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----- Original Message -----
From: "Jen"
To: phaedrus
Sent: Saturday, October 11, 2003 3:36 AM
Subject: Lamb Henry
Traditional lamb Henry, as served in a number of pubs around the Lake
District, England, is lamb on the bone with mint and rosemary. I know
someone's asked for lamb Henry before, but the recipe you found was diced
lamb, and didn't included either mint or rosemary, so I think it was
actually a different dish with the same name.
If you can find it, I'd be very grateful - my Dad is a real fan of lamb
Henry, and I'd like to make it for him.
Hugs,
Jen
Hi Jen,
I found lots of pub menus with Lamb Henry offered, but I could not find a
recipe. Many travel articles about the Lake District described the dish as
marinated in a mint marinade before roasting.
I did find a roast lamb recipe that is marinated in a mint marinade. See
below. Also, there are more roast lamb recipes at:
Lamb Henry
The Ingredient Store
and
This is Lancashire
Phaed
Mint and Lemon Roast Lamb
by Good Food Magazine
Serves 6-8
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
1.8-2kg/4-41/2lb leg of lamb
2 lemons
3 garlic cloves
4 tbsp mint, chopped
4 tbsp olive oil
salt and freshly ground black pepper
For the gravy:
2 rounded tsp plain flour
290ml/1/2 pint vegetable stock
150ml/1/4 pint red wine
2 tsp mustard (English or Dijon)
1 tbsp red currant or cranberry jelly
Method
1. To prepare/b>: wipe the lamb with kitchen paper, then make about 10 large
deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze
the juice of one and a half lemons, and finely chop the garlic.
2. Mix the lemon rind and juice, garlic, mint, oil, salt and pepper in a
small bowl.
3. Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the
mint and lemon mixture into the bag, then rub it into the lamb through the
bag. This will save your hands getting messy.
4. Loosely fold the end of the bag over, and put the lamb in the fridge for
at least an hour or overnight if more convenient.
5. To finish:6. Put the lamb in a roasting tin and pour over any remaining
marinade from the bag. Add 3 tbsp of water to the roasting tin to help stop
the juices burning.
7. Thinly slice the remaining half a lemon, then cut each slice in half.
Fold the slices in half again and firmly push into the cuts in the meat.
8. Roast the lamb for 1-11/4 hours for moist pink meat. If you prefer it more
cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm
serving platter and cover tightly with foil. Leave to rest for 15 minutes
while you make the gravy.
9. Set the roasting tin on the hob over a medium heat. Spoon off any excess
fat, then stir the flour into the pan juices, stirring well until it forms a
paste.
10. Gradually stir in the stock, then the wine, stirring all the time until
thickened and smooth. Stir in the mustard and jelly and simmer for 5
minutes. Taste and add more salt and pepper if necessary.
11. To carve the lamb: steady the joint with a carving fork or large fork.
Make the first cut vertically, about halfway down the joint. Cut until you
reach the bone. Cut slices either side of this first cut to give you neat
slices of meat.
12. When you have removed all the meat from the top of the leg, turn it over
and carve horizontally from the base.
----- Original Message -----
From: Natalie
To: "Phaedrus"
Sent: Friday, October 10, 2003 10:43 PM
Subject: Classic or traditional Hungarian Christmas roast!
>
> i would like to know the recipie classic hungarian christmas roast
>
Hi Natalie,
Below is a recipe for Hungarian pot roast.
Phaed
Hungarian Pot Roast
Irresistible potato dumplings and a fat-free creamy sauce make this pot
roast a special dish.
1 2-pound bottom round roast, trimmed
1 /2 tablespoons hot Hungarian paprika, divided
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 cloves garlic, minced
3 large Granny Smith apples, cored and quartered
2 medium carrots, cut into 2-inch pieces
1 large yellow onion, quartered
1 package (12 ounces) prepared potato pierogies
For the Sauce
1 1/2 cups nonfat sour cream
1/4 cup prepared white horseradish
Preparation Time: 20 minutes plus standing
Cooking Time: 2 hours
Serves 6
1. Preheat oven to 350°F. Sprinkle roast with 1 tablespoon of paprika and
pepper. In a large skillet, heat oil over medium heat. Add garlic; cook for
1 minute. Place roast in skillet. Cook, turning, until browned, about 10
minutes.
2. Transfer roast to a large baking dish; cover and roast until just tender,
about 1 1/2 hours. Arrange apples, carrots, and onion around roast. Cook
until vegetables are tender, about 20 minutes longer. Transfer roast to a
carving board. Let stand for 10 minutes.
3. Meanwhile, cook pierogies according to package directions. Drain. To
prepare sauce, in a small bowl, combine sour cream and horseradish. Mix
well.
4. Slice roast and arrange on a serving platter. Place pierogies, apples,
carrots, and onion around roast. Sprinkle pierogies with remaining paprika.
Spoon sauce over roast. Serve immediately.
----- Original Message -----
From: "Sandy"
To: phaedrus
Sent: Saturday, October 11, 2003 3:53 PM
Subject: creamy minestrone soup
Dear Uncle Phaedrus,
I have looked in the archives and have been unable to find the recipe that I
am looking for. It is a creamy minestrone soup that is very popular in a
Detroit area Italian restaurant named Lelli's.
