Top Recipe

[Cyprimole]

Top Recipe's

[Cyprimole]

Pork Stroganoff.



Ingredients.

800g -12oz pork fillet

1tbsp oil

25g-1oz butter

2 onions cut thin

2tbsp brandy

250ml-9fl oz soured cream

Salt, ground black pepper

Chopped parsley to garnish

Large pinch of paprika.



Method.

Remove any excess fat and cut meat across the grain into thin ribbon strips.

Heat half the butter and oil in a large frying pan and fry onions until golden brown Transfer to a plate.

Increase the heat –add a little extra butter and oil and quickly fry half the pork (3-4 mins) or until lightly browned.

Transfer to plate and cook rest of meat the same way.

Return all meat to the pan and pour brandy over the top.

Heat gently for 3 mins or until the alcohol has evaporated.

Add onions, soured cream, salt pepper.

Bring gently to the boil sprinkle with chopped parsley and paprika serve immediately with boiled rice or buttered noodles.

[Cyprimole]

Coronation Chicken –A simple Summer favourite



Ingredients.

1 large firm ripe mango

50g/2oz sultanas

1kg/2lb 4oz chicken breast cooked skinned and cut into 12mm1/2 in strips.

150ml ¼ pint mayonnaise

1½ tsp mild curry powder

1tbls mango chutney

1tsp lemon juice

Salt and ground black pepper

100g/4oz cashew nuts toasted


Method.

Skin and de-stone mango and cut into strips.

Put half the mango strips, all the sultanas and all the chicken in a large bowl.

Mix the mayonnaise with the curry powder, chutney, and lemon juice.

Season

Pour over the chicken mixture and toss gently.

Add half the nuts and mix in well.

Transfer to a serving dish and garnish with the remaining mango strips and cashew nuts.

( If you chop the mango and the chicken into smaller pieces this also makes for a delicious sandwich filling)

Serve with a rice salad or arranged on a bed of crispy green salad

[Cyprimole]

Herby Coated Lamb, the perfect Easter treat


Ingredients.

Best end of lamb with six cutlets

Mint to garnish

For the coating.


6 tblsp fresh white bread crumb.

1 ½ tbls chopped tarragon

1 ½ tbls chopped chervil

1 ½ tbsp chopped chives

2 tblsp melted butter

1 ½ tblsp Dijon mustard

1 tblsp lemon juice

Salt and ground black pepper

For the jelly

2 tbsp apple jelly

1tsp mustard powder

1tsp chopped tarragon

1tsp chopped parsley

1tsp chopped chervil

1 tsp chopped chives

Method.

First make the jelly.

Place the apple jelly in a pan with mustard and herbs and heat gently.

Stir until evenly mixed and pour into a small bowl, chill until set.

Pre heat oven to 200C/400F Gas 6

Skin and trim the lamb cutting the cutlet bones short then scraping them clean.( Butcher Boy can do this for you)

Mix the bread crumbs, herbs butter mustard and lemon juice in a bowl

Add salt and plenty of black pepper, spread over the fatty side of the lamb.

Press the coating on well.

Place in a roasting tin with herby side up.

Cook, covering the top loosely with foil if the coating looks like browning too quickly.

Garnish then serve at once with the jelly.

(if you cant find apple jelly simply add the herbs and mustard to apple sauce just before serving.)

Cooking time- allow 24 minutes per 450g/ 1lb medium cooked meat. ( Butcher Boy will weigh the meat for you)

[Jim]

Special Seasoned Lamb roast. - Cyprus Style (serves six)



Ingredients

2kg lamb ( butcher boy offers quality New Zealand lamb as well as local)

3 cloves garlic sliced finely

2tsp sprigs of thyme

Half tsp salt

1 tsp black pepper

8 small potatoes quartered

2 medium tomatoes peeled and chopped

2 small red onions finely chopped

Half a cup (125ml) dry white wine

2tbs lemon juice

2tbs olive oil

2 bay leaves

Method.

