The Chef Is In: Recipes to Impress

Riceless Chicken Biryani

Chef Gurpreet Singh, Corporate Chef & Brand Head, Tappa

Brief: Using whole wheat vermicelli instead of rice TAPPA doesn’t steer it away from the universal appeal that it enjoys. People tend to stay away from Biryani due to its perception and what it does to one’s health. Hence we decided to replace the rice altogether whilst retaining the taste, flavours and aromas that come with a Chicken Biryani and adding our touch to it. The vermicelli absorbs less oil and ghee making it a lighter meal to be enjoyed at any time.

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Ingredients:

Malabar Peppercorn – 1 tsp

Cinnamon stick – 1 ea

Green Cardamom pods – 6 ea

Star anise – 1 stick

Cloves – 2 ea

Fennel seeds – 1 tsp

Vermicelli – 1 cup

Desi Ghee – 2 tbsp

Shahi Jeera – ½ tsp

Bay leaves – 1 ea

Green chili – 3 ea

Mint leaves – ½ cup

Onion sliced – ½ cup

Saffron – a pinch

Salt – 2 tsp

Chicken (dark meat, bnls) – 300 gms

Ginger Paste – 1tsp

Garlic Paste – 1 tsp

Turmeric powder - ¼ tsp

Coriander powder - ½ tsp

Red chili powder - ½ tsp

Roma Tomatoes (de-seeded & chopped) – 1 ea

Water – 2 cups

Method:

1. Heat pan add Malabar peppercorns, cinnamon stick, green cardamom, star anise, cloves, fennel seeds and dry roast, transfer into a blender to make masala powder.In the same pan, dry roast vermicelli and transfer into a plate.

2. Heat oil in the same pan, add black cumin seeds, bay leaves, green chilies, mint leaves, onions, salt and saute it.Add chicken, ginger garlic paste, turmeric powder, coriander powder, red chili powder, masala powder and mix it, later place lid and cook it.

3. Add tomatoes mix it, cook with the lid on it.

4. Add water, salt, vermicelli and mix it, later cook with the lid on it.

5. Once it is done switch off the flame and allow it to rest for 5 minutes

Rosemary Chicken Tikka

Chef Dipak Adhikary, The Good Wife

Ingredients:

Boneless chicken 500 gms cut into cubes

Rosemarry – 50 gms

Hanged Cured – 250 gms

Pickle chilli paste – 20 gms

Chopped garlic – 10 gms

Parsley – 10 gms

Saffron water – 50 ml

Chopped jalapeno – 50 gms

Cooking oil 100 ml

Salt & pepper to taste

Method:

In a mixing bowl put cut chicken cubes, hanged curd, chopper garlic, parsley, rosemarry, pickle chilli paste, lemon juice. Marinate together & keep it at least for 3 -4 hours in the refrigerator. After that remove from the refrigerator heat the grill & put little oil on it to grilled the chicken for 8 - 10 mins. The remove from the grill & put in the oven for 5 mins. Serve with achari jus, garnish with rosemarry spring & lemon wedges.

Aioli Chicken

Chef Dev Rawat, Executive Chef, Tippling Street

Brief: Taking a philosophy of a chicken satay or chicken sate (a dish of seasoned skewers and grilled meat and served with accompanying sauce ) we at tippling have reinvented this dish with Spanish version called chicken aioli skewers and it worked really well. Grilled chicken leg skewers sprinkled with roasted garlic, smoked paprika and accompanied aioli dip

Recipe of Aioli chicken

Chicken Aioli

Marinade:

¼ Cup Extra Virgin Olive Oil

4 Cloves peeled Garlic

½ tsp Crushed Red Pepper Flakes

¾ tsp Onion Powder

¾ tsp Cracked Black Pepper

1 tsp Salt

Chicken:

2 Chicken leg without skin – cut into 1 ½’’ pieces

Aioli:

½ Cup Mayonnaise

1 Clove Garlic – minced

¼ tsp Salt, or more to taste

1/8 tsp Pepper, or more to taste

Plating:

¼ tsp smoked paprika

1 tsp roasted garlic

Method

1. Combine all marinade ingredients in a small bowl and whisk to combine. Place cubes of chicken in a large Ziploc bag and pour in marinade.

2. Turn chicken to thoroughly coat. Marinate in refrigerator for at least 8 hours, preferably overnight.

3. Place large skewers into a shallow baking dish, cover with water and allow to soak at least 30 minutes, up to overnight.

