This crust recipe resulted from a scarcity of available herbs. My poor herb pots were almost completely denuded after the Christmas feasting and I forgot to buy more from the fruit shop.
So my assistant chef suggested the pinenuts and I think it was quite inspired!
1 teaspoon chopped rosemary
1 1/2 tablespoon chopped parsley
1 teaspoon chopped chives
2 crushed cloves garlic
1/2 cup stale breadcrumbs
1 tablespoon chopped pinenuts
30 g soft butter (I achieve this by mixing the remainder of the ingredients and adding the butter and zapping in the microwave for 20 seconds)
Mix thoroughly and use as a crust for 2 well trimmed racks of lamb (6 cutlets each)
The bones are wrapped in alfoil and the racks are baked in a 170 degree fanforced oven for 45 minutes.
This was served with roast potatoes, roast pumpkin, beans and asparagus.
Dessert was creme caramel with blueberries and cream. The creme caramel was a must as I had bought some aluminium cups recently for this purpose.
My recipe is an one I have been making for more than 40 years. It is definitely an extremely easy dessert.
The caramel is 1/2 cup of caster sugar caramelised in a frypan over a low flame (watch carefully to catch before it browns too much!) then poured into the cups to set. (Another warning - take care not to try to catch any caramel drips! The burn is quite horrific - ask how I know!)
4 eggs beaten with 1 teaspoon of vanilla extract and 1/2 cup of sugar. Add to 25 fl ozs of warm water with 1 1/2 cup of Sunshine milk stirred in. Strain this over the cooled caramel and cook in a baking dish in an inch of water in a fanforced oven for 45 minutes. Refrigerate for some hours.
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4 comments:
Your cream caramel sounds great. However from a novice such as myself, there are a few questions!
1. How do I caramelise sugar??
2. What temp would I cook it at for 45mins??
3. How does one clean out a caramelised frypan??
4. What does cooled caramel mean? When it has gone hard or whn you can put your finger in without burning it!!
I did have another question but got confused with blogger. It seems that I have a number of identities on Google blogger , all different and with different passwords and with my brain retention I get so confused!
Answers...
1. Heat over low heat in frypan until a light golden colour
2.170 degrees C
3. Soak in hot water or add cold water and heat on a burner
4. When it has gone hard or when you can touch!!!
Pleased it turned out!!!!
oohh Marg - Im glad I came over to look - i used to make this creme caramel recipe when i lived at home as a teenager - and i havent seen the recipe since - the sunshine powered milk tipped me off. I might even make these for our xmas eve dinner.
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