Recipes — cooking times compared

Press, 22 July 1981, Page 21

Recipes — cooking times compared

CRUSTED RACK OF LAMB (4 to 6 servings)!? 2 racks of iamb (about I.2kg to 1.36 kg each), ribs partially split. Salt and pepper. 1 garlic clove, cut in half. 2 each, diced: medium carrots, celery ribs, small onions. 2 garlic cloves, minced. *1 cup butter. cup dry bread crumbs. 4 cups beef broth or stock. 1 tablespoon dried rosemary, bay leaves. 1 tablespoon corn starch, tomato paste. Conventional Method 1. Trim excess fat from lamb. Rub lamb all over with salt, pepper and halved garlic. Place in roasting dish, fat side up: surround with carrots, celery, onions and minced garlic. Roast in 175 degrees C oven until meat is slightly under degree of cooking preferred (50 to 60 minutes per kilo for medium lamb). 2. Meanwhile, melt butter in skillet. Add crumbs; toss over medium heat until lightly browned. Remove meat from oven; spread crumb mixture over fat side. Return to oven for five minutes.

3. Remove lamb from roasting dish; keep warm. Dicard fat in roasting dish, then simmer vegetables over medium heat for 10 minutes. Stir in broth, tomato paste, bay leaves and rosemary. Bring to a boil. Reduce heat; simmer 10 minutes. 4. Dissolve corn starch in quarter cup of water, stirring until smooth. Add gradually to broth mixture, stirring constantly. Cook five minutes over low heat. Strain sauce into gravy dish. Microwave Method 1. Trim excess fat from lamb. Rub lamb all over with salt, pepper and halved garlic. Place in roasting dish, fat side up; surround with carrots, celery, onions and minced garlic. Cover with waxed paper; cook for 10 minutes. 2. Remove roasting dish from oven. Keeping fat side up, turn each rack of lamb moving chops at, edge of dish to centre. Cover, cook for 15 minutes or until meat is slightly under degree of cooking required. (Check chops in centre of each rack.) 3. Cook butter in skillet one and a half minutes. Add crumbs, mix well, and cook three minutes, stirring after

two minutes. Remove meat from oven; spread crumb mixture over fat side. Cook uncovered three minutes. 4. Follow steps three and four of conventional method, on top of range. CHICKEN SAUTERNE (4 servings) 3 i cup dry sauterhe or medium dry white wine. Mt cup lemon juice. 2 tablespoons olive oil. 1 clove garlic, pressed. Salt and pepper. Paprika. 1 chicken (about I.2kg to 1.36 kg), cut up. 2 tablespoons flour. 1 tablespoon Worcestershire sauce. ’i cup coarsely snipped watercress leaves (optional). Conventional Method 1. In roasting dish, combine wine, lemon juice, oil, garlic and 1 teaspoon salt; blend well. Add chicken pieces, turning to coat. Cover, refrigerate at least three hours, turning chicken frequently. 2. Sprinkle chicken liberally with paprika. Bake in preheated 190 degrees C oven (45 to 55 minutes) or until tender.

3. Remove chicken from oven. Reduce oven temperature to 95 degrees C. Arrange chicken on platter and place in oven to keep warm while making gravy.

4. Measure one and a half cups pan juices; discard remainder. Return to roasting dish. Blend flour with a little of the liquid, making a smooth paste; stir into juices in roasting dish. Add Worcestershire sauce. Cook stirring, over low heat, until graVy bubbles and thickens. Adjust seasoning and pour over chicken. Garnish with watercress. Microwave Method

1. In roasting dish combine wine, lemon juice, oil, garlic and one teaspoon salt; blend well. Add chicken pieces, turning to coat. Cover, refrigerate at least three hours, turning chicken frequently. 2. Sprinkle chicken liberally on all sides with paprika. Arrange in roasting dish with thicker pieces along edges. Cover with waxed paper, cook 20 to 25 minutes or until tender, turning and rotating pieces at five minute intervals.

3. Arrange chicken on platter and cover with aluminium foil to keep warni.

4. Measure one and a hall cups pan juices; discard remainder. Return to roasting dish. Blend flour with a little of the liquid, making a smooth paste; stir into juices in roasting pan. Add Worcestershire sauce. Cook five minutes, until bubbling and thickened, stirring after two minutes. Adjust seasoning and pour over chicken. Garnish with watercress.