4. Combine all aioli ingredients in a small mixing bowl and whisk to thoroughly combine.

5. Remove the skewers from water and the chicken from the marinade. Thread chicken onto the skewers, discarding marinade.

6. Heat a grill or grill pan over medium-high heat. Oil the grates and grill chicken skewers, turning halfway through cook time until chicken is cooked through about 5 to 6 minutes.

7. Plate chicken skewers with aioli, sprinkle smoked paprika and roasted garlic and top.

Tiramisù

Chef Attilio Di Fabrizio, Executive Chef Belmond San Michele, Florence

Ingredients:

3 eggs

250 gr. mascarpone cheese

150 gr. sugar

3 long expresso coffees

6 ladyfinger biscuits cocoa to taste

1. Prepare the expresso coffee and put it in a bowl to cool. Cut the ladyfinger biscuits in half horizontally.

2. Separate the egg yolks from the whites and place them in separate 2 lt. size bowls.

3. Add 100 gr. of sugar to the yolks and whip them up with a whisk or electric beater. When the mixture is frothy, add the mascarpone cheese and continue to stir for a couple of minutes.

4. Add the remaining sugar to the bowl with the whites and whip up until stiff with a whisk or an electric beater.

5. Gently mix together the contents of both bowls with a whisk.

6. Take four small bowls about the size of a cappuccino coffee cup, possibly with the upper border more open than the bottom one. Put a layer of cream in the bottom of the bowl (filling about 1/4th of it). Quickly dip the ladyfingers one at a time in the coffee and place three of them over the cream mixture in each bowl. Cover with more cream and sprinkle with cocoa.

7. The Tirami Su’ portions can be prepared in advance and placed in the refrigerator for a few hours until ready to serve. The cocoa should be added only moments before serving.

Equipment needed:

2 containers

A whisk or electric beater

A sifter for the cocoa powder

1.5 cm spiral tip

Large spoon

Kitchen scales

Suggested wine:

Muffato, Castello della Sola, Marchesi Antinori

Tiramisu Nostrano

Chef Sandip Patil, Chef de Cuisine, Hyatt Regency Pune

Ingredients for 5portions

Egg yolk - 60gms

Castor sugar - 60gms

Cheese mascarpone - 500gms

Savoiardi biscuits - 5nos

Coffee liquor (Kahlua) - 30ml

Coffee decoction - 250ml

Feuilletine (French Brittle crispy flakes) - 20gms

Dark chocolate - 100gms

Pipette - 5nos

Cocoa powder for dusting

Method

1. In a medium saucepan, whisk together egg yolks and sugar until blended well.

2. Whisk mascarpone into yolk mixture until smooth, and fill into a piping bag.

3. In a small bowl combine coffee liquor and coffee decoction, keep aside.

4. Melt the chocolate and fold feuilletine flakes into the chocolate and spread on butter paper.

To assemble

1. Pipe the egg and cheese mixture on the plate as shown in the picture.

2. Spread feuilletine over the cheese mixture.

3. Dip the Savoiardi biscuits in coffee mixture, remove instantly and place over cheese mixture.

4. Fill some coffee liquor mixture in pipette and place.

5. Sprinkle cocoa powder as desired.

Chargrilled Tiger Prawn with Champagne Fettuccine

Chef Himanil Khosla, Executive Chef, The Wine Rack

This easy to cook almost no prep recipe is a modern take on the traditional “ Prawn Linguine”.

It’s absolutely guaranteed to impress any last minute weekend guests or perfect for a romantic “home cooked” dinner with your better half, when paired with a chardonnay.

Ingredients

Tiger prawns/ Jumbo prawns 4pcs

Extra virgin olive oil 10ml

Salt to taste

Black pepper to taste

Chopped fresh fennel 5 gms

Dijon mustard 1tsp

Lemon butter sauce (Optional, but awesome)

Chopped onion 1 nos

White wine 1tsp

Soft butter 1tbsp

Salt to taste

Black pepper to taste

Chopped parsley

Pasta

Fettuccine 100gms

Cherry tomato 30gms

Zucchini or any other vegetable of your preference

Chopped onion 10gms

Chopped garlic 10gms

Champagne or sparkling wine 30ml

Extra virgin olive oil 10ml

Soft butter 10gms

Chopped parsley

Method:

1. Clean the prawn slit it on the back to make a butterfly cut, this increases the surface area of the prawn and helps you marinate more of the prawn and hence, you get more flavour. Marinate the prawn with salt, pepper , olive oil, Dijon mustard and lemon juice and fennel.

