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Season Three

TASTE OF INDIA CELEBRATION- episode #: 3043

Grilled Lobster Tail with Curried Butter
Curried Roast Potatoes
Grilled Curried Vegetables
Mint Lamb Steaks with Mango Mint Chutney
Honeyed Watermelon

 

Grilled Lobster Tail with Curried Butter

8 tablespoons (1 stick) of unsalted butter at room temperature
1 teaspoon of curry powder (15ml)
½ teaspoon of dried thyme (2ml)
½ teaspoon of cayenne powder (2ml)
½ teaspoon of cumin (2ml)
½ teaspoon of ground cardamom (2ml)
¼ teaspoon of salt (1ml)
6 lobster tails (6-8oz each), previously frozen, thawed and cleaned
The juice of 3 limes

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In a large bowl mix all of the spices with the softened butter.

Thaw the lobster tails. Rinse then and pat dry. Turn the lobsters upside down with the shell on the counter, and using kitchen shears cut along the inner shell to expose the meat.

Pull the shell open to about an inch wide.

Squeeze about ½ tablespoon (7.5ml) of lime juice on each tail. Spread a tablespoon of the curry butter over each tail.

Preheat the grill to 325°F/160°C or medium low heat

Place the lobster tails shell side down on the grill and cook for approximately 10 minutes or until the meat is opaque.

Yield: 6 servings
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Curried Roast Potatoes

1 large Vidalia onion cut into large wedges
3 cups of chicken broth (750ml)
3 teaspoons freshly grated ginger (15ml)
2 teaspoons of ground coriander (10ml)
2 teaspoons of ground cumin (10ml)
½ teaspoon of cayenne pepper (2ml)
3 teaspoons of Madras Curry powder (15ml)
1 teaspoon of Tumeric (5ml)
1 ½ teaspoons of crushed garlic (7ml)
Salt and pepper to taste
6 potatoes unpeeled, washed and quartered
2 limes quartered
1 tablespoon of vegetable oil (30ml)

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Preheat the grill to 375°F/190°C or medium high heat

Place the onions in a large cast iron skillet. Cook without oil over moderate heat without stirring for 8 minutes or until the onions begin to brown. Add spices, ginger, garlic, salt and pepper and cook until fragrant.

Add 1-½ cups (450ml) of chicken stock and stir, picking up the onion bits from the bottom of the pan. Simmer over low heat for approximately 10-15 minutes until the mixture gets thick. Add potatoes to the mixture and toss to coat.

Add remaining stock. Place skillet uncovered on the grill and close the lid.
Cook for 30 minutes adding water/stock as necessary or until potatoes are tender.

For the finished dish, the potatoes should be slightly dry and the sauce thick.

Serve the potatoes hot with wedges of lime.

Yield: 6 servings
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Grilled Curried Vegetables

½ cup of olive oil (125ml)
4 tablespoons of rice wine vinegar (50ml)
3 tablespoons of orange juice (45ml)
6 garlic cloves, minced
2 tablespoons of freshly grated ginger root (30ml)
3 tablespoons of curry powder (45ml)
1 teaspoon of ground cinnamon (5ml)
1 teaspoon of ground Tumeric (5ml)
½ teaspoon of nutmeg (2ml)
1 tablespoon of freshly chopped mint leaves (30ml)
1 teaspoon of ground pepper (5ml)
2 tablespoons of honey (30ml)
2 red onions quartered
3 carrots halved
3 parsnips halved
12 mushrooms halved
Fresh cilantro for garnish

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Combine all the ingredients and vegetables into a large plastic bag, toss to coat and refrigerate overnight.

Preheat the grill to 375°F/190°C or medium high heat.

Oil the grill. Place onions on first. Grill onions 3 minutes per side or until caramelized.

While onions are cooking, add parsnips, and carrots to the grill. Grill the two vegetables 4 minutes per side or until slightly charred.

While parsnips and carrots are grilling add the mushrooms to the grill and cook 2 minutes per side or until golden.

Serve warm garnished with fresh cilantro.

Yield: 8 servings
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Mint Lamb Steaks with Mango Mint Chutney

6 bone-in leg of lamb steaks (1/2 inch thick)
¾ cup of olive oil (175 ml)
2 tablespoons of chopped fresh mint (30ml)
1 cup white wine (250ml)
Salt and pepper to taste

Chutney
½ cup of fresh rinsed and packed roughly chopped cilantro leaves (125ml)
½ cup of fresh rinsed and packed roughly chopped mint leaves (125ml)
The juice of 1 lemon
2 garlic cloves, chopped fine
1 green chili, chopped and seeds discarded
2 green onions, chopped fine
1 tablespoon of brown sugar
Pinch of salt
4 ripe mangos cut into ½ inch cubes
¼ cup of water (50ml)
The juice of 1 orange

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Place the lamb steaks in a sealable plastic bag. Add oil and mint. Toss to coat and refrigerate overnight.

Combine all of the chutney ingredients in to a bowl and mix. Place in a dish and refrigerate until time to serve.

Preheat the grill to 375°F/190°C or medium high heat.

Remove the lamb from the marinade and wipe clean. Season lamb steaks with salt and pepper. Oil the grill and place the lamb over direct heat. Grill for approximately 4-5 minutes per side until medium rare. Remove and let rest for 5 minutes before serving with chutney.

Yield: 6 servings
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Honeyed Watermelon

1 seedless watermelon
½ cup of honey (150ml)
¼ cup of freshly chopped mint leaves (60ml)

Carve the watermelon into triangles. Drizzle with honey and mint leaves and serve.

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