Comfort food for Winter
Harissa Grilled Prawns
Prawns 4nos
Arborio rice 50gm
Saffron water 1tbsp
Parmesan cheese 5gm
White wine 1tbsp
Lemon wedge 1
Butter 100gm
Fresh rosemary 5gm
Stock 10ml
Marination
Whole red chili 4nos
Coriander seeds 20gm
Roasted cumin seeds 20gm
Garlic cloves 4nos
Olive oil 1tsp
Crushed pepper 1tsp
Salt To Taste
Method
Make a paste of all ingredients and marinate the prawns, and refrigerate it for some time.
Make risotto with saffron water & stock.
Grill the prawns till well done
Make beurre-blanc with white wine reduction.
Add butter, garlic, seasoning and lemon juice into it.
Mould the risotto in centre of the plate, arrange the prawns in coin shape and place it on the bed of risotto
Garnish with fresh Rosemary.
Dressed the prawns with beurre-blanc
The dish will be accompanied by sautéd vegetables.
Mushroom & spinach with mango salsa
Spinach & mushroom salad with mango salsa is dressed with Balsamic vinegar dressing. A flavorful & elegant salad with seasonal mangoes to enhance the tanginess. This spinach salad makes a nice rain time salad; however you can enjoy this any time of the year.
Ingredients
Ripe Mangoes 2nos
Red & Yellow Pepper 1each
Jalapeno Slices 5gm
Green Chili 5gm
Tabasco Sauce 2ml
Lemon Juice 10ml
Salt to taste
Button Mushroom 10nos
Chopped Garlic 10gm
Onion- Chopped 15 gm
Blanch Spinach 35gm
Olive Oil 30ml
Parmesan Cheese 5gm
Fresh Basil Leaves 5gm
Fresh Thyme 5gm
Balsamic Vinegar 20ml
Honey 10ml
Brussel Sprouts 10gm
Rocket leaves 10gm
Ice Berg Lettuce 20gm
Method
Cut the ripe mangoes & bell peppers in to small pieces.
Sauté chopped onion, chopped green chili, chopped coriander & chopped jalapeno in olive oil.
Remove them from the flame & add brunoise of bell peppers & mangoes in it.
Season it with few drops of tabasco and lemon juice.
Slice the mushroom and sauté it with chopped garlic and chopped onion.
Add the fresh herbs in it and season.
Sauté the blanched abd chopped spinach with garlic in olive oil and keep it separately.
Garnish
Blanch brussels sprouts, toss the brussel sprouts and season it.
Heat the balsamic vinegar and honey in a non-stick pan till one string consistency.
Take 4-inch height & 3-inch diameter mould.
Spread the spinach as a bottom layer in the mould at the centre of the plate.
Them the mushroom mixture and on top the mango salsa mixture.
Freeze it for some time so that it sets properly.
Now keep brussel sprouts on one side and bunch of rocket leaves on other. Glaze them with balsamic and honey reduction.
Mushroom & Onion Steak
Ingredients
Onion 3 no.
Button Mushroom 100gm
Shitake Mushroom 50gm
Balsamic Vinegar 1tsp
Boil Potato 1no
Jalapeno Few Slices
Chopped Coriander 10gm
Processed Cheese 5gm
Brie Cheese 5gm
Parmesan Cheese 5gm
Olive Oil 30ml
Spaghetti 50gm
Chili Flakes 5gm
Garlic 2cloves (chopped)
For Sauce
Tomato Sauce 1tbsp
Lemon Juice 5ml
Chopped Green Chilly 1no
Chopped coriander 10gm
Fresh Herb (for garnish)
Method
Take a pan & add oil, garlic & mushrooms. Sauté them.
Slice the onions & sauté with balsamic vinegar
Now grate the boil potato.
Mix the all above ingredient with jalapeno slices, grated cheese & seasoning, mix them well.
Now make two medium size steaks, and cook on the griddle plate till golden brown colour.
Make spaghetti aglio-alio but adding seasoning, chili flakes & olive oil.
Make sauce with the above mentioned ingredients.
Put the spaghetti with the help of a tong in centre of the plate, arrange the steak on it.
Dress it with the sauce and arrange some sauté vegetables on the top of the plate and garnish it with fresh herbs.
