Gratin With Smoked Milk

Gratin with smoked milk: “Korasma Cake”

Olive tree smoked and rue infused milk an incredible taste that gets ticker and bolder with the potatoes starch. Enjoy a very French dish with a smoky and fresh Ethiopian twist giving your potatoes a cookie taste. 

 

Berebere seasoned lamb rack will bring a spicy taste to the meat that is well balanced with the creamy potatoes. Berbere also has rue in it bringing a hint of freshness to your meat!

Gratin: 

Cut the potatoes with 5mm tickness. In a room temperature milk bring the potatoes to boil and pile them in flat pan. 

Reduce the milk then season with nutmeg, salt and pepper.

Fill the layered potatoes with the milk and finish cooking it in the oven at 200◦ Celicus for 15 mins.

 

Lamb Rack:

Remove all meat from the tip of the rack bones. Cover them with aluminium foil to prevent burning during oven cooking. Season the lamb rack with berbere, black pepper and salt.

Cook in a pan with a butter, thyme and one piece of garlic.

Spicy Lamb sauce:

Remove the lamb rack when cooked to perfection. Deglace the remaining on the pan with remaining smoked milk. Correct seasoning and reserve 

Serving detail suggestion:

For an aesthetic plating. Freeze your potatoes after the cooking is done. While cold, cut the potatoes with a round metal shaper and reheat in oven. 

 

Cut your lamb rack, remove the foil and display it in way that is visually appealing in an upright position.   

 

 

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Ingredients for five servings :-

Gratin

potatoes……………………………………………. 1 kg

Smoked milk with rue..…………….……………….. 2 L 

Nutmeg …………………..…………………………. PM

Salt/ pepper……….............................…………….. PM

Lamb rack & berbere sauce :

Lamb rack…………………………………………… 0.800 kg

Berbere……………………………………………… 0.20 kg

Black pepper……………..…………….……………. 0.20 kg

Salt…………..…………….……………………..……. 0.20 kg

Smoked milk with rue……………......……………....0.30 L

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