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Serves 24
Preheat oven to 425 degrees F.
Cut the prosciutto strips in half lengthwise, so you have 24 long, skinny strips. Wrap each asparagus stalk tightly with prosciutto and place on a wire rack over a rimmed sheet pan. Season with ground pepper.
Bake until prosciutto is crisp and asparagus has browned.
24 thick asparagus stalks, woody ends trimmed
12 slices prosciutto
Freshly ground black pepper
Serves 8
Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.
Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.
Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.
Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.
1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala
Serves 6 to 8
In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.
Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.
Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.
Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.
Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.
After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.
1 medium shallot, minced
3 medium cloves garlic, minced
1 tablespoon finely chopped rosemary
1 teaspoon Garam masala
2 teaspoon sea salt
2 teaspoon freshly ground black pepper
1 tablespoon finely chopped thyme
Zest and juice of 1 lemon, divided use
Zest of and juice of 1 orange, divided use
2 teaspoons anchovy paste
1 Boneless Leg of Lamb, 5-6 pounds
1 cup chopped flat-leaf parsley
1 cup chopped fresh mint
1/2 cup pine nuts (or bread crumbs)
Serves 10
Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.
Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.
Stir in the nuts and the cardamom and mix well to combine the mixture well.
Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.
Remove the mixture into a greased plate or tin and press down to form the barfi.
Set aside to cool. Cut into squares or diamonds when completely cooled.
1 cup (about 15) Dry Figs, chopped
1 cup (about 18) Dates, pitted and chopped
3 tbsp almonds, finely chopped
2 tbsp plain cashews, finely chopped
2 tbsp unsalted pistachios, finely chopped
3 cardomom pods, seeds removed and crushed fine.
1 tsp ghee + 1 tbsp sunflower oil