On to the Holiday Eats

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Rack of Lamb; Christmas dinner

It’s the festive season, and although we’ve had a turbulent 2020 we can’t let that stop us from getting the best flavour out of our food. Whether you are celebrating with your colleagues, pals or family, or if you plan to take a dish or two for potluck this month, here is a sumptuous main course and decadent dessert to give you a happy start. Make sure you carry the dish and the dessert with immense care.

Expert chef from Sahara Hotel, Mumbai gives us a quick and healthy recipe.

CORIANDER CRUSTED LAMB RACK

Rack of lamb

Ingredients:

  1. Rack of Lamb – 1(approx. 1kg)
  2. Ginger & Garlic paste – 1tablespoon
  3. Coriander seeds (whole) – 2 tea spoon
  4. Oil 2 tbsp
  5. Mustard powder ½ teaspoon
  6. Red chilli paste – 2 teaspoon
  7. Curd – 500 ml (hang in a muslin to remove moisture)
  8. Salt 1 tsp

Method:

❖ Apply half tablespoon ginger & garlic paste and salt to the lamb rack & keep in fridge for about 2 hours
❖ Toast the coriander seeds in a dry thick vessel / pan until lightly browned then grind coarsely
❖ Heat some oil in a pan and gently fry the turmeric & red chilli paste for 2 minutes.
❖ Let it cool and then mix in the thick curd, remaining ginger & garlic paste, crushed coriander seeds & salt.
❖ Let the rack be in this marination for about 30 minutes.
❖ In the meantime, preheat an oven to 180*c
❖ Heat oil in a pan, on high flame; sear the meat for two minutes.
❖ Remove & put in a roasting tray. Cover with a foil.
❖ Place in the preheated oven for about 20 minutes.
❖ When meat is cooked, remove the foil & leave it in the oven for another 5 minutes.

Slice the rack in serve along with roast potatoes and a salad or with vegetables.

Milk Pop-sickle or Kulfi*

Popsicle

Ingredients:

❖ ½ can or 7 oz Condensed milk/milkmaid​​​​​
❖ ½ can or 6 oz Evaporated milk​​​​​
❖ 1 cup Heavy cream
​​​​​❖ Few tablespoons of sugar (adjust the amount of sugar
as per your taste)​
​​​​❖ ¼ cup Pistachios
​​​​​❖ 1 betel leaf/pan leaf​
​​​​❖ Big pinch of saffron dissolved in 1 tbsp of warm milk.​
​​​​❖ ½ cup mango pulp​​​​​

Method:

❖ This recipe does not call for any heating of the milk which is normally asked for while making as we would be using Heavy cream and Evaporated milk

❖ In a clean bowl whip half of the cream (1/2 cup heavy cream) using a hand whisk until cream forms soft peaks. Keep the bowl aside.​

❖ In another bowl, combine together condensed milk, evaporated milk and remaining (1/2 cup heavy cream) cream until mixed well. Add the above whipped cream and again mix well, until all the ingredients are incorporated well. (At this point the base for pop-sickle) is ready and you can flavour it either with nuts, cardamom powder, saffron

❖ Now if you want to make the original white pop-sickle then at this point you can add chopped nuts of your choice (almonds, pistachios) and cardamom powder (optional) to the mix and freeze it in moulds.

❖ But for making tri-color pop-sickle, divide the above mix in 3 equal parts.

❖ To the first part of Kulfi mix, add 1 tbsp warm milk in which saffron was dissolved. Also add in the mango pulp and mix well. And if after mixing you need little dark colour then increase the amount of pulp. Pour this saffron colour pop-sickle mix in the moulds, filling them one–third of their size and freeze them.​

❖ Now after few hours when the saffron layer is set in moulds, add second part of pop-sickle mix which is white in colour, filling the same amount as you filled for saffron layer. And freeze the moulds again.

❖ For the green layer, blend together pistachios and small pieces of betel leaf in a blender. You can add few tablespoon of remain white pop-sickle mix in blender, as it will help in grinding process. Mix the pistachios and betel leaf mix to the remaining white mix and pour this green mix on top of white layer when the white layer is completely frozen. And again place the mould in freezer, till the green layer is set.​

❖ Once your pop-sickle is set, you can un-mould it by placing the mould under warm water for 20-30 seconds.​​​

❖ Enjoy the chilled tri colour pop-sickle.​

*A recipe by chef Mayur from The Deltin, Daman

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