulation.

If the WFPB diet were a pill, its inventor would be the wealthiest person on earth. Since it isn’t a pill, no market forces conspire to advocate for it. No mass media campaign promotes it. No insurance coverage pays for it.

Since it isn’t a pill, and nobody has figured out how to get hugely wealthy by showing people how to eat it, the truth has been buried by half-truths, unverified claims, and downright lies. The concerted effort of many powerful interests to ignore, discredit, and hide the truth has worked so far.

Why the WFPB Diet Makes Sense?

I have spent the last few decades studying the effects of the WFPB diet; for me, the diet’s results are convincing based solely on the data. But it’s still helpful to explore the question of why. Why is the WFPB diet the healthiest way for humans to eat? Based on my training in biochemistry, I have a few conjectures that can be boiled down to one concept: oxidation gone awry.

Oxidation is the process by which atoms and molecules lose electrons as they come into contact with other atoms and molecules; it’s one of the most basic chemical reactions in the universe. When you cut an apple and it turns brown in contact with air or when your car fender rusts, you’re witnessing oxidation at work. Oxidation happens within our bodies as well. Some of it is natural and good; oxidation facilitates the transfer of energy within the body. Oxidation also gets rid of potentially harmful foreign substances in the body by making them water soluble (and therefore able to be excreted in urine). Excessive uncontrolled oxidation, however, is the enemy of health and longevity in humans, just as excessive oxidation turns your new car into a junker and your apple slice into compost. Oxidation produces something called free radicals, which we know are responsible for encouraging aging, promoting cancer, and rupturing plaques that lead to strokes and heart attacks, among other adverse effects impacting a host of autoimmune and neurologic diseases.

So how might a plant-based diet protect us from the disease-causing effects of free radicals? For one thing, there is some evidence that high-protein diets enhance free radical production, thus encouraging unwanted tissue damage. But it’s virtually impossible to eat a high-protein diet if you’re consuming mostly whole, plant-based foods. Even if you munched on legumes, beans, and nuts all day, you’d be hard pressed to get more than 12-15 percent or so of your calories from protein.

But there’s much more to whole, plant-based foods than the high-protein animal foods they replace. It turns out that plants also produce harmful free radicals—in their case, during photosynthesis. To counteract that free radical production, plants have evolved a defense mechanism: a whole battery of compounds capable of preventing damage by binding to and neutralizing the free radicals. These compounds are known, not particularly poetically, as antioxidants.

When we and other mammals consume plants, we also consume the antioxidants in those plants. And they serve us just as faithfully and effectively as they serve the plants, protecting us from free radicals and slowing down the aging process in our cells. Remarkably, they have no effect on the useful oxidative processes I talked about earlier. They only neutralize the harmful products of excessive oxidation.

It seems reasonable to assume that our bodies never went to the trouble of making antioxidants because they were so readily available in what, for most of our history, was our primary food source: plants. It’s only when we shifted to a diet rich in animal-based food and processed food fragments that we tilted the game in favor of oxidation. The excess protein in our diet has promoted excess oxidation, and we no longer consume enough plant-produced antioxidants to contain and neutralize the damage.

It’s important to remember, however, that this is just a theory. The most important thing is not why the WFPB diet works so much as the fact that it does work. The evidence is clear about the WFPB diet’s effectiveness— whatever specific reasons there may be.


***
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If you want to live longer and change your diet, read this New York Times Bestseller-book  first. It will change the way you think about what you eat—and how you should be eating, to lose weight and optimize your health, now and for the long term.

The books premise is critically accepted by scientist and positively received by readers. It is also highly rated by health and nutrition enthusiasts. Get the book Now.

Excerpted with permission from the book: T. Colin Campbell. 2014. Whole: Rethinking the Science of Nutrition. BenBella Books. ISBN-13: 978-1939529848.  

Posted with permission from BenBella Books under the Fair Use Policy of the United States for a limited and “transformative” purpose. If you have legal comments and adverse reaction, please contact me at Blog Contact. I get back to you after I read your message ASAP.



Watch very short videos on the importance of food on your life.

