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Dinner with Oriental Lamb Racks

 

Dinner party for 4 people. Carrot and Coriander Soup served cold is easy to make and refreshing for a cold soup; Marinated Mushroom served on a bed of Lettuce entree; main course, Oriental Lamb Racks, lamb racks marinated in soy sauce, ginger, garlic, sugar, five spice powder, and sherry; and Peggy’s Plum Pudding for dessert.

 

Soup

Carrot and Coriander Soup

(serve cold)

Ingredients

20g butter

2 medium onions

2 teaspoons grated fresh ginger

1 litre water

3 chicken stock cubes, crumbled

5 medium carrots, chopped

1 tablespoon chopped fresh coriander

Method

Heat butter in large saucepan, add onions and ginger and stir over a medium heat for 3 minutes or until onions are soft. Add water, stock cubes, and carrots. Boil, then reduce heat and simmer for about 10 minutes.

Blend or process mixture in batches until smooth. Pour mixture into large bowl. Stir in coriander. Allow to cool, then cover and refrigerate for several hours before serving.

 

Entree

Marinated Mushroom served on a bed of Lettuce

Ingredients

250g fresh button mushrooms

1 clove garlic

1 tablespoon french mustard

½ tablespoons worcestershire sauce

½ cup cider vinegar or lemon juice

Garnish

freshly ground black pepper

1 teaspoon chopped parsley

1 teaspoon chopped fresh chives

 

Method

Wipe the mushrooms clean with a damp cloth and place in a serving bowl. Combine crushed garlic in a small bowl with mustard, worcestershire sauce, vinegar or lemon juice, and beat well. Pour over mushrooms and marinate overnight in refrigerate.

Serve cold on a bed of lettuce.

 

 

Main Course

Oriental Lamb Racks

Ingredients

4 lamb racks, 8 cutlets in each

1 teaspoon cornflour blended with 2 tablespoon water

steamed vegetable to serve

fresh herbs to garnish

 

Marinade

½ cup light soy sauce

2 teaspoons grated fresh ginger

2 cloves garlic, crushed

6 teaspoons brown sugar

½ teaspoon five spice powder

4 tablespoons sweet sherry

 

Method for Marinade

Combine soy sauce, ginger, garlic, sugar, five spice powder, and sherry in a bowl. Mix well.

 

Method for Lamb Racks

Trim fat from lamb, add lamb to marinade, cover and refrigerate for several hours or overnight.

Remove racks from marinade and reserve marinade. Place lamb on wire racks over baking dish.

Cook at 180C for about 30 minutes, brushing with some of the marinade during cooking. Cook to required taste.

Place remaining marinade in pan and add cornflour mixture. Bring to the boil, stirring constantly. Reduce heat and simmer for about 2 minutes or until slightly thickened.

Serve sliced lamb with sauce and steamed vegetables. Garnish with fresh herbs.

 

 

Dessert

Peggy’s Plum Pudding

Ingredients

(no added sugar, butter, eggs, or flour)

2 cups mixed fruit

2 cups soft bread crumbs

1 cup milk in which 1 teaspoon bicarbonate of soda has been dissolved

1 mashed banana (squeeze lemon over banana)

 

Method

Mix ingredients together and place in a pudding steamer and steam for 2½ to 3 hours.

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