Halloween meat loaf with chorizo and goat cheese risotto
For meat loaf:
Milk 1 cup
Bread crumb 100gm
Brown sugar 25gm
Mustard Dijon 35gm
Tomato ketchup 80gm
For risotto :
Chorizo100gm – chopped
Lemon zest 1no
1. In a large bowl, combine the minced lamb, egg, onion, milk and bread crumbs.
2. Season with salt and pepper to taste and place in a lightly greased loaf pan
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 175°C for 1 hour
In a medium saucepan, melt the butter in the olive oil. Add the onion and cook over low heat. Add the rice and cook over moderate heat, about 1 minute. Add the wine and simmer until almost evaporated,
Add 1 cup of the simmering stock and cook, stirring constantly, until it is absorbed.
Continue to add the stock, 1 cup at a time until the risotto is done.
Remove the risotto from the heat and stir in the basil, goat cheese, and Parmesan and lemon zest. Season the risotto with salt and pepper and serve with meat loaf.
(Chef Alok Verma - Executive Sous Chef, The Imperial, New Delhi)