When it comes to food, most of us use the ‘in season’ rationale only when devouring fruits.
However, laws of nature also play a vital role for your health when it comes to picking the right vegetables through the year.
“Choosing to eat seasonal food puts your body in tune with the climate you are living in. By not going against the rules of nature, we are eating foods when they are at their peak taste — nutrition is in abundance, and to top it all, it’s not heavy on your wallet,” says chef Sahil Sablok. His contemporary, chef Vincent Marques adds, “We create menus based on ingredients that are abundantly available in particular seasons. Right now, strawberries, snow peas, mustard leaves, red carrots, Brussels sprouts, radish and oranges are recommended.”
Strawberry almond cake
n 120gm almond paste n 120gm eggs whole
n 24gm flour, sifted with baking powder n 2gm baking powder n 40gm butter n Handful strawberries
Whisk almond paste with one egg. Add eggs slowly. Gently fold in flour, and in last fold, add hot melted butter. Fold chopped strawberries, in small muffin moulds. Bake in a pre-heated oven at 200 degree for 15-20 minutes. Cool and de-mould to get a clean finish on the edges of the cake. Serve cold or warm with fresh strawberries and whipped cream.
recipe by chef Vishal Sharma
Mustard leaves pesto marinated chicken
Half a chicken (breast and leg with skin)
FOR MUSTARD LEAVES PESTO:
500gm mustard leaves
50gm pine nuts n 30gm
garlic n 30gm parmesan cheese n 100ml olive oil n 10gm salt
40gm snow peas n 20gm cherry tomato (cut into halves) n 20 gm red radish n Mozzarella crisp
Prepare mustard leaves pesto by combining all ingredients in a blender, using ice cubes and slowly pouring in olive oil to form an emulsion. Marinate chicken with pesto and leave for 30 minutes. Blanch vegetables and cook by sautéing snow peas, radish and the cherry tomato. Cook chicken skin side down on a griddle, turning the side when it turns brown. Now cook in oven at 180 degrees for 15 minutes. Place vegetables on a plate with chicken on top. Serve hot.
Recipe by chef Vincent Marques