3rd Feb. ’08 written update (India)

  Nuts Special

PISTA LAMB CHOPS

Ingredients

Pistachios, blanched, coarsely chopped                            1 cup

Rack of lamb, two bones in each piece                                8

Garlic, finely chopped                                                         4-5 cloves       

Fresh rosemary, chopped                                                  teaspoon

Black peppercorns, crushed                                               8-10

Salt                                                                                       to taste

Onions, roughly sliced                                                            2

Garlic, cloves separated                                                      2 whole pods

1.     Method

2.       Preheat the oven to 220 C.

3.       Loosen the mutton off the ribs and gently dab with the back of the knife. Take the chops in a bowl, add garlic, rosemary, black peppercorns and salt and let it marinate in the refrigerator for one hour.

4.       Spread the pistachios in a plate.  Roll the chops in it and press gently.  Fold the loosened end.

5.       Spread the onions in a baking tray. 

6.       Take two chops, interlock the bones and place over the onions.  Similarly use up the other chops. Sprinkle a little salt and keep the tray in the oven and cook for ten minutes at 220 C. 

7.       Spread the garlic cloves in the tray all around the chops, pour one cup of water, cover with a foil.  Reduce the temperature to 160 C and cook for thirty five to forty minutes.

8.       Open the foil and serve hot.

 WALNUT CHOCOLATE FUDGE

Ingredients                                                                       

Walnuts, finely chopped                                                      cup

Dark chocolate, grated                                         100 grams

Unsalted butter                                                                    4 tablespoons

Condensed milk                                                                   400 grams

Khoya/mawa, grated                                                         cup

Vanilla essence                                                                    teaspoon

Method

1.       Heat a pan, add butter and let it melt.  Add grated chocolate and stir till it melts.

2.       Add condensed milk and mix. Cook for two to three minutes.

3.       Grease a tray.

4.       Add walnuts to the pan and mix.  Add grated khoya, vanilla essence and mix.

5.       Transfer the mixture onto the greased tray and spread evenly.  Cool in the refrigerator before cutting into pieces.

MASALA NUTS

Ingredients

Almonds                                                                  20

Pistachios                                                                20

Cashewnuts                                                            20

Walnuts                                                                   20

Whole dry red chillies                                            5-6

Black peppercorns                                                5-6 Star anise                                                       

Dry mango powder (amchur)                              teaspoon

Black salt                                                                to taste

Honey                                                                      2 tablespoons

Method

1.       Break the dry red chillies, remove seeds and put them in a mixer.  Add black peppercorns, star anise, dry mango powder, black salt and grind to a powder.

2.       Roast almonds, pistachios, cashewnuts and walnuts.

3.       Take the masala powder in a bowl.  Add the roasted nuts and mix.  Add honey and mix.

4.       Serve.