Menu 1:
Meal Preparation Tips
This meal plan will require at least an hour of prep time before you can begin cooking, however the prep can be done earlier in the day so it is a good menu to use for entertaining.
It only takes a few minutes to make the pastry for the tart and the fruit can be prepared while the pastry is chilling, then the tart has to be rolled out and assembled. For best results bake the tart separately using the Convection Bake mode so that the heat from the bottom will cook the pastry through.
The casserole goes together very quickly once all the vegetables have been prepped and it can be cooked together with the lamb in the Convection Roast mode.
Recipes serve 6-8 people.
Boneless Leg of Lamb
1 – boneless leg of lamb roast, 3- 4lbs
4 – cloves garlic, minced
1 – tablespoon fresh rosemary leaves, minced
1 – tablespoon balsamic vinegar
1 – teaspoon olive oil
Remove the lamb from the netting, and place it on a rimmed baking sheet.
Combine the garlic, rosemary, balsamic vinegar and olive oil, spread the lamb out flat and rub the herb mixture into the meat. Season with salt and pepper, roll the lamb up and replace the netting and place the lamb on a rack in a shallow pan.
Pre-heat the oven to 400° Convection Roast.
Roast the lamb for 15 minutes at 400 degrees, reduce the temperature to 350° and continue roasting for another 35 – 45 minutes depending on the degree of doneness you prefer. Medium Rare – 125-130; Medium 130-135.
Bulgur Salad with Tomatoes Zucchini and Feta Cheese
Bulgur wheat is a soft fluffy quick cooking grain that is used in Tabouli; it pairs beautifully with lamb in this Mediterranean inspired salad.
1 – medium yellow onion, finely chopped
2 – cloves garlic, finely chopped
4 – large zucchini, cut into large dice
1 – cup bulgur wheat (also sold as cracked wheat)
2 – cups water or chicken stock
2 – cups cherry tomatoes, halved
1 – tablespoon dried dill
1 – cup crumbled feta cheese
Sauté the onion for a few minutes in a little olive oil, add the garlic and cook for another minute. Stir in the zucchini and sauté over medium heat for 8 minutes. Add the bulgur to the pan and add the water or chicken stock. Bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to rest for 10 minutes.
Fluff the bulgur mixture with a fork and stir in the cherry tomatoes, dill and crumbled feta cheese, serve warm or at room temperature.
Strawberry Almond Tart
Pastry
1 ¼ - cups all-purpose unbleached flour
¾ - teaspoon kosher salt
1 ¼ - sticks unsalted butter cut into small pieces
8 – tablespoons iced water
Blend the flour and salt with a fork in a large bowl, scatter the butter on top and cut it into the flour with a pastry cutter until the mixture is the size of small peas. Sprinkle the water over the mixture and toss with a fork. Press the flour mixture together to form a soft dough and pat into a 6” disk. Wrap in plastic and refrigerate for at least 30 minutes. When ready to use, roll the dough into a 12” circle and place on a flat cookie sheet lined with parchment paper. If you only have a rimmed sheet you can turn it over and use the flat side.
Filling
4 – ounces mascarpone cream cheese
2 – tablespoons almond paste
1 – pint fresh strawberries, hulled and sliced in half lengthwise
¼ - cup strawberry jam
2 – tablespoons Amaretto liqueur (optional)
Preheat the oven to Convection Bake 350°.
Blend the mascarpone and almond paste in a small bowl to soften. Using a palette knife or spatula, spread the mixture evenly over the pastry leaving a 2” border around the edge. Arrange the strawberries in a neat pattern over the mascarpone.
Place the jam in a small saucepan with the Amaretto and bring to a gentle simmer. Press the mixture through a fine strainer and brush the captured liquid over the strawberries. Fold the overlapping pastry border in over the strawberries. The tart can be baked immediately or chilled and baked later in the day. For Thermador & Bosch ovens use rack position 2 (counting from the bottom) for Gaggenau, Cornu Fe, La Cornue & Bertazzoni use rack position so the pastry will be properly cooked through.
Next
|
