MAIN COURSE: ROASTED RACK OF LAMB
INGREDIENTS
| Lamb rack | 9 | no’s |
| Potato whole | 3 | no’s |
| Onions whole | 3 | no’s |
| Thyme | 5 | gms |
| Rosemary | 3 | gms |
| Parsley | 5 | gms |
| Bread crumbs | 55 | gms |
| Mustard | 6 | gms |
| Haricot Verde | 225 | gms |
| Rosemary jus | 120 | ml |
| Oil | 15 | ml |
| Salt and Pepper | to | taste |
| Butter | 10 | ml |
METHOD
- Marinate the lamb rack with oil, salt, pepper and chopped rosemary.
- Sear the lamb chop on a hot grill and cook according to the required doneness.
- Apply mustard and parsley flavoured bread crumbs on the lamb chops.
- Blanch the peeled and sliced potatoes and keep a side
- Heat oil in a pan, add sliced onions and add potatoes sauté along with thyme and butter.
- Toss the blanched haricot beans in butter and season it well.
- Plate cooked lamb chops with Boulanger potato, haricot Verde and rosemary jus.
2nd MAIN COURSE LEMON CHICKEN
INGREDIENTS
| Chicken breast(washed & cleaned) | 6 | no’s |
| Brussels sprout (blanched) | 180 | gms |
| Risotto rice | 220 | gms |
| Mushroom sliced | 150 | gms |
| Garlic | 15 | gms |
| Lemon salt | To | taste |
| Salt | To | taste |
| Pepper | 4 | gms |
| Celery | 20 | gms |
| Leeks | 20 | gms |
| Butter | 20 | gms |
| Parmesan cheese | 10 | gms |
| Stock | 500 | ml |
| Truffle oil | 3 | ml |
METHOD
- Marinate the chicken breast with salt, pepper, garlic and lemon salt.
- Heat butter in a pan, add celery, leeks and garlic. Sauté till the garlic leaves the raw flavour, add mushrooms and sauté again for two minutes.
- Add the rice and sauté till the rice become translucent. Add the stock and cook till rice absorbs all the stock and repeat the process for two more times till rice is al dente and absorbs all the stock. Adjust the seasoning and finish the risotto with cheese and butter
- Make a fine paste of Brussels sprout and reduce it in a pan, season the sauce with salt and pepper and finish with butter.
- Grill the marinated chicken breast till the chicken is done and becomes juicy.
- Plate the grilled chicken accompanied with truffle risotto and pressed Brussels sprout sauce.
FOR THE TRUFFLE RISOTTO
- Heat olive oil in a Sauce pan over a medium heat.
- Add onions and garlic, sauté it for 3 minutes until vegetables are translucent and aromatic.
- Add sliced mushroom and sauté it for 3 minutes.
- Add rice and lightly toss in oil for 2 minutes, making sure to stir frequently
- Add Vegetable stock and cook it for some more time until stock is absorbed by rice.
- Once all liquid is absorbed, remove from the heat and stir in parmesan, parsley and butter.
DESSERT: CHOCOLATE SAMPLER
CHOCOLATE INDULGENCE
INGREDIENTS
Butter 160 gms
Melted dark chocolate 280 gms
Sliced Almond 125 gms
Broken cookies 250 gms
Apricot 125 gms
METHOD
- Mix all the ingredients together
- Pipe the mixture in 1cm tube
- Set the mixture in freezer for about 30minutes
- Cut in to 2 inch size
CHOCOLATE MARQUISE
INGREDIENTS
Whip cream 600 gms
Melted dark chocolate 280 gms
Melted Butter 150 gms
Icing sugar 75 gms
Cocoa powder 45 gms
METHOD
- Mix all the ingredients together
- Set in a rectangular mould
- Cut in to a round cutter
- Scoop it in the centre, fill with toffee sauce cover it with chocolate slab.
FRENCH CHOCOLATE FUDGE
INGREDIENTS
Corn flour 100 gms
Melted dark chocolate 350 gms
Melted Butter 350 gms
Castor sugar 250 gms
METHODS
- Mix all the ingredients together
- Pour the mixture in the greased mould
- Bake it at 150*c for 40 minutes.
