Comments on: Paper Chef #12: Kyou no teema….

By: Katherine

Katherine — Tue, 08 Nov 2005 15:21:31 +0000

Better late than never, I offer a breakfast entry:
Chilled Caramelized Oranges with Yogurt and Tangy, Spicy Lamb Sausages
http://toastpoint.blogspot.com/2005/11/paper-chef-12-i-have-dream.html

By: mrs D

mrs D — Tue, 08 Nov 2005 01:31:40 +0000

Wow — lots of entries coming in now! This is going to be a tough decision, I can tell already!

By: 2-minute Noodle Cook

2-minute Noodle Cook — Tue, 08 Nov 2005 00:36:36 +0000

Hooray, I succeeded after 3 days! The dish is Bush Tucker Lamb Parfait with Orange Basil Seed Champagne Jelly and Whitebait Tapenade Sauce. I can confirm, with full confidence that it tastes as good as it looks for once! The link is http://myhomekitchen.blogspot.com/2005/11/paper-chef-12-on-budget_06.html. I’ll go back later to tidy up the post. The licorice stuff tastes and smells so good in the champagne jelly… I have to do more pictures of the basil seeds and show off the jelly layers on the spare jellies for dessert (with savoury lamb-ington).

By: Magictofu

Magictofu — Mon, 07 Nov 2005 19:39:50 +0000

Ok… my first contribution ever:

Lamb medallion and its herbs and orange curry sauce.

http://kitchen-blog.blogspot.com/2005/11/paper-chef-12.html#links

By: owen

owen — Mon, 07 Nov 2005 15:55:35 +0000

my pseudo entry is up – photo to come at some later date when I have access to the camera…

http://www.tomatilla.com/2005/11/paper-chef-12-pseudo-entry-south-east.html

By: 2-minute Noodle Cook

2-minute Noodle Cook — Mon, 07 Nov 2005 13:17:26 +0000

My entry is going to be late with the writeup and pictures. I’ve got a French style lamb parfait, more of a cold set terrine, with a fancy licorice and citrus tasting champagne jelly in layers which fell off :(.

By: B'gina

B'gina — Mon, 07 Nov 2005 06:22:16 +0000

I totally forgot about this. Darn. Well, if I can get to the store and get something whipped up in time, I’ll email in my entry. If not, then I’ll just sit back and enjoy the products of everyone else’s culinary creativity.

By: Owen

Owen — Sun, 06 Nov 2005 19:40:56 +0000

I hope I get time to actually post but I managed to make something! Lamb shoulder chops marinated in fish sauce, orange juice, fresh tomatillas and garlic, then braised with onions in the marinade and served over coconut milk rice with fried crispy basil leaves with crisped orange zest. The sauce as actually a bit too rich but crispy orange zest is going on a LOT of rice dishes from now on – it was fantastic. I’ll probably write it all up Monday sometime. But remember I can’t really enter…

By: Rachael

Rachael — Sun, 06 Nov 2005 17:23:19 +0000

I’m super busy this weekend, but here is what I THOUGHT to make…

A salad of Lambs Ear Lettuce and Purple Thai Basil, with a Taramosalata and Dried Orange Peel dressing (Get it? Fish egg sauce. I’m so darned clever.) I will try to make it this week anyway, but havent got a moment to spare before Tuesday. Oh well. Thanks for hosting!

By: mrs D

mrs D — Sun, 06 Nov 2005 15:10:16 +0000

Thanks for the entry, Stephen — it looks scrumptious!

B, I’m sorry you can’t participate! Sounds like a lot of people are really busy this weekend.

Hey Tana, that’s the tricky part of all this — letting the dice pick the ingredients and hoping everyone can track them down! Here in our little corner of the world, we can get fresh basil at the market pretty much all year round. Also, in a real pinch, someone could use the dried stuff.