Cooking Classes in Egypt
EgyptSearch Forums Post New Topic  Post A Reply
my profile | directory login | register | search | faq | forum home

  next oldest topic   next newest topic
» EgyptSearch Forums » Eat like an Egyptian » whats for my sunday dinner? yummmmm

 - UBBFriend: Email this page to someone!    
Author Topic: whats for my sunday dinner? yummmmm
Chef Mick
Member
Member # 11209

Rate Member
Icon 1 posted      Profile for Chef Mick     Send New Private Message       Edit/Delete Post   Reply With Quote 
Ingredients:

* 1 leg of lamb, boned and butterflied (3-1/2 pounds)
* 1-1/2 cups good-quality full-bodied red wine, such as a syrah, petite sirah, or cabernet sauvignon
* 2 Tablespoons olive oil
* 2 cloves garlic, minced
* 1 Tablespoon chopped fresh oregano leaves
* 1 Tablespoon chopped fresh basil leaves
* Salt and freshly ground pepper
* 1 whole head garlic
* 4 ounces feta cheese, crumbled
* 1 Tablespoon milk
* 1 red bell pepper, roasted, skinned, and cut lengthwise into 1/4-inch strips
* 12 to 15 whole basil leaves
* 1-1/2 pounds small creamer potatoes (about 18), cut in half (or use larger red potatoes and cut into quarters)
* 1 Tablespoon all-purpose flour
* 1/2 cup unsalted lamb, chicken, or beef stock

Preparation:
Place the lamb in a large nonreactive roasting pan or baking dish. In a small bowl, mix together 1 cup of the wine, the olive oil, garlic, oregano, and chopped basil, and salt and pepper to taste. Pour this over the lamb, cover with foil, and let sit at room temperature for up to 2 hours or in the refrigerator for as long as 24 hours.

Meanwhile, preheat the oven to 400 degrees F.

Slice about 1/4 inch off the top of the garlic bulb. Brush the exposed top with a little olive oil. Wrap the garlic in a piece of foil and bake for 1 hour. Let cool to room temperature. (You can do this step up to 6 hours in advance. Keep at room temperature.)

Holding the root end of the garlic head, squeeze the now-soft garlic into a bowl. Add the feta, milk, and a little freshly ground pepper. Mix until creamy. (This can be done up to 2 hours in advance and refrigerated. Bring to room temperature before proceeding.) Bring the lamb to room temperature if it has been refrigerated. This should take 45 minutes to 1 hour.

Preheat the oven to 500 degrees F.

Discard all but 1/4 cup of the marinade. Lay the lamb out on a work surface. Score, or make several shallow cuts, in the meat to help it roll more easily. Place the red pepper strips side by side down the middle of the lamb, leaving a 1-inch border around the edges. Place the whole basil leaves on top of the pepper strips. Gently spread the feta-garlic mixture on top of the basil leaves. Beginning with one long side, roll the lamb up jelly-roll fashion. It might be a little difficult to roll, but kitchen string will ultimately hold it together. (You can also try a diagonal roll. To do this, hold the left bottom corner of the lamb with one hand and the top right corner with the other hand. Gently twist the lamb, as if wringing out a towel, until the filling is encased. Proceed as follows.)

Secure the lamb by tying string around both ends as well as one or two places in the middle. Place the lamb in a roasting pan or baking dish. Distribute the potatoes around the sides of the pan, and pour the reserved 1/4 cup marinade over the lamb and potatoes. Stir the potatoes around to make sure they're well coated with the marinade. Lightly salt and pepper the surface of the lamb and the potatoes. Roast in the oven for 10 minutes. Turn the oven temperature down to 425 degrees F. and roast until a meat thermometer registers 160 degrees F. at the thickest part for medium rare, 35 to 40 minutes. (Roast 5 to 10 minutes longer for more well-done meat.)

Remove the pan from the oven, place the lamb and potatoes on a serving platter or carving board, and cover loosely with foil. Let sit for 15 minutes to allow the juices to flow through the meat.

