Love is in the air all through February and as we all get ready to celebrate Valentine’s Day, Chef Sushil Multani helps us set the mood with the perfect dinner for two.
Impressions: Adrian Remedios
Images: Prachi Damle
Production: Adrian Remedios, Kannagi Desai
Location: Botticino at Trident,
Bandra Kurla, Mumbai
Sushil Multani, Chef – Botticino
Livornese Seafood Broth
You Need (Serves 4):
50 gms Cuttle fish, 100 gms Prawns, 50 gms Octopus, 30 gms Clams without shells, 50 ml Extra virgin olive oil, 10 gms Garlic, 10 gms Basil, 50 gms Cherry tomato, 200 ml Tomato sauce, 50 ml White wine, 800 ml Prawn stock, 15 gms Salt, 15 ml Chilli red fresh
Method:
• Heat a pan and add olive oil, sauté garlic julienne and fresh red chilli julienne
• Add cuttle fish and octopus sauté on a high flame till it curls and cooks, then add the remaining seafood along with half a cherry tomato and basil julienne and sauté them until cooked
• Deglaze seafood with white wine Remove the seafood from the pan and keep it aside
• Add seafood stock into the pan and bring it to a simmer
• Add tomato sauce and cook for a while on low temperature
• Season the soup with salt and pepper
• Add the seafood back in to the pan. Bring it to boil and finish with extra virgin olive oil
CHEF’S TIP A dash of lemon juice will enhance the flavour of the broth
Grilled Prawns and Scallops
You Need (Serves 4)
240 gms Scallops, 120 gms Prawns jumbo, 60 gms Parmesan Cheese, 40 gms Quinoa/ Cous cous, 1 gm Saffron, 10 gms Flat parsely herb, 4 gms Red chilli fresh, 50 gms Snow peas, 40 gms Baby carrot, 20 ml Extra virgin olive oil, 6 gms Garlic, 30 ml Pomace olive oil, 8 gms Salt, 80 ml Cooking Cream
Method:
• Sauté quinoa in little pomace olive oil with chopped fresh red chilli, add water and cook it on slow flame for half an hour or till it becomes soft and grainy
• Heat the cooking cream in a double bottom pan with saffron in it till it simmers, remove from the flame and mix the grated parmesan in it by whisking vigorously and set aside
• Heat a non stick pan with pomace olive oil with chopped garlic in it. Cook the scallops and prawns which are marinated with salt. To cook the seafood just sear them till golden colour on both the sides, then put them in the oven (preset at 180oc) for 3-4 minutes
• Decorate the seafood with chopped parsley and extra virgin olive oil
• Blanch the vegetables and toss them in extra virgin olive oil and sprinkle some salt on top Pour the saffron fonduta in the centre of the plate, add the spicy quinoa and then alternately arrange the prawns and scallops with the hot vegetable over it
CHEF’S TIP
Sear the scallops on a high flame for 45 seconds on each side
Wild Mushroom Ravioli and Sage
You Need (Serves 4)
15 gms Porcini mushroom powder, 15 gms Paprika powder, 62 gms egg yolk, 75 gms Whole egg, 60 gms Semolina Imported, 160 gms Refine flour, 300 gms Button mushroom, 10 gms Morrel, 30 gms Porcini mushroom, 5 gms Thyme, 10 gms Garlic, 30 gms Mascarpone, 30 gms Ricotta, 30 gms Parmesan, 15 gms Salt, 30 ml Extra virgin olive oil, 10 gms Pepper, 10 gms Parsley, 50 gms Unsalted butter, 5 gms Fresh sage, 200 gms Zucchini yellow, 20 gms Onion, 5 gms Saffron, 500 ml Red wine, 20 gms Caster sugar
Method:
• Make porcini dough by mixing and kneading porcini powder, paprika powder, egg yolk, whole egg, semolina and refine flour Make a sheet of porcini dough at the 2.2mm thickness through pasta machine
• Cut the sheet into 8 cm X 8cm size
• Slice the button mushroom. Soak porcini and morrel mushroom separately in a bowl in warm water
• Add olive oil to a hot pan, sauté garlic until brown. Add sliced button mushroom and cook on a high heat. Once the button mushroom is cooked add chopped porcini and morel to the reserve water. Cook it until dry
