Nicosia, Cyprus. A set of recipes details how to prepare Parma ham-wrapped asparagus with tahini and yoghurt dressing, herb-crusted rack of lamb with a homemade jus, and crème brûlée with rosewater.
Parma ham-wrapped asparagus with tahini and yoghurt dressing
The recipe calls for 500g asparagus, 12 slices Parma ham, 3 tbsp olive oil, sea salt, and freshly ground black pepper. For the dressing, it lists 2 garlic cloves, 2 tbsp chopped parsley, 3 tbsp tahini, 3 tbsp yoghurt, 3 tbsp olive oil, 1 tbsp honey, 1 lemon (juice and zest), sea salt and freshly ground black pepper to taste, and 3 tbsp water or more as needed. White and black sesame seeds are used for garnish.
To prepare the dressing, garlic and parsley are blitzed in a small blender until finely chopped, then tahini, yoghurt, olive oil, honey, and lemon zest and juice are added and blended until smooth. Water is added gradually until the dressing reaches a creamy, pourable consistency, then it is lightly seasoned and set aside.
For the asparagus, the woody ends are removed by bending each spear until it breaks naturally, and the oven is preheated to 200C. The asparagus is divided into six bundles, each wrapped with two slices of Parma ham, placed on a non-stick baking tray, drizzled with olive oil, and lightly seasoned. The bundles are roasted for 12 minutes or until tender and lightly crisp, then served warm with tahini dressing and sesame seeds.
Herb-crusted rack of lamb with homemade jus
The dish uses 2 × 8-bone French-trimmed racks of lamb with fat trimmed to a thin layer, salt and freshly ground black pepper, 3 tbsp olive oil plus 1 extra tbsp, 4 cloves garlic, a handful of finely chopped parsley or other herbs, 50g breadcrumbs, a few sprigs of rosemary or thyme, 50g grated Parmesan, and Dijon or wholegrain mustard.
For the jus, the ingredients listed are 2 tbsp olive oil, 1 finely diced shallot, 1 crushed clove garlic, 2 sprigs rosemary or thyme, 4 tbsp balsamic vinegar, 2 cups red wine, 2 cups beef stock or chicken stock, 1 tbsp sugar, and 25g cubed butter.
To cook, the oven is preheated to 200C. The lamb fat is lightly scored and seasoned, then seared in a cast-iron pan over medium-high heat after being drizzled with 1 tbsp olive oil, browning on all sides for about 3 minutes per side. The lamb is transferred to a baking tray and rested for 20 minutes until cool.
A herb crust is made by pulsing garlic, parsley, rosemary, Parmesan, breadcrumbs, and 1 tbsp olive oil in a food processor until finely chopped, then transferring the mixture to a tray. The lamb is brushed with mustard and pressed into the herb crust, then roasted for 35 minutes or until the internal temperature reaches 145C. It is removed from the oven, loosely covered with foil, and rested for 10 minutes.
For the jus, olive oil is heated in a saucepan and the shallot is sautéed until golden, about 4 minutes. Balsamic vinegar is added and cooked until evaporated, then red wine is added, brought to the boil, and reduced by two-thirds. Stock, garlic, and herbs are added and simmered until reduced by two-thirds. Sugar is stirred in until dissolved, the mixture is strained and returned to the pan, and butter is whisked in along with any resting juices from the lamb, then seasoned to taste. The lamb is sliced between the bones into individual chops, with three per person, and served with jus, roast potatoes, and seasonal vegetables.
Crème brûlée with rosewater
The recipe, described as a classic French custard with a caramelised top, notes it was previously made at The Kosmos Taverna with rosewater. It makes six servings and lists 570ml double cream, 5-6 egg yolks, 50g caster sugar, 2 tsp cornflour, a few drops of vanilla extract, and 2 tbsp rosewater. For the topping, it uses 6 tbsp caster or icing sugar.
Egg yolks, sugar, and cornflour are whisked until smooth. Cream is heated until just boiling and slowly whisked into the egg mixture. The bowl is placed over gently simmering water and stirred until the custard thickens enough to coat the back of a spoon. The custard is removed from heat, vanilla and rosewater are stirred in, and the mixture is divided into ramekins and baked in a water bath at 170C for about 30 minutes until softly set, then cooled and chilled. Before serving, sugar is sprinkled on top and caramelised with a blowtorch or hot grill until golden and crisp.
Book and additional recipes
The text states that Loulla’s book My Kosmos My Kitchen can be ordered from www.amazon.com or www.austinmacauley.com/book/my-kosmos-my-kitchen. It also says more traditional Greek and Cypriot recipes and inspiration are available through Loulla’s Facebook group, Loulla’s Recipe Share.
Which of the three recipes do you plan to make first?