To make the sauce, remove all but about 2 tablespoons of the fat from the roasting pan. Place the pan on the stove over one or two burners, and turn the heat to medium-high. Add the flour and stir quickly so it won't burn. Add the remaining 1/2 cup red wine and bring to a boil. Let it reduce by half, about 5 minutes. Add the stock and bring to a boil. Reduce again by half, about 5 minutes, and add salt and pepper to taste.

Cut the kitchen string from the lamb. Slice the meat crosswise. Place a few potatoes on each plate, and drizzle with sauce.

Posts: 9443 | From: USA...... | Registered: Jun 2006  |  IP: Logged | Report this post to a Moderator
Cheekyferret
Member
Member # 15263

Rate Member
Icon 1 posted      Profile for Cheekyferret     Send New Private Message       Edit/Delete Post   Reply With Quote 
That does sound lush...

I am just gonna have a chicken curry!

Posts: 11097 | From: Cairo | Registered: May 2008  |  IP: Logged | Report this post to a Moderator
Exiiled
Member
Member # 17278

Rate Member
Icon 1 posted      Profile for Exiiled     Send New Private Message       Edit/Delete Post   Reply With Quote 
Had a shrimp and crab boil. The recipe is very simple. Use the largest pot you have, fill it up ¾ with water and boil. Add Old Bay seasoning if you have it, if not a generous spice mix of salt, white pepper, paprika, hot chilli pepper, ground bay leaves, ground mustard seeds, and garlic powder will suffice. Once water boils add 2-4 small halved potatoes, 2 corn cut into 4 pcs. Let boil for 10 minutes and add Crabs, boil for 7-10 minutes more and then add Shrimp, boil for few more minutes (about 3-5 until shrimp redden and float to top). Drain and place in large plate or and enjoy, use newspapers under the plate so it will be easier to clean up. Enjoy. I had mine tonight with fresh coconut.

Recipe inspired by: Dave's Low Country Boil

http://allrecipes.com//Recipe/daves-low-country-boil/Detail.aspx

I didn't add susage and didn't cut the crabs in pieces.

Posts: 2275 | Registered: Dec 2009  |  IP: Logged | Report this post to a Moderator
Sponge
Member
Member # 18715

Rate Member
Icon 1 posted      Profile for Sponge     Send New Private Message       Edit/Delete Post   Reply With Quote 
Crispy shredded beef in spicy Cantonese sauce with boiled rice and salt & pepper mushrooms from the local take away...

Yum [Smile]

Posts: 171 | From: UK | Registered: Mar 2011  |  IP: Logged | Report this post to a Moderator
Glassflower
Member
Member # 17950

Member Rated:
4
Icon 1 posted      Profile for Glassflower     Send New Private Message       Edit/Delete Post   Reply With Quote 
Have totally lost track of time....didnt realise it was Sunday....will try harder next week...
Posts: 314 | From: australia | Registered: Jul 2010  |  IP: Logged | Report this post to a Moderator
nowfaleena
Junior Member
Member # 18828

Rate Member
Icon 1 posted      Profile for nowfaleena     Send New Private Message       Edit/Delete Post   Reply With Quote 
Hi,
I have something exciting for you.
Please check it now ……..



-------------------------


Top Ten classified website

Posts: 1 | Registered: Apr 2011  |  IP: Logged | Report this post to a Moderator
Chef Mick
Member
Member # 11209

Rate Member
Icon 1 posted      Profile for Chef Mick     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by nowfaleena:
Hi,
I have something exciting for you.
Please check it now ……..



-------------------------


Top Ten classified website

NO !!!! [Roll Eyes]
Posts: 9443 | From: USA...... | Registered: Jun 2006  |  IP: Logged | Report this post to a Moderator
   

Quick Reply
Message:

HTML is not enabled.
UBB Code™ is enabled.

Instant Graemlins
   


Post New Topic  Post A Reply Close Topic   Feature Topic   Move Topic   Delete Topic next oldest topic   next newest topic
 - Printer-friendly view of this topic
Hop To:


Contact Us | EgyptSearch!

(c) 2015 EgyptSearch.com

Powered by UBB.classic™ 6.7.3