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New Zealand Lamb Chops |
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| Ingredients |
| Lamb Chops |
4 nos |
| Salt |
10 gms |
| Pepper (crushed) |
5 gms |
| Worcester Sauce
| 25 ml |
| Cream |
30 ml |
| Red Wine |
20 ml. |
| Oil |
10 ml. |
| Demi-glace |
100 ml. |
| Mango Pulp |
25 gms. |
| Mint |
20 gms. |
| Method |
- Marinate the lamb chops in salt, Crushed Peppercorns, Worcester
sauce, Red Wine, Oil, Butter.
- Grill the lamb chops in the Barbecue and then finish it in the oven.
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| For the Sauce: |
- Saute onion, garlic and then add Red Wine.
- Add mango pulp, reduce little and add the demi-glace and chopped mint.
- Finish it with cream and seasonings.
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| | Quails Faru |  |
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| Ingredients |
| Quails |
8 nos. |
| Chicken Mince |
200 gms. |
| Celery |
25 gms. |
| Leeks |
25 gms. |
| Salt |
10 gms. |
| Penna |
10 gms |
| Ginger / garlic paste |
20 gms |
| Worcester |
10 ml. |
| Hung Curds |
100 ml |
| Green chilly paste |
20 gms. |
| Garam masala |
5 gms. |
| Apple (chopped) |
100 gms. |
| Butter |
100 gms. |
| White gravy |
100 ml |
| Cardamom |
5 gms. |
| Method |
- Marinate the stuffed quails in hung curds, ginger/garlic paste,
green chilly paste, garam masala, salt.
- Roast in the tandoor and once three-quarter done, baste it with
apple butter.
- Serve the quails with white gravy flavoured with cardamom.
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| | Chicken Isabella | |
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| Ingredients |
| Chicken (broiler with skin) | 1no. |
| Red Chillies | 25 gms. |
| Green Chillies | 10 gms |
| Salt | 5 gms. |
| Paneer | 5gms. |
| Soya sauce | 10 ml |
| Sugar | 5 gms |
| Worcester | 10 ml |
| Oil | 10 ml |
| Vinegar | 25 ml. |
| Garlic | 10 gms. |
| Onion | 25 gms. |
| Honey | 5 ml. |
| Method |
For the Marination:
- Soak the red chillies in vinegar for atleast a week. make
a coarse paste and to it add soya sauce.
- Pat dry the chicken and add the above marination along
with green chilly paste.
- Check for seasonings.
- Grill the chicken and finish it in the oven.
| For the Sauce:
- Saute garlic, onion and add the above paste.
- Add tomato juice to get a saucy consistency.
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| | Enveiled Red Snapper: | |
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| Ingredients |
| Red Snapper Slices | 8 nos. |
| Lime Juice | 20 ml. |
| Salt | 10 gms. |
| Pepper | 10 gms. |
| Mango Chutney | 50 gms. |
| Red Chillies (dry) | 10 gms. |
| Banana Leaves | 2 nos. |
| Garlic Juice | 10 gms. |
| Butter | 20 gms. |
| Method |
- Marinate the red snapper slices in salt, pepper, lime juice.
- Stuff the slices with paste made of mango chutney, red chilly flakes, garlic juice, salt.
- Wrap in a banana leaf.
- Barbecue it in a charcoal grill and finish it in the oven.
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| | Cottage Cheese Aztec: | |
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| Ingredients |
| Paneer | 500 gms |
| Salt | 10 gms |
| Pepper | 10 gms |
| Haldi | 10 gms |
| Chilli powder | 10 gms |
| Chilli sauce | 10 ml. |
| Garam masala | 5 gms |
| Green capsicum | 50 gms |
| Saffron | ½ gms. |
| Tomatoes | 2 nos |
| Chopped garlic | 5 gms |
| Onions (chopped) | 10 gms |
| Cream | 200 ml |
| Method |
- Cut paneer in 3 different shapes, each not more than 80-100 gms.
- Marinate
One piece with salt, pepper and worcester;
One with salt, haldi, chilli powder and garam masala and
One with salt & chilli sauce.
- Grill the three pieces on either side.
- Serve each piece on base of 3 different Coulis (sauces)
Method for Pimento Coulis:
- Deseed the green capsicum and puree.
- Saute chopped onions, garlic, Add puree and finish with cream and seasoning.
Method for Saffron Coulis:
- Soak saffron in warm water.
- Reduce cream, add saffron concoction & seasoning. (if needed thicken with a little corn flour)
Method for Tomato Coulis
- Blanch tomatoes & remove skins & deseed.
Roughly chop the tomatoes.
- Saute garlic, little pepper, add chopped tomator, add little tomato juice and salt.
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