Remove and discard excess fat from lamb.

Place lamb in a large baking/roasting dish.

Pierce all over with a sharp knife: press garlic and thyme into cuts in the lamb.

Sprinkle combined salt and pepper over the lamb

(All this can be done the night before-covered and put in fridge)



Bake lamb uncovered in moderately slow oven for one hour.

Drain excess fat from the pan: place potatoes and tomatoes around the lamb, sprinkle with onion.

Pour remaining ingredients over lamb: bake, uncovered for one and a half hours or until lamb is tender.

(If lamb starts to over brown then cover loosely with foil)

Remove lamb from oven let it ‘rest’ for five minutes or so then serve with lashings of green vegetables.-or asparagus as its now coming into season.



If there is any lamb left over (one doubts that) and you have a mincer ( if not at Butcher boy you can order freshly minced lamb) then what about having a go at making deliciously tasty Greek burgers, these beat anything you will have tasted via a drive in!

Ingredients.



1lb ground lamb

1tbs Dijon mustard

1tbs lemon juice

1tbs minced onion

1 clove garlic

½ tsp rosemary (crushed)

½ tsp salt

¼ tsp ground pepper

4 buns or better still use pitta bread.

Sliced cucumber and tomatoes.

Mix together the ground lamb, mustard lemon onion and garlic plus rosemary salt and pepper.

Form into patties.

Cook until no longer pink and serve in warm pitas with cucumber and tomatoes.

Delicious!!!!

[Cyprimole]

Lebanese Lamb.

This is a really creamy dish married with delicious spices- use crème fresh now available at Olivers delicatessen in Tala.

You will need:



1tbsp olive oil

500g lean lamb cubed( this dish serves 4)

1 tbsp butter

1 large onion finely chopped

2 garlic cloves crushed

1 tbsp grated fresh ginger

150ml lamb stock( oxo cube)

2 tbsp lemon juice

3 sprigs parsley chopped fine

2 sprigs thyme

2 tsp cornflour

150ml crème fresh or cream.

150ml natural yogurt

57g ground almonds.



Heat the oil in a heavy pan and stir fry lamb quickly until browned and salad on all sides.

Remove with a slotted spoon and put in a casserole/pie dish.

In the same pan melt butter and fry onion until soft.

Stir in garlic and ginger and cook for 1 minute.

Stir in stock lemon juice and herbs.

Simmer for 1 minute then pour over lamb in the casserole.

Cover and place in a pre heated oven 325F -170C FOR AROUND 50 MINS.



Put the cornflour into a bowl with a little of the cream to make a smooth paste.

Stir in rest of cream yogurt and almonds.

Stir this into the lamb casserole and cook for a further 10 minutes.

Serve with rice or cous - cous.

[Cyprimole]

Roast Chicken to really tickle the taste buds.

Wine and Garlic Roasted Chicken


You will need-

One head of garlic or One small onion peeled

Medium size chicken

Bunch of thyme and mix of other herbs ( mint -basil etc)

One lemon

Olive oil

One large glass white wine

Salt and pepper.



Slice the top off the garlic so the segments of garlic are exposed and push the whole head into the cavity of the chicken (or the onion ,if garlic isn’t acceptable) also add half the amount of Thyme.

Cut lemon in half squeeze a little of the juice over the chicken and into the cavity.

Push both halves of the lemon into the cavity, cut side first.

Rub the skin all over with olive oil.

Sprinkle the rest of the herbs over the chicken also a good amount of salt and pepper.

Put the chicken in a roasting tin and add the glass of wine along with a glass of water ( makes perfect gravy) and roast in a hot oven at 220C for

15 minutes.

Baste the bird, then turn oven down to 190C –and roast for a further 45 minutes.

Check the juices by pulling the leg joint and piercing the inner thigh with the tip of a pointed knife-if still running pink return to oven for another 5-10 minutes.

When done, let chicken rest for 10 mins before carving. Skim surplus fat off the pan juices and serve alongside the chicken.