parsley and salt and pepper to taste. 2 tablespoons runny honey
Lowtide
Whisk the egg whites and fold into the 1 lime – grated zest and juice
yolk mixture. Pour into a prepared Swiss 1 tablespoon flour
roll tin and bake for 12-15 minutes. Leave 2½ cups hot lamb stock
covered with greaseproof paper for 10 Preheat oven to 350-375°F. Make
minutes then turn out onto greaseproof several slits over the joint and season.
paper sprinkled with a little cheese and Stuff slits with small rosemary sprigs
allow to cool. Mix together crème fraìche, and garlic. Put onions in a large roasting
salmon and dill. Spread over the roulade pan and place joint on top, arrange
and roll up. Leave to firm up in a cold the potatoes around joint and toss in
place. Serve sliced. the olive oil and wine. Roast lamb for
the calculated cooking time, basting
Grilled Sticky Lamb occasionally with meat juices and tossing
with Plum Chutney potatoes. Combine blackberries, honey,
6 lamb cutlets lime zest and juice, gently mash and set
2 tablespoons white wine vinegar aside. One hour before end of cooking
½ teaspoon ground nutmeg time smear the blackberry mixture over
salt and fresh black pepper the joint. Cover joint with foil during
2 garlic cloves - peeled and crushed cooking if browning too quickly. When
1 tablespoon brown sugar done, let rest 10 minutes before serving
4 tablespoons plum jam with gravy made from cooking juices,
5 tablespoons tomato ketchup flour and lamb stock.
1 tablespoon soy sauce - optional
1 tablespoon sweet chili sauce - optional Muck Carrot Cake
For sticky marinade; in a large bowl 2½ cups sugar
combine all the marinade ingredients. 1 cup cooking oil
Add the lamb and marinate for at least 4 eggs – separated
2 hours. Meanwhile make the chutney. 5 tablespoons hot water
Grill marinated lamb for 14 minutes, 2½ cups self-raising flour - sifted
turning occasionally. Serve lamb with 1 teaspoon cinnamon
the chutney, sauté potatoes and wilted 1 teaspoon nutmeg
spinach. Serves 6. 1 teaspoon ground cloves
¼ teaspoon salt
Plum Chutney 1½ cups grated carrot
1 lb dark plums - stoned and halved 1 cup chopped walnuts
2 apples - peeled and chunked Put all the ingredients in a mixing
½ cup sultanas bowl, except the egg whites. Whisk the
1 carrot - peeled and grated egg whites and add to the mixture. Beat
¼ cup demerara sugar the mixture well. Pour into 8” tins or
pinch salt pan. Bake at 375° for 30-40 minutes. Let
pinch ground cloves cool, then ice with lemon cream cheese
½ cup white wine vinegar icing.
Place all the ingredients in a large
stainless steel pan and bring to full boil. Lemon Cream Cheese Icing
Reduce the heat, cover and simmer 15 1 cup cream cheese
minutes, stirring occasionally until the 1 cup confectioners sugar - sifted
fruit is soft. Remove from heat and pour 1 lemon - grated zest and juice
into a sterilized jar. Keeps for a week. ½ cup chopped walnuts
Mix cream cheese and icing sugar
Rosemary Lamb together. Add zest and a little juice to
with Blackberry Honey Dressing taste. Ice cake and top with walnuts.
3 lb lamb leg joint Keep refrigerated.
salt and fresh black pepper
2 fresh rosemary sprigs
2 garlic cloves - cut into slivers Amanda is currently en route from Tahiti
3 red onions - peeled and cut into wedge to “Mahina Tiare’s” home port of Rarotonga.
2 teaspoons olive oil After a week devouring hokey pokey ice cream
½ cup white wine and rukau, she’ll sail on to Samoa. Details
2 lb red potatoes - cut into wedges on www.mahina.com.
1 cup fresh blackberries
48° No r t h , Se p t e m b e r 2009 pa g e 41
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