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by Karl Mayrhofler
From the Executive Chef of the Azul Beach Resort.
Lamb rack in banana leaf with wild rice
and berry - avocado sauce
Steamed wild rice:
Ingredients:
3/4 cup Wild Rice.
3 cup Chicken Stock
2 tablespoon Butter, room temperature
1/2 teaspoon Salt, optional
Method:
Combine wild rice, stock, and salt in steaming pan; cover and steam until done, about 45 minutes. Add butter; fluff with fork before serving
Lamb rack in banana leaf:
Ingredients:
4 - 6 oz. lamb or veal loin
2 teaspoon Olive Oil
1 Garlic clove
Salt and freshly ground pepper to taste
Method:
Season the meet with salt, pepper and the garlic. Let it sit for five minutes.
In a medium hot sauté pan seal the loin in olive oil till its medium rare.
Place the rice on the banana leaf, set the meat on top, and wrap it. Salt up and put it in the oven for about 4 to 6 minutes. Plate it, open the leaf and serve it with the berry avocado sauce
Avocado – berry sauce:
Ingredients:
2 cups Mixed berries; blueberry, cranberry, raspberry
1 Yellow Pepper
1/4 cup Orange juice
1 Medium Jalapeño Chile, seeded and chopped
1 teaspoon Grated Orange Peel
2 Ripe Avocados, chopped
1/4 cup finely Chopped Fresh Cilantro
Salt and freshly ground pepper, to taste
Method:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 minutes to loosen skin. Peel, seed and chop bell pepper.
Combine half of the berries and orange juice in processor. Using on/off turns, coarsely chop berries.
Transfer berries to medium bowl and add the balance of whole berries, bell pepper pieces, jalapeño pieces and orange peel. Season with salt and pepper. Stir avocados and cilantro.
Can be prepared a few hours in advance.
Chipotle chile glazed duck breast on sweet potato pure
Chipotle chile glaced duck breast:
Ingredients:
2 Duck Breasts
1/2 Oz. Pureed Chipotle chile
1.5 cups Fresh orange juice
Salt and freshly ground pepper, to taste
Orange skin julienne
Method:
Season duck breasts with salt and pepper. Sauté them in a medium hot pan with the skin down till medium rare. Add chipotle chile and move sauté pan till the breast are covered with the chile. Add orange juice and reduce, at the time breast should be medium • Let them rest for a few minutes, cut in slices and serve on the mashed sweet potatoes
Sweet potato pure:
Ingredients:
1 cup Milk
1/4 cup Honey
1/2 teaspoon Salt
3 tablespoon Butter
1 pinch Nutmeg
2 cup Mashed sweet potatoes
Method:
Heat milk, honey, salt, butter and nutmeg. Stir in mashed sweet potatoes.
Drip sauce on it and garnish with orange skin julienne
© September 2006 LuxuryWeb Magazine. All rights reserved.
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