Leftover Lamb Crumble Crackers. What???

Now you've got to read all the way to the end! 

Blueberry And Apple Crumble

Here's the dessert I made for Easter Sunday brunch. Sally wanted apple and blueberry, and I wasn't sure I'd care for the flavor combination. It was tasty, but I'd still rather have just blueberry or just apple.

For the filling:
3 Apples, peeled and cored1-1/2 cups Blueberries (18 oz box, or frozen)

 1/2 tsp Cinnamon
1 tbsp Sugar
1 tbsp Water

For the crumble:
1 3/4 cups AP Flour
1/3 cup Brown Sugar
1/3 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup melted Unsalted Butter

Chop the apples into 1/2 inch cubes. Combine with cinnamon, sugar and water in a small saucepan. Cook, covered, over a low heat for 12–15 minutes, until apples are soft but still hold their shape. You will need to stir them occasionally. Allow the apples to cool.

Preheat the oven to 350F and find your 9x9 baking dish.

Spread the apple mixture over the base of the baking dish, top with blueberries, and stir to combine.

Combine the crumb ingredients with a fork in a medium bowl until all the flour is incorporated. Hint: It's not really "crumbly" but that's OK. Crumble the mixture in an even layer over the fruit. Bake for 30 minutes, until golden.

Leg of Lamb Moroccan Style

A departure for us. This year Sally suggested leg of lamb for Easter dinner. We found a nice boneless leg at a good price from Costco.

4 lb boneless Leg of Lamb

1-2 Tbsp Ras al Hanut Spice Blend

3 lbs Baby New Potatoes, coated with EVOO

Peas & Carrots (I spiced them with a shake or three of Everglades Seasoning)

Liberally rub the room temperature roast (still tied) with the Ras al Hanut. Place roast and potatoes in a pan (or pans) and roast at 350F for about 20 minutes per pound of lamb. Time isn't the key; use your meat thermometer and cook to an internal temp of 135 for the dark side of Medium Rare. Remove from oven when temp equals 130F and it will continue to cook during the 15-20 minute rest. 

 

Mary Berry's English Mint Sauce

Well known English baker, food writer and television presenter, Mary Berry is the senior judge of the best cooking show on TV -- The Great British Bake Off. Not just a baker, here's her recipe for classic English Mint Sauce. You'll never use mint jelly again!

1 small bunch of Mint (1 oz packet from the produce department)

2 Tbsp Honey or Golden Syrup (I used Cane Syrup)

2 Tbsp White Wine or Cider Vinegar

Pick the leaves off the stems and chop them as fine as possible. Mix together the vinegar and syrup, add the mint, and stir to combine. Let rest at room temperature to extract all the wonderful mint flavor, before serving. Spoon a bit on your lamb, and SHAZZAAM! 

 

Great Leftover Discovery! Mary's Mint Sauce, with the addition of a bit more vinegar and some EVOO makes a fabulous viniagrette salad dressing!

REAL Shepherd's Pie

This is what you do with leftover leg of lamb in England.... Shepherd's Pie DOES NOT contain beef, or pork. It's Sheep Herder Pie, not Cowboy Pie or Pig Farmer Pie!

3/4 lb Lamb, minced

15 oz bag of Frozen Peas

1/2 Onion, diced

3 Tbsp Worchestershire Sauce

1-2 Tbsp Bisto tm gravy powder

Potatoes for mashing (I used 4 large reds, skin on)

Milk, Butter, Yogurt for making mashed potatoes

Paprika for dusting

Cut up the potatoes, boil until done, and make a batch of mashed potatoes. I like mine rustic - that means "skin on" in this case.

Combine the onion, minced or fine-diced lamb and frozen peas, in a deep baking dish. Pour the Worchstershire sauce over all. Dust with a tablespoon or so of Bisto, and stir to combine everything. Use a spatula to layer the mashed potatos over the entire surface of the pie. Dust with paprika and bake at 400F for 45 minutes or so until the potatoes are crusty.

Leftover Moussaka

Other cultures, other leftovers! Here's a classic Greek casserole of eggplant and leftover lamb. 

2 medium Eggplant (or 1 large)

3/4 lb ground/minced Lamb

1/2 large Onion, diced

2 Tbsp (at least) Garlic, minced

8oz Tomato Sauce

1 tsp dried Oregano, to taste

Salt to taste*

Fresh ground Black Pepper to taste*

Olive Oil, as needed

For the cheese sauce:

3 Tbsp Butter

1⁄2 tsp Salt*

1⁄2 tsp Black Pepper*

2 Tbsp AP Flour

1 cup Half-and-half

1 egg

1⁄2+ cup grated Parmesan Cheese

* substitue Cavenders Greek Seasoning for salt & pepper.

Grease a 9 x 9-inch baking pan.

Peel the eggplant and slice 1/4-inch thick. Brush both sides with olive oil and seasoning. Broil about 5 minutes, turn and broil the other side. Repeat with all the eggplant. Reserve.

In a skillet, combine the lamb and onions and cook until the onions are soft; drain fat. Add the garlic, tomato sauce, oregano, and seasoning to taste.

Arrange half the cooked eggplant in the bottom of the baking dish. Pour half the meat mixture over the eggplant. Layer the remaining eggplant slices over the meat mixture, and top with meat sauce.  

Prepare the cheese sauce

Make a roux: melt the butter in a saucepan, whisk in flour, season to taste. Cook for a couple minutes, before gradually stirring in the half and half. Stir over medium heat until thick and bubbly and lump free.

In a small bowl or mug, beat the egg; stir in some of the hot cream sauce to temper the egg, then add the egg mixture to the cream sauce and mix well. Add the Parmesan cheese, and stir again until smooth.

Pour the cheese sauce over the layered meat and eggplant.

Bake in a pre-heated 350F oven for 45 minutes until the cheese topping is nicely brown.

Parmesan Cream Crackers

Got this recipe from Mark Bittman. Simple and easy and oh, so tasty.

1 cup AP flour

½ teaspoon salt

½ cup finely grated fresh Parmesan cheese

4 tablespoons unsalted butter

¼ cup cream or half-and-half

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever for sprinkling. I like these crackers eithr plain, or with just a hint of Cajun seasoning!

Preheat oven to 400 degrees.

While that's going on, line a baking sheet with parchment paper. Cut a sheet of wax paper to the same size.

Put flour, salt, cheese and butter in bowl and "cut" the butter into the dry mix (use your clean fingers or a pastry cutter) until the mix is fine crumbs. A teaspoon at a time, add the half-and-half ( used maybe 5 or 6 tsp). Mix with a spatula until the mixture just holds together but is not sticky. If it gets sticky, add a bit of flour...

Put the dough in the middle of the parchment paper and pat it flat. Top with the wax paper, and roll out gently until you get an 1/8" thin layer of dough between the two sheets. Gently peel away the wax paper and slide the dough-covered parment paper onto the baking sheet. Sprinkle with salt or other topping if desired.

Bake until lightly browned, 10-12 minutes. Cool on a rack; serve warm or at room temperature. Store in a tin for a few days (unrefrigerated) if you have any left after an hour!