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| Lamb Noisettes With Madeira "Cream" Sauce (M) Lamb chops are quick to cook and when prepared into noisettes they are much easier to work with. 25g margarine 4 lamb noisettes � onion (or 6 shallots), peeled and finely chopped 1/4 cup madeira or medium sherry � cup soy cream 1 tsp cornflour � cup chicken or vegetable stock 2 Tbsp chopped chives or tarragon Pepper to season Heat the margarine in a frying pan and add the noisettes. Cook on both sides over a moderate heat for 4-5 minutes on each side until lightly browned. Do not overcook. Once cooked, remove from the pan. Add the onion or shallot and cook for about 3-4 minutes over a lower heat until softened. Add the madeira or sherry and bring to the boil. Simmer 3 minutes. Add the soy cream and continue to boil until the mixture has reduced by half. Mix the cornflour and stock together and stir in and cook until thickened. Add the chives and season with pepper. Return noisettes to the pan and warm them through. Serve with fresh vegetables. Your butcher will usually prepare noisettes for you, but if you have to make your own, buy loin chops and remove the bone. Wrap the trail around the eye fillet and secure with a toothpick. This is not quite the real thing but fairly close. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@.... |