You can make a footie inspired party with these delicious recipes
Barbequed Lamb leg, Tres Leches and Banana Kick
Bangalore: The FIFA fervour is at its peak now. Fans are awake till the wee hours of the morning with friends and you can make it a footie inspired party with these recipes by the city’s culinary experts.
Barbequed Lamb leg
Ingredients:
Barbequed lamb leg, garlic-onion rub, whipped potatoes, slow roasted pineapple, fried plantain chips, deboned lamb 900 gm
For the Marinade
l Paprika 10 gm, l ginger (chopped) 20 gm l garlic (chopped) 20 gm l Onion (chopped) 20 gm l lemon juice 20 ml l olive oil 150 ml l coriander powder 5 gm l chopped coriander 2 sprigs l salt to taste
Procedure:
l In a heavy bottom pan on medium heat, braise the lamb with onion, coriander, ginger (50 per cent), salt for two hours.
l Remove or strain lamb leg when tender or cooked.
l Reserve it in a pan and cool it at room temperature.
l Make the marinade; blend ginger (remaining 50 per cent), garlic, coriander leaves, coriander powder, oil and lemon juice in a stainless steel pan.
l Marinate the lamb leg with marinade and reserve it for four hours.
l In the meanwhile, get the barbeque ready to moderate heat (use charcoal/ lava stone/gas if charcoal and lava not available).
l Grill the lamb leg evenly on all sides. This may take 20-25 minutes (or to your preferred doneness).
l Served it carved along with slow roasted pineapple, fried plantain, whipped/ mashed potatoes.
— Recipe by Surjan Singh Jolly, director F&B, JW Marriott Bengaluru. A Brazilian food festival is on till July 13.
The FIFA Omelette
Ingredients:
2 eggs 2 nos, canned smoked American oysters, mushrooms 4 nos cut 1 by 4, 1 onion (chopped), 1 tomato (chopped), bacon 2 rashes, pepper (crushed to taste), coriander (chopped).
Method:
Add olive oil to pan, as it heats, add chopped onions, later bacon and mushrooms, continue cooking, till the bacon gets crispy, then add tomatoes and oysters.
Crack the eggs, and add to the hot pan and scramble it, keeping the pan away from the stove so that it doesn’t get over cooked, add coriander and serve it with toast. Salt isn’t required as the bacon and oyster has the smoky and salty flavour.
(This recipe was concocted while the chef was watching a FIFA, 2014 match, during half time — it’s quick, yummy and healthy , hence called the FIFA omelette!)
— Chef Vivek Salunke, corporate chef at Skyye Bar and Blimey.
Tres Leches
Ingredients for the cake:
9 eggs, separated l 1 cup sugar l 1 tbsp vanilla extract l 2 cups all purpose flour
For the sauce: l 1 can sweetened condensed milk (Milkmaid) l 1 packet milk powder l 1 cup milk l 1 tbsp vanilla extract
For the topping: l 2 cups heavy whipping cream l 1/4 cup confectioners’ sugar
Method:
Preheat oven to 360 degrees. Butter a 9 x 13 inch pan, lining the bottom with butter paper. Pour egg whites into a bowl and beat on medium-high speed for five minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they are stiff peaks. Turn off mixer and with a spatula, move the egg white mixture onto a large mixing bowl. Now pour egg yolks into a bowl beat on medium-high speed (6 minutes), or until egg yolks are creamy and the colour has toned down to cream. Stir in the vanilla and continue beating for a minute. Pour the egg yolk mixture onto the egg white mixture and with a spatula, combine into a homogeneous single batter. Do so gently trying not to lose much volume. Fold in flour till well mixed. Pour batter into a prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. The top of the cake should be tanned and feel fluffy. Remove and cool. Turn it onto a platter, remove paper and cover the top with an upside down platter and invert again. Use a fork, poke holes to absorb vanilla sauce.
For Vanilla sauce:
In a mixing bowl, combine the sweetened condensed milk, milk powder, milk, and vanilla extract. Pour the vanilla sauce over the cake. In a bowl, whip heavy cream with the confectioners’ sugar on medium-high speed for 2 minutes. Spread whipped cream all over the already wet cake. Then yum, eat it all up
— Recipe by Grand Mercure
Banana Kick
Ingredients:
60 ml white rum, 30 ml pineapple juice (chilled), 1/2 banana (chopped) 60 ml orange juice (chilled)
Method:
Blend all the ingredients with a little ice. Pour into a tall glass and garnish with a slice of pineapple and orange.
— Recipe from the ongoing Foodball Carnival at Monkey Bar, Wood Street till July 13.
( Source : dc )
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