Winter (or the warmer version of the season that Mumbai enjoys) is upon us. Within weeks of the temperatures dropping, seasonal veggies start flooding the local markets.
So we asked some chefs and food bloggers to share with us recipes we can experiment with, using this fresh bounty — from strawberries and eggplants to salmon and persimmon, there’s a recipe for every palate.
3 cooked chicken malai tikka pieces (or 1 piece per person)
1/2 curly endive
1/2 cup spinach leaves
1 onion, cut into rings
Mix dressing ingredients and keep aside.
Dice the persimmon. Roughly chop curly endive. Cut the larger spinach leaves through the centre into two and then roughly chop.
Toss the vegetables and persimmon and keep in the fridge to chill.
Whisk dressing again before serving. Drizzle lightly over the salad or serve on the side.
Slice the chicken tikka pieces and arrange over the salad.
-- Antoine Lewis, food writer
Herb Crusted Indian Salmon
Ingredients For Breadcrumb Mixture
2 gm fresh mixed herbs
5 gm bread crumbs
Salt to taste
Pinch of black pepper
180 gm Indian salmon fillet
For The Saffron Cream
50 ml white sauce
1 tsp cream
Strands of saffron
Some white pepper
For The Vegetable De Jour
1 tbsp pesto sauce
50 gm mixed seasonal vegetables
2 gm Parmesan cheese
Cut fish fillet into steaks. Mix bread crumb mixture ingredients. Add pat dried fish steaks into mixture. Cool.
Soak saffron in ice-cool water. Mix saffron cream ingredients.
Place white sauce ingredients on gentle flame, heat for few minutes. Add soaked saffron cream. Mix well, but do not cook. Take it off the flame. Boil seasonal veggies and mix with pesto sauce. Season.
Now pan sear the fish steaks on pre-heated griddle on medium heat for eight to 10 minutes or until done, turning once or twice, taking care they remain juicy. Allow to cool a bit and serve along with the vegetables.
Serve the saffron cream sauce poured over the fish or on the side.
—Chef Azad, executive sous chef, Otto Infinito
Fresh Strawberry Gazpacho with Crab Tartare, Truffle Oil and Salmon Roe
Ingredients for dressing
3 tbsp extra virgin olive oil
1/2 tsp balsamic vinegar
2 tsp orange juice
1/2 tsp grated ginger
1/4 tsp chopped garlic
1/2 tsp sugar
1 tsp toasted sesame seeds
2 red bell peppers
2 green bell peppers
500 gm ripe tomato, deseeded
800 gm strawberries
4 pods of garlic, crushed
60 ml olive oil
40 ml balsamic vinegar
300 ml chicken stock
20 ml Tabasco
Salt and black pepper to taste
6 to 8 stalks of leeks
Ingredients For The Finishing
1 tbsp chopped fresh chives
1 tsp chopped parsley
60 ml truffle oil
20 strands of fresh chive
8 tsp salmon roe
Ingredients For Crab Tartare
750 gm fresh, cooked crab meat
50 gm chopped pickled galangal
Salt and pepper to taste n 60 ml olive oil n 1 tbs chopped parsley
Method for crab tartare
Mix the crabmeat with the galangal, olive oil, salt, pepper and parsley and shape into 8 tians. Wrap around with blanched leek.
Method for the assembly
Cut the cucumber, sweet bell peppers and tomato. Retain all the juices.
Mix together with crushed garlic and pour in the balsamic vinegar. Set aside for two hours.
Set aside 100 ml of chicken stock and pour in the rest on the vegetables. Add olive oil and refrigerate for four to five hours.
Puree the strawberries separately, by adding 100 ml of chicken stock, strain through a fine sieve in order to extract the juice.
Retain 1/3 of the puree, which in turn would be used to thicken the soup.
Mix the strawberry juice, along with the puree with the marinated vegetables and puree all the vegetables. Strain, drizzle Tabasco, check for seasoning and chill.
Cut the leek stalk from the centre, separate the layers and make eight long even sized strips. Blanch in salted water and chill. Set aside.
To plate, arrange the crab tian in the centre of the plate, wrap around with the leek and pour just enough soup to keep the tian
Sprinkle chopped chives and truffle oil. Garnish with a strand of fresh chive and salmon caviar.
—Joy Bhattacharya, executive chef, Trident
Eggplant Indiana salad
120 gm roast eggplant
2 tbsp onion chopped
1 tbsp garlic chopped
1 tsp cumin powder
1/2 tsp chopped green chillies
1 tsp salt
1 tbsp chopped tomatoes
1/2 tsp turmeric powder
2 tbsp coriander leaves
30 gm vegetable mayonnaise
60 gm iceberg lettuce (torn roughly)
Roast each eggplant over a flame, until the skin is charred. Using a knife, peel the eggplants and rinse well. Quarter the eggplants lengthwise and discard as many seeds as possible.
Allow the eggplant to cool down. Squeeze out excess juice and water, remove the burnt skin.
Roughly chop the eggplant and add all the ingredients except the lettuce.
Arrange the lettuce leaf neatly as the bed in a salad bowl, place the prepared eggplant mix evenly and serve
—Chef Juliano Rodrigues, Out of the Blue