Mouth-Watering Recipes

Chops

Pine nut crusted grilled New Zealand lamb chops with green pea risotto and burgundy jus prepared with tender and juicy lamb chops and flavourful Burgundy wine is just perfect for a scrumptious meal. Chocolate raspberry dome is a delicious finger licking dessert made with healthy, rich dark chocolate and fresh raspberries. An Executive chef from Novotel Hyderabad Airport has shared these two recipes. 

Pine Nut Crusted Grilled New Zealand Lamb Chops With Green Pea Risotto And Burgundy Jus: 
 

Ingredients

Lamb chops
Pine nuts (peeled)
Rosemary
Arborio rice
Vegetable stock
Onion
Garlic
Green peas
Cream
Parsley  
Salt
Black pepper                    
Olive oil 
Jus
Burgundy wine 

Qty

100 gm
50 gm              
5 gm
50 gm
150 ml
30 gm
30 gm                   
30 gm
30 ml
for garnish
to taste
2 gm                    
30 ml
100 ml     
30 ml  

   

Instructions:

1.    Marinate the lamb chops in olive oil, salt, garlic, rosemary and pepper, set aside.
2.    Roast pine nuts, crush them and set aside.
3.    On the grill, sear the lamb chops till you can see the marks. Put them in the oven for about 15 minutes at 180°C. 
4.    In a pot, sauté the onion, garlic and green peas in olive. Add stock and Arborio rice and cook it over a low flame for 10 to 12 minutes. Finish the risotto with cream. 
5.    In a pan, sauté onion and garlic in olive oil. Add burgundy wine and reduce it, then add the jus to it. Finish with cream. 
6.    Plate as illustrated. 

Chocolate raspberry dome: 

Chocolate raspberry

Ingredients

Dark chocolate
Castor sugar
Egg yolk
Fresh cream
Whipped cream
Raspberry
For the chocolate glaze:
Dark chocolate
Water
Cocoa powder
Sugar 

Qty

200 gm
50 gm

100 gm
250 gm
15 
For the chocolate glaze:
50 gm
100 gm
25 gm
25 gm

Instructions:

1.    Make a sabayon with castor sugar and egg yolk. Melt the chocolate. Separately, boil the cream. Mix all of these with the whipped cream.
2.    Fill the mixture in a dome-shaped mould. In the centre, place three pieces of raspberries. Set aside in the refrigerator for four hours.  
3.    For the chocolate glaze, boil water and sugar together. To it, add cocoa powder and melted chocolate. Stir till the mixture is even.
4.    Remove the chocolate dome from the mould. Pour the chocolate glaze on top. Garnish with whole raspberry and white chocolate swirl.