Plant Based Nutrition by Julieanna Hever, Dietitian and recently featured on The Dr. Oz Show and Reluctantly Healthy



Food as Medicine by Christa Orechio, clinical and holistic nutritionist and founder of The Whole Journey



Get one of the  whole food, plant-based (WFPB) recipe here... Broccoli Frittata Recipe- Healthy Recipes



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Wednesday, February 18, 2015

Nathan Myhrvold The Science of Barbecue- Science and Food Lecture

 




Nathan Myhrvold explains his scientific approach to good cooking beyond bake, broil and boil.

Nathan Myhrvold is the principal author of Modernist Cuisine, a six-volume, 2,438 page book dedicated to the application of science-inspired techniques to modern cuisine.

He earned a B.S. in Mathematics and a M.S. in Geophysics and Space Physics from UCLA. He also received an M.S. in Mathematical Economics and a Ph.D. in Theoretical and Mathematical Physics from Princeton University.

After receiving his Ph.D., he worked as a post-doctoral fellow for one year under Stephen Hawking at Cambridge University. After serving as the Chief Technology Officer for Microsoft, he co-founded Intellectual Ventures, a patent-portfolio developer and broker in the areas of energy and technology.

In addition to his numerous accolades and contributions to science and business, Myhrvold was a member of the team that won the World Barbecue Championships in Memphis in 1991. He also apprenticed at Rover's, a restaurant in Seattle, WA that is owned by acclaimed chef Thierry Rautureau.



Do you want to know more about the science of cooking and improve your culinary skills? Learn more by clicking this link now... Maillard Reaction Mechanism and Its Applications to Your Cooking

Keep the nutrients in your vegetables when cooking. Learn... How to Keep Cooked Broccoli Bright Green

Tuesday, February 17, 2015

Juicy Lamb Two-Ways Recipe

 

This restaurant favorite is a quick and easy to make at home. Neck of lamb is slowly braised with red wine, shallots, and mushrooms, then served with additional slices of rare roast lamb.

lamb-two-ways-recipe

A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.

Mutton on the other hand are usually aged two or older. Mutton is often derived from culled breeding rams and ewes, and is sold at a low return or bred specifically for the specialty market. Hogget and mutton have a stronger flavor than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some people. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking, as in Lancashire hotpot, for example.

Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two.

Lamb consumption has fallen in the United States over recent decades, although its reputation as a prime meat with unique qualities and unrivalled culinary opportunities has never been questioned. Prices remain high, making lamb a considered choice for festive celebrations, rather than an everyday meat. However, since lamb and mutton are common in Middle Eastern cuisines, much of the consumer demand comes from these specific communities.

Lamb organ meats are a delicacy in the United Kingdom and across Europe. Scottish haggis is one of the most famous dishes. The organ meats are ground with oatmeal, suet, onion, and herbs, then stuffed into a lamb or ox intestine and boiled. The dish is honored with a bagpipe toast during the national festival of Burns Night and served with parsnips and potatoes.

How to Cook Lamb

Cheaper cuts of lamb are a great choice for slow stews, homely pot-roasts, and braises. Select these cuts not just for traditional dishes, but for spicy tagines and curries, served with fluffy rice or flatbreads.

Slow cooking tenderizes firm or tough cuts and allows seasoned liquid to mingle with the meat. Braising and pot-roasting are best for seared whole cuts, while stewing is beneficial to smaller pieces of lamb. Braising usually requires that the level of liquid is no more than halfway up the side of the meat. This prevents the meat from drying out and provides enough liquid heat to break down the connective tissue and tougher flesh. As an extension of this technique, stewing fully immerses the meat in liquid, letting the moist heat permeate the flesh. All slow-cooked lamb is served well-done.

Age and Flavor of Lamb

Spring lamb refers to those animals born in winter and slaughtered before five months. This meat is favored for its tenderness—and is the most expensive you can buy. Lamb slaughtered in the fall comes from older animals—it has a deep pink color and flavor and firmer fat. The darker the color, the older the animal.

Baby lamb meat is pale pink, while Spring lamb is pinkish-red, and mutton is a deep shade of burgundy.

Across the world, most lamb is raised on pasture, but in the U.S., much is reared intensively. Grain-fed American lamb has a mild flavor, contains a high percentage of fat, and is butchered into larger-than-average cuts. British, Australian, and New Zealand lamb is mainly grass-fed and smaller in size.

