Jehněčí nohy plněné špenátem

Fotoalbum tématu (0) Sledovat e-mailem Přidat k oblíbeným Zapnout podpisy Hledání v tématu
První příspěvek v tématu
marmelada
1643 příspěvků 18.04.06 08:03
Jehněčí nohy plněné špenátem

Když jsem znovu pročítala recept na králičí plněná stehna, vzpomněla jsem si, jak na Tenerife v jedné slovenské restauraci předkládali takhle - špenátem plněné jehněčí nohy. Já si tam tehdy pochutnávala na nějakém bifteku, ale koukala jsem anglánům do talíře. Vypadalo to úžasně. Nevíte, zda je to jen náhodná specialita mistra kuchyně nebo odkud je ten recept a jak se to připravuje. Byly to kusy jehněčího s kostí a po rozkrojení byla vidět nádivka ze špenátu. Nevím, zda to maso bylo dušené či pečené.

Reakce:
penda
4752 příspěvků 18.04.06 08:51
něco jsem našla:

Zkusila jsem název přeložit do angličtiny a pár receptů vypadlo, většinou u všech je „noha“ vyplněna baby špenátem ;o) a podle zdroje to vypadá na typicky řecký pokrm:

LEG OF LAMB STUFFED WITH SPINACH AND FETA

Yield: about 6 servings

1 1/3 cup extra-virgin olive oil, plus more for brushing lamb,
1 fresh fennel bulb, trimmed (fronds and tender stalks reserved), halved, thinly sliced,
1 1/2 cups thinly sliced green onions, including most of dark-green stalks 1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, cut in fourths,
1 1/2 cups coarsely chopped baby spinach leaves,
1 teaspoon fennel seeds, finely ground,
freshly ground black pepper to taste,
1/4 cup chopped fresh mint,
1/2 cup crumbled feta cheese,
one 3- 1/2- to 4-pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed,
1 teaspoon dried oregano, crumbled,
salt to taste,
1/2 cup dry white wine, plus more if needed,
1/2 cup chopped reserved fennel fronds plus tender stalks, or fresh dill.

1. In large skillet, heat 1/3 cup oil and cook fennel bulb slices on medium heat until almost tender, about 3 minutes. Add green onions and chopped garlic; cook 2 minutes. Add spinach and cook, stirring, until wilted. Remove from heat and stir in fennel seeds and pepper. Place in colander in sink and press out excess liquid with back of spoon. Return to skillet and :-). Stir in mint.

2. Make 8 small slits randomly in lamb and insert garlic fourths.

3. Place half of spinach mixture in small bowl. Add cheese to spinach remaining in skillet; taste and adjust seasoning as needed, then use to stuff lamb. Add small portion of reserved spinach if needed to fully stuff lamb. Close opening with wooden toothpicks. Rub lamb all over with remaining spinach mixture in bowl. Cover and refrigerate 3 hours or overnight.

4. Preheat oven to 450 degrees. Scrape greens off lamb and reserve. Brush lamb with oil and sprinkle with oregano, salt and pepper. Place lamb in shallow roasting pan (Pyrex or clay pan preferred). Roast 20 minutes in preheated oven. Meanwhile, in medium saucepan, bring wine to boil on high heat, reduce heat to low and simmer 1 minute. Add reserved spinach and set aside.

5. Pour wine-spinach mixture over lamb and roast 5 minutes more. Reduce oven temperature to 350 degrees. Roast lamb, basting frequently with pan juices, adding a little more wine to pan if necessary, for about 30 minutes longer, or until an instant-read thermometer reads 135 degrees. Remove lamb from oven and sprinkle with chopped fennel or dill. Cover with aluminum foil and let rest 15 minutes. Carve lamb and serve, passing pan juices in bowl or sauceboat.

Nutritional information (per serving): Calories 680 (64 percent from fat), fat 48 g, protein 22.1 g, carbohydrates 40 g, fiber 1.6 g, sodium 2,132 mg, calcium 23 mg

(Source: Adapted from „The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean“ by Aglaia Kremezi, Houghton Mifflin, $37.50)

penda
4752 příspěvků 18.04.06 09:07
Ještě jeden a nějaké odkazy ;o)

Spinach-Stuffed leg of Lamb

Spinach stuffing:
2 lbs fresh spinach (about 2 large bunches), stemmed, rinsed and
lightly shaken
1 Tbl salt
1/3 c olive oil
1 c thinly sliced green onion
1/4 c chopped fresh parsley
1/4 c dry breadcrumbs
1 egg, beaten to blend
1/4 tsp dried dill
1/4 tsp dried oregano, crumbled
1/8 tsp freshly ground pepper
Lamb:
1 5-6pound leg of lamb, trimmed, boned and patted dry
1/4 c olive oil
3 Tbl fresh lemon juice
2 large garlic cloves, minced
2 tsp dried oregano, crumbled
2 tsp salt
1/2 tsp freshly ground pepper
1/4 lb feta cheese, cut into 3/4 inch cubes (about 1 cup)
2 c hot water, or more
4 to 5 large potatoes, peeled and quartered lengthwise
For stuffing: Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 Tbl salt. Let stand 1 hour. Squeeze again to remove all remaining moisture.
Heat oil in large skillet over med-high heat. Add onion and sautee until soft, about 10 minutes. Add spinach and parsley and sautee about 2 more minutes. Remove from heat and :-) 5 minutes. Stir in breadcrumbs, egg,dill,oregano, and pepper.

For lamb: Preheat oven to 400. Place lamb skin side down on work surface. Flatten slightly. Combine 1/4 c olive oil, lemon juice, garlic, oregano,salt and pepper in small bowl and beat well with fork. Rub half of oil mixture over top of lamb. Spread spinach mixture over. Arrange feta cubes over spinach. Starting at shank end, fold 1/3 of meat over, then fold leg portion over top (as for business letter). Tie with string, starting at thicker end and using slipknots, to form roll enclosed stuffing. Close cavities at ends with threaded larding needle. Rub outside thoroughly with remaining oil mixture.
Transfer meat to large roasting pan. Add 1 cup hot water. Roast 30 minutes. Reduce oven temperature to 350 and continue roasting, basting frequently, until meat thermometer inserted into thickest part registers desired doneness (about 1 hour for medium) and adding more hot water to pan as necessary to prevent drippings from burning.
Approximately 1 hour before meat is done, arrange potatoes around lamb and baste with pan drippings.
Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 cup hot water to drippings, scraping up any browned bits. Place pan over med-high heat and warm through. Strain drippings and ladle sauce over meat.
10 servings
From More of the Best of Bon Appetit

recept
recept
recept
recept
móóóóc jehněčího

marmelada
1643 příspěvků 18.04.06 12:06
Díky Vlaďko,

pokud mi mé chabé znalosti angličtiny postčují, tak to asi bude ono. Jen tomu musím dát čas a slovník, abych to prověřila detailně.

Váš příspěvek

 Newsletter

Milujeme vaření, nikoliv spam. Přihlaste si novinky z Labužníka.

Přihlásit se k newsletteru

Naši partneři

Vitalion

zdraví, nemoci, léčení
www.vitalion.cz

eMimino

těhotenství, děti, rodina
www.emimino.cz

Recept na jídlo

recepty, jídlo, vaření
www.receptnajidlo.cz