Mahi prepares
Royal Hawaiian feast

Here are the recipes prepared by Aaron David Mahi, director of the Royal Hawaiian Band, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

The Royal Hawaiian Band will be inducted into the Hawaiian Music Hall of Fame April 14 at the Hawaii Theatre.

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Roast Leg of Lamb Me Ka Maile

3-1/2 to-4 pound boneless leg of lamb
1-1/2 tablespoon Hawaiian alae salt
1/2 tablespoon black pepper
1/2 cup finely chopped garlic
1 cup finely chopped round onion
1 teaspoon red pepper flakes
1/2 cup chopped fresh thyme
1/2 cup crushed dry maile leaves
1/2 cup white wine vinegar
2-1/2 to 3 cups dry red wine
2 to3 tablespoons olive oil

Take all the dry ingredients and massage over the entire leg of lamb. Pour the wine vinegar and red wine over the seasoned lamb. Continue rubbing the mixture into the lamb for another 5 minutes. Allow lamb to marinate at least 1hour or overnight (6 hours).

Take lamb from the marinade, reserving marinade for sauce, and place in a hot dry pan that can be placed in a oven. On top of the stove, brown the lamb on all sides for about 4 to 6 minutes. Pour the oil in the pan to create a brown crust for about 8 to 10 minutes.

After browning the lamb, place in a 400-degree preheated oven for 45 minutes to an hour, turning lamb every 15 minutes. In the final 15 minutes of roasting, pour 1/2 cup of marinade on the lamb to create a sauce.

After roasting, take lamb from oven and cover completely with aluminum foil (tenting) and let sit for 45 minutes to an hour.

Following the tenting process, slice the lamb. Meanwhile, heat the pan juices for sauce. Pour hot sauce over slices and serve.

Please note, all ingredients can be adjusted to one's individual taste and health needs.

For rare meat, roast 45 minutes and tent 30 minutes. For medium rare lamb, roast 45 minutes and tent 45 minutes. For medium well done meat, roast 1 hour and tent 1 hour. For well done meat, roast 1-1/2 hours and tent 1-1/2 hours.

Ratatouille Ma Kahikina

Vegetables -- equal portions, 1 to 1-1/2 cups each:
Kabocha (local green pumpkin)
Jicama (chop suey yam)
Kabu daikon (sweet Japanese radish)
Satsuma sweet potato
Red potato
Carrot
Broiler onions
Hasu (lotus root) (sliced thin, 1/4-1/2 inch)
Seasonings:
1-1/2 tablespoons olive or rice oil
6 whole cloves
1/4 cup chopped garlic, optional
Salt and pepper to taste
1 tablespoon butter, optional
1 cup dry white wine

Peel all vegetables except for kabocha. Except for the hasu, which is sliced, and the onions, which are left whole, cut vegetables into 1 inch-square pieces or as close to that size and shape as possible.

Place all vegetables over a medium hot stove in a hot pan that can be placed in the oven. Allow vegetables to caramelize (brown) on all sides, about 3-4 minutes. Stir constantly, and be careful not to burn. Add olive or rice oil to help loosen mixture from pan. Add cloves, garlic (if desired), salt and pepper. Toss in pan for another 7 to 9 minutes. Add butter (if desired) and place in 400 degree preheated oven.

Stir occasionally while baking for 30 minutes, adding the dry wine during the final 10 minutes of cooking.

Note, this can be served as an accompaniment to the roast lamb and can be cooked during the final tenting period of the lamb.

Sweet Bread Pudding

1 to 2 tablespoons butter or margarine
1 loaf sweet bread
1 cup yellow raisins
2-1/2 cups whole milk
1/2 cup heavy cream
3 fresh eggs
1/2 cup powdered sugar
1/2 cup maple syrup
Pinch of salt
1/2 tablespoon vanilla extract
1/4 cup thinly sliced lemon zest

Preheat oven to 375 degrees. Grease a deep, 11-1/2-by-10-inch baking dish with butter or margarine. Break sweet bread into 3 inch square pieces and arrange in the dish, leaving space between pieces. Place raisins equally between sweet bread slices.

In a sauce pan over medium heat, mix together milk, cream, eggs, sugar, syrup, salt and vanilla until creamy and warm. Be careful not to burn. Pour mixture slowly in the crevices left by thebread and raisins and let sit for 15 minutes

Sprinkle lemon zest in the moist portions of the bread and place pan in a 375 degree preheated oven. After 10 minutes, reduce oven temperature to 350 degrees and bake an additional 20 to 25 minutes.

Note, this recipe does not require the pudding to be completely cooked as a hard custard. The dish is great with the custard still soft and wet.

Nutritional information unavailable.

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