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Description

This wholesome meal contains a high volume of water and is average in protein and fat and is recommended for those who intend to increase their body weight and energy. Try out this delicious dish at exclusive restaurants by hotels such as Berjaya Waterfront Hotel or read onto find out how to make it at home

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Img by: charlottem via Pixabay

Crown Rack of Lamb

Ingredients

180 gm Rack of lamb(trimmed and cleaned )

20 gm Chopped garlic

5 gm of Freshly Chopped Rosemary

Pinch of Ginger Young peeled and blended

2 ml of Lea and Perrine

0.5 gm Crushed black pepper

5 ml of Olive oil

Method of Preparation

1.     Marinated the rack of lamb with spice mixture and seasoning and set aside for 30 minutes.

2.     Turn into a crown shape and sear on the grill.

3.     Remove from the grill and cook in the oven for minutes at 160 C.

Mashed Purple Sweet Potato

Ingredients

100 gm Mashed roasted purple sweet potato

10 gm peeled and chopped onion

30 ml cooking cream

30 gm of butter

Pinch of Salt

Method of Preparation

1. Heat up the butter on a frying pan and sauté the onion till golden brown.

2. Add the cooking cream, once boiled and salt to taste.

3. Add the mashed potato and mix well together.

4. Roll the cooked mashed potato on a Sushi bamboo roll and serve.

Vegetables

Ingredients

40 gm of peeled Asparagus

30 gm of peeled carrot

10 gm butter

1 pc of Bay leaf

100 ml of vegetable stock

Seasoning to taste

Method of Preparation

1.     Heat the butter up on a frying pan and sauté the onions and bay leaves.

2.     Add the vegetable stock once is boiled and add the seasoning to taste.

3.     Lastly the blanch asparagus and carrots till cooked and serve.

'Ginger Flower and Rosemary Scented Lamb Jus '

Ingredients

 200 ml lamb jus ( demi glaze)

40 gm/ 1 pc of Ginger flower

30 gm of fresh rosemary stalk

10 gm of chopped garlic

40 gm of butter

Method of Preparation

1. Sauté the garlic on a frying pan till golden brown and add the ginger flower and rosemary herb.

2. Once it's fragrant, pour the demi glaze and simmer on slow fire until the liquid is reduced by half, after which it can be served.

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