Quoting Dave Drum to Jim Weller <=-
The 1961 New York Times Cookbook by Craig Claiborne
that's the same edition I have - given to me by my mother.
I bought mine at a second hand book store in 1969 when I had my
first apt.
My Other three are the 1964 Joy of Cooking, Mastering the Art of
French Cooking 1&@ and Cookie Mania, a slim little volume (just 100
recipes, all wonderful) by the people of the famous Chicago cookie
store of the same name.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Marinated Lamb Salad with Couscous Tabbouleh and Hummus
Categories: Salads, Lamb, Marinades, Middle east, Moroccan
Yield: 4 Servings
2 x 300 g lamb topside or round
lamb mini roasts
Olive oil
Coriander sprigs, garnish
MARINADE:
Juice of 1 lemon
1 sm Onion, finely chopped
1 tb Olive oil
1 ts Dried Greek oregano
COUSCOUS TABBOULEH:
250 g Instant couscous
1/2 c Finely sliced green onion
3 Tomatoes, peeled, seeded,
-chopped
1 c Minced flat-leaf parsley
1/4 c Fresh coriander leaves
100 g Kalamata olives, pitted.
Chopped
Lemon dressing
HUMMUS:
3/4 c Chickpeas, soaked overnight
Juice of 3 lemons
2 Cloves of garlic
1/2 c Tahini
Combine marinade ingredients with 1/2 teaspoon salt and freshly
ground black pepper to taste in a shallow glass or ceramic dish.
Add lamb, cover and marinate for 8 hours or overnight in the
refrigerator. For couscous tabbouleh, place couscous in a large
bowl, pour over 1 cup boiling water and stir well. Set aside
until the water is absorbed. Combine green onion, tomato, parsley,
coriander and olives. Using a fork, separate the grains of
couscous, add to tomato mixture and mix well. Pour over dressing
and stir through. Set aside until required.
For hummus, cook chickpeas in boiling, salted water for 1 hour, or
until tender. Process in a food processor until well chopped. Add
lemon juice, garlic, tahini and salt to taste and process until
smooth and creamy. Refrigerate until required. Heat a little olive
oil in a frying pan and sear drained lamb over medium to high heat
on all sides. Transfer to a roasting pan and cook at 190C for 30
minutes, or until cooked to your liking. Set aside to rest for 15
minutes.
To serve, spoon a bed of couscous onto each serving plate. Slice
the roasts and arrange the meat over the couscous, top with some
hummus and garnish with coriander sprigs. Serve immediately.
Serves 4.
Lemon dressing: Combine 1/3 cup of fresh lemon juice, 2 table-
spoons olive oil and 1 tea- spoon salt in a small bowl and mix
well.
Source: Aust Gourmet Traveller Jan'94
From: Chef Magnus Johansson
MMMMM
Cheers
Jim
... Sometimes I wonder what happens to people who asked me for directions.
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