MASTER CHEF

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  • 24 April 2016

PRAWN & POMELO SALAD

 

Ingredients:

200g medium sized prawns, steamed; 100g tomatoes, diced; 100g spring onions, sliced; 50g shredded coconut; 1 medium sized onion, sliced; 100g pomelo, peeled; 1 stalk lemon grass, only the soft part; 1 tbsp red chilly paste; 2 tbsp extra virgin olive oil; handful of shredded basil; 2 tbsp jaggery water; 2 tbsp roasted peanut/hazelnut; salt to season; 1 tbsp lemon juice.

 

Method:

In a dry mixing bowl, whisk the oil, jaggery water, lemon juice and chilly paste. Add the shredded basil and season with salt. In another bowl mix all the ingredients for the salad, add the dressing and give it a good massage. Serve with a sprinkling of roasted peanut or hazelnut.

 

Recipe by Chef Ritu Dalmia, Diva Italian

SALSA CHICKEN & CHEESE TORTILLAS

 

Ingredients:

4 tbsp pimento salsa; 2 large flour tortilla, seeded or plain; 215g canned kidney beans, drained and roughly mashed; 1 spring onion, chopped; 50g roast chicken, shredded (use the last of the meat on the carcass); 85g grated mature cheddar; 10g fresh coriander leaves, chopped (optional); chopped tomoatoes, onion, red chilli & sundried tomatoes as desired; Tabasco to season; tomato juice as desired; olive oil for brushing.

 

Method:

Spread 2 tbsp salsa onto each tortilla. Evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander. Sandwich with the other tortilla, then brush with oil.

 

Heat a large non-stick frying pan. Cook the tortilla, oil-side down, for 4 minutes. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), and cook for 2 minutes on the other side until golden. Serve cut into wedges.

 

Recipe by Chef Akhilesh Jha, Fresc Co.

SLOW ROASTED LAMB RACK

 

Ingredients:

(Lamb) 4 lamb rack; 6g rosemary; 6g flour; oil as desired; 4g salt; 4g pepper; (Sauteed baby potatoes) 60g baby potatoes; 40g butter; salt and pepper as desired; (Sauce) 100ml red wine; 6g salt; 6g black pepper; 100g tomato puree; (Garnish) 4g parsley.

 

Method:

Marinade lamb rack with oil, salt, pepper, rosemary, and dust it with flour. Heat oil in a pan and sear the lamb rack in it. Make the sauce by adding red wine, salt, black pepper and tomato puree in an oven pan. Add the lamb rack to the sauce in the pan. Let the ingredients cook in an oven for around 2 hours at 180oc. In the meantime, add butter to a hot pan and sauté baby potatoes in it. Add salt and pepper for taste.

 

After 2 hours, serve the lamb rack along with the sautéed baby potatoes. Garnish the dish with parsley and serve hot.

 

Recipe by Chef Sidharth Bhardwaj, JW Marriott Mussoorie Walnut Grove Resort & Spa

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