Oooow I just love home cooking experiments! Yesterday we had an experiment already with Duck in an Asian style, today we were continuing on the Asian style but with racks of lamb.
Yesterdays foodfest: https://steemit.com/food/@karinxxl/asian-style-margret-de-canard-recipe
Again, you dont have to be a genius to cook, you just need quality products. And yes, its easy for me to say this with a professional chef by my side. I suck in cooking myself hahahah.
Im going to break down this recipe in a few pieces. Every part of the dish deserves the same attention I find. So every part of the meal is easy to find back
-The lamb
-The glaze on the lamb
-Mushroom risotto
-Veggies
The lamb
Start with getting a quality rack of lamb from your local butchershop. These guys usually have good quality meat, and its also good to support you local economy. Always start with putting salt and pepper on your meat, and leave it a bit on there, the salt breaks down the toughness of the meat and will enhance the flavour. Same goes for the pepper, it is also a flavour enhancer
Heat up a frying pan, wait until it is super super hot. Toss in a combo of butter and oil, butter will give the meat good flavour, and oil can get more hot without burning. So with this combo you can really give your meat the heat it deserves. Give it about 3/4 minutes of heat on each side.This will prevent the meat from loosing its fluids. Give it about 7/8 minutes in an oven at about 180 degrees Celsius after this.
The glaze for the lamb
Today we didnt marinate the meat in the glaze, it is only ment for afterwards pouring over the lamb. Make a mixture of ketjap (sweet soja), soja, ginger, honey, rosemary and thyme. The honey gives the glaze a whole new dimension!! All of a sudden you have sweet Asian style food. Whisk this mixture up, and just leave it.
Wild mushrooms
Mushroom risotto with spinach
A lot of people are afraid of making risotto. And yes, it needs attention. But following the package is a good guideline already for cooking risotto. Heat up a frying pan, and toss in some vegetable oil. In the oil you fry the risotto like a minute until it looks glazy. Then you add any vegetable stock in there. Dont use only water, use stock. This will give the risotto flavour. Keep stirring every minute so the risotto doesnt stick to the bottom of the pan. Once it starts getting thicker, put in some mascarpone or heavy cream. This will make the risotto even more creamy. For the mushrooms you can use any type you want. We chose wild mushrooms, give them a minute in hot oil and add them to your risotto. Add some spinach for color and stirr it through. Also add some spring onions for color and an extra bite. Add grated parmesan cheese to get you risotto thicker. Parmesan cheese also has a nice bite in there. Stirr all things things together and let it rest for about 10 minutes.
Mixed Veggies
For our veggies we used romanesco, green aspargos, reddish and turnip. Romanesco looks soooo beautiful always. Cant find romanesco? No problem, use broccoli, it has similar structure. Reddish has a nice spice in there. Green aspargos never get old, and they also look good as garnish. Turnip most people dont know, its a root and it tastes delicious! What the secret is too all these veggies is that you have to blaze them in vegetable stock. So dont boil them until they are snot, just blaze them briefly. And just before you serve them, pimp up the veggies again in some vegetable stock with a piece of butter for a couple seconds. This will give the finishing touch glaze!
Presentation is key!!
As they say, half of the food is the taste, and half of the taste is presentation. Use colours, drape it nicely on a place. We used a little ring for the risotto to make a circle out of it. Use a glass, use whatever! Your house is full of tools that are helpful to you, you dont need fancy stuff for everything!
Start with your risotto as centrepiece. Position you lambracks of that. In the corner put out the veggies, and drape your aspargos over this. Drizzle some glaze over the meat, and also over the rest of the plate. You should be proud of your plate!!
Bon Appetite, Eet Smakelijk, Enjoy, Buen Provecco!
