Last week I got invited to cook on the TV show Sama Doma on CT. I cooked both courses in Kilner glass jars. Cooking in the glass jars is a very handy and healthy way to preserve full flavors and consistency of meat, fish, vegetables.
Also, baking in a glass jar is possible to preserve the cakes for few weeks, and they also make for a great present idea.
I will get back on the glass jars tecniques, for the moment, here below, are the two recipes of the dishes I cooked on TV.
Herbs coated lamb confit cooked in a jar with sugar snap peas
500 g French rack of lamb
500 ml sunflower oil
40 gr Dijon mustard
100 gr sugar snap peas
15 gr estragon
15 gr oregano
15 gr thyme
15 gr coriander
15 gr sage
a pinch of Maldon smoked salt flakes
a pinch of freshly ground black pepper
a pinch of freshly ground dried chilly peppers
balsamic vinegar reduction
Take the lamb rack out of the fridge at least 20 minutes before start cooking. With a sharp knife cut in between the ribs, then separate the meat from the bone, creating nice round sirloin pieces.
Fill glass jars ¾ with sunflower oil, close them, place them into large casseroles, cover with water and bring to 70 degrees temperature.
Chop very finely the herbs leaves and then put them on a piece of paper to absorb a bit the moisture. In the meantime brush the meat with the mustard and then cover it with the herbs, pressing well so it creates a tight coating. Leave on the side a pinch of chopped herbs and mix them with salt, pepper and chilly.
Very quickly remove the jars from the casserole, open them and toss the lamb in it along with the sugar snap peas. Close and put them back in the water and let it simmer at 70 degrees for 17/18 minutes.
Serve with the salted herbs seasoning and a bit of balsamic reduction
Coconut Cake in a Jar with berry punch cream
1 cup yoghurt
1 cup desiccated coconut
1 cup flour
1/2 cup sugar
1/2 cup veg-oil
2 teaspoons baking powder
Preheat oven to 200° Celsius (~ 390° Fahrenheit).
Mix all ingredients with a hand mixer or food processor to a smooth dough.
Fill the dough up to one-third of the jar.
Bake until golden brown 20-25 minutes.
After baking, immediatly close the jars with its lids (this generates a vacuum so that the cake in the jar can be kept for up to two months!).
Berry Punch Cream
2 cups yoghurt (500 g)
500 g mixed berries (fresh or frozen)
1/4 l black currant juice
2 cinnamon sticks
6 pieces allspice
2 bags of black tea
Pour the mixed berries with the black currant juice, cinnamon and tea in a sauce pan and bring to a boil.
Put cloves and allspice into an tea infuser and add the spices to the sauce pan. Let simmer for about 15 minutes
Remove the tea infuser, tea bag and cinnamon. Mix the rest with a hand blender.
Mix up the yoghurt with the berry punch. Pour the berry punch cream on the coconut cake and garnish with fresh berries!