2. Heat a heavy bottom pan and and sear the prawns on it with a bit of oil.

3. For the sauce, in a small pan sauté the onions in oil and glaze it with white wine add the seasoning and the butter while gently stirring the pan to form a perfectly emulsified sauce.

Pumpkin and Pine Nut Ravioli with Creamy Pesto Sauce

Swasti Aggarwal, Food Strategist, Foodhall

Preparation Time – 10 mins

Cooking time – 10 mins

Ingredients

1 pack/ 250gm Foodhall Pumpkin Pine nut Ravioli Pasta

1 Pack/ 250gm Foodhall Creamy Pesto Sauce

¾ cup Canned olives cut into half

½ cup Fresh Cream

1 teaspoon Fresh herbs chopped (Basil, Thyme & parsley)

2 tablespoon Parmesan Cheese Grated

1 teaspoon extra virgin olive oil (to drizzle on top)

Salt & Black pepper (as required)

Method

1. Bring a pot of water to boil, add 1 tablespoon salt and 2 tablespoon of regular vegetable oil. Empty the content of the pasta packet into the boiling water and cook as per packet instruction (approx cook for 6 mins).

2. Drain the pasta and refresh in cold water, remove excess water and drizzle with olive oil so that the pasta does not stick to each other.

3. Heat a pan and empty contents of Creamy Pesto sauceand cook in very low heat.

4. Add the drained pasta and the olives, add fresh cream, half the amount of grated parmesan, seasoning as required and chopped fresh herbs and toss to mix everything together.

5. Divide equally among 2 pasta plates and sprinkle with chopped fresh herbs and grated parmesan. Drizzle extra virgin olive oil on top & serve piping hot.

Spinach Tagliatelle with Choice of Sauce

Preparation Time – 10 mins

Cooking time – 10 mins

Ingredients

1 pack/ 250gm Foodhall Spinach Tagliatelle Pasta

1 Pack/ 250gm Foodhall Mushroom Alfredo or Spicy Tomato Sauce

¾ cup Canned olives cut into half

1 teaspoon Fresh herbs chopped (Basil, Thyme & parsley)

2 tablespoon Parmesan Cheese Grated

1 teaspoon extra virgin olive oil (to drizzle on top)

Salt & Black pepper (as required)

Chilli flakes (optional)

Method

1. Bring a pot of water to boil, add 1 tablespoon salt and 2 tablespoon of regular vegetable oil. Empty the content of the pasta packet into the boiling water and cook as per packet instruction (approx cook for 6 mins).

2. Drain the pasta and refresh in cold water, remove excess water and drizzle with olive oil so that the pasta does not stick to each other.

3. Heat a pan and empty contents of any sauce of your choice (Spicy Tomato/ Mushroom Alfredo) and simmer.

4. Add the drained pasta and the olives, add half the amount of grated parmesan, seasoning as required and chopped fresh herbs and toss to mix everything together.

5. Divide equally among 2 pasta plates and sprinkle with chopped fresh herbs and grated parmesan. Drizzle extra virgin olive oil on top & serve piping hot.

Oyster Sauce Marinated Grilled Chicken with Chilli Bean Sauce

Chef Avanish Jain from Radisson Blu Faridabad

Ingredients

Ref oil — 75 ml

Chicken thigh — 750 gm

Salt — 5-7 gm

White pepper 5-7 gm

Oyester sauce — 45 gm

Ginger chop —10 gm

Garlic chop — 10 gm

Chilli bean sauce — 20 gm

Chilli paste —10 gm

White Sugar — 5-7 gm

Dark soya —10 ml

Brocoli — 50 gm

Aspragus — 50 gm

Bell pepper — 50 gm

Snow peas — 50 gm

Carrot—50 gm

Sri racha chilli sauce — 20 ml

Corn Flour — 5 gm

Method

1. Marination — Marinate Chicken thigh with salt, pepper and 20 gm oyester sauce. mix well together and keep aside for 10 minutes.

2. Sauce — Take oil in a wok saute ginger, garlic for few minutes, add chilli bean paste, rest of the oyester sauce and seasoning, bring to boil add corn flour for thickening.

3. Take marinated chicken and grill till well cooked.

4. Then take oil in a wok and saute all vegetables and keep aside.

5. Pour sri racha sauce on the plate Place grill chicken on the platter and saute vegetables and pour some sauce on top of saute vegetables.

6. Serve hot.

From the February-March 2018 issue of FHM India.