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'Pretend' Homemade Haggis • Traditional Haggis • Autumn Gold Squash Soup •The Girls' Best Barbecue Sauce Grilled Chicken and Broccoli on Polenta Stack Grilled Butterfly Leg of Lamb with Garlicky White Beans Italian Stuffed Portabellos • Beef in Beaujolais Carne Assada em Vinhod d'Alhos • Rabbit Braised in Red Wine
Ingredients: 500g ground lamb 200g lamb or beef liver, cut into small pieces 1/2 cup water one small onion, finely chopped one large egg 3/4 teaspoon salt 3/4 teaspoon black pepper 1/2 teaspoon sugar 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 cup old fashioned steel cut pinhead oats
Heat oven to 350°F. Grease an 8½ by 4½ loaf pan.
In a food processor, using the chopping blade, process half of the lamb, the liver water, onion, egg, salt, pepper, sugar, ginger, cloves and nutmeg until well combined. Add all remaining ingredients and process until everything is mixed together well.
Spoon lamb mixture into the greased pan and pat the surface flat. Bake 45 - 55 minutes or until the centre of the loaf is firm when pressed. Cool for a few minutes in the pan; unmold onto a platter and serve immediately.
It should be remembered that while whisky is the traditional choice for the Address of the Haggis, more 'well to do' Scots of Robbie Burn's time drank Claret with their meals.
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Ingredients: One Sheep's heart (cleaned by a butcher) One Sheep's liver (cleaned by a butcher) One Sheep's stomach (cleaned by a butcher) 3 cups finely chopped suet one cup medium ground oatmeal two medium onions, finely chopped one cup beef stock one teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon nutmeg 1/2 teaspoon mace 1/4 teaspoon cayenne pepper
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to a boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool. Some chef's toast the oatmeal in an oven until it is thoroughly dried out (but not brown or burnt!)
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the sheep stomach which should be over half full. Then press out the air and tie the open ends tightly with a string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, price with a sharp needle to reduce the pressure. Place in a pot and cover with water. Bring to a boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.
Serve Haggis hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede.
If you are going to go through the trouble to make an authentic Haggis, then treat yourself to the 1998 Estancia Meritage from Alexander Valley, California (Vintages $49.95, #975920)
Ingredients: 1 medium to large butternut squash (about 2 cups cooked pulp) 1 large Spanish onion, chopped (about 3 cups) 2 tbsp vegetable oil 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp dried thyme 2 bay leaves 1 medium carrot, diced 2 celery stalks, chopped 1½ cups water 1½ cups tomato juice 1 cup apple juice 1 cup orange juice Salt and ground black pepper
Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves, cut side down, on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about 1 hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, sauté the chopped onion in the oil with the nutmeg, cinnamon, thyme and bay leaves until the onion is translucent. Add the diced carrot, celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the onion-carrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
Swirl in some sour cream and sprinkle with chives to make an elegant appetizer or have it in a big bowl with crusty bread for a warm supper.
The Girls' Best Barbecue Sauce This recipe is loosely based on a traditional Kansas City styled sweet and spicy barbecue sauce with a Canuck twist. Ingredients: 1/4 tsp allspice 1/4 tsp cinnamon 1/4 tsp mace 1/4 tsp fresh ground black pepper 1/2 tsp ground chili powder 1/2 tsp paprika 1/2 tsp curry powder 1/4 cup dark molasses 1/4 cup medium grade Ontario maple syrup 1/4 cup Allen's apple cider vinegar 1/4 - 1/2 tsp hot sauce (to taste) 1 cup E.D. Smith ketchup
Method:
In a large bowl, mix all of the dry ingredients together and stir. Add the remaining wet ingredients and stir very well. Bottle the sauce into a 'squeezy' bottle. The sauce will keep in the fridge for two months.
Tip:
Kansas City barbecue houses usually slow cook the sauce to bring out the flavours of the spices. If you wish, bring the sauce to a gentle simmer, stirring often and be careful not to burn it. Gently simmer the sauce for 20 minutes. Cool and bottle.
Use barbecue sauce at the end of your grilling as it contains sugar and can easily burn if put on too early - this is generally the case with most sauces. You can also use this sauce as a condiment in place of ketchup or even as a dip for finger foods.
