Basic HTML Version
Grilled lamb rack la provençal on
honey demi-glace
INGREDIENTS
0.8kg rack lamb
0.6kg potatoes
0.1kg leeks
4 slices prosciutto ham
200g green asparagus
Salt, pepper, paprika powder
4 pieces rosemary stick
0.3 l demi-glace
2tsp honey
350g breadcrumbs
Herb garlic oil
Dijon mustard
METHOD
1. Clean lamb rack and marinate in herb garlic oil a
day before.
2. Pan sear the lamb rack on each side. Brush with
Dijon mustard and toss in herb breadcrumbs.
3. Finish in the oven for approximately 10 min at
140°C.
Sauce: Reduce the demi-glace with honey and juli-
enne leeks and add remaining juice from the roasted
lamb.
Roast potatoes: cut potatoes in equal shapes and
rub with paprika, adding salt and pepper to taste.
Roast the potatoes in the oven 20-30 min (245°C)
Garnish for lamb plate: Crispy prosciutto ham,
rosemary stick, green asparagus spear.
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
12
Jamaican-style Pineapple Chicken
Minutes to prepare: 15
Minutes to cook: 20
Number of servings: 4
INGREDIENTS
1
1
/
2
cup chicken breasts (no skin, chopped)
1/2 can Dole pineapple chunks (save some of the syrup)
1
/
2
green pepper
1
/
2
tomato
1
/
2
onion
1 cup water
Salt, to taste
Black pepper, to taste
1 tsp soy sauce
METHOD
1. Season chicken as you’d like (salt, soy sauce, sugar, black pepper)
2. On the stove, put a frying pan to heat. Add butter. Add chicken.
3. Let the chicken brown for about 3 minutes, then cover and let
simmer for about 2 minutes.
4. Put chicken and juice aside.
5. In sauce pan, add 1/4 cup of water, green pepper, tomato, onion,
a pinch of salt. Cover, let simmer for about 3 minutes.
6. Add pineapple chunks and syrup. Cover, let simmer for about 2
minutes.
7. Add chicken, add more water. Cover, let simmer for about 5
minutes.
Serve with your choice. I usually eat it with rice & peas, with a side
of lettuce and tomato.
Enjoy.