Lamb chops with macadamia nuts

Arroz de pato

• 600 GRAM LAMB CHOPS
• 100 GRAM MACADAMIA NUTS, ground
• 75 GRAM BUTTER, melted
• 75 GRAM BREAD CRUMBS
• HANDFUL PARSLEY, chopped
• 1 RED SWEET PEPPER, sliced

• 1 WHOLE DUCK
• 150 GRAM CHORIZO, in slices
• 1 GLASS WHITE WINE
• 1/2 GLASS OLIVE OIL
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 400 GRAM RICE
• HANDFUL PARSLEY

Mix the nuts with 50 gram butter, the breadcrumbs and the parsley. Fry the lamb chops 5 minutes in the remaining butter on each side. Distribute half of the macadamia nut mixture on one side of the chops and grill the five minutes. Turn them around and repeat the process. Stir fry, in the mean time, the sweet pepper 5 minutes. Serve the chops with the sweet pepper.

This is an Australian recipe. 3 June is Mabo Day in Australia for Eddie Koiki Mabo, who fought for indigenous land rights. On 3 June 1992 this led to a change in the Australian law, which dated back from James Cook in 1770. Click on culinary calendar for more links between cooking and history.

 

Sprinkle the duck with salt and pepper and put it in a casserole with the wine, the olive oil, and 2 cups of water. Put it in the oven at 180 degrees Celsius and bake for one and a half hour. Take it out of the oven and set the fluid apart (approximately 3 cups). Stir fry the onion and the garlic 3 minutes. Add the rice and the parsley, and the fluid, bring to the boil and cook 20 minutes. In the meantime, cut the duck in pieces. Put 1/3 of the rice mixture in a greased oven dish; follow with half of the duck and one third of the chorizo. Then again rice, duck and chorizo. Finish with rice and chorizo. Bake this dish 15 minutes at 220 degrees Celsius.

Arroz de pato is a Portuguese recipe. Even though Portugal has been busy conquering the world for centuries, it also belonged to the Iberian Union for some years. On the 13th of February 1668, Spain (re-)recognized its independence Click on culinary calendar for more links between cooking and celebration.