We’ve been fans of Borssó Bistro for a while, with its French-Hungarian fusion cuisine and live jazz acts, and now, they’ve even shared one of their recipes with us, perfect for some kitchen-fun during the Easter days-off with or for your loved ones.
Lamb Ribs with Rosemary Whip and New Potatoes
Ingredients:
30 dkg lamb ribs (with bones)
30 dkg new potatoes
Home-made mayo
Rosemary
Oil, salt and pepper
Heat about 2dl of oil, add the rosemary and let it shimmer for about five minutes. Cool the oil and after filtered, mix it with the mayonnaise. Fry the pre-cooked potatoes on a spoonful of butter on a moderate heat until they get crispy outside. Season the lamb with salt, pepper and rosemary and rub the surface of the meat with garlic. Over a moderate heat, fry both sides of the meat in a pan until they become pale outside. Put the meat in a metal oven pan, cover and put it in a preheated oven (180C) for 10 minutes. Then slice the meat along the bones or cut off the bones. Put the mayo into a gourmet whip and whisk it as if you were making whipped cream. Keep it in hot water until serving. Put the potatoes and the meat on a plate and place a little shot glass filled with the rosemary whip onto each plate.
If you don’t feel like being chained to the kitchen in the sunshine, send your answers to the following question to win@funzine.hu in order to win a 10,000 HUF voucher to spend Borssó Bistro:
Which winery was the guest of honor of Borssó’s wine tasting dinner in December, 2009?
A.) Takler from Szekszárd
B.) Luka from Sopron
C.) Sauska from Villány
Borssó Bistro
1053 Budapest, Királyi Pál utca 14.
Tel.: +36.1.789.0975
Open: daily from midday-11 p.m.
www.borsso.hu