Poached Prawns in Lemon Chiffon Sauce

Ingredients:

5 Medium sized prawns shelled and de-veined
1 stick lemon grass
Lemon zest of 1 lime
3 teaspoon lemon juice
1 tablespoon fresh cream
1 tablespoon white wine (optional)
Salt to taste
1/2 teaspoon chopped onions
1/2 teaspoon butter
A few crisp argula or iceberg lettuce leaves

Method:

Saute onions in butter till they are glossy. Add white wine, lemon zest and lemon grass. Add one cup water. Simmer for 10 minutes. Add prawns and salt to boiling lemon flavoured stock, reduce flame and simmer for 2 to 3 minutes till prawns are just done. Remove prawns to a platter and keep aside. Redue the cooking liquid til it is of syrupy consistency. Add cream. Strain, put the prawns back into the reduced stock, simmer for half a minute,then add lemon juice. check and orrect he seasoning. Arrange the prawns around argula / crips lettuce leaves, pur sauce on top of the prawns and serve immediately.

Lamb Shanks, Mushrooms and Dried Cranberries

INGREDIENTS:• Lamb Shanks:
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• .
• Sauce for Reheating Lamb:
• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ounces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries

• For Serving:
• 1 package (12 ounces) extra-wide egg noodles, cooked according to package
directions.
• Sprigs of fresh rosemary, for garnish (optional)

Method:

Preheat oven to 350 F.

To Prepare Lamb:
In a large plastic bag, mix flour, salt, and pepper.
Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. n a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.

Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (lamb and sauce may be refrigerated up to 2 days.