Food

Hold the marinade

barbecued lamb, adjust the lemon juice,

Be you make that marinade for last week's

friends. That ‘‘'2 tsp.”’ should be ‘% cup”,
which all of you up on your metric would already
have recognized, seeing the equivalent ‘4125mL’’..

You didn’t? -

Which reminds me of yet
another letter from yet
another metric pusher, writ-
ten by yet another man who
starts with “I don't cook
much, but ---,"’ and goes on
to berate me for clinging to
{mperial measures.

They all teil me abour
carpets: and gasoline and
pharmaceuticals, but none
of them ever acknowledges
the great body of shared
kitchen lore that was built
on cups, teaspoons, pints
and even glugs and handfuls.
We'll work it out, fellas
and in the meantime you'll
eat well,

Having unloaded that
small peeve, I can quickly
give you the good chutney
recipe that got chopped last
week, as well as one for a
lovely oven roast of lamb
that was one giant step for
the Resident Taster.

An unfortunate’ boarding
house cook turned him off
lamb ‘way back in the '30s,
so it’s been scarce on our
table, ‘but the following
made the first chink in his
armor: .

For one butterflied leg,
5-6 pounds, thawed slowly in
the refrigerator, then allow-
ed to marinate for upwards
of two or three days:
Mix in a bowl
6 Tbps. of Dijon-

style mustard
1 Tbsp. soy sauce

(90mL)
(iSmL)

1 or 2 cloves of garlic,.

crushed
I tsp. black pepper
Spread the thawed meat ‘out
on a shallow pan or platter,

‘and brush the marinade all

over both sides. Put a loose
sheet of foil over it and leave
it in the refrigerator as long
as possible.

When dinner time ap-
proaches, turn the broiler on

enn
ps PATI

O& POOLS.
A GIFT OF RELAXATION FOR

ES
the kitchen

ranger

See
‘by Eleanor
~ Godley

Pe]
and mix
1% cups fresh
breadcrumbs (375mL)
T tsp. dried rosemary,
crumbled (S5mL)

% cup vegetable oil (60mL)
Pat half of this all over the
meaty side of the leg. Put!
the meat on a rack placed
over a roasting pan and broil
6 inches (15cm) from the
element for 3 minutes.

Take it out, turn it over, pat
the remaining crumb stuff
all over that side, and repeat
the 3 minutes under the
broiler.

At this stage, if you wish,
you can put off finishing it.
It ‘needs now only 30 or 40
minutes of roasting time at
400F (200C) —- 30 for pink,
40 for medium, It helps to

control your progress if

you're entertaining,

Once the roasting is
remove the meat

finished,

DAD

from the oven, lift it on to a
platter, and cover it with a
tea towel for 10 minutes (it'll
be easier to carve). Use the
10 minutes to make a sauce:
Skim the fat out of the pan,
put the pan over high heat,
and pour in “4 cup of red
wine. With the back of a
fork, scrape up all the good
brown bits as the wine boils
almost away, When you
have a couple of tablespoons
left, add a cup of beef stock,
fresh or canned and whisk in
a lump of butter; Taste for
salt and pepper.

For the Honey-Ginger
Chutney
Heat together
1% cups honey (310mL)
1 cup cider vinegar (250mL)
Add to it
6 or 7 peeled, cored,

sliced apples
Simmer for 20 minutes.
Add, in any order
2 chopped or ground

lemons
2 red bell peppers,

chopped or ground
3 medium onions, chopped

or ground
1% cups crushed pineapple
with juice (375mL)

1 cup golden raisins (250mL)
Y cup chopped preserved
ginger ~ (125mL)
4 tsp. grated fresh
ginger (or.more) (20mL)
Simmer for another 20
minutes.
Add % cup slivered

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almonds (180mL)
and cook on low for 30
minutes, stirring often to

prevent sticking. Ladle into
sterilized jars and seal. You
should get 4 pints (2.25L)
and lots of pleasure.

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