Shrimp (Prawns) Mary Rose
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Cooking time: 55 minutes for menu Cooking schedule: see below for "menu" instructions |
Shrimp (Prawns) Mary Rose Time: 15 minutes if you have to peel
and cook the shrimp - add 15 minutes
shrimp 12 oz if whole, 8oz (250gr) if cleaned
2 eggs, hard boiled
1/2 cup mayonnaise
1/4 cup ketchup - hot or Mexican ketchup is good
1 tbs 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. (In Ireland they call this 'Mary Rose' sauce - haven't a clue why). 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 could substitute a pork tenderloin for the lamb
1 rack of lamb, 6 - 8 bones - depending on your butcher and what's available
1 tbs soft butter
2 tsp Dijon 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 (220C) 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.
Southwestern Lentils Time - 40 minutes
- I don't know why but, to me, lamb requires lentils (not mint jelly)
3/4 cup dried lentils - I use the tiny, green lentils de Puy, but you can use the larger brown ones -
do not use the red ones, they get too mushy.
1 1/2 cups water and beef stock mixed - or whatever the package tells you
1 8 oz can red kidney beans
1 small onion or 1/2 large save other half for Sunday
1/2 green pepper save other half for Wednesday
1 medium tomato
the rest of the tomato sauce from Friday - should be less than 1/2 cup - if none left, forget it
2 cloves garlic
1 4 oz can green chilies - if you want something hotter, please do so. These are as hot as I like.
Mon mari always has jalepeños on the side
1 tbs chili powder
1 tbs olive oil
Cook the lentils in water and stock according to package directions until done. When done, turn off and let sit. Finely chop onion, pepper, garlic, tomato and chilies. Heat oil in medium skillet over medium heat. When hot add chili powder and sauté for 1 minute, stirring constantly - this releases more flavors. Add onion and garlic and sauté a few minutes, then add pepper, sauté another few minutes, then add tomatoes. Turn heat down to low and sauté until all vegetables are very tender, stirring occasionally - about 15 minutes. When lentils are done, drain any excess liquid and add lentils to pan with vegetables along with drained and rinsed kidney beans. Add chilies and stir to combine. Taste. This is where I stop but you may add more chili powder, chilies or hot sauce to taste. Cover and let simmer over low heat for 5 - 10 minutes to let flavors meld. Serve
Baked Potato Chips Time: 45 minutes
2 large potatoes (not huge)
2 tbs olive oil
salt - sea salt is good
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's. Put olive oil on a small plate. Dip both sides of potato slices in oil and lay on a non-stick baking sheet (if you have one - just makes it easier). Put in a 425F (215C) oven and bake for 30 minutes. After 40 minutes, remove pan, turn potato slices and return to oven for 10 more minutes. When done, remove from pan, sprinkle with salt and serve. These should be a lovely golden brown and very crunchy.
Cooking Schedule: 55 minutes |
Drain and rinse kidney beans |
Cooking for Two? Or more?
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