Friday, March 21, 2008

Pineapple and palm hearts baked Lamb with Coconut rice on the side

Wow, how time flies! Fifty posts and I am still here :) I thought I would get bored by know :-)
The great news from me is that we finished the second bathroom, but I am going to post pictures a little bit later.
Now, I wanted something special for my little 50 th anniversary, so here is my recipe for you. I came up with it one day when I was trying to surprise my guys with something different and interesting, the result was more than satisfying, it definitely deserves A+ in my book ;-)


For the Lamb
2 lbs lamb
1 can palm hearts
1/2 fresh pineapple
1 teaspoon dry ginger
2/3 cup chopped white onion
4 small carrots
4 tablespoons sesame oil
freshly ground black pepper and salt to taste

1 tablespoon soy sauce
1/2 cup lemon juice
2 tablespoons of lemon zest
2 tablespoons brandy
1/2 teaspoon mustard
1/2 cup honey ( or maple syrup)

For the Coconut rice
2 cups jasmine long grain rice
3 tablespoons vegetable oil
3 cups water
2 cups coconut milk
1/2 teaspoon salt
1 teaspoon sugar
2 Tbsp. dry finely shredded coconut

Using very sharp knife, slice the lamb meat to a very thin pieces.
Saute it with the sesame oil until it changes color and gets a little brown over the edges, but not too much! You don't want it dry!

Spread the lamb in a shallow glass or ceramic baking dish, add salt and pepper and preheat the oven to 350F.
In the same oil saute the onions and carrots, add the sliced pineapple, then the palm hearts, cut to circles.
Place over the lamb when ready.

On the side combine maple syrup, mustard, lemon zest, lemon juice and soy sauce. Stir until well blended, then pour over the prebaked lamb.

Bake under aluminum foil for about 1 hour on 350F (you can even try 300F).

In the mean time saute the rice until the grains become transparent and then add the fine shredded coconut.

Add the coconut milk, water, salt and sugar. Place the pot on the stove over medium to high heat, while constantly stirring. Continue to stir until everything comes to a gentle boil, then turn down the heat to low. Cover the pot and leave it to simmer.( 10-15 min). When ready to eat, remove the lid and "fluff" rice with a fork or chopsticks, gently loosening it in the pot. The rice is now ready to eat.
Plate and serve warm! Enjoy with a glass of wine and good friends!

Recipe in Bulgarian here! ( на български)

Friday, March 14, 2008

Caramelized Pineapple with coconut biscuits and vanilla bean ice cream

1 pineapple ( serves approximately 8, it depends on the portions)
1 and1/2 cup sugar
1 tablespoon butter
1/2 cup chopped walnuts
vanilla ice cream ( as much as you like)
coconut biscuits( as many as you like, if you like at all)

Unbelievably easy dessert! I had little time to prepare anything else, but this thing takes no more than 15 min from washing to serving.
1. Wash and peal the pineapple.
2. Cut to small pieces ( or you can cut them any way you like).
3. Put 1 and 1/2 cup sugar into a non-stick pan ( it would be better if this pan has a lid, since when you put the pineapple in, it can make a mess on the stove) and set the stove to medium heat.
4. Add one tablespoon of butter.
5. Stir constantly and thoroughly until the sugar melts and becomes light brown color ( it has to look as a syrup)
6. Add the pineapple pieces and stir constantly again, until most of the caramel syrup has evaporated and the pineapple is kind of sticky ( but not too much,you would want some sauce left).
7.Plate while still warm.
8. Add the coconut biscuit ( you can use any kind of cookie, biscuit or cracker you have and like)
9. Sprinkle some chopped walnuts on top.
10. Cut a piece of vanilla ice cream in a shape you like and place it over the warm pineapple.
Serve IMMEDIATELY, while the pineapple is still warm and the ice cream is still cold. I would say that it starts melting approximately 1 minute after plating, but the combination of it is amazing to the palate.

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