RecipeHive

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Chicken Schnitzel with Lemony Anchovy salad a la New York Times

Posted by in Shared Member Recipes

Dressing:

6 anchovy fillets

1 small clove garlic, minced

kosher salt

freshly ground pepper

lemon zest from 1 lemon

2 1/2 Tbsp fresh lemon juice

7-8 Tbsp extra virgin olive oil, to taste

Schnitzel:

2 eggs beaten

1/2 Tbsp Dijon mustard

1/2 cup seasoned flour (with paprika, nutmeg and cayenne)

1 1/2 cup panko or breadcrumbs

2 lbs chicken cutlets, pounded to 1/8 inch thick

Safflower oil for frying

1 Tbsp capers

Salad:

2 quarts mixed baby greens

2 cups soft herb leaves, like mint, tarragon, basil, parsley, cilantro, chervil, chives

1 scallion, thinly sliced

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Lamb Chops with White Wine Sauce

Posted by in Shared Member Recipes

This is another great recipe to use preserved lemons – and demonstrates the versatility of these lemons in a red meat dish. This is a great dish to share with unexpected guests because it requires a relatively short cooking time and few ingredients. Serve with rice or couscous – or even faro.

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Duck Ragù with Creamy Polenta

Posted by in Shared Member Recipes

INGREDIENTS

1 (4 1/2-pound) whole duck, cut into pieces, skin scored

Sea salt and cracked black pepper

1 leek, white part only, sliced

4 cloves garlic, sliced

3 1/2 ounces smoked pancetta, chopped

10 sprigs thyme

2 tablespoons tomato paste

1/3 cup malt vinegar

1 (14-ounce) can chopped tomatoes

2 1/2 cups port

Amaranth leaves, to serve

Creamy Polenta:

1 liter milk

1 cup instant polenta

1/4 cup (1/2 stick) unsalted butter, chopped

1/2 cup whipping cream

1 1/2 cups finely grated Parmesan, plus extra to serve

Sea salt and cracked black pepper

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Curried Lamb Potpie

Posted by in Shared Member Recipes

PASTRY

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 stick cold unsalted butter

diced 1/4 cup ice water

CURRY

3 tablespoons extra-virgin olive oil

2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes

Salt Freshly ground pepper

1 medium onion, chopped

2 teaspoons curry powder

2 1/2 tablespoons all-purpose flour

1/3 cup dry white wine

2 cups chicken stock

2 cups peeled butternut squash, cut into 1-inch dice (10 ounces)

2 cups chopped Tuscan kale

1 medium carrot, chopped

1 cup unsweetened coconut milk

2 tablespoons chopped parsley

1 large egg lightly beaten with 1 teaspoon of water