To help you prepare a meal that leaves your guests licking their lips, here are two recipes from Banefus Gomes, Executive Chef of the Dhaka Regency Hotel & Resort
ROSEMARY GARLIC LAMB CHOPS WITH POTATOES
INGREDIENTS
2 tablespoons Red wine vinegar
1 tablespoon Extra-virgin olive oil
5 ½ teaspoons Fresh rosemary, chopped
1 clove Garlic, minced
1 teaspoon Dijon mustard
Salt and pepper
2 Lamb loin chops or shoulder lamb chops
3 Potatoes
1 tablespoon Butter
1 tablespoon Fresh parsley, chopped
DIRECTIONS
Whisk together vinegar, oil, rosemary, garlic, mustard, and a pinch of salt and pepper in a shallow dish. Then, add lamb chops and turn to coat. Let stand at room temperature for 10 minutes. Cook the potatoes in a small pot of boiling salted water for about 8 minutes or until tender. Drain and cut in half. Melt butter in a saucepan, add potatoes, parsley, and a pinch of salt and pepper, and toss to coat. Cover and keep warm. After that heat a nonstick skillet or grill pan over medium-high heat. Remove lamb chops from marinade and sear, turning once for about 10 minutes or until medium-rare. Serve chops with potatoes.
SPICY CHICKEN RAMEN
INGREDIENTS
500ml Chicken stock
⅛ Cup of Light or Dark Soy Sauce
5 ½ oz of Egg noodles
1 Chicken breast, marinated
Handful of bean sprouts
¼ Spring onion, finely sliced
1 Scallion, chopped
1 Fresh red chilli, sliced
DIRECTIONS
Marinade the chicken breast for an hour before placing it in a hot oven. After that, proceed to cook the egg noodles in a pan of boiling water (follow the instructions on the packet). Once the noodles are cooked, drain and place in a ramen bowl. Add the Soya sauce and chicken stock, then stir to separate noodles. Slice the cooked chicken at a 45° angle and place gently on top of the noodles. Add freshly chopped ingredients to the dish and garnish with lime and sprigs of cilantro.