"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, February 5, 2010

Morning After Thanksgiving Lamb Hash

Morning After Thanksgiving Lamb Hash
# Servings: 8

1-3/4 cups uncooked bulgar
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound ground American lamb
1 tablespoon ground cumin
3 cups chopped fresh spinach leaves
1/4 cup chopped cilantro or Italian parsley leaves
3 tablespoons toasted pine nuts
2 teaspoons salt
1 teaspoon ground pepper
4 eggs, beaten
1/2 cup feta cheese, crumbled (preferably French)
16 eggs, poached

Recipe from Chef Heidi Krahling, Insalata’s (San Anselmo, California)

In medium pan with cover, bring 1-3/4 cups water to a boil. Stir bulgar into water, cover. Let stand for 20 to 30 minutes until liquid is absorbed.

In large skillet, heat oil over medium-high heat. Add onion and garlic; sauté for 6 to 7 minutes until just beginning to brown. Remove from pan and set aside. Add lamb, crumble and cook until no longer pink. Drain well. Stir in onion mixture, cumin, spinach, cilantro or parsley, pine nuts, salt and pepper. Cook, stirring for 5 minutes. Add eggs and cook, stirring until they are mixed in. Blend in feta cheese.

Place portion of hash on plate and top with two poached eggs. Serve with fresh fruit and pumpkin bread.

No comments:

Post a Comment