The chilly evenings of the winter calls for some indulgence. As the sun sets, our taste buds demand something spicy, crunchy and warm. While most people reach for a plate of bhajiyas and samosas, the health conscious prefer having a bowl of healthy soup or yummy steaming momos. So experiment with these recipes by Anshul Sethi, the unit chef of Fortune Park lake city
Harissa Grilled Prawns
Prawns 4nos
Arborio rice 50gm
Saffron water 1tbsp
Parmesan cheese 5gm
White wine 1tbsp
Lemon wedge 1
Butter 100gm
Fresh rosemary 5gm
Stock 10ml
Marination
Whole red chili 4nos
Coriander seeds 20gm
Roasted cumin seeds 20gm
Garlic cloves 4nos
Olive oil 1tsp
Crushed pepper 1tsp
Salt To Taste
Method
Make a paste of all ingredients and marinate the prawns, and refrigerate it for some time.
Make risotto with saffron water & stock.
Grill the prawns till well done
Make beurre-blanc with white wine reduction.
Add butter, garlic, seasoning and lemon juice into it.
Mould the risotto in centre of the plate, arrange the prawns in coin shape and place it on the bed of risotto
Garnish with fresh Rosemary.
Dressed the prawns with beurre-blanc
The dish will be accompanied by sautéd vegetables.
Mushroom & spinach with mango salsa
Spinach & mushroom salad with mango salsa is dressed with Balsamic vinegar dressing. A flavorful & elegant salad with seasonal mangoes to enhance the tanginess. This spinach salad makes a nice rain time salad; however you can enjoy this any time of the year.
Ingredients
Ripe Mangoes 2nos
Red & Yellow Pepper 1each
Jalapeno Slices 5gm
Green Chili 5gm
Tabasco Sauce 2ml
Lemon Juice 10ml
Salt to taste
Button Mushroom 10nos
Chopped Garlic 10gm
Onion- Chopped 15 gm
Blanch Spinach 35gm
Olive Oil 30ml
Parmesan Cheese 5gm
Fresh Basil Leaves 5gm
Fresh Thyme 5gm
Balsamic Vinegar 20ml
Honey 10ml
Brussel Sprouts 10gm
Rocket leaves 10gm
Ice Berg Lettuce 20gm
Method
Cut the ripe mangoes & bell peppers in to small pieces.
Sauté chopped onion, chopped green chili, chopped coriander & chopped jalapeno in olive oil.
Remove them from the flame & add brunoise of bell peppers & mangoes in it.
Season it with few drops of tabasco and lemon juice.
Slice the mushroom and sauté it with chopped garlic and chopped onion.
Add the fresh herbs in it and season.
Sauté the blanched abd chopped spinach with garlic in olive oil and keep it separately.
Garnish
Blanch brussels sprouts, toss the brussel sprouts and season it.
Heat the balsamic vinegar and honey in a non-stick pan till one string consistency.
Take 4-inch height & 3-inch diameter mould.
Spread the spinach as a bottom layer in the mould at the centre of the plate.
Them the mushroom mixture and on top the mango salsa mixture.
Freeze it for some time so that it sets properly.
Now keep brussel sprouts on one side and bunch of rocket leaves on other. Glaze them with balsamic and honey reduction.
Mushroom & Onion Steak
Ingredients
Onion 3 no.
Button Mushroom 100gm
Shitake Mushroom 50gm
Balsamic Vinegar 1tsp
Boil Potato 1no
Jalapeno Few Slices
Chopped Coriander 10gm
Processed Cheese 5gm
Brie Cheese 5gm
Parmesan Cheese 5gm
Olive Oil 30ml
Spaghetti 50gm
Chili Flakes 5gm
Garlic 2cloves (chopped)
For Sauce
Tomato Sauce 1tbsp
Lemon Juice 5ml
Chopped Green Chilly 1no
Chopped coriander 10gm
Fresh Herb (for garnish)
Method
Take a pan & add oil, garlic & mushrooms. Sauté them.
Slice the onions & sauté with balsamic vinegar
Now grate the boil potato.
Mix the all above ingredient with jalapeno slices, grated cheese & seasoning, mix them well.
Now make two medium size steaks, and cook on the griddle plate till golden brown colour.
Make spaghetti aglio-alio but adding seasoning, chili flakes & olive oil.
Make sauce with the above mentioned ingredients.
Put the spaghetti with the help of a tong in centre of the plate, arrange the steak on it.
Dress it with the sauce and arrange some sauté vegetables on the top of the plate and garnish it with fresh herbs.
The chilly evenings of the winter calls for some indulgence. As the sun sets, our taste buds demand something spicy, crunchy and warm. While most people reach for a plate of bhajiyas and samosas, the health conscious prefer having a bowl of healthy soup or yummy steaming momos. So experiment with these recipes by Anshul Sethi, the unit chef of Fortune Park lake city
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