PTDD wishes you all a Happy Easter!
Celebrate the joyous day of Easter with elaborate feast and delicious desserts. So, here are two selected recipes The Desi Divas brings to you to enjoy the festival with your friends and family.
Braised leg of lamb with garlic root vegetables and red wine sauce
By Chef Akhilesh Jha from Fresc Co
- 1 large celeriac
- 2 medium-sized potatoes, diced
- 2 parsnips, diced
- 4 cloves garlic, peeled
- 2 bay leaves
- 12 cup of water
- 2 tablespoons salt
- 8 tablespoons unsalted butter
- nutmeg to taste
- 4 ½-pound leg of lamb
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 3/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup white wine
- 3 onions, sliced thinly
- 3 carrots, sliced into ½-inch rounds
- 1 parsnip, sliced into ½-inch rounds
- 4 anchovy fillets
- sage or thyme
- 1 bay leaf
- 1/2 cup olives
- 2 cloves garlic
Method of preparation
For the root vegetable puree:
- In a large saucepan, combine the celeriac, potatoes, parsnips, garlic, and bay leaves.
- Pour in the water and 2 tablespoons of the salt. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until tender, 20-25 minutes.
- Drain, discard the bay leaves, and transfer the root vegetables and garlic to a food processor. Add the butter, remaining salt, and nutmeg; process until very smooth. Taste and add more salt, if necessary. Keep warm or reheat before serving.
For the lamb:
- Preheat the oven to 450 degrees.
- Rub the lamb with 1 tablespoon of the olive oil and season it with 1 tablespoon of the salt and 1 ½ teaspoons of the black pepper. In a medium-sized saucepan, bring the stock and wine to a boil over medium-high heat. Allow it to bubble gently and reduce while you sauté the vegetables, about 10 minutes or so.
- In a large dutch oven over medium-high heat, warm the remaining olive oil. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Stir in the carrots, parsnip, anchovies, ¼ teaspoon of the salt, remaining pepper, rosemary, sage, and bay leaf. Turn off the heat and pour in just enough of the stock-wine mixture to cover the vegetables. Place the lamb, fatty-side up, on top of the vegetables.
- Transfer the pot to the oven and cook, uncovered, for 25 minutes. Then add the remaining stock-wine mixture, cover the pot, and reduce the heat to 325 degrees. Cook for 1 ½ hours, at a bare simmer, reducing the heat if necessary, then turn the lamb over. Cook 1 ½ hours longer and turn the lamb over again.
- Uncover the pot and stir in the olives. Cook for another hour, turning the lamb after 30 minutes. At this point, the lamb should be soft enough to cut with a serving spoon.
- Just before serving, mash the garlic and the remaining salt to form a paste. Stir it into the lamb’s pan juices. To serve, make a bed of root vegetable purée on each plate. Cut the lamb with a serving spoon and lay some of it over the purée, along with some vegetables and pan juices.
By Chef Lee Tuck Sung, Royal China, New Delhi
- 200 g frozen mangoes
- 2 1/2 cups cold water
- 1 cup heavy cream, chilled
- 50 ml mango juice
- 45 g sugar
- Teaspoon freshly squeezed lime juice.
- 2 (1/4-ounce) packets unflavored gelatin.
Method of Preparation:
- Take gelatin in a bowl. Add cold water over it and let it soak for 10 mins.
- Take water in a pan and bring it to boil. Switch off the flame and add the soaked gelatin and mix well so that it gets dissolved easily.
- Cut fresh mango in half and then dice the fresh mangos out.
- Place most of the mango cubes in blender and then add the left half milk or coconut milk; blend until very smooth. Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture.
- Pour the mixture to your container or ramekins. Move to refrigerator for around 2 to 3 hours until completely set.
- Run a kinfe around the sides of the bowl and invert it into a plate.
- Serve cold