Chomp And Cheers: Mutton Chops and Banoffee Cheesecake

Mutton Chops

Ingredients:

½ kg Mutton Chops; 2 tbsp. Ginger- Garlic Paste; 3 Onions; 4 Tomatoes; 3 tsp. Red Chilli Powder; 1 and ½ tsp. Coriander Powder; 2 tsp. Garam Masala Powder; 2 tsp. Chaat Masala; Oil; Salt to taste; 1 small pinch Cooking Soda.

Method:

Grind the onion and tomato coarsely. Heat oil in a pressure cooker and add ginger garlic paste. Sauté well. Add the ground tomato and onion, and sauté for a while. Add salt, mutton chops and fry for 2-3 minutes. Then add chilli, coriander powder, a pinch of cooking soda and 2 cups of hot water. Close and pressure cook for 15 mins till the mutton cooks. Let cool and open. The simmer uncovered until the gravy thickens. Add chat masala and garam masala cook till the gravy reduces to a thicker consistency – almost dry. Sprinkle coriander leaves before serving.

Banoffee Cheesecake

Ingredients:

70g Unsalted Butter – melted; 3 tsp. Powdered Gelatine; 100g Wholemeal Biscuits, broken; 2 Eggs – separated; 75g Castor Sugar; 225g Mascarpone cheese; 3-4 drops Vanilla essence; 300ml Thick Cream, whipped; 2 Bananas, sliced; 50g flaked Almonds, roasted.

Toffee Sauce: 150ml Thickened Cream; 75g Unsalted Butter; 150g Brown Sugar; 1 tsp. Vanilla Extract.

Method:

Use a little of the melted butter to brush the base and sides of a 20cm pan. Line the base with baking paper. Dissolve gelatine in 2 tbsp. hot water. Set aside. Crush the biscuits in a food processor. Combine remaining butter with biscuit crumbs and press into the base of the pan. Place egg yolks, two-thirds of the sugar and the mascarpone cheese in an electric mixer and beat until pale. Add the gelatine and whipped cream. Beat egg whites, vanilla essence and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight. To make the toffee sauce, place all ingredients in a pan over low heat, stirring to dissolve the sugar. Then increase heat to high and cook for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving. To serve, arrange banana slices on top of the cake, drizzle with the sauce and sprinkle with almonds.