Recipe: Clay Pot Recipes (3)

From Clay Cookery
by the Editors of Consumer Guide

2 tablespoons canned or 1 tablespoon freeze-dried green peppercorns,
rinsed and drained
2 tablespoons butter or margarine at room temperature
1 clove garlic, minced
1 1/2 teaspoons Dijon-style mustard
1/8 teaspoon dried tarragon leaves
1 rolled boneless sirloin tip roast (4 1/2 to 5 pounds)
1/4 cup brandy
1/2 cup whipping cream

1. Soak top and bottom of 3 1/4 quart clay cooker in water for about
15 minutes. Drain.

2. While cooker is soaking, crush green peppercorns slightly with a
fork in a small bowl. Stir in butter, garlic, mustard and tarragon.
Spread butter mixture on all sides of the roast. Place roast, fat side
up, in cooker. Pour in brandy. Insert meat thermometer in thickest
part of meat.

3. Place covered cooker in cold oven. Set oven temperature at 425 degrees.
Bake until meat is about 5 degrees below desired temperature.(135 for
rare;145 for medium rare to rare), 1 1/2 to 2 hours. Remove cover, bake
until meat is brown, 5 to 10 minutes.

4. Pour off cooking liquid. Cover cooker to keep meat warm. Skim and
discard fat from cooking liquid. Pour liquid into skillet; stir in
cream. Heat to boiling, stirring occasionally until reduced by half.

5. Carve meat; pour sauce over slices.

Boeuf a la Mode Serves 6 to 8

1 boneless rump or bottom round roast ( 4 pounds)
1/4 cup brandy
1 1/2 cops dry red wine
1 medium onion, thinly sliced, separated into rings
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon dried thyme leaves
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon whole cloves
1 bay leaf
1 cup regular strength beef broth, canned or homemade
6 small new potatoes, scrubbed
6 medium carrots, pared
2 tablespoons flour
1 tablespoon butter of margarine at room temperature
Mince fresh parsley

1. Place meat in deep bowl. Pour in brandy and wine. Add onion, garlic,
salt, peppercorns, thyme, cloves and bayleaf; turn roast with herbs to
combine ingredients, Refrigerate covered 8 hours or overnight.

2.Soak top and bottom of 3 1/4 quart clay cooker in water for about
15 minutes; drain

3. Place roast, fat side up, in cooker; pour marinade and beef broth
over roast.

4. Place covered cooker in cold oven. Set oven at 425 degrees. Bake
2 hours.

5. While roast is baking, pare 1 inch strip around center of each potato.
Cut carrots lengthwise into quarters. Place carrots and potatoes around
roast. Bake covered until meat and vegetables are tender, about 1 hour.

6. Remove meat and vegetables to warm serving platter; keep warm. Strain
cooking liquid; skim and discard fat. Pour liquid into large skillet.
Heat to boiling; cook, stirring occasionally until reduced by about a
third. Mix flour and butter; stir into liquid. Cook and stir until
thickened and clear.

7. Carve roast; sprinkle with parsley over vegetables; spoon sauce over
meat and vegetables.

Lemon Chicken Serves 4

1 lemon
1 frying chicken (3 to 3 1/2 pounds)cut into quarters. (I use 4 large
chicken breasts because no one in the family likes dark meat)
2 tablespoons flour
1 teaspoons salt
1/4 teaspoon paprika
2 tablespoons orange marmalade
1/4 cup sherry

1. Saok top and bottom of 3 1/4 quart clay cooker in water for about
15 minutes. Drain

2, Grate lemon rind; squeeze juice. Sprinkle chicken on both sides with
lemon juice; coat with mixture of flour, salt and paprika. Place skin
sides up in cooker. Mix lemon rind, marmalade, and sherry. Drizzle over
chicken.

3. Place covered cooker in cold oven. Set oven temperature at 450 degrees.
Bake until chicken is tender, about 1 hour. Remove cover; bake until
chicken is crisp and brown, 8 to 10 minutes.

4. Spoon sauce over chicken.