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A Mediterranean meal

india Updated: Apr 01, 2013 19:25 IST
Arundhati Chatterjee
Arundhati Chatterjee
Hindustan Times
Highlight Story

Recently, HT Café organised a cooking workshop at Prego, The Westin Mumbai Garden City, in association with the Taste Of Mumbai festival. Lucky winners got to attend an interactive session with Chef Ajay Chopra, who has also been one of the judges of MasterChef India.

A specialist in Mediterranean cuisine, he briefed the participants on the history of each dish and shared many tips and tricks with them. “Bread is like your girlfriend. When you try too much to make it perfect, it gets ruined,” said Chopra. While making dessert, he added, “Many people claim to make Tiramisu, but they are far from authentic. The original Tuscany Tiramisu is easy to make in terms of the processes involved, but it requires specific ingredients that very few people know of.”

“I came with an open mind and it was an amazing experience. I wish to recreate this in my own kitchen,” said, Gitika Saikia, one of the winners. Another participant, Amarendra Mulye, added, “After I watched MasterChef India, it was my dream to meet Chef Chopra, so this is a great experience for me.”

Zucchini And Feta Cheese Roll On Pizza Pane Bread

500 gm flour
15 ml extra virgin olive oil
5 gm salt
20 gm dry yeast
250 ml warm water
10 gm rosemary, chopped
5 gm thyme, chopped
4 gm garlic clove, chopped
3 gm black olive, chopped
8 gm dry chilli flakes, crushed
8 gm large red seedless chilli
8 gm small red seedless chilli
250 gm green zuchhini
250 gm yellow zuchhini
200 ml Olive oil
60 gm feta cheese

Mix the yeast into lukewarm water, adding half of the salt. Stir until bubbles appear.
Make a well in the middle of the flour, add olive oil and some of the yeast mixture. Start kneading the flour. Add the yeast mixture until a ball of dough is formed.
Add the yeast mix in a thin stream. The dough is ready when it no longer sticks to the table. Let it rest for at least 30 minutes, covered with a damp cloth.
Portion the dough into round balls weighing about 180 gms each. Roughly blend all the ingredients to make the chilli herb oil. Using a fork, dough thoroughly. Spread the chilli herb oil onto the dough. Season.
Bake in an oven for about 4 minutes. Once cooked, brush the edges with chilli herb oil and drizzle a little over the top.
In a clean chopping board, trim yellow and green zucchini and keep it aside. Slice both zucchinis and marinate with extra virgin olive oil, crushed garlic and thyme and add seasoning. On a griller, grill it. Make sure you do not overcook it. Chop black olives, sundried tomatoes and mix them.
Add chopped chives. Now take grilled zucchini, spread feta cheese on it and store it in a refrigerator.

Scallops and Prawn Ceviche

250 gm scallops
250 gm prawns
200 ml orange juice
50 ml lemon juice
60 ml wine vinegar
10 m chopped celery
20 gm chopped pepper
10 gms cilantro
5 gm salt
10 gm cilantro
20 gm chopped cucumber
5 gm black pepper crushed

Take a clean chopping board and sharp knife. De-vein prawns and clean them. Store in a clean bowl. Cut scallops into halves and dice them.
In a bowl, take orange juice, white wine vinegar and lemon juice. Add finely chopped onion, red chili, mix peppers and tomatoes.
Add diced prawns and scallops.
Add seasoning. Keep it in a refrigerator for 2 hours before serving. Garnish with cilantro, a slice of Italian lemon and pinch of sea salt.


Mascarpone cream
337 gm pasteurised egg yolk
100 gm Caster sugar
1,250 gm Mascarpone cheese
212 gm pasteurised egg white
250 gm sponge finger
500 gm Espresso coffee (cold)
30 gm brandy
50 gm cocoa powder
20 gm icing sugar

Beat the egg yolks, sugar and mascarpone together. Whip the egg whites with the sugar. Fold the two mixtures together — the wet meringue gently into the mascarpone mix — keep in chiller.
Combine the brandy and espresso coffee. In individual bowls, pipe a third of the glass countenance with the mascarpone cream. Soak the sponge finger with some espresso coffee mix by dipping quickly into the liquid.
Place the coffee soaked sponge finger on the first layer of cream. Cover with remaining mascarpone cream till the top of the glass. Set in chiller for 4-5 hours. Dust the surface with cocoa powder and icing sugar and serve.