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Grilled Chicken and Broccoli on Polenta Stack This is a super dish for outdoor entertaining. One marinade is used for the chicken and broccoli - with a slight change. Serves 6. For the Base Marinade
1/3 cup olive oil juice from one lemon (peel lemon zest and set aside) 1 tsp rosemary 1 tsp oregano 2 cloves of garlic, finely chopped salt and pepper to taste
Mix all ingredients in a measuring cup with a spout.
For the Chicken
6 chicken breasts - bone and skin removed, pound out thicker parts of breast to 1-2 cm.
Place chicken in zip-lock baggie and pour in half of the marinade along with ¼ cup dry, white wine (no oak). Place in fridge for up to 4 hours.
For the Broccoli
Cut broccoli heads lengthwise into quarters, then put them in a zip-lock baggie and pour in the remaining marinade, along with the lemon zest. Marinade for up to 4 hours.
For the Polenta
Cut polenta into 6 disks or squares 2-3 cm thick (you can purchase pre-made polenta wrapped in plastic at most Italian food stores).
At the Grill
Lightly brush the polenta with a bit of olive oil and grill for 5 - 7 minutes a side.
Wipe marinade off breasts and grill chicken 7 minutes on first side and 5 minutes on other - turning only once. Brush lightly with olive oil if needed.
Grill the broccoli for 5 - 8 minutes turning often, being careful not to burn.
To the Plate
Place polenta in the middle of plate on top of salad greens. Place chicken on polenta and broccoli on top. Grate fresh parmesan or romano cheese over top and serve.
Variations - put a slice of provolone cheese and/or mortadella on polenta for additional flavour. Sprinkle with toasted pine nuts.
Grilled Butterfly Leg of Lamb with Garlicky White Beans The lamb cooks over a medium-hot fire in about thirty minutes. Since the thickness of the butterflied lamb varies from about 1 to 2½ inches, it will end up rare, medium and well done, to suit a variety of preferences. Serves eight. For the beans:
5 cloves of garlic, whole 3 fresh bay leaves 10 black peppercorns 1 large spring fresh rosemary 1 lb. dried white navy beans, rinsed 1 tsp. salt water ¼ cup fruity-peppery extra-virgin olive oil 3 cloves garlic, smashed
For the lamb:
1 boneless butterflied leg of lamb (4 to 5 lbs.) 1 tbsp. olive oil 6 cloves of garlic, sliced ½ tsp. salt ½ tsp. freshly ground black pepper ½ cup chopped mixed fresh herbs, include if possible thyme, summer savory, rosemary, marjoram in approximately equal amounts, plus a few lavender blossoms (or use 2 tbsp. dried Herbes de Provence).
To make the beans - Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2½ hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.)
Meanwhile, gently heat the ¼ cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made the day before and reheated.)
To make the lamb - Prepare a charcoal or wood fire in a grill, or heat a gas grill to medium high. Brush the meat with the olive oil and, with a sharp knife, make slits about ½ inch deep all over the meat. Insert garlic slices in the slits. Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.
When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 minutes, paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 minutes or until an instant-read thermometer inserted into the thickest part of meat registers 130°F for medium rare. Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minutes before carving into thin slices. Serve with a little of the carving juices spooned over, accompanied by the white beans, drizzled with more olive oil, if you like.
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This dish is nice served on a bed of pasta or polenta topped with Tomato Sauce. 4
large portabello mushrooms (4 1/2 to 5 inches) Carefully brush or wipe off any soil from the mushrooms. Twist off the stems and discard. Rinse the mushroom caps and pat dry with a towel. In a skillet, warm 2 tablespoons of the olive oil and sauté the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and sauté for 5 minutes more. Remove from the heat and set aside. In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. Stir the sautéed vegetables into the cheese mixture. Brush the Portabellos with the remaining tablespoon of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each. Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot. Serves: 4 Churchill Cellars' Wine Picks for this Recipe
The cut of the meat called for is shin of beef - although it will not have the same flavour, you could substitute stewing beef or other inexpensive cut that can be braised. From Frances Bissell's - The Real Meat Cookbook 4 lb. shin of beef, sawn into 1½ inch slices 1 tbsp vegetable oil 1 onion, peeled and sliced 2 large carrots, peeled and thickly julienned 1 tsp finely grated orange zest 2 tbsp orange juice 2 cloves 1 bay leaf 1 bottle of Pisse-Dru Beaujolais salt and pepper to taste
1) Preheat oven to 300°F
2) Brown meat in a heavy frying pan (not cast-iron) using a little oil and transfer to casserole dish. Sauté onions in remaining oil until golden brown.
