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My time with the CIA…

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Posted: Monday, April 19, 2010 12:00 am

The Culinary Institute of America of course! I spent my Saturday in St. Helena learning from the best, Chef Andrew Wild. It was excellent; I highly recommend their weekend classes, well worth the money and time. We made the recipes below and they came out absolutely wonderful.

Indian Spiced Grilled Leg of Lamb with Mango Chutney

Servings: 8

3 pound boneless leg of lamb, trimmed and tied

¼ cup olive oil

2 tablespoons cumin, toasted, ground

2 tablespoons coriander, toasted, ground

1 tablespoon cardamom, toasted, ground

1 tablespoon black pepper, toasted, ground

2 tablespoons fresh ginger, grated

4 cloves fresh garlic, pureed

2 tablespoons salt

1. Preheat the grill. In small bowl, combine the spices, ginger, garlic and salt.

2. Rub the leg of lamb with olive oil and coat with spice rub and let rest for 20 minutes before grilling.

3. To cook the leg of lamb, you will use the indirect method, which is building a fire off to one side of the grill or using only half of the burners on a gas grill, then placing the meat off to the side with no flame. Close the lid to create a convection effect, which will cook the meat evenly without burning or charring the surface.

4. Cook time will vary with the size and shape of the meat. Using an instant read thermometer is your best bet for reaching the desired doneness. Medium rare is 130 degrees. Remove the meat from the grill and rest in for 20 minutes before carving.

Mango Chutney

Yield: 4 cups

3 cups mango, peeled, seeded and roughly chopped

1 cup of red bell pepper, seeded and roughly chopped

1 cup of red onion, peeled and chopped

½ cup of golden raisins

½ cup apple cider

½ cup brown sugar

3 tablespoons fresh ginger, peeled and diced

1 teaspoon yellow mustard seed, whole

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon Aleppo chili

1 teaspoon kosher salt

½ teaspoon ground black pepper

1. Place the diced mango in a large bowl and chill until ready to blend with the cooled pepper mixture.

2. In a large 4 quart sauce pan, over medium high heat, add the remaining ingredients to the pan and bring to boil. Cook, uncovered, approximately 45 minutes or until thickened, stirring frequently.

3. When the chutney has reached the desired consistency, remove from the heat and cool completely. Stir in the chilled mango and serve.

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