Showing posts from November, 2013

Lamb Ressoles (Indian Meatballs)

1 lb ground lamb 1 cup fresh white breadcrumbs
1 yellow onion, grated
1 lemon, rind finely grated, juiced
1/4 cup mild curry paste
1 egg, lightly beaten
2/3 cup mint leaves, finely chopped
2/3 cup plain greek yogurt
1 small cucumber, finely diced
Baby spinach leaves

Combine ground lamb, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Combine yogurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
Preheat oven to 375. Place on cookie sheet and bake for 20 minutes or until cooked through.Serve rissoles on a bed of spinach, drizzled with the yogurt sauce.

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White Rabbit Lasagna

9 whole Lasagna Noodles (not Oven-ready)
½ cups Butter
1 whole Onion, Chopped
1 clove Garlic, Minced
½ cups All-purpose Flour
1 teaspoon Salt
2 cups Chicken Broth
1-½ cup Milk
4 cups Shredded Mozzarella Cheese, Divided
1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
1 teaspoon Each, Dried Basil And Oregano
½ teaspoons Ground Pepper
2 cups Ricotta Cheese
2 cups Cooked, shredded rabbit
1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
1 Tablespoon Chopped Fresh Parsley

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups o…

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Turkish Ground Lamb Pizzas

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small onion, finely chopped
1 pound ground lamb
1 garlic clove, minced
Freshly ground pepper
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs (optional)
2 tablespoons flat-leaf parsley leaves

MAKE THE DOUGH In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until …

Rabbit Pot Pie Puffs

2 cups  frozen mixed vegetables, thawed
1 cup diced cooked rabbit meat
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Heat oven to 375°F. In medium bowl, combine vegetables, rabbit and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup rabbit mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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Spicy Lamb Chops

1/4 cup pure olive oil One 2-ounce can oil-packed anchovies, oil reserved 2 red jalapeños, thinly sliced (use less for less heat) 5 garlic cloves, thinly sliced 1T  fresh chopped mint leaves 1 T fresh chopped marjoram leaves 6  lamb rib chops  Salt & freshly ground black pepper
In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop half the anchovies with the garlic, mint and marjoram until minced and add to the bowl.(set aside rest of anchovies for another recipe). Arrange the lamb chops in a baking dish, top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.
Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.