BBQ
RECIPES
MARINATED
CHOPS WITH MINTED WINE JELLY
8
Lamb short loin chops
1/4
cup bottled French dressing
1/4
cup oil
1
tea spoon ground ginger
1
tea spoon rosemary
Salt,
Pepper
Combine
dressing, oil, ginger, rosemary, salt and pepper.
Pour
over chops, marinate 1 hour.
Cook
chops over barbecue or under grill until cooked, brushing frequently with any
remaining marinade.
Serve
with Minted Wine Jelly.
MINTED
WINE JELLY
2
cups dry white wine
1/2
cup water
5
cm (2 in.) piece orange rind
2
large sprigs mint
1/2
cup white vinegar
1/2
cup sugar
1
table spoon gelatine
3
table spoons chopped mint
Place
wine, water, orange rind, mint sprigs and vinegar into saucepan.
Bring
to boil, reduce heat, simmer uncovered for 5 minutes.
Remove
mint sprigs and orange rind and allow to cool slightly.
Add
sugar, stir until sugar dissolves.
Sprinkle
gelatine over wine mixture and stir until gelatine is dissolved.
Add
chopped mint, stir until combined.
Cover
bowl and place in refrigerator until mixture is consistency of egg-white.
Stir
mixture occasionally so that mint will be evenly distributed through jelly.
When
set, spoon into serving bowl.
Keep
refrigerated until ready to serve.
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