I had to write this recipe down! It was quite impromptu, so I don’t want to forget what I made.
(if you used the previous recipe for the leg of lamb, the you should have some of the ingredients for this wrap left over)
You’ll need (aside from the wraps, diced tomato and avo):
- 4 boneless chicken breasts, cut into strips
- half an onion, chopped
- 4 big mushrooms, cut up into pieces
- 4 tbls of lemon juice
- 2 big tbls of crushed pineapple
- 2 tbls of mayonnaise
- 2 tbls of cream
- 1 clove of garlic, cut into chips
- ground salt and pepper to taste
- about 45 ml of butter or oil for frying
- Heat the oven to grill temperature and dice the tomato, avo and whatever else you might like to add to your filling (some crushed pineapple is a good addition).
- Heat a pan and fry the onions, garlic and mushrooms with some of the butter until the onions brown and mushrooms release moisture.
- Add the chicken and more oil/butter and keep stirring until the chicken becomes firm (keep moist with butter or start adding other condiments)
- Flavour with lemon juice, salt and pepper.
- Add the crushed pineapple and cream; when a sauce starts to form, add the mayonnaise and more salt and pepper to taste.
- Keep tasting for a good sweet & sour balance, you may need to add more pineapple or more lemon juice.
- Keep frying until the sauce becomes less soupy and you can break the chicken pieces with the spatula, then turn the heat to low (taste to make sure the chicken isn’t still too try or too firm, you want soft, saucy pieces).
- Pop the wraps right on the grill rack to heat (make sure to remove them before they start gaining colour, unless you want crispy, crunchy wraps).
- Remove the wraps and serve with the filling.
Hint: if you feel the wrap is too sour, or the sweet taste needs a bit of dimension, add some sweet basil or mixed herbs. It’s important to keep the ingredients at hand and to keep adding them as you feel necessary; I didn’t measure the amounts precisely, I added dollops and dashes as I went, so let your taste-buds guide you:)
Very interested onlooker!
2015 Christmas lunch with the guys
This marinade recipe was a conflagration of different recipes, it’s open to alteration, but as it is it makes the lamb super soft and needs just one or two side-dishes to round off a meal.
- 1,5-2kg lamb
- a pack of choice oven-roast vegetables
- small pack of potatoes
- 1,5 cups of wine
- 1,5 cups of olive oil
- 3 tbls crushed pineapple
- 1,5 tbls lemon juice
- 1,5 tbls mustard
- 1 tbls balsamic vinegar
- 3 tsp chopped onion
- 1,5 tsp salt
- 1 tsp cayenne pepper
- 1 tsp chopped ginger
- 1 clove of garlic (Chopped)
(all the fresh spices can be altered according to personal taste; the basic ingredients, along with a mint serving-sauce, were gleaned from one of Jamie Oliver’s leg of lamb recipes, with an added tad of South African flair)
Preparation: (use a baking dish with a grill)
- Prepare the marinade (chop up fresh ingredients and mix everything together) and soak lamb for at least 3 hours, turning the lamb every half-hour.
- peel and boil the potatoes for 25 minutes.
- Preheat the oven to 180 degrees.
- Bake the leg of lamb by itself for 1,5 hours, then quickly remove.
- Put the potatoes and vegetables in the bottom of the dish (pour some of the olive oil and fresh spices over, placing two more garlic cloves between the vegetables); replace the leg of lamb on the grill over the vegetables and bake for another 20-25 minutes.
- Remove the leg of lamb and cover in tinfoil, leaving to stand for 10-15 minutes.
- Bake the vegetables for a few more minutes depending on preference.
- Prepare the mint sauce and get ready to serve.
Leg of lamb soaking in the marinade
Ingredients for the roast
The mint sauce just adds the extra slightly sour bite to the ginger, sweetish lamb taste. I chose the recipe partly because I wanted to use some of the flourishing mint in the garden.
- 3 tbls chopped mint (about 8 big leaves)
- 3 tbls boiling water
- 3 tbls brown vinegar
- 1 tbls sugar
- pinch of salt
Dried mint is perhaps better than freshly chopped mint in this instance, because you want as much of the mint in each bite with the lamb. Alternatively, just chop the mint really fine and make sure to dish it up with the soupy sauce.