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Photo Courtesy : Olive Beach, Bangalore

Aromatic Lamb W(Duo Of Kid Lamb)


Photo Courtesy : The Chariot Resort & Spa, Orissa

Duo Of Rum Mousse And Mango Vodka Panacotta


RUM MOUSSE (FOR2 )TROPICAL VODKA PANACOTTA ( FOR 2 ) INGREDIENTS AMOUNT SUGAR 5 TEASPOON COCOA POWDER 1 TABLESPOON DARK CHOCOLATE 50 GMS WHIPPING CREAM 100 GMS RUM 10 ML COCONUT MILK 20 ML MANGO PUREE CUP FRESH MANGO CUP WHIPPING CREAM 70 GMS GELATINE 1 LEAF VODKA 10 ML SUGAR 3 TEASPOON MILK 50 ML Rum Mousse 1. Melt the chocolate on a double boiler. You can also use Microwave but have to be careful so that the chocolate doesnt burn 2. Whip the cream and sugar till the sugar is completely dissolved and soft peak is formed. 3. Add the cocoa powder, rum, coconut milk and the melted chocolate to the whipped cream. 4. Pour it in glass/ chocolate cups and let it set for 2 hours. 5. Serve it cold Mango Vodka Panacotta 1. Soak the gelatin in warm water and leave it aside. 2. Cut the fresh mango into small dices. 3. Boil the milk with sugar and mango puree. 4. Whip the cream till soft peaks are formed. 5. Wait till the milk comes to the room temperature. 6. Mix all the ingredients with vodka and pour the gelatin. 7. Mix it well so that all the ingredients are well distributed. 8. Pour it in Martini glasses and rest it in the fridge for 4 hours. 9. Serve it cold. 16 Food and Nightlife
August 2011

INGREDIENTS (2 SERVINGS) 2 kid lamb shoulders (each shoulder, trimmed and including bone should weigh about 300 g) 5 g carrots, roughly chopped 20 g leeks, roughly chopped 20 g onions, roughly chopped 15 g celery, roughly chopped 2 sprigs of rosemary 1 whole clove of garlic 1 teaspoon of black peppercorns 1 bay leaf 1 teaspoon whole allspice berries 1 tablespoon of tomato paste 50 ml red wine 400 ml lamb stock 60 ml extra virgin olive oil coarse salt Aleppo pepper PREPARATION Cut the garlic clove in half and deep sear in a rondeau pan until golden in colour. Add the roughly chopped vegetables and cook till lightly caramelized. Add the spices, aromatic herbs and tomato paste and continue cooking until they have released their juices. Deglaze with red wine and season with coarse salt. Add the lamb stock and let it simmer for about half an hour on a low heat. Keep this stock aside in a shallow pan. Clean the lamb, trim away any excess fat and sinews and neatly French the bone (push/cut the meat away from it). Using two long skewers and keeping the bone side down, tuck the excess meat inside and score the top in a crosshatch pattern. Season the shoulder and the shank with salt and crushed Aleppo pepper. Heat the oil in a skillet and sear the pieces till they become nicely brown, turn and repeat on the other side. Deep fry the shoulder in hot oil for another 3 minutes. Place the lamb shoulder in the aromatic stock, cover it with aluminium foil and place it in a pre-heated oven at 140 C for 3-4 hours or until the meat is tender. Remove the meat. Strain the stock, and then reduce it, on a simmer, to a thick, saucy consistency. Serve the lamb on a bed of polenta or mashed potatoes with roasted root vegetables. Drizzle the sauce around the meat. The sauce can be fortied with some grain mustard or the mustard can be served separately on the side. Roasted rosemary potatoes are also an excellent accompaniment with the lamb.