According to some enthusiasts of pasture-only lamb, grain-finished lamb has excess quantities of gristly fat. Although there is more meat on the bone, the taste does not accept strong seasonings, and the meat texture is flaccid. The fat on grass-fed lamb is soft, the meat is dense, with a deeper flavor.


Lamb Two-Ways Recipe

Serves 6–8


INGREDIENTS:

2- 1/4 pounds (1 kg) cubed neck filet or shoulder meat
salt and black pepper
1/2 cup (60 g) all-purpose flour
4 tablespoons (60 ml) vegetable oil
2 cups (475 ml) pinot noir red wine
7 ounces (200 g) thick-cut smoked bacon, cut into strips (lardons)
20 small shallots, peeled
20 button mushrooms
1 sprig rosemary
6 sprigs thyme
2 tablespoons (30 g) red currant jelly
1- 1/4 pounds (680 g) lamb leg or rump
1–2 tablespoons (15–30 g) gravy browning or gravy granules, optional

To serve
dauphinoise potatoes and green beans


COOKING PROCEDURE:

1) Season the cubed lamb meat, then toss in half of the flour.

2) Heat 1 tablespoon of the oil in a skillet. When the pan is smoking hot, add the lamb in batches, and fry until golden all over. Set aside.

3) Use 1/2 cup (120 ml) of the wine to deglaze the pan and add the liquid to the meat. Heat 1 tablespoon of the oil in the skillet. Add bacon and fry until golden. Set aside in a bowl.

4) Sauté the shallots and mushrooms in another tablespoon of oil until soft. Stir in 1/4 cup (60 ml) of the wine, then add the cooked vegetables to the bacon.

5) Put the cubed lamb meat, remaining wine, and herbs into a large pot. Add enough water to cover the meat. Simmer very gently for 1- 1/2 hours, regularly skimming and reserving the fat. Add extra water if necessary to keep the meat moist.

6) Add the bacon and vegetables to the pot. Cook gently for 45–60 minutes, skimming regularly, until the meat is tender. Strain the meat and vegetables and set aside.

7) Heat 1 tablespoon reserved lamb fat in a pan. Stir in remaining 1 tablespoon flour to make a roux. Whisk in the strained liquid until smooth, then add the red currant jelly. Heat, whisking, until thickened. Season, then add reserved meat and vegetables.

8) For the roast lamb, preheat the oven to 400°F (200°C). Season the lamb leg or rump, then seal in a hot skillet, in the remaining 1 tablespoon oil, for 5 minutes, or until browned. Transfer to a roasting pan. Roast for 12 minutes, then allow the meat to rest, covered, for 5 minutes.

9) Meanwhile, reheat the braised lamb. Use the gravy browning or granules to thicken and darken the cooking juices, if desired, following the packet instructions.

10) To serve, carve the roast lamb and serve with the braised lamb, potatoes, and beans.


Quick Tip

Check the roast lamb towards the end of the roasting time. It should feel fairly firm when squeezed for medium-rare; if it is squishy it will be too rare, while hard or shrunken indicates well-done.

Have you tried sous vide cooking? Get the best recipes here, click this Now... 9 Best Cookbooks for Sous Vide Cooking Technique


Lamb Meat Calorie Counter:

Nutrition summary:

Calories: 37
Fat: 2.54g
Carbohydrate: 0g
Protein: 3.35g

There are 37 calories in 1 thin slice of Lamb Roast.
Calorie breakdown: 63% fat, 0% carbohydrate, 37% protein.

Common Serving Sizes:
Serving Size
Calories
1 thin slice (approx 3" dia x 1/8")
37
1 oz, with bone (yield after cooking, bone removed)
45
1 cubic inch boneless
45
1 oz boneless (yield after cooking)
53
1 oz, with bone (yield after bone removed)
56
1 medium slice (approx 3" dia x 1/4")
74
1 oz boneless
75
1 thick slice (approx 3" dia x 3/8")
112
100 g
266
1 cup diced
356



Watch the 3-minute video (it's like poetry in motion): Lamb 2 Ways Recipe by David Felton, Executive Chef at 90 Acres



Corn chowder is Wyatt Earp favorite food. Try it for yourself, please get the recipe here... Corn Chowder with Bacon Original Recipe from The Palace Restaurant and Saloon at Prescott, Arizona

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Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

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