• Chop the mushroom and add cheese, salt pepper and parsley to make a thick mixture for the ravioli stuffing
• To make red wine reduction put the red wine in a thick bottom pan, add sugar and keep it on a slow flame until reduced to one fourth
• For the zucchini saffron sauce, sauté the onion add thinly sliced zucchini and saffron with some water. Let it cook until zucchini is soft. Blend it fine and pass through the strainer. Add salt to taste
• Make ravioli in a triangle shape of 25 gms each with the above made mushroom filling
• Blanch the ravioli(3-4mins)
• Make ravioli sauce with butter and sage. Season the sauce with salt and add the blanched ravioli into the sauce
• Put the zucchini sauce on the plate and place ravioli on top of it, finish with red wine reduction on the side of the ravioli
CHEF’S TIP
Blanch the ravioli in simmering water to stop it from breaking
Chilli and fennel crusted snapper
You Need (Serves 4)
720 gms Red snapper, 5 gms Chilli flakes, 20 gms Fresh fennel, 50 gms Butter, 40 gms Bread crumbs, 1 gm Egg, 120 ml Orange juice, 60 gms Tomato, 5 gms Basil leaves, 20 gms Black olives, 100 gms Asparagus, 160 gms Potato, 5 gms Parsley, 5 gms Salt, 80 ml Extra virgin olive oil
Method:
• For the crust, mix softened butter, egg white, parsley, chopped fennel, chilli flakes, bread crumbs and salt. Form a uniform mixture and then flatten it thin in between plastic sheets and freeze it before use
• Crisp fry half boiled potato dices in olive oil, season it with salt. Then add tomato dices, basil and olive dices, set this aside
• For the sauce, heat orange juice and reduce by 1/3rd, add chopped basil, tomato dices and olive oil. Set this aside to be used later
• Marinate the fish with salt, chopped basil and olive oil. Sear the fish on a medium high heat
• Cut the crust as per the shape and size of the fish and place over it. Then place the fish in a preheated oven at 1800C Arrange the crisp fried potato mixture in the centre of a plate, place the cooked fish over it
• Pour the orange sauce on the side and serve
CHEF’S TIP
A hint of garlic and chilly can impart flavour to the orange sauce
Good company can make dining a real treat! Head over to Botticino at Trident, Bandra Kurla, Mumbai to meet Roberto the fish!
Mocha Budino
You Need (Serves 4)
250 ml Cream, 500 ml Milk, 12 gms Coffee beams, 5 eggs, 4 egg white, 160 gms Castor sugar, 150 gms refined flour, 15 gms Unsalted butter, 1 gm Salt, 150 gms Ricotta, 75 gms Mascarpone, 25 gms Dry fruit (raisins, dry apricot), 75 ml Honey, 10 gms Pistachio, 150 gms Callebaut dark chocolate
Method:
• In a thick bottom pan, boil cream and milk together
• Roast the coffee beans and crush them, mix into the boiled milk and cream. Keep it for some time to allow the coffee flavour to be infused into the mixture
• Later strain it and set aside
• Make a mixture of 3 egg, egg white and 150 gms castor sugar by whisking it together. Add it into the coffee infused mixture
• Add melted chocolate
• Take a ramekin mould and line it butter inside, put the mixture into it
• Put the mould on a water filled tray and bake at 140-1500 in preheated oven for 30 minutes. Chill it in the fridge
• For the cannoli, make dough by kneading refined flour, 2 eggs, 10 Gms castor sugar, 15 Gms butter and 1 gm salt. Then roll the dough into several small discs using a rolling pin
• Roll these discs in a semi circle shape on a steel rod and deep fry in hot oil till they turn golden.
• Make the filling for the cannoli by mixing mascarpone, ricotta, dry fruits and honey. Chill and fill this mixture into the cannoli and set aside
• Serve the chilled budino with ricotta and pistachio cannoli
CHEF’S TIP
After making the caramel, add some fresh orange juice and cook further. Do this to get orange flavour in budino as well
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