Fancy a meal cooked by a celebrity chef? Head to Lower Parel’s Blue Frog to sample Matthew Wild’s modern French and European cuisine, which was once served to the likes of Michael Jackson, Elton John, Madonna and the Rolling Stones.
“I was one of the eight chefs who prepared a course each for Jackson,” reminisces Wild, who last cooked for the prominent British artist Damien Hirst. About his culinary style, he adds, “I love coming up with unlikely combinations, which are mostly inspired by my travels. They include Morocco, Egypt and now, India, which I’ve fallen in love with. I’m spending six months here. There are a lot of techniques that I’m very eager to explore.”
Wild has previously worked with Marco Pierre White, arguably Britain’s renowned chef, and is best known for winning two Chef Hats (the Australian equivalent of Michelin Stars) as chef de cuisine at Finn’s in Australia.
He recently opened a restaurant, Azimuth Chefs’ Studio in New Delhi, following which he took on Blue Frog, that’s owned by the same team. His first event in Mumbai will be the opening party of Lakme Fashion Week, where he’ll present a range of canapés and appetisers.
Seafood broth
Ingredients (serves 6)
Pinch of saffron threads n1 tbs hot water n 2 litres white wine
1/2 tsp cayenne pepper
2 litres fish stock n 1 cup olive oil n 1 can diced tomatoes in juice n 5 chilli, finely sliced
1 leek, white section only
1 onion, peeled and chopped
6 garlic cloves sliced
1 celery stick, ends trimmed, finely chopped n 1 sprig fresh thyme/2 star anise/2 bay leaves
1 orange juice and zest
6 steamed potatoes sliced
120g firm white fish fillet
2 green king prawns, peeled leaving tails intact, deveined
2 pieces of squid
2 pieces of octopus
Salt and freshly ground black pepper
1/4 cup loosely-packed, coarsely chopped fresh continental parsley
Method
Combine the saffron and hot water in a small bowl and set a side to infuse. Place oil, tomato, leek, onion, garlic, chili, cayenne pepper and celery in a large saucepan over high heat. Add tomato and cook to a rich red colour. Reduce heat to medium-low and add white wine and reduce. Add fish stock, orange zest and juice, star anise, bay leaves and herbs and simmer for 2 hours. Poach the fish, prawns and octopus in broth, add squid, steamed potatoes and parsley. Check seasoning and serve in large deep bowl.
Seafood broth
Ingredients (serves 6)
Pinch of saffron threads n1 tbs hot water n 2 litres white wine
1/2 tsp cayenne pepper
2 litres fish stock n 1 cup olive oil n 1 can diced tomatoes in juice n 5 chilli, finely sliced
1 leek, white section only
1 onion, peeled and chopped
6 garlic cloves sliced
1 celery stick, ends trimmed, finely chopped n 1 sprig fresh thyme/2 star anise/2 bay leaves
1 orange juice and zest
6 steamed potatoes sliced
120g firm white fish fillet
2 green king prawns, peeled leaving tails intact, deveined
2 pieces of squid
2 pieces of octopus
Salt and freshly ground black pepper
1/4 cup loosely-packed, coarsely chopped fresh continental parsley
Method
Combine the saffron and hot water in a small bowl and set a side to infuse. Place oil, tomato, leek, onion, garlic, chili, cayenne pepper and celery in a large saucepan over high heat. Add tomato and cook to a rich red colour. Reduce heat to medium-low and add white wine and reduce. Add fish stock, orange zest and juice, star anise, bay leaves and herbs and simmer for 2 hours. Poach the fish, prawns and octopus in broth, add squid, steamed potatoes and parsley. Check seasoning and serve in large deep bowl.
Roasted tiger prawns with fennel, chilli, herbs
Ingredients
16 large prawns, cleaned and deveined n 3 tbs salted butter
1 tbs olive oil n 1 tbs finely chopped onion n 1 tbs finely chopped fennel n 1 tsp finely chopped garlic n 1 tsp finely chopped red chilli n 1 tbs finely chopped soft herbs/dill, parsley, mint n 1 tbs lemon juice ,Salt and Pepper to flavour.
Method
Heat butter and oil in pan to transparent
Add onion, fennel, chilli and garlic
Add prawns and quickly roast
Add lemon juice, season to flavor and add soft herbs
To Plate
Place prawns in bowl, pour over remaining sauce and ingredients and garnish with a lemon or lime.