Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: December 19, 1998
Roast Leg of Lamb, Portuguese sausage
Sweet Bread Stuffing, Green Beans
and Garlic, Jalapeno, Mint Jam
1 leg lamb, netted
1 tsp chili flake
1 cup shoyu
1 Tbs sesame oil
1 cup brown sugar
1/2 cup large dice celery
1 Tbs ginger
1 cup large diced onion
1 Tbs garlic
1/2 cup large diced carrot
Combine all main ingredients and blend together.
Rub all over the lamb and let marinate overnight, in
the refrigerator. Place the diced vegetables in
a roasting pan, place the lamb on top and bake at
325 degrees for about 1 1/2 to 2 hours.
Stuffing:
1 lb Portuguese sausage, diced
1/2 lb butter
2 cups onions, diced
1 lb bacon
1 cup celery, diced
salt, pepper, thyme to taste
2 cups portuguese sweet bread
Add butter and bacon to pan. Let them start to render
add vegetables and sausage cook till onions are
translucent add stock stir together. Add diced and
toasted sweet bread to desired consistency. Add
more stock for wetter stuffing.
Jalapeno Jam:
1 lb brown sugar
10 cloves whole peeled garlic
3 red jalapeno peppers, sliced
1 lb butter
1 brunch mint, chopped
Melt sugar and butter with garlic to a caramel
stage about 5 - 6 minutes, add jalapeno and mint,
stir well and reserve in jars.
Green Beans:
1 lb green beans
4 oz bacon bits
3 oz red bell peppers, diced
salt & pepper to taste
Melt butter add beans and stir fry till desired
doneness, when halfway cooked, add bacon bits
and diced pepper. Season with salt and pepper.
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