Recipe of the Day

[patgund]

Coffee-crusted Lamb with Peperonata

Ingredients

* 4 tbsp freshly ground coffee
* 2 tbsp chopped thyme
* 2 tbsp chopped rosemary leaves
* 2 tbsp chopped parsley
* 1 tbsp Salt
* 1 tbsp freshly ground pepper
* 1 boned leg of lamb, sliced into 6 steaks
* vegetable oil, for cooking

For the pepperonata:

* 100ml extra virgin olive oil
* 10 garlic clove, chopped
* 2 yellow peppers, diced
* 2 red peppers, diced
* 20 pitted black cured olives
* 1 tbsp Balsamic vinegar
* 1 bunch of Basil, roughly torn

Method

1. Preheat the oven to 200°C/gas 6.

2. Mix together the ground coffee, thyme, rosemary, parsley, salt and pepper.

3. Coat the lamb steaks evenly on both sides with the coffee mixture.

4. Heat the vegetable oil in a large, heavy-based frying pan until smoking hot. Add the lamb steaks, in batches if necessary, and sear on both sides.

5. Transfer the seared lamb to a roasting tray and bake for 8 minutes.

6. Meanwhile, prepare the peperonata. Heat the olive oil in a heavy-based frying pan.

7. Add the garlic, yellow pepper and red pepper and cook over medium heat for 10 minutes.

8. Mix in the olives and balsamic vinegar and set aside to cool for 2 minutes.

9. Meanwhile, remove the lamb steaks, cover and rest in a warm place for 5 minutes, before slicing.

10. Fold the basil into the pepper mixture.

11. Spoon the peperonata onto 6 serving dishes, top each portion with the sliced lamb and serve at once.

Pecan Crusted Salmon With Sorrel Sauce

Ingredients

* 1/2 cup packed chopped fresh sorrel
* 2 tablespoons dry white wine
* 1-1/2 teaspoons minced shallots
* 1 cup whipping cream
* 1-1/2 teaspoons fresh lime juice
* 1/4 teaspoon ground white pepper
* 1/2 cup pecans
* 1-1/2 teaspoons chopped fresh tarragon
* 1-1/2 teaspoons chopped fresh basil
* 1 tablespoon butter at room temperature
* 4 salmon fillets


Directions

1. Combine sorrel, wine and shallots in heavy small saucepan then stir over medium heat for 2 minutes.
2. Add cream and lime juice then boil until reduced to sauce consistency.
3. Transfer sauce to blender and purée until almost smooth.
4. Return sauce to same saucepan and season with ground white pepper and salt.
5. Finely grind pecans with tarragon and basil in processor then blend in butter and season with salt and pepper.
6. Transfer to small bowl.
7. Cover separately and chill.
8. Let nut mixture stand at room temperature 30 minutes before using.
9. Preheat oven to 350.
10. Oil large baking sheet then arrange salmon on prepared sheet and sprinkle lightly with salt and pepper.
11. Spoon equal amount of nut mixture over top of each fillet and bake salmon until cooked through about 20 minutes.
12. Meanwhile bring sauce to simmer.
13. Using spatula transfer salmon to plates and spoon sauce around fish.

Toffee Crusted Chicken Breast

Ingredients

* 1 cup plain dry bread crumbs
* 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits
* 1/2 teaspoon white pepper
* 1/4 teaspoon salt
* 3 tablespoons butter, melted
* 1/2 cup vegetable oil
* 6 (6 oz. each) boneless, skinless chicken breasts

Directions

1. Heat oven to 375°F. Grease baking sheet.
2. Stir together bread crumbs, toffee bits, pepper and salt in medium bowl. Add melted butter; blend well. Rub chicken breasts with vegetable oil; pat on toffee mixture. Place coated chicken breasts on prepared baking sheet.
3. Bake 25 to 35 minutes or until juices are clear and chicken breasts are golden brown. Makes 6 servings.

Comments

[mistresshuette.livejournal.com]

I like the recipe for the pecan crusted salmon. Have you made this? If so, instead of transferring the sauce from the pan to a blender and then back to the pan, use an immersion blender. This is what I plan to do when I make this recipe. It sounds yummy!