Tuesday, 19 April 2011

Butternut Squash - Lamb Rack - Coconut Sorbet

I have been so lazy in the kitchen, especially since Mister was out in Madrid for a week. Seeing he brought a good block of Iberico ham back, I felt obliged.

Silky Butternut Squash and Parmesan Soup (Recipe)
Another one from the British Larder. The simple recipe with minimum ingredients proved to be the perfect light soup for spring, especially on the breezy evenings after a day packed with sunshine. The key lies in picking a ripe butternut, and the sweating to draw the nectar from the veg.

The other half of butternut squash went into the Japanese curry the following evening.

Herb Crusted Rack of Lamb with Potatoes Boulangère and Courgettes Provençal (Recipe)
With all honesty, I think Gordon Ramsays recipes are hit-and-miss. They are often overly complicated with a never-ending list of ingredients, and the end product could be boiled potatoes with a fancy name. His tips, nonetheless, are quite handy.

The meat counter at Waitrose ran out of full rack of lamb; so I resorted to lamb cutlets, trimmed excessive fat and reduced the cooking time by 2 mins.

It would have been perfect had the lamb been leaner, but still the meat was tender, deep red in the middle and oozed aroma from the herbs. Mister thought the courgettes were appetising with a healthy zing.

Coconut Sorbet
I have never opened a coconut before, the only reason I bought one was because the lady in front of me at Waitrose bought one. It looked fun. Mister opened it with relative ease *kiss biceps* (after I googled ‘how to open a coconut’).

Simmer 150ml water with 80g sugar for 5 mins and then mix in 60ml coconut milk, followed by the chopped/shredded coconut.
(I used the coconut from the lid because it was easy to extract, I am guessing dried coconut would work too. 30g?)

Then the rest is the same for all sorbets: freeze the mixture, blend until slurry and freeze again. Serves 2-3.

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