Soma Sengupta Easter Recipes Spicy Roast Lamb With Classic Indi

SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI

Steps:

• Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
• The next day about an hour before cooking, remove lamb from refrigerator and let stand.
• Pre-heat oven to 350 degrees F.
• Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
• For mint sauce: Blend all ingredients in a blender until semi-smooth.
• For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.

SPICY LAMB WITH GARLIC COUSCOUS

Steps:

• FOR THE LAMB.
• Trim off any fat.
• In a small bowl combine the chili, cumin, garlic and coriander.
• Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
• Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
• Remove from grill, sprinkle with a little sea salt and cover to keep warm.
• FOR THE COUSCOUS.
• Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
• Remove from the heat and stir in the couscous and oil.
• Cover and stand for about 5 minutes or until the liquid is absorbed.
• Fluff with a fork.
• TO SERVE.
• Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO

Steps:

• Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
• In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
• In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
• Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
• Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.

SOMA SENGUPTA EASTER RECIPES- HONEY GLAZED HAM

Steps:

• Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
• Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
• Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
• When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham.
• Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

SPICED ROAST LAMB

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

EASTER LAMB

Steps:

• crush the fennel seeds in a baggie.
• in a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
• preheat oven to 450 with rack in the middle of the oven.
• pat lamb dry and place in roasting pan.
• sprinkle lamb generously with salt and pepper.
• rub half of butter mixture on and refridgerate the rest of the mix.
• roast the lamb till its golden brown on the outside about 30 minutes.
• decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes.
• transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
• skim fat from the juices and add broth and wine to the juices.
• place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1/2 or about 12 minutes.
• remove from pan and whisk in remaining butter mix.
• season to taste with salt and pepper.
• suggested serving cut lamb and platter with a spoon of sauce.

HOT AND SPICY LAMB CURRY

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.