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FareShare Gazette -- December 2005 Recipes

This FareShare Gazette -- December 2005 Recipes recipe uses Peanut Oil, Sugar, Noodles, Cooked Chicken, and Chicken Stock. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 1 tsp
• 1/2 lb
• 4 cup
• 2 tbsp
• 4 cup
• 1/4 cup
• 1 can
• 1 lb
• 1 tbsp
• 2 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   Put the minced lemon grass hearts, chillies, galangal/ginger, shrimp paste, shallots, garlic and oil in a blender; liquefy it into a speckled mush.

2. 2

   Add the cilantro, turmeric, sugar and tamarind paste; blend at the highest speed until it is a colorful but uniform paste.

3. 3

   Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

4. 4

   Cook the noodles according to package directions; rinse and set aside.

5. 5

   Cut the chicken in bite size juicy cubes.

6. 6

   Heat the oil in a large saucepan over medium high heat, then stir in the paste--and keep stirring until it is a little browned (don't burn!), about 3 minutes.

7. 7

   Pour in the chicken stock, bring to a boil, then reduce heat, stir in herbs and fish sauce, and simmer for 5 minutes.

8. 8

   When you're ready to begin assembly, stir in the coconut milk and bring to a simmer.

9. 9

   Divide the noodles among the large bowls.

10. 10

    Arrange the chicken over the noodles.

11. 11

    Pour the gravy over all.

12. 12

    Either arrange garnishes on top or pass them separately.

13. 13

    Heat oil in a large frying pan.

14. 14

    Add the chops and cook over high heat until well browned, 1 to 2 minutes on each side.

15. 15

    Remove the chops from the frying pan. Transfer to a plate and set aside.

16. 16

    Pour off all but about 1 tablespoon of fat from the pan.

17. 17

    Add the onions and cook over medium heat, stirring, until soft and translucent (3 to 5 minutes).

18. 18

    In a large bowl, gently stir the potato slices with the softened onions, thyme leaves, salt and pepper.

19. 19

    Heat the oven to 350F.

20. 20

    Brush the baking dish with vegetable oil.

21. 21

    Spread half of the potato mixture in an even layer in the dish.

22. 22

    Sprinkle the chopped garlic over the potatoes.

23. 23

    Cover the lamb chops with the remaining potato mixture, arranging the potato slices neatly in rows (slices overlapping each other).

24. 24

    Pour over enough beef stock to come just to the top of the potatoes.

25. 25

    Transfer the dish to the preheated oven and bake, uncovered, until the lamb chops and potatoes are tender when pierced with a 2-prong fork.

26. 26

    If the potatoes get dry before they are cooked, add more stock.

27. 27

    Season lamb shanks with salt and pepper.

28. 28

    Sear in a tightly covered casserole dish on both sides until golden brown.

29. 29

    Remove shanks to a dish.

30. 30

    Heat oil in casserole dish until hot; add onions, garlic and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins.

31. 31

    Bring to a boil.

32. 32

    Cover and bake in the oven for 1 1/2 or 2 hours or until shanks are tender.

33. 33

    Remove shanks, strip meat from bones and return meat to the pan.