Rubbed lion lamb served on eggplant and zucchinn salad and Thai grilled marinated chicken salad

Ingredients                                   Qty

lamb loin                                        2 kg
star anise (powdered)                      5 gm
cinnamon powder                           5 gm
garlic (chopped)                             10 gm
salt                                                25 gm
pepper                                           15 gm
lemon rind                                      5 gm

Salad
eggplant (julienned)                         200 gm
zucchini (julienned)                         200 gm
carrot (julienned)                            200 gm
peanut (crushed)                            100 gm
tamarind (puree)                               60 ml
olive oil                                          100 ml
salt                                                 30 gm
pepper                                            15 gm

Dressing
chilli                                              20 gm
shallots                                          200 gm
ginger                                            60 gm
white wine vinegar                          100 ml
olive oil                                          60 ml
hung curd                                      100 gm
pistachio (chopped)                          30 gm
salt                                                 30 gm
pepper                                            10 gm
sugar                                              50 gm


Instructions

1.   Marinate the lamb with all the ingredients from the first   section. Leave for four hours and cook till done.
2.    For the salad, blanch the julienned vegetables in salt water. Put in ice water and run through a sieve.
3.    Mix the tamarind paste and olive oil. Add to the blanched vegetables.
4.    For the dressing, peel the shallots and ginger. Dice finely, along with the chilli.
5.    Heat oil and add the chilli, ginger, shallots and sugar. Add vinegar and let it cook on low.
6.    Blend the mixture. Add olive oil and hung curd. Pass through a sieve.
7.    Chop the pistachio and add to the dressing.
8.    Plate and garnish as desired.


Ingredients                                   Qty

red pepperoni (chopped)                30 gm
garlic (chopped)                            10 gm
sugar                                           80 gm
salt                                              15 gm
pepper                                         10 gm
fish sauce                                     20 ml
rice vinegar                                   20 ml
lime juice                                      20 ml
water                                           200 ml

Salad

lime juice                                     100 ml
chicken breast                              700 gm
red onions (julienned)                    200 gm
coriander (finely chopped)               25 gm
mint (chopped)                               15 gm
spring onions (julienned)                  15 gm
cashew nuts                                 200 gm
salt                                                20 gm
pepper                                           10 gm

Instructions

1.   Grind the pepperoni, garlic, salt and pepper into a fine paste.
2.    Add the rest of the ingredients and mix well.
3.    Marinate the chicken breast with salt and pepper. Pan fry, and then bake at 140 degrees for seven minutes or till done. Cut into thin strips.
4.    Add the rest of the ingredients to the chicken strips. Add the paste and mix well.
5.    Garnish and serve.