Pistachio and mustard crusted Lamb
2 racks Lamb
1 tbsp Ginger
1 tbsp Garlic – finely chopped
Salt and pepper
3/4 cup Chopped pistachio
Mustard prepared with beer and vinegar
Clean rack of lamb of excess fat cap
Marinate with ginger and garlic overnight
Sprinkle with salt and pepper before searing – sealing on sizzling pan
When cool- rub with mustard and crust with chopped pistachio
Finish in oven- 375 deg f for 12 minutes to achieve medium rare.
Saffron rice risotto
1 cup Basmati rice
2 cups water or chicken or vegetable stock
Onion /carrot and celery diced and sautéed in clarified butter
Pinch Saffron
2 Bay leaf
Salt to taste
Clean rice , cook rice with two times water/stock to the quantity of rice.
Add saffron, salt
When rice is three forth done toss in the vegetable sautéed in clarified butter.
Leave a couple of minutes on slow flame till it imparts the flavour.
Green peas and mint puree
2 cups green peas sauteed with finely chopped shallots and canola oil, salt and pepper to taste
When three forth done remove off the flame to maintain the perfect florescent green colour
When blending in add finely chopped fresh mint, to taste
Pass it thru a sieve or a ricer
Coconut curry sauce
2 Onions chopped
1 table spoon each Ginger and garlic
2 Green chili chopped
