Peloponnesian lamb, Indonesian soup are among tastes from 'Around the World'

June 08, 1994|By Kathie Jenkins | Kathie Jenkins,Los Angeles Times

When Sheila Lukins was asked to name her favorite recipe in her book, "All Around the World," without hesitating she answered, "Peloponnesian lamb shanks."

Spiced Peloponnesian lamb shanks

Makes 4 servings

4 (1-pound) lamb shanks

1 teaspoon coarse salt

1 teaspoon coarse black pepper

3 tablespoons olive oil

1 medium onion, cut in half lengthwise and slivered

1 cup beef broth

1 cup dry red wine

2 tablespoons honey

4 large cloves garlic, lightly bruised

2 (3-inch-long) cinnamon sticks

4 fresh sage leaves

dashground cloves

1 cup seeded and coarsely chopped ripe plum tomatoes

1 1/2 cups pitted prunes

1/4 cup chopped fresh mint leaves

Sprinkle lamb shanks with salt and pepper. Heat 2 tablespoons olive oil in large heavy casserole over medium heat. Add shanks, 2 at a time, and saute until well browned, about 8 minutes per side. Remove lamb and pour off fat.

Add remaining 1 tablespoon oil to casserole and place over low heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes.

Return lamb shanks to casserole. Add beef broth, red wine, honey, garlic, cinnamon sticks, sage and cloves. Bring to boil. Cover casserole and bake at 350 degrees until meat is soft, about 1 hour.

Stir in chopped tomatoes and prunes and cook uncovered until both are blended into sauce, about 45 minutes longer.

Before serving, stir in fresh mint.

Indonesian chicken noodle soup (Soto banjar)

Makes 4 servings

4 cups chicken broth

3 cups water

4 large flat-leaf parsley sprigs

2 fresh cilantro sprigs, roots and stems lightly crushed

1 whole chicken breast, rinsed well

3 medium waxy potatoes, peeled and cut into 1/2 -inch cubes

1/4 pound shallots

4 large cloves garlic

3 tablespoons olive oil

1 tablespoon fresh ginger, peeled and minced

1 teaspoon ground cardamom

1 (3-inch-long) cinnamon stick

coarse salt

freshly ground pepper

2 cups cooked angel hair pasta

3 hard-boiled eggs, quartered

1/4 cup fresh cilantro leaves

1 lime, thinly sliced

Combine chicken broth, water, parsley and cilantro sprigs in medium-sized soup pot. Bring to boil. Add chicken breast. Reduce heat and simmer, partially covered, until chicken is just cooked through, about 30 minutes. Do not boil. Remove chicken and let cool slightly. Shred meat from bones in 1 1/2 -by- 1/2 -inch pieces, discarding skin and bones. Set aside covered.

Strain broth and return to pot. Add potatoes to broth.

Cut half shallots and half garlic lengthwise into very thin slices. Heat oil in medium-sized non-stick skillet over low heat. Add sliced shallots and garlic and cook stirring, until lightly golden and crisp, about 10 minutes. Remove with slotted spoon to paper towels to drain. Reserve for garnish.

Finely mince remaining shallots, garlic and ginger together with cardamom. Add to skillet and cook uncovered, stirring over low heat until aromatic, 3 to 4 minutes. Add shallot mixture to broth along with cinnamon stick and salt and pepper to taste. Cook covered over medium heat until potatoes are tender, 12 to 15 minutes. Remove potatoes from broth with slotted spoon.

Arrange chicken, pasta, eggs and potatoes in section in each shallow soup or pasta bowls, to make 4 wedges. Heat broth until piping hot. Adjust seasonings to taste. Discard cinnamon stick. Ladle broth into bowls. Sprinkle with fried shallots, fried garlic and cilantro. Float lime slice in center of each bowl.

Jerk pork ribs

Makes 4 servings

1 (3 pound) rack pork ribs, cut into 2- to 3-rib portions

2 cups Jamaican jerk sauce (at least 1 hour old)

Coat ribs with Jamaican Jerk Sauce, rubbing sauce in well. Cover and refrigerate overnight. Bake at 350 degrees 45 minutes, occasionally turning and basting. Remove from oven and grill over medium hot coals until browned and cooked through, about 25 to 30 minutes, turning ribs 4 or 5 times and basting with sauce.

Jamaican jerk sauce

Makes 2 1/2 cups

6 green onions, green parts only, thinly sliced

2 large shallots, finely minced

2 large cloves garlic, finely minced

1 tablespoon fresh ginger, peeled and finely minced

1/3 Scotch bonnet or habanero chili, seeded and finely minced, or to taste

1 tablespoon ground Jamaican allspice

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon fresh thyme

1 teaspoon coarse salt

1 tablespoon dark brown sugar, packed

1/2 cup fresh orange juice

1/2 cup rice wine vinegar

1/4 cup red wine vinegar

1/4 cup soy sauce

1/4 cup olive oil

In bowl, combine green onion tops, shallots, garlic, ginger and chili. Set aside. In another bowl combine allspice, peppers, cinnamon, nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegars and soy sauce.

Slowly drizzle in oil, while whisking constantly. Add green onion mixture. Stir to combine.

Pastrami boreks

Makes 48 triangles

2 tablespoons olive oil

4 Italian frying peppers, stemmed, seeded and cut into 1/4 -inch dice

1/2 pound pastrami, excess fat removed, cut into 1/4 -inch dice

1/4 cup shallots, coarsely chopped

4 plum tomatoes, cored, seeded and cut into 1/4 -inch dice

2 teaspoons dried oregano


Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.