Kitchen on a Vacay

Caesar Cold Mixture

Ingredients

• Asparagus: 250 gm
• Mayonnaise: 25 gm
• Feta cheese: 15 gm
• Lemon: 1
• Iceberg lettuce: 75 gm
• Garlic: 5 gm
• Salt and pepper: as per taste
• Thai red chillies: 50 gm

Method

• Peel the asparagus and keep it aside.
• Make Caesar dressing by mixing mayonnaise, Parmesan cheese, lemon, salt and black pepper.
• Take a clean bowl and mix all the ingredients with the dressing. You can have it cold with Parmesan flakes.

By Chef Ashish Singh, Nueva Bar & Dining

Salmon and Avocado Tartare

Ingredients

• Salmon: 200 gm (skin off and pin boned)
• Avocado: 1 (diced into cubes)
• Cucumber: 50 gm (finely sliced in rounds)
• Orange tobiko: 15 gm
• Mayonnaise: 20 gm
• Yuzu ponzu: 40 ml
• Shiso cress: 5 gm

Method

• Dice the salmon finely into cubes. Mix diced salmon and diced avocado separately with mayonnaise. Keep the mixture in the fridge for up to 4 hours until you are ready to serve.
• Later, arrange cucumber and pour some ponzu sauce on it to marinate it.
• To assemble, divide the mixture evenly and mould in a ring with layers of avocado and salmon mixture and repeat. Press it down gently, but firmly with the back of a spoon and finally spread orange tobiko and shiso cress.

By Chef Nitin Bhardwaj, Kampai Restaurant

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Tofu Lettuce Wraps

Ingredients

• Tofu: 50 gm
• Carrot: 50 gm (cut in juliennes)
• Green capsicum: 50 gm (cut in juliennes)
• Soy sauce: 2 tablespoons
• Spring onion: 50 gm (finely chopped)
• Thai red chillies: 5 (finely chopped)
• Iceberg lettuce: 10 leaves (to wrap)
• Roasted sesame seeds: 5-10 gm
• Lemon juice: ½ tablespoon
• Sriracha sauce: for serving
• Mayonnaise: for serving

Method

• Mix all the ingredients except for lettuce, sriracha, and mayonnaise.
• Place the mixture on the crispy iceberg lettuce and fold to form a wrap. Have with sriracha sauce and mayonnaise.

By Chef Ishijyot Surri, Pachinco Café

From the April-May 2019 issue of FHM India.