Today is International Women’s Day. We feel that men too could do something extraordinary to make the day a lot special for their beloved. While we know you all have different ideas to wow the women in your life, we give you a lowdown on some interesting dishes - spicy, savory, sweet – that you could whip up today!
Chilli Coriander Crusted Sole With Wild Rice Pilaf And Pomegranate Salsa
Recipe by Executive Chef Tanuj Nayyar, Jaypee Residency Manor, Mussoorie
For Fish
Sole fillet: 220 gms
Mustard paste: 5 gm
Lemon juice: 5 ml
Salt: 3 gm
Crushed pepper: 2 gm
Fresh chop coriander: 4 gm
Red chilli flakes: 2 gms
Olive oil: 10 ml
Pokchoi: 30 gms
For Salsa
Pomegranate: 10 gms
Black olives: 5 gms
Cherry tomatoes: 15 gms
Chop parsley: 2 gms
Olive oil: 10 ml
Lemon juice: 10 ml
Salt: 2 gm
Honey: 3 ml
For Pilaf
Wild rice: 20 gm
Olive oil: 3 ml
White rice: 5 gm
Garlic: 2 gm
Salt: 2 gms
White wine: 5 ml
Method
For Fish
Clean the fillets and marinate with lemon juice and mustard
Mix chilli flakes with fresh coriander and keep aside
Take the fish and crust the top side with chilli and coriander
Sear the fish in a non-stick pan and keep aside
For Salsa
Mix all the ingredients (1-8) for salsa in a bowl.
For Pilaf
Take a pan and boil the water required for rice.
Add some salt &white wine in the boiling water.
Now add the wild rice allow it to cook(will take 30 -40 mins)
Take out from the pan once cooked.
Sautee some garlic in olive oil and add rice to it.
Toss it nicely and keep aside.
Chimichurri Rubbed Roasted Quail With Red Cabbage Blemish And Caramalised Figs
Recipe from The Hungry Monkey
Ingredients
Quail: 2 whole
Chimicurri Rub Mix: 15 gms
Red cabbage: 50 gms
Red Wine vinegar: 15ml
Demerrera sugar: 20gms
Salt: to taste
Star anise: 1
Dried figs, Rehydrated: 10gms
Brown Stock: 100 ml
Method
Debone and butcher the quail into breasts and leg pieces. Rub with the Chimicurri mix, oil and salt and keep aside to marinate
Meanwhile, Heat a saucepan and add the red wine vinegar, star anise, sugar, salt and bring to boil. Add the shredded cabbage to braise in this vinegar mixture for 10-12 mins.
In another pan, Heat up a tablespoon of butter, Sugar and the add the figs till nicely caramalised. Deglaze the figs while its caramalising with the red wine vinegar jus.
Roast the marinated quail in another hot pan for 5-6 mins till its cooked through.
To serve, Put the cooked quail on a bed of red cabbage with figs on the side the jus around the dish. Garnish with beetroot cress or watercress.
Chocolate Fondant
Recipe by Chef Ripudaman Handa
Ingredients
Dark Chocolate: 60 gm
Butter: 60 gm
Egg: 1
Egg Yolk: 1
Caster Sugar: 34 gm
Flour: 15 gm
Coco Powder: 2 gm
Vanilla Ice Cream
Preparation
Heat the oven to (200°C). Butter 4 ramekins and dust with cocoa powder. Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture followed by the flour.
Divide the chocolate mixture among the ramekins and bake for 7 to 8 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with scoop of vanilla ice cream.
Chicken Wings
Recipe by Chef Sushant Bishal
Ingredient
200 gm all-purpose flour
14 gm bicarbonate of soda
2 or 3 eggs
160 ml milk
1 tablespoon (15 gm) black pepper
1 tablespoon (15 gm) dry thyme
1 tablespoon (15 gm) dry basil
1 tablespoon (15 gm) hot chili powder
1 tablespoon (15 gm) Cayenne pepper powder
1 tablespoon (15gm) Garlic Powder
1 table spoon (15 gm) Onion Powder
Salt to taste
Vegetable oil (1/2-1 inch/1.3-2.5cm deep): For Frying
Method
Mix the batter. Beat the 2 or 3 eggs in a medium-large bowl. You'll have to dunk your chicken pieces in this. Add 160 ml milk, whisk to blend, and set aside.
Mix the dry ingredients. In a large bowl, mix the black pepper, dry theme, dry basil, hot chili powder, cayenne pepper, garlic powder, onion powder, black pepper, and flour together.
Coat the Chicken Wings. Take a piece of Chicken Wings and dip it into the batter. Then place it in the flour mixture and cover the Chicken Wings with it. Set the coated chicken aside.
Repeat for the remaining Chicken. Continue coating each Chicken piece until all portions are prepared.
Fry it up! Heat the oil in a large skillet until it simmers but doesn't smoke-about 350°F/175°C. Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally.
Don't add the Chicken until the fat is hot, otherwise you'll end with greasy Chicken.
De-grease the Wings. Remove the pieces from the skillet and drain the grease onto paper towels or a clean kitchen cloth.
Serve with Barbeque or any other sauce.
Comments
0 comment