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HindustanTimes Fri,19 Sep 2014

Finger licking good

Hindustan Times  Mumbai, December 28, 2012
First Published: 13:49 IST(28/12/2012) | Last Updated: 17:52 IST(28/12/2012)

Grilled Mushrooms, Asparagus, Tomato, Coriander Salsa
Ingredients
250 gm mushrooms
200 gm asparagus
50 gm tomato
50 gm coriander
30 gm onion
5 gm salt
5 gm pepper
50 ml olive oil
2 lemons

METHOD:
Make salsa with chopped tomato, onion, coriander, olive oil, salt and lemon juice. Marinate mushrooms and asparagus with lemon rind, lemon juice, salt, pepper and olive oil. Grill asparagus and mushrooms over medium heat. Serve along with tomato salsa.
- Chef Danish Ashraf, Renaissance Mumbai Convention Centre Hotel

Roasted Sweet Potatoes
Ingredients
2 sweet potatoes
1 tbsp unsalted butter
2 tbsp brown sugar
1 tbsp cinnamon powder
1/2 cup chicken stock 

METHOD:
Peel the sweet potatoes. Wash them and cut into large cubes. Boil them. In a mixing bowl, take the sweet potato cubes, unsalted butter, brown sugar, cinnamon powder and chicken stock. Put it in an oven dish and roast in pre-heated oven at 180°C for 15 minutes. Serve hot.
-Chef Danish Ashraf, Renaissance Mumbai Convention Centre Hotel

Crumb-fried Bacon Wrapped Prawns with Cilantro Tartare 
Ingredients

25 gm basil
5 gm black pepper
50 ml lemon juice
1 kg prawn
10 gm salt 
400 gm bacon rashers
250 ml oil
200 gm breadcrumbs
5 eggs
10 gm gherkins
10 gm capers
5 gm parsley
40 gm coriander leaves
10 gm pickled onion
200 gm mayonnaise                                          

METHOD:
Marinate the prawns with salt, pepper, lemon juice and basil. Wrap them in bacon rashers and skewer to hold bacon in place. Take beaten egg and dip bacon wrapped prawns in it and crumb them. For the tartare sauce, add the chopped gherkins, capers, pickled onion, parsley and coriander in mayonnaise. Deep fry the prawns and serve with cilantro tartare.
- Chef Robin Batra, Trident Bandra-Kurla Comple


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