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BACDS 2004 Playford Ball
April 3rd, 2004 |
PlayFood: Honeyed Lamb with raisin filling
"Hidden Raisin Lamb" From The Frog Commissary Cookbook. Steven Poses, Amie dark, Becky Roller. (Doubleday, 1985). Filling (made in advance): 1 cup raisins 1 cup (or so) olive oil - start with a minimum and add if sticking 6 large onions, finely chopped (about 6-8 cups) 8 cloves garlic, minced 4 Ibs. ground lamb 1T salt 2 T freshly ground black pepper 21 cinnamon 1/21 cayenne pepper 1 cup tomato paste 2 cans chopped tomatoes 11/3 cup honey Cover the raisins in hot water and let then plump for 10-20 minutes; then drain. Saute the onion (using a large, deep skillet) in olive oil until golden (you may need to do this in batches); remove when golden and set aside. Add the lamb to the skillet, and more oil if needed; saute until no longer pink. Drain off any excess oil and add the garlic, tomatoes, honey, raisins, and spices. Simmer over medium-high heat 10-15 minutes to evaporate as much liquid as possible. Remove from heat, add the onions, and cool to room temperature before filling pastries.
Pastries: 2 lbs phyllo dough sheets, completely thawed remaining olive oil from above Working with 5 or so sheets at a time, remove them from the package and wrap in moistened paper towels & plastic to keep from drying. (Re-wrap the remaining sheets well & refrigerate.) One sheet at a time, brush with olive oil and fold in half the long way; brush again. Put about 2 teaspoonful (only that much!) on one comer and fold in triangles for the rest of the strip. Place on baking sheet. Bake in 375 degrees preheated oven 20-25 minutes until golden. When cool, wrap well and freeze. (We don't have baking facilities at the Scottish Rite Temple, but this will keep these more food-safe until the day of the Ball.) Bring to the Ball in a cooler, and keep refrigerated as they thaw. Yield 100 - 120 triangles (4 X recipe)