Ingredients:
15 Chaya Leaves
1 Lb. Ground Lamb
2 Cloves of Garlic (Minced)
1 Teaspoon Fresh Oregano
¼ Cup Minced Sweet Pepper & Onions
Salt & Black Pepper to taste
Method:
Blanch Chaya Leaves
Mix your ground lamb and other ingredients together
Place 1 tablespoon of meat mixture in blanched chaya leave and wrap
Steam for about 10-15 minutes or until temperature is 1500F.
Beet Mousse:
1 Cup Heavy Cream
Salt & Black Pepper to taste
1 Beet cooked soft
Method:
Whip heavy cream
Salt & Black Pepper to taste
Puree Beet & Fold it into whipped cream
Red Wine Reduction:
1 Cup Red Wine
2 Tablespoon Sugar
Salt & Black Pepper to taste
1 Tablespoon Oyster Sauce
Method:
Combine all ingredients in a small saucepan, simmer & reduced by half or until thick, glossy and shiny. About 15-20 minutes. Enjoy!