Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

May 2010

Arabic Lamb & Rice

1 Leg of Lamb

Marinade

200ml Greek Yogurt

3 Garlic cloves crushed

1 tbspn dry roasted Cumin seeds

100g fresh Ginger

100g Ground Almond

1 red chilli (if you wish)

Method:

Blend all the marinade ingredients togetherin a blender. Score the surface of the lamb.  Add the marinade to the leg of lamb, and then place inside abag in a fridge for a minimum of 2 hours.

Pre heat oven to 150oc, then place themarinated leg of lamb on a large baking tray and place silver foil over thelamb & baking tray. Cook for 2 ½ hours, and check if meat tender.

Serve on top of the pilaf rice on a largedish/platter (recipe as shown below), pouring the juices from the lamb (bakingtray) over the top of the lamb & rice.

 

Pilaf Rice

3 Cups of basmati rice

1 Onion finely diced

8 cardamom pods

2 bay leaves

1 tbsp cumin powder

1 tbsp turmeric powder

1 tbsp coriander seeds

1 tbsp mustard seeds

2 cinnamon sticks

1 tbsp salt

1 x Chilli chopped

2 pints of chicken stock

Method: Sauté the oniontill translucent, remove from pan. Then add all of the spices, stir and dry fry for 2 mins.  Then add the sautéed onions, mixtogether, and add to a baking dish, or roasting dish, add the rice and mix alltogether, then add stock, ensuring its all mixed.

Cover with foil, and cookon 180 oc, till all stock has been absorbed after aprox 40 mins.

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Blood Orange Marmalade

1kg blood oranges (pick the ones with lots of blood)
1kg castor sugar
½ cup Lemon juice
water

METHOD

Place the whole fruit(however remove the stalks) in a large pot and cover with cold water, bring to the boil andcook just until the fruit is soft, then strain.

When the fruit is cool enough to handle, cut in half and remove the pips.

Place the fruit back into the pot with the lemon juice and the caster sugar.

Bring the fruit to the boil and cook for 10 minutes.

Then with your hand-held food processor, pulp the fruitand then continue to cook it until a teaspoon of marmalade sets on a cold saucer inthe fridge. The pectin should react quite quickly after you process it, so becareful not to let the sugar caramelise.

Pour into sterilised jam jars, and enjoy !

Blood oranges are just coming to the end of their season at the moment, so you should be able to pick up some good deals at your local market.

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