CHEF RAGHU

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Kaffir lime shrimps soup by Chef Raghu

(OHS)

http://oraangehospitalityservices.blogspot.in

Grilled Lamb by Chef Raghu

Ingredients

1 Tbsp garlic cloves

1 tsp thyme

1 bay leaf

4 Tbsp chopped parsley

2 1/2 kg leg of lamb salt and pepper

5 Tbsp wine

60 ml oil

100 gm Diced carrots

100 gm sliced onions

100 gm celery stalks

150 ml brown stock

2 Tbsp sugar

Boiling water

2 Tbsp vinegar

Method

Place half the vegetables, herbs and a piece of lamb at the bottom of a bowl. Cover it with the rest of the lamb. Spread remaining vegetables and herbs over the meat. Pour wine and oil and leave it overnight. Drain meat 30 minutes before cooking. Heat oil and brown meat before roasting at 200 degrees c for 1 1/2 hours. Strain marinade and bring to a simmer with stock. Cook for 15 minutes. Season and thicken with corn flour.

Barbecue Chicken with Mushroom Sauce By Chef Raghu

Ingredients

Chicken breast 2

Chicken Mince 50gms

Black Pepper Powder 20gms

Salt to Taste

Butter 60gms

Lemon Juice 50ml

Fresh cream 100ml

Flour 1tsp

Parsley sprigs 4

Mushroom puree 2 cup

Directions

Preheat oven to 200Â°C (400Â°F), with a sharp knife cut a pocket as large as possible into each chicken breast. Combine the Chicken mince with 2 tablespoons of the mushroom puree and place a quarter of the stuffing into the cavity of each chicken breast.Rub each chicken breast with some lemon juice, salt and pepper and roll them in butter which has been melted in a casserole. Cover the chicken with aluminium foil, cover the casserole and place them in the oven. After 6 minutes, check if the chicken are cooked, if not return for a few more minutes. Remove the chicken and keep warm while making the sauce. In the work bowl combine the cream and the flour and pour into the cooking liquid.Simmer gently for 3 minutes, stirring constantly.Season.To serve, strain the sauce over the chicken and sprinkle with parsley which previously has been chopped in the work bowl.Serve with Boiled vegetables and a cup of rice.