It is a tomato based soup, but it is thick and not watery like all the
minestrone recipes I seem to find. Any help that you can give would be
greatly appreciated!!
Thanks so much!
Sandy in Michigan
Hello Sandy,
See below.
Phaed
Minestrone Soup Like Lelli's In Detroit Mi.
1 large onion, chopped
1 clove garlic, chopped
1/2 stick butter
2 cans (16 oz. ea.) Veg-All
2 cans (14 oz. ea.) chicken broth
20 oz. northern white kidney beans
1 can (14 oz.) whole tomatoes, chopped
1/2 pck. frozen spinach (or fresh)
2 T. tomato paste
2 T. garlic powder
2 T. chopped parsley
1 t. salt
1/4 t. pepper
1/2 t. basil
1/3 c. cooked small macaroni
1/3 c. heavy whipping cream
1/4 c. Parmesan cheese
a small amount of chick peas (optional)
1. Sauté onion and garlic in butter
2. In a large soup pot, put Veg-All, chicken broth, northern beans, whole
tomatoes and all liquids from cans.
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil,
sautéed onion and garlic.
4. Cook slowly for 1 1/2 hours.
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and heavy cream.
8. Sprinkle with Parmesan cheese.
9. Stir.
10. Cook slowly 1/2 hour.
----- Original Message -----
From: "rhonda"
To: phaedrus
Sent: Sunday, October 12, 2003 3:26 AM
Subject: recipes
Hi Uncle Phaedrus...I'm looking for a recipe for tongue pickles...I know it
uses over ripe cucumbers, spice and brown sugar, but don't know the
proportions...I am also looking for a recipe called Autumn spice cake...it's
a very flavorful, moist cake, and the lady I got it from has passed away...I
love your site, and visit often...Please reply to:
Many Thanks, Rhonda
Hello Rhonda,
See below. I only found one recipe called "autumn spice cake", so I hope
this is it.
Phaed
Cow Tongue Pickles
Ingredients :
1 gal. brown vinegar
2 qt. water
3 boxes dark brown sugar
2 c. white sugar
1 box whole pickling spices
Preparation :
Cut up and scoop seeds out of 1 bush overripe cucumbers. Let soak
overnight in canner or huge kettle. (Put in layers and each layer
sprinkled with canning salt.) In the morning, drain salt water off
and rinse slightly, drain again. Add 2 quarts (or more) water and
vinegar until pickles are nearly covered. Tie pickling spices up in
a cloth to resemble a bag and put down into cucumbers. Add sugars
and boil just until tender. Do not overcook. When done, put into
sterilized jars and seal with boiling hot lids, or process 5
minutes. Very good. Makes a lot.
--------------------------------------
Autumn Spice Cake
1 (18.25 ounce) spice cake mix
1 (1 pound) can pumpkin
3 eggs
1/3 cup orange juice (or water)
1 teaspoon cinnamon
1. Preheat oven to 350°. Combine all ingredients and beat on low speed for
30 seconds to blend. Then beat on high speed for two minutes.
2. Divide batter between two greased and floured round cake pans, and bake
for 25 to 30 minutes, or until tested done with toothpick.
3. Cool and frost with Maple Cream Cheese frosting.
Maple Cream Cheese Frosting
1/4 cup (1/2 stick) butter
1 (8 ounce) package cream cheese, softened
1/4 cup maple syrup (use real syrup if possible)
4 cups powdered sugar
1. With mixer on low speed, blend butter and cream cheese. Add maple syrup
and mix well.
2. Slowly add powdered sugar, beating after each addition, until well
blended.
----- Original Message -----
From: "Laurissa"
To: phaedrus
Sent: Saturday, October 11, 2003 2:19 PM
Subject: Mrs. Spot's Chai
> Dear Uncle Phaedrus,
> I love your site! Thank you!! I have what I think may be a pretty
difficult request. I am an uprooted Seattlelite who lives in CA now. In
Seattle there is a place called "Mrs. Spot's Chai House" which bottles and
sells its own chai to customers and other local restaurants. It is nothing
like Oregon Chai, which is overly sweet and bland by comparison. Mrs.
Spot's Chai is clean and crisp and has a real kick of spiciness to it. I've
never been able to come up with a chai of my own that resembles it. Please
help.
> Thank you,
> Laurissa
Hi Laurissa,
Well, I had no success in finding a recipe. However, Mr. Spots' has a website at:
Mr Spots
There's a description of the ingredients in the chai, which is called
"Morning Glory Chai" at:
Morning Gloy Chai Ingredients
There's a list of locations where you can buy Morning Glory Chai tea bags
and chai in bottles at:
Morning Gloy Chai
They hava an e-mail and phone, fax, and address:
info@chaihouse.com
Morning Glory Chai
(206)297-2424 - Fax: (206)783-3580
5464 Leary Ave. NW
Seattle, WA 98107
Why not call them and see if they'll ship the chai to you?
Phaed
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