‘Add colours to your plate to match witht the spirit of summer’
By Tippling Street, Mumbai
Roast Chicken & Kale salad
1 shredded roast chicken leg and breast
140 gms kale lettuce
40 gms beans sprout
1 tbsp pickled carrot
1 tbsp pickled cucumber
2 tbsp chopped scallions
¼ cup extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 clove garlic minced
1 tbsp brown sugar
¼ tbsp salt
Fresh cracked black pepper
Wash the kale leaves, remove steams and chop into bite sized pieces.
In a large bowl, combine the kale, shredded roast chicken, pickled veggies, beans sprout, scallions and set aside to chill.
In another bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped garlic, brown sugar, salt and pepper.
Pour the dressing over the salad ingredients and toss to coat and serve.
Remove from oven and leave it on the baking paper for 5 minutes.
Roast Chicken & Kale salad
½ cup white wine
1 tbsp finely chopped chives
1 onion finely chopped
1 ½ cup fish stock
1 ½ Arborio rice
2 tbsp extra-virgin olive oil
3 pcs of squid, cleaned and cut into rounds
3 tbsp unsalted butter
9 pcs prawns, cut into pcs
12 pcs calmsnapper, cut into cubes
Pinch of saffros
120grms red n threads
Salt and freshly ground pepper
Some micro greens for garnish
In a saucepan, combine the clam with water and bring it a simmer.
In a large saucepan, heat the olive oil add the onion, season with salt and pepper, cook over moderate heat, stirring until softened about couple of minutes.
Add the Arborio rice and cook for a minute. Crumble the saffron into the wine and add it to the rice. Keep stirring until the wine is absorbed. Add 1 cup of the warm clam stock and cook over moderate heat, until it’s nearly absorbed.
Continue adding the stock ½ cup at a time and continue stirring.
The risotto is done when this is suspended in a thick creamy sauce for 20 minutes. Season with salt and pepper then.
Melt the butter in a large pan. Add remaining chopped onions about a minute, then add prawns, squid and red snapper cubes and cook until just cooked through. Scrape the seafood into the risotto and stir in the finely chopped chives and serve hot.
Beetroot Humus Recipie
250 gms beetroot
2 garlic cloves
2 tbsp tahini paste
¼ tbsp salt
1 tbsp roasted cumin powder
2 tbsp Lemon juice
90 gms feta cheese
50 ml olive oil
12 pcs pita breads
Some micro greens to garnish
Heat up the oven to 180° C. Place washed beetroots in the middle of a large piece of kitchen foil.
Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam, then scrunch the edges of the foil above the beetroots to create a parcel.
Bake until you can easily pierce each beetroot with a knife or around about 60 min, depending on the beetroot’s size.
Once the beetroots are cool enough to handle, peel the skin off. Roughly slice the beetroot and place all the ingredients except half of olive oil in a bowl of a food processor and process until smooth.
Check the seasoning. To serve, put hummus in a bowl. Drizzle with extra virgin olive oil if you don’t care about it being oil-free, crumble some feta cheese and micro green on top.
Vanilla Panacotta with passionafruit gastrique & seasonal fruit
300 ml heavy cream
90 gms sugar
90 ml milk
30 ml white wine
1 tbsp vanilla extract
2 tbsp castor sugar
2 passion fruits
5 egg yoks
6 gms gelatine powder
Bring the milk, cream and 90 grms sugar to boil in a pot on the stove, stir gently until the sugar melts.
Put the gelatine powder in cold water for 10 minutes then put them in the hot cream mixture and stir well to dissolve. Whisk the egg yolk vigorously and pour the warm mixture on the egg yolk vigorously for 3 minutes.
Wet 4 mould with water as it will help the panacotta release when its ready to serve them. Pour the mixture in the wet moulds and keep them in the fridge at least 4 hours or overnight to set.
Take a small pan, add 30 ml white wine 50 grms sugar and stir to dissolve. Mix the pulp of the passion fruit with reduce for a minutes on a moderate heat and set aside.
To serve, unmould the pannacotta and drizzle the coulis to top and garnish with seasonal fruit.