BASIC BANGERS
Ingredients:
1 lb Pork shoulder, lean
8 oz Pork fat
Salt & pepper
1 1/2 oz fresh breadcrumbs
2 egg yolks
Pinch of nutmeg
Pinch of cloves
Pinch of mace
Pinch of thyme
8 sausage skins
Cooking Instructions:
Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or fried.
BREADED VEAL CUTLET
Ingredients:
2 lb Veal steak
Salt & pepper
Crackers, crushed OR Bread crumbs
1 Egg, beaten
Lemon juice
Egg, fried
Cooking Instructions:
Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion.
Additional Comments:
This is called WeinerSchnitzel in German.
GREEK GYROS
Ingredients:
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato
Cooking Instructions:
Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.
ROAST LEG OF LAMB
Ingredients:
1 leg of lamb (4 - 5 lbs)
1 garlic clove, slivered
2 tablespoons butter
1 onion, chopped
1/2 cup diced celery
5 carrots, sliced
Parsley
Salt and pepper
3/4 cup dry white wine
Cooking Instructions:
Wash lamb and pat dry. Make several cuts through surface of meat and insert slivers of garlic. Coat lamb with butter. Sear on all sides over high heat. Add vegetables, season, and put in preheated moderate oven (350 degrees) for 2 1/2 to 3 hours, or until meat thermometer registers 175 degrees F. for medium. For well done, roast for 3 1/2 to 4 hours, or to 182 degrees F. on meat thermometer. Baste frequently. Just before serving, remove meat, and add wine to pan drippings to make gravy.
Serve very hot.
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