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March 2006 Issue
On children growing up and moving on . . .
by Rossana S. Tarantini
Table of Contents | Single-page view

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Wood Smoked Beet and Frisee Salad
(with a balsamic reduction)
    Peel and slice the beets about .5 cm thick and smoke them. We tried several different types of wood chips but unanimously preferred apple wood. Make a tower of alternating layers of beet and frisee lettuce that you have previously seasoned with a light balsamic vinaigrette. Top the tower with goat cheese that you have mixed with lemon zest, chives and thyme. Garnish with a deep fried beet chip. Drizzle a balsamic vinegar reduction and herbed olive oil decoratively around the plate.



Roasted Australian Rack of Lamb
(with roasted peppers and saffron chili cream)
    Before you start, drain your yogurt in a cheesecloth bag over a container. Once it’s well drained, set aside the yogurt and stir saffron into the liquid then slowly stir it back into the yogurt till you’ve attained a smooth consistency and a light yellow colour. Add chili to taste and set aside.

    Rub a frenched rack of lamb with a mixture of cloves, cardamom and cinnamon. Sear quickly in a pan on the stove top. Coat with Dijon mustard and finish in a hot oven to desired doneness.

    Peel roasted red, yellow and orange peppers into circles and place one of each colour on a generous daub of the saffron sauce in the centre of your service plate. Add steamed broccoli florets and surround the vegetables with the rack of lamb which you have cut into two pieces. Make a light gravy with the pan drippings and drizzle over all.


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