"Recipes from the Chef's Kitchen"

Show 770

The Washington Golf
and Country Club
3017 N. Glebe Road
Arlington, VA  22207
(703) 524-4600


Ted Hughes - Executive Chef


Roasted Top Round of Lamb
with Lentils, Roasted Celeriac 
  

The Lamb
Ingredients:
1)   6 lb. Top Round Lamb - cleaned
2)   1 tbs. Fennel Seed - chopped
3)   4 tbs. Shallot - chopped
4)   2 tbs. Garlic - chopped
5)   1 tbs. Red Pepper Flakes
6)   6 tbs. Herbs such as Savory, Basil, Oregano
7)   3 tbs. Chives
8)   2 tbs. Salt
9)   1 tbs. Black Pepper
10) 3 tbs. Italian Parsley - chopped
11) 6 tbs. Olive Oil

Preparation:
1)   Clean the lamb rounds.
2)   Chop the fennel and mix with the remaining herbs and spices (except the salt).  Rub over
       the lamb.
3)   Marinate the lamb overnight.
4)   Then season the lamb with salt.
5)   Sear the lamb in a hot pan and transfer to a slow oven at 275 degrees.  Roast there for
       25 to 35 minutes.
6)   Remove from the oven, let rest for 10 minutes and slice.
7)   Serve with lentils and celeriac.

The Lentils
Ingredients:
1)   4 cups of Lentils - soaked
2)   6 1/2 cups Veal Stock
3)   2 cups of Onion - chopped
4)   2 cups of Carrots - chopped
5)   1/4 cup Olive Oil
6)   3 tbs. Salt
7)   1 tbs. Pepper

Preparation.
1)   Wash and soak the lentils for about 1 hour.
2)   Add salt to the onions and carrots.
3)   Then saute the onions and carrots slowly in olive oil until they take a nice golden brown
       color (about 20 to 25 minutes).
4)   Then add the remaining ingredients and simmer for about 60 minutes adding water as
       necessary.
5)   Adjust seasoning to taste and serve.

The Celeriac
Ingredients:
1)   3 whole small Celeriac
2)   4 tbs. Olive Oil
3)   1 1/2 tbs. Salt

Preparation.
1)   Peel and shpe the celeriac to the desired form.
2)   Rub the celeriac with the olive oil and salt.
3)   Roast in a hot oven (400 degrees) for 10 to 15 minutes.
4)   Serve.


 Asparagus, Shrimp and Orange Salad

Ingredients:
1)   2 lb. Asparagus
2)   1/2 cup Chives
3)   4 Oranges - sectioned
4)   1 Fennel Bulb
5)   1 1/2 lb. cooked Shrimp (26 to 30)
6)   The dressing (see recipe below)

Preparation:
1)   Blanch the asparagus in boiling water.  Then shock in ice water and drain.
2)   Section the oranges and save the juice.
3)   Add the shrimp, fennel, chives to the orange sections.
4)   Toss gently.
5)   Place the asparagus on a plate and top with the shrimp mixture.
6)   Pour the dressing over the salad and serve.

The Dressing
Ingredients:
1)   3 tbs. Orange Juice (saved from the sectioning of the oranges done above).
2)   1 tbs. Tarragon
3)   2 tbs. Sugar
4)   2 tbs. White Balsamic Vinegar
5)   1 tsp. grated Orange Peel
6)   1/4 cup Dijon Mustard
7)   1/2 tsp. Salt
8)   1/2 tsp. Pepper

Preparation:
1)   Whisk all the ingredients together.



In the Studio Kitchen with Ted Hughes (right)
and Lindsey Gustin (left)


Good Eating!!!