Haricots Verts aux Pommes

CD

An unusual accompaniment, Haricots Verts aux Pommes (ah-ree-koh vair oh pohm) goes marvellously well with venison, beef steaks, or any of the darker meats.

1 ½ pints water

1 teaspoon salt

1 lb. green beans, trimmed, washed and halved

3 oz. butter medium-sized onion, thinly sliced and pushed out into rings large cooking apples, peeled, cored and chopped

1 oz. flaked almonds

In a large saucepan, bring the water to the boil over high heat. Add the salt and beans. Reduce the heat to low and simmer the beans for 5 to 15 minutes, or until they are just tender. Remove the pan from the heat and drain the beans in a colander. Set the beans aside.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and apples to the pan.

Cook them, stirring occasionally, for 10 to 12 minutes, or until the onion is golden brown and the apples are tender.

Stir in the beans and almonds and reduce the heat to low. Cook the mixture, stirring frequently, for 5 minutes.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

CD

Harira (hah-ree-rah), a spicy lamb soup, is a Moroccan speciality prepared for the sunset feasting of Ramadan. During

Ramadan, devout Muslims fast all day, and in the evening after the sun has gone down, tables are placed in the streets and tremendous feasting takes place. The soup is both nutritious and delicious.

1 oz. butter

1 tablespoon olive oil

12 oz. lamb, trimmed of excess fat and cubed

2 teaspoons ground coriander

½ teaspoon ground ginger teaspoon turmeric

8 oz. tomatoes, blanched, peeled and coarsely chopped

1 small onion, chopped

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

1 ½ pints water

3 egg yolks juice of

1 lemon

1 teaspoon ground cinnamon

In a large flameproof casserole or sauce-pan, melt the butter with the oil over moderately high heat. Add the lamb cubes and fry them quickly, turning them frequently, for 4 to 5 minutes or until they are evenly browned on all sides. Reduce the heat to moderate and add the coriander, ginger, turmeric, tomatoes, onion, salt, pepper and cayenne. Pour in the water, stir well and bring the mixture to the boil. Reduce the heat to low and simmer the soup for 40 minutes or until the meat is tender.

In a small mixing bowl, beat the egg yolks with a fork until they are thick and creamy. Add the lemon juice and beat it in thoroughly. Mix 2 to 3 spoonfuls of the soup into the egg-and-lemon mixture. Gradually add the egg mixture to the remaining soup, beating constantly.

Cook for a further 2 to 3 minutes, stirring constantly. Do not allow the soup to boil.

Remove the pan from the heat and pour the soup into a warmed tureen or individual soup bowls. Sprinkle over the cinnamon and serve.

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