Wednesday, July 14, 2004

retrospective travel impressions
It's nice to cook with a real chef. But if you want a truly magnificent experience, go SHOPPING with him.
Justin's Vodoo that you do (receipe for 10 people)

250 ml Olivenoel
2 Essloeffel Turmeric (aeh, wie heisst das auf deutsch?)
3 Essloeffel Kreuzkuemmel
4 Knoblauchzehen, gehackt
2 Teeloeffel gemahlene Nelken
Saft von 4 Zitronen
1 Teeloeffel Cayenne Pfeffer
2 Essloeffel Honig
2 Teeloeffel Zimt
1 Essloeffel Fenugrek (oder so aehnlich)
4 Essloeffel frischer Koriander
1 Essloeffel Paprika
2 Zwiebeln
250 ml Sahne
2 Bruehwuerfel 'Huhn'
Salz und Pfeffer
1 Lammbraten

For the sauce: Fry off onions and garlic in olive oil. Add lemon juice, honey and all the spices, add more oil and the chicken stock, boil it for a short time.
Put on low heat and add the cream, salt and pepper.

Roast the lamb at 200 degrees for about 1 hour. Add some read wine. To check if it's done, pierce with knife, which you leave in for 15 seconds, then check the tip of the knife - if it's warm, the lamb is ready! Lamb should always be served rare.

Pour the sauce on the lamb at the table before carving it, finish off with very freshly chopped coriander. Serve with garlic mash (you want THAT receipe too?)


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