Recipe from Chef at Home show

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Quoted message said:

I was watching the show Chef at home, and the meal was Grilled Lamb
with Dried Tomato Mint Tapenade. There was something else he made that
looked tasty. It was like corn meal that he grilled. Did anyone see
this, and if so, know the recipe? He called it something like patea
Thanks!!

might have been polenta?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was watching the show Chef at home, and the meal was Grilled Lamb
with Dried Tomato Mint Tapenade. There was something else he made that
looked tasty. It was like corn meal that he grilled. Did anyone see
this, and if so, know the recipe? He called it something like patea
Thanks!!

Maybe it was polenta.

Quoted message said:

I was watching the show Chef at home, and the meal was Grilled Lamb
with Dried Tomato Mint Tapenade. There was something else he made that
looked tasty. It was like corn meal that he grilled. Did anyone see
this, and if so, know the recipe? He called it something like patea
Thanks!!

Grilled polenta, I think.

http://www.foodtv.ca/tv/shows/titledetails/title_79494.asp

Brian

Quoted message said:

I was watching the show Chef at home, and the meal was Grilled Lamb
with Dried Tomato Mint Tapenade. There was something else he made that
looked tasty. It was like corn meal that he grilled. Did anyone see
this, and if so, know the recipe? He called it something like patea
Thanks!!

Chef at Home recipes can be found online on the Food Network Canada
website.

http://www.foodtv.ca/recipes/recipedetails/recipe_6433.asp
http://www.foodtv.ca/recipes/recipedetails/recipe_5751.aspCorn Polenta

A splash of vegetable oil
1 x chopped onion
2 cups of milk
2 cups of chicken broth or two more cups of milk
1 cup of coarse yellow cornmeal
1 cup of frozen corn
1/2 cup of top-notch Parmesan cheese
A sprinkle or two of salt and pepper

Directions:

Corn Polenta
Preheat your oven to 350 degrees F. Heat the oil in a large saucepan over
a medium heat. Add the onions and cook, stirring, until they just begin to
turn golden brown, about five minutes. Add the milk and broth and bring
them to a simmer.

Add the cornmeal in a slow steady stream, whisking constantly to prevent
lumping. Switch to a wooden spoon as soon as all the cornmeal is in the
broth. It will quickly thicken beyond the point that a whisk is useful.
Lower the heat and continue cooking, stirring constantly, until the
mixture really thickens, about ten minutes.

Stir in the corn, cheese, salt and pepper then pour into a loaf pan or
baking dish. Bake for fifteen minutes then rest five minutes before
serving while hot and creamy. Alternatively, refrigerate until firm then
reheat by cutting it into slices and grill them. You may also toss the
slices with more cornmeal and pan-fry them.

Grilled Lamb with Dried Tomato Mint Tapenade
Yield: 4

A recipe is merely words on paper; a guideline, a starting point from
which to improvise. It cannot pretend to replace the practiced hand and
telling glance of a watchful cook. For that reason, this is also an
account of what happens when I make this dish, so you’ll understand each
step. Of course when you cook it once, it becomes yours, so personalize it
a bit. Add more of an ingredient you like or less of something you don’t
like. Try substituting one ingredient for another. Remember words have no
flavour, you have to add your own!

Few things I cook are as good as grilled lamb. I always take the time to
build a wood fire because nothing else compares to its flavours. This
marinade is very simple and features the strong flavour of oregano. The
mustard helps the lemon juice and oil combine into a smooth marinade.
Ingredients:

Lamb

A boneless leg of lamb, boned
1 cup of olive oil
1/4 cup of dried oregano
8 x garlic cloves, minced
the zest and juice of 2 lemons
1/2 cup of grainy mustard
Ground pepper
Salt

Tapenade

1 cup dried tomatoes, preferably oil packed
1 cup Calamata style black olives, pitted
3 x garlic cloves
2 tbsp of capers
Zest and juice of 1 lemon
3 x anchovy fillets, more if you like
2 bunch of mint

Directions:

Lamb
Build a fire with a hard wood like maple or birch. Don’t use a soft wood
such as pine because it produces a noxious tasting resinous smoke. If you
can find it, use a fragrant fruitwood like cherry or apple. Let it burn
down to glowing coals. Fit with a grill. Alternately, heat a gas barbeque
to medium-high heat.

Butterfly the lamb by cutting it open into one piece through the center
hole where the bone was removed. You may end up with two pieces, which is
fine. The point is to make it easier to grill by making it thinner.

Whisk together the olive oil, oregano, garlic, lemon zest and juice,
grainy mustard and pepper in a dish large enough to hold the leg of lamb.
Mix well then add the lamb. Rub mixture over lamb and cover with plastic
wrap. Put in the refrigerator to marinate for 1 hour. For maximum flavour
marinate overnight. You may also make the marinade in a smaller bowl and
pour into a large Ziploc bag with the lamb, less mess!

Season the lamb with salt and place on the hot grill. For medium rare -
grill for 15 minutes on one side then turn and grill on the other side for
a further 10 minutes or so. The lamb should be medium rare. To double
check feel free to cut a small slit into the thickest part and have a
peek! Rest on a rack for at least 10 minutes before slicing. This will
allow the meat that’s stressed out from the heat of the grill to relax and
reabsorb the juices that are driven to the center of the cut. By letting
it rest you won’t end up with a platter of juice and dry meat!

Slice thinly and serve with Dried Tomato Tapenade.

Tapenade
A tapenade is just a paste of seasoned olives. This version complements
the brininess of the olives with salty anchovies and the bright flavours
of dried tomatoes and airy mint. Place all ingredients in a food processor
and puree until the mixture is well combined but not smooth. Store in a
clean mason jar.