3) Add onion, carrots, orange juice and zest, cloves, bay leaf to casserole. Deglaze the frying pan with 1 cup of wine and reduce by half. Add deglaze and remaining wine to the casserole.
4) Cover casserole and cook in the centre of the oven for 3½ to 4 hours until very tender. Season with salt and pepper after 2 hours.
5) Remove from oven and separate the meat from the bones, taking care to leave the marrow in the casserole, remove the bay leaf.
6) Strain juices and wine into a sauce pan along with marrow, stir and reduce working the marrow into the sauce until desired thickness. (You may hasten the process of adding beurre manié - a butter and flour thickener).
7) Add meat to sauce and stir to ensure sufficient coating. Serve with creamy mashed potatoes or jacket potatoes.
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(Portuguese Pot Roast in Wine & Garlic) Serve this intoxicating dish with any 'peasant' style Portuguese bread and a green salad. 1 bottle Altano red wine 6 oz. can tomato paste 2 tbsp fresh minced parsley 1 tsp fresh oregano 2 bay leaves 4 tbsp paprika 1½ tsp crushed red pepper flakes - more to taste 2 tsp salt 3 lbs rump roast, strings removed and cut into 3 equal pieces 1½ lbs chouriço or chorizo sausage cut into 4 inch pieces 10 garlic cloves, crushed 3 Spanish onions, chopped 5 cups water 8 medium Yukon Gold potatoes, peeled and quartered 8 carrots, peeled and cut on bias into 2 inch pieces
1) In a large mixing bowl, blend half of the wine with the tomato paste, salt and spices. Put aside.
2) Place beef and sausage pieces into a large covered Dutch oven and place onions and garlic around meat. Add the wine mixture, water and remaining wine. Cover and marinate overnight in refrigerator or up to 48 hours.
3) Preheat oven to 450°F. Remove pan from fridge and place on the bottom rack, cook covered for 2 hours. Baste meat often to keep moist.
4) Remove sausage, cover and keep warm. Lower temperature to 400°F. Add potatoes and carrots and cook for another 30 minutes.
Note: If the gravy is too liquidy, remove meat and vegetables, place pan on stovetop over med-high heat until reduced. If gravy is too thick, add water or a bit more wine.
To serve, place meat in the middle of a larger platter and surround with vegetables and sausage. Ladle some gravy over the roast.
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Regional variations of this dish are made all over Italy and France. This particular recipe is Tuscan in style. 3 lbs. rabbit cut into 8 serving pieces (have your butcher cut it for you) 3 tbsp all-purpose flour 1½ tsp salt 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, minced 2 tsp fresh rosemary leaves, minced 1½ cups chicken broth 1 cup Sangiovese based wine like Chianti 2 tbsp fresh Italian parsley leaves, chopped 2 tbsp fresh sage leaves, minced
1) In a large mixing bowl, stir together flour and salt. Add rabbit and toss to coat. In a Dutch oven or large pot, heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
2) Add onion and remaining tablespoon oil to the pot and sauté, stirring occasionally, until softened but not browned. Add garlic and rosemary and stir for another minute. Add broth, wine and the rabbit with any remaining liquid from the rabbit and simmer. Cover at least one hour until tender.
3) When you are ready to serve, remove rabbit to warm plate and reduce sauce until it coats the back of a metal spoon. Stir in parsley.
Serve the rabbit and sauce over farro or spelt for a northern Tuscan feel. The rabbit and sauce may also be served with pasta, rice, polenta or mashed potatoes. By changing the wine and herbs you can 'regionalise' the dish. If you wish, you can add juniper berries, currants, raisins or other dried fruit at the beginning of the braise to add a sweetness or complexity to the sauce. Enjoy!
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Last Updated 01/14/08 Copyright 2008 Churchill Cellars Ltd. All rights reserved |
