 Your Passport To Adventure! |
 |
International CuisineFestive Main Dishes
|
 |
Lamb With Apricots - England1 1/2 - 2 lbs. shoulder lamb (remove fat and cube 1/2 to 1 inch cubes)1 large chopped onion small cube ginger, fresh scraped root 1 mashed banana corn starch 8 oz. dried apricots Pinch cardomom or crusted seed 1 Tbsp. sultanas or yellow raisins (soaked in 1 pint chicken stock overnight) Brown meat and onions, add all other ingredients. Simmer 1-1/2 hours. Season and thicken with small amount (1-2 tsp.) of corn starch, little water if necessary. Serve with rice and a green vegetable. Serves 6. Lechon Adobado (Marinated Pork) - Argentina5 lbs. pork roast2 tsp. vinegar salt 2 Tbsp. oil pepper 3/4 tsp. crushed red pepper 2 Tbsp. lemon juice 3/4 Tbsp. parsley flakes 2 garlic cloves, chopped 2 Tbsp. white wine Season roast with salt and pepper. In bowl mix well the other ingredients. Pour over roast and marinate for at least 8 hours, basting occasionally (if at all possible). Remove some of the marinade and set aside. Cook roast for about 3 or 4 hours at 350 degrees. Serve set aside marinade with the cut meat. Serves 6. |
|
