2677. LAMB with POTATO CAKES, BACON and PLUM SAUCE

yields 4-6 portions


4 lamb steaks, 200 grams each
4 sprigs rosemary
60 grams bacon
ground pepper
salt
oil
dash of beer

For the Potato Cakes
100 grams pork fat
800 grams potatoes, cooked in skins then peeled
200 grams wholemeal flour
2 eggs
salt

For the Plum Sauce
80 grams bacon
250 grams plum jam
200 grams prunes
water
salt

Divide the meat up into 4 pieces, then take some bacon and rosemary and press it into the steaks. Rub in some salt and pepper, fry in hot oil on both sides, occasionally splashing with a drop of beer.

For the Potato Cakes: Dice up the pork fat, fry and leave to one side – you won’t need this until it’s time to plate up. Finely grate the potatoes and mix together with the other ingredients to form a dense dough. Gouge out gnocchi with a spoon or knife and toss into boiling water. Drain and arrange in a bowl where you should mix them with the fried pork fat.

For the Plum Sauce: Chop up the bacon and fry. Add the jam, a little water if required and simmer. Finally throw in the prunes and season with a pinch of salt.


bacon recipe courtesy of: Czech Specials, Czech Tourism

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817

456. BACON-WRAPPED CHICKEN DRUMSTICKS with PLUM SAUCE

Serves 4


8 chicken drumsticks
1/2 teaspoon salt
1/2 teaspoon pepper
1 small garlic clove (optional), minced
8 rashers bacon
1 tablespoon vegetable oil

For Plum Sauce:
4 oz. plum jam
1 tablespoon apple cider vinegar, or to taste
1 tablespoon mild chili sauce, or to taste

Prepare a fire in a grill. Rub drumsticks with salt, pepper and garlic, if using. Wrap a strip of bacon firmly around each drumstick, securing ends with toothpicks. Brush with vegetable oil and grill, turning frequently and brushing with additional oil, for about 12 minutes, or until cooked through. To test for doneness, pierce meat in the thickest part with a thin skewer. The juices that run out should be clear.

Heat jam for sauce with apple cider vinegar and chili sauce in a small pan or microwave oven and beat together, Arrange hot drumsticks on a platter around a dish of the sauce for dipping.


courtesy of: The Barbecue Cookbook