1 lb ground lamb
4 tbsp fresh asian or reg. basil (finely, chopped)
3 tbsp minced fresh coriander
1 tbsp finely chopped ginger
2 tsp finely chopped garlic
1 tsp salt
2 tsp sichuan peppercorns roasted and gr, ound
2 tsp coarse. chopped dried chiles
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp rice wine or dry sherry
2 tsp chinese sesame oil
1/2 lb caul fat or crepinette
Directions
This is an Asian twist on a French appetizer. Caul fat can be ordered
from your local butcher.
SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul
fat to unravel easily. In a medium-sized bowl, mix the ground lamb
with all the ingredients except the caul fat. Cut the caul fat into
20 (5-inch) squares. Lay out a square of caul fat and place several
tablespoons of lamb mixture onto one end. Fold the sides in to form a
package. Repeat until you have used up all the lamb. Recipe can be
done ahead to this point and refrigerated. Wrap the crepinettes well
in plastic wrap and refrigerate. Approximately 40 minutes before you
are ready to cook, make a charcoal fire and, when the coals are ash
white, grill the crepinettes for about 8 minutes on each side, or
until they are done (firm to the touch). Makes 6 to 8 Servings
Servings: 8 servings
Asian Crepinettes Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Chinese; Grain; Meat
The History of Recipes
Academics have traced the existence of recipes way back into distant history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is popular today, but rather recipes for the types of food on the tables of the rich and powerful of the period. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and spices was responsible for a torrent in recipe manuscripts, many of which are now in private libraries. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Asian Crepinettes recipe.
