Little Plates, BIG Flavor
Photography: Paulette Phlipot
(page 4 of 4)
Mini Baked Potatoes
20 small new or salad potatoes
4 tablespoons olive oil
½ cup of sour cream
¼ cup crumbled Stilton
(or another good blue cheese)
Fresh chives, chopped to garnish.
Preheat oven to 350˚, wash potatoes and coat them with the olive oil. Sprinkle with salt and garlic powder and spread out evenly on a baking sheet. Cook for 40-50 minutes or until the potatoes are golden and cooked. While cooking—combine sour cream and Stilton. When potatoes are cool enough to handle, cut a cross into each and open them up a bit. Top with a dollop of the cheese mixture and serve hot or at room temp.
Lamb Kabobs with Peanut Sauce
1 pound of lamb fillet, cut into cubes
Peanut oil for brushing the meat
Sliced red or orange peppers for garnish
5 tablespoons oil
4 tablespoons soy sauce
4 tablespoons lime juice
1 small chile, seeded and chopped
Sprinkle of ginger
Sprinkle of cumin
Mix together all ingredients for marinade and coat lamb for 30 minutes. Thread lamb on skewers and sprinkle with sesame seeds. Preheat grill.
Grill 5 minutes until cooked to desired doneness (when temperature is measured with a meat thermometer, after lamb is off the grill and has rested 3-5 minutes—medium rare temperature is 130-140˚). Serve hot or cold with the peanut sauce and a garnish of red and orange pepper strips.
½ cup chunky peanut butter
½ cup peanut oil
¼ cup white wine vinegar
¼ cup soy or tamari sauce
¼ cup lemon juice
4 garlic cloves, minced
8 cilantro sprigs
2 teaspoons dried red chile pepper
2 teaspoons finely chopped fresh ginger
Blend together well and serve over lamb kabobs. This can be made ahead and will save in the fridge for two weeks.