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
Historians have proved the existance of recipes way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just basic pictorial recipes for preparing meals.
During Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also informs us how the early Romans were skilled in the use of a wide range of spices, including some familiar names like thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, such as basil and coriander. These new foods and tastes prompted an outbreak in recipe books, many of which are now in private collections. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Asian Crepinettes recipe.
