RECIPES

Lynn Clemente, Executive Sous Chef at Vivanta by Taj, Whitefield, Bangalore, believes in creating memorable gastronomic experiences for his guests. Combining simple traditional recipes with his creativity and innovative approach to balance flavours and textures, Chef Lynn puts forth signature dishes that will leave you wanting more.

 

Ingredients

Lamb shank 1 (350 gms)
Rosemary few sprigs
Mustard 5 gms
Onions chopped 30 gms
Leeks chopped 15 gms
Celery chopped 15 gms
Carrot chopped 40 gms
Tomato pelati 75 gms
Garlic minced 5 gms
Red wine 75 ml
Salt 5 gms
Black pepper crushed 2 gms
Oil 10 ml
Plastic bag 1

METHODS

  1. Marinate the lamb shank with mustard, salt and rosemary
  2. Sear the lamb shank in a sauté pan with little oil till it gets an even brown colour and keep aside
  3. Heat oil in a braising pan, add all the vegetables and sauté till all the vegetables become translucent
  4. Add the tomato puree, rosemary and finish with red wine
  5. Place the lamb shank in the pan and braise for 45 minutes, then cool down the shank
  6. Seal the lamb shank with the sauce in a food grade plastic bag (vacuum packed) or a zip lock bag
  7. Place the shank in a water bath over slow heat (65°C) for 4 hours
  8. Best served with potato pave and green pea mash
 

Ingredients

Fresh chives chopped 2 tbsp
Black garlic crushed 4 cloves
Olive oil 20 ml
Butter 15 gms
Onion finely chopped 20 gms
Arborio rice 100 gm
Dry white wine 60 ml
Vegetable stock 2 cups
Parmesan cheese 20 gms

METHODS

  1. Combine vegetable stock, 1 tbsp chives, 2 cloves black garlic in a sauce pan and simmer for 20 minutes and keep aside
  2. Heat oil in a pot over medium heat, add chopped black garlic and onion and lightly sauté. Add rice and increase heat to medium-high
  3. Cook and stir until rice is fragrant. This will take about 2 minutes
  4. Add wine, reduce heat to low, and simmer until wine is absorbed. This will take about 5 minutes
  5. Stir the stock mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs the liquid
  6. Repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender in 20 to 25 minutes
  7. Stir butter and parmesan cheese into the rice and remove from heat