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POLLACK'S MEAL FOR TOM & NICOLE

This is the meal Sydney Pollack prepared for Tom and Nicole (Cruise and Kidman) on a private visit to the star couple's home on Sydney Harbour, on Saturday, September 18, 1999.

THE MEAL
Barbecued butterflied leg of best Australian lamb, with garlic and rosemary, served with fresh vegetables in chicken tarragon broth, and mesclun salad (vinaigrette dressing).

THE WINE
Penfold's Grange Hermitage (vintage of your choice)

THE POLLACK METHOD
The Lamb

Butterfly the leg of lamb with a sharp paring knife (or get the butcher to do it) by removing the bone with the precision of a brain surgeon and the flair of a filmmaker. Spread the meat open. Cut slits at frequent intervals - one about every 3 cm square - and press sliced garlic into each.

Press fresh rosemary leaves into the meat thoroughly; sprinkle the red wine vinegar over the meat generously. This will help carry the rosemary flavour through the meat and will burn off.

Place meat on a pre-lit, hot barbecue, turning twice or so, each time splashing more vinegar on the dry side. Cook until the meat on the outside is charred but remains slightly pink on the inside.

Take it off the barbecue and let it sit on a carving platter for a few minutes before slicing and serving.

The Veggies
("This is a new dish I made up from what' was readily available.")

Cut corn off the cob into a deep wok, and mix with large chunks of green and yellow capsicum, a few asparagus tips, broken down heads of brocolli, half a Spanish onion and the tomatoes. Add the chicken broth, tarragon and dill; cover and cook slowly.

The Salad
Mixed green leaves (mesclun, etc) with wine vinegar and Dijon mustard dressing.

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Tom Cruise


Nicole Kidman


Sydney Pollack

INTERVIEW

INGREDIENTS REQUIRED:

Leg of Lamb, butterflied

4 - 5 cloves of garlic, sliced (quantity to taste)

Lots of fresh rosemary leaves

Very good red wine vinegar

2 or 3 cobs of corn

1 red and 1 yellow capsicum - firm, fresh

2 small tomatoes

1/2 Spanish onion

1 cup chicken broth

tarragon to taste - fresh

dill to taste (fresh if you can)

very good red wine vinegar

1 tspn Dijon mustard

? bottle/s of 19?? Penfold's Grange Hermitage (or substitute)

Barbecue gear

And good company !

Optional after dinner extra: DVD copy of Pollack's Tootsie (to be released here in December by Columbia Tri Star) - or the VHS version, already out.







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