Samstag, April 14, 2007

Weekend herb blogging #78

WHB a very successful event invented by Kalyn is taking place at the blog from Haalo, "Cook (almost) anything at least once" for this week. For this 78th WHB-event I made something with rosemary. Kalyn wants us to introduce you the herb(s) we used in our dishes. I think rosemary is pretty common and almost everybody knows it. You can find a detailed description here. I'd like to introduce you rosemary a bit more personal.
You know rose as a flower, the flower of love and pain (beside those without thorns). You can use rose petals as a kind of herb and you can brew a tea with them. You can use them sugared as a cake topping. Rose is a colour, a pale pink. Rose with an accent agu is a rose-coloured wine. And rose in German is rosa. Rosa is the name of my mother.
Mary is a name as well. The mother of Jesus Christ is called Mary. And the given name, or I should better write one of the given names of many women in roman language speaking, mostly catholic countries, like Portugal and Spain, is Mary. In Germany even some mens have as a second given name Mary (in German Maria). You may know the German actor and director Klaus Maria Braundauer or the composer Carl Maria von Weber, as two examples. Even in Hungaria (where my parents, with German ancestors, are from) Maria (Mari, Miedi, Mitzi, ...) is a very common name for womens. My aunt's name is Maria as well. And I have some Portuguese friends with the names Maria Adelaide, Maria Emilia, Maria Luides, Maria Theresa.
So Rose, Mary are the two doughters of my grandmother ;-) .
And maybe roses can be "mar(r)ied" with rosemary in the garden. I think their scent could work like that of lavender to prevent the roses from the affliction of aphid plant louses.


My dish for this weeks WHB is:

Rosemary lamb kebabs with
crisp fried cumin potatoes and
walnut lambs lettuce



The given amounts will be enough for 3 persons.










Ingredients
for the kebabs:


800 glamb loin (12 pieces)
½ tspsalt
¼ tspfresh crushed black pepper corns
2 Tbspolive oil
1½ Tsbalsamic vinegar


Preparation:


Clean the loins and cut the fat away (I gave that to our cat). Mix the other ingredients together and marinade the meat in it for at least 4 hours.
Put the loins on screwers (if you have a special needle you can use the rosemary itself as a screwer) and pan fry them in a cast iron grilling pan over low to meduium-high heat until just browned from each side for about 5 minutes to keep them juicy and tender.
To serve the kebabs drizzle the lamb juice from the pan over them or use some lamb jus if you have.























Ingredients for the potatoes:


1,2 kgpotatoes with a firm flesh like Kipfler, cooked and peeled (I cook potatoes either in the microwave oven or in a pressure cooker)
3 Tbspgoose fat
1½ tspcumin, crushed
1½ tspseasalt flakes (You can use coarse salt instead and add it whilst you fry the potatoes. But their should be some salt crystals left on the surface to have that crunchy bite.)


Preparation:


In a large frying pan heat the fat over high heat. Cut the potatoes in equal sized pieces, season them with the cumin and fry them in the pan from each side until crisp and brown. Sprinkle the salt flakes over them and let fry for another minute.



























Ingredients for the salad:

150 glambs lettuche/mâche
½ cupwalnuts, coursely chopped or crushed in a mortar
3 Tbspwalnut oil
3 Tbsplemon juice
1 tspcaster sugar
½ tspsalt
¼ tsp fresh crushed black pepper corns


Preparation:


Wash the salad thoroughly, and spin it dry. Mix the other ingredient, excapt the nuts, together until emulsified. Serve the salad with the dressing and sprinkle some walnuts over it.



3 Comments:

At 16 April, 2007 06:06, Blogger Anh said...

Love your write up! :) And the kebab looks fantastic! I can't control myself with a delicious meal like this.

 
At 16 April, 2007 20:20, Blogger Angie said...

I love anything rosemary! These look great!

 
At 20 April, 2007 10:47, Blogger Kalyn said...

The food looks wonderful, and I love your creative introduction.

 

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