Canapes (Savoury Cups)

Mini Tartlet Shells

Tartlet Pastry

Yield: 6 dozen

2 ½ cups all purpose flour

1/8 teaspoon salt

1/3 cup sugar

8 ounces unsalted butter, cold, cut in ¼-inch slices

1 large egg

1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Place oven rack on lower 1/3 of oven.

2. In a processor, combine flour, salt and sugar. Add cold butter slices and process to consistency of cornmeal.

3. In a small bowl, whisk together the egg and vanilla. Add egg to flour and process until it forms a ball. Remove dough ball from processor and press together with heels of your hand until smooth and cohesive.

4. Arrange 24 ungreased 2-inch tartlet tins on a baking sheet.

5. Pinch off  a small piece of dough and press it into a ½ tablespoon measure, returning excess to the ball of dough. Roll the ½ tablespoon of dough into a ball and and press into tartlet tin. Repeat until all tins are filled.

6. With oven at 350 F, bake tartlets 12-15 minutes until golden brown. Remove and cool. When cool enough to handle, remove from tins.

7. Store in air tight container at room temperature up to one week.

Note: Well wrapped dough can be refrigerated for one week; freeze for one month.

http://verygoodrecipes.com/thanksgiving-challenge

Masala Souffle

Ingredients:

125 gm            Butter
125 gm            Flour
600 ml             Milk (warm)
6 nos.              Eggs (separated)
To taste          Salt
1 tsp                 Red Chilli flakes
6 – 7 sprigs     Fresh Mint (leaves finely shredded)
2 – 3 cloves    Garlic (finely chopped)
1 tsp                 Nutmeg  (powdered)
200 gm            Processed Cheese (grated)
4 tbsp              Breadcrumbs

Method:

1. In a saucepan, melt butter, add flour and cook till raw smell disappears.
2. Whisk in warm milk and cook till mixture thickens slightly. Whisk in egg yolks, salt and chilli flakes and continue cooking the mixture for another 3 to 4 minutes. Remove from flame.
3. Mix the mint, chopped garlic, nutmeg  powder and cheese into the cooked mixture. Keep aside.
4. Preheat the oven to 180ºC.
5. Quickly beat the egg whites with a pinch of salt till stiff. Add the prepared soufflé base to the egg whites and gently fold in to combine.
6. Grease ramekin moulds with butter and dust evenly with breadcrumbs.
7. Fill the ramekins ¾ with the soufflé batter, sprinkle over with chilli flakes, pipli powder and mint and bake for 10 to 12 minutes. Remove and serve immediately

This recipe is from Masterchef India.  I used grated cheddar cheese instead of processed cheese.  Can also add 4-5 finely chopped mushrooms - tastes really nice.

Honey Roasted Leg of Lamb

Ingredients
2.5 kg leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
4 inch pc of fresh ginger, peeled and minced
15 large cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp red chilli powder
1 3/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp water

For the honey rub
100g almonds, blanched
100g labneh (or you can use hung yoghurt)
5 tbsp honey

Preparation method
Blend together all the ingredients for the marinade in a blender or food processor.Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.For the honey rub mix together the ground almonds, labneh/yoghurt and honey.  Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.

Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.

Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.

Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes. Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.

http://verygoodrecipes.com/thanksgiving-challenge