Prawns Mary Rose
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Cooking time: 45 minutes to the first course, then 20 minutes 65 minutes for menu Cooking schedule: see below for "menu" instructions |
This is a delicious dinner with very little work. As both the lamb and potatoes are done in the oven, and the starter and vegetable are easy, it's a great dinner for entertaining. Ask your butcher trim the lamb, of needed. We're cooking the potatoes in a hotter oven - with the lamb.
Shrimp (Prawns) Mary Rose Time: 15 minutes
You'll need a bit of extra time if you have to peel and cook the shrimp, 10 minutes to peel and 5 to cook. I have no idea why the Irish (and some English) call this Mary Rose sauce....
shrimp 10oz (300) if whole, 8oz (250gr) if cleaned
2 eggs, hard boiled
1/3 cup (3oz, 90ml) mayonnaise
3 tbs (1.5oz, 45ml) ketchup - hot or Mexican ketchup is good
2 tsp soy sauce
1/4 tsp garlic powder
Hard boil eggs. If necessary clean shrimp and cook in an inch of water to which 6 peppercorns and a dash of lemon have been added, for 2 - 3 minutes, just until they turn opaque and start to curl. If already cleaned and cooked just rinse and pat dry with paper towels. Mix all remaining ingredients except eggs. Peel the eggs and cut into quarters - the long way. Arrange the egg quarters in a 'cross' shape on the plates. Arrange the shrimp around the eggs. Spoon some Mary Rose sauce over all (artfully) and serve the rest on the side. Garnish with some olives or a sprig of any fresh herb.
Rack of Lamb, with herb crust Time: 40 minutes
You can substitute a pork tenderloin for the lamb, if you prefer, or use lamb or pork chops, rubbing the herb crust on one side and baking for 10 - 20 minutes on a baking sheet. If a rack of lamb isn't in the meat counter you may have to ask your butcher... I do!
1 rack of lamb, 6 - 8 bones - depending on your butcher and what's available
1 tbs soft butter
1 tbs Dijon-style mustard
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried summer savory
If there is a thick layer of fat on the rack it should be removed - but normally your butcher would have already done this - just a warning. Mix butter, mustard and herbs. Spread it over the rounded, fat side of the lamb. Put rack 'herb-ed' side up in a roasting pan and roast for 30 minutes in a 425F (215C) oven. Remove and let rest for 5 minutes. Carve by cutting it into chops - between the rib bones. It should be nicely pink on the inside - and delicious. Use a meat thermometer, roast to 125 - 135F (52 - 57C)
Potatoes Savoyard Time: 75 minutes (60 minutes baking time)
Another recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it's much lighter in calories, but the Gruyère keeps it cheesy and the onions add another layer of flavor. This makes enough for two meals...or 4 people
4 medium potatoes (24oz, 750gr)
1 large onion or 2 smaller
2 cloves garlic
1 tbs olive oil
4 oz (125gr) Gruyère, sliced (10 slices app. 1" x 3" x 3/16th", cm=2.5x7.5x0.3)
1/4 cup chicken stock, (2oz, 60ml)
Pinch of nutmeg
1/3 cup grated Parmesan, (1.5oz, 45gm)
Thinly slice the onions and garlic. Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown. Remove from heat and set aside. With a sharp knife thinly slice the potatoes or use a mandolin (if you think this is a musical instrument, you don't have one. If you want to check them out try Williams-Sonoma.) In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sautéed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
Note: Because of the lamb we are cooking the potatoes in a hotter oven than normal. This will reduce the baking time by 10 minutes.
Broccoli with Garlic Chips Time: 25 minutes
Fry the garlic until it is a lovely golden brown. The little chips are very tasty; not at all sharp like raw garlic, but not creamy like roasted. If you prefer less garlic, just use the flavored oil - and let someone else munch on the chips.
1 small head of broccoli or 1/2 large head left from last week, perhaps?
3 tbs olive oil
4 cloves garlic
regular or seasoned salt and pepper if desired
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 15 minutes or until done. Remove from pan and put into a serving dish. Pour oil over the broccoli, sprinkle with garlic chips and pepper and serve.
For garlic chips: Slice garlic as thinly as you can (peel it first - but you know that). Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp, - about 10 minutes. Mind them so they don't burn. Remove chips and drain on paper towels. Keep oil warm until needed.
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Cooking Schedule: 65 minutes |
Cut the broccoli and put into steamer.... don't start |
Cooking for Two? Or more?
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