1. VANILLA PANACOTTA
Fresh cream – 60 gm
Egg – 1 pc
Castor sugar – 15 gm
Tetra milk – 60 ml
Gelatin – 02 gm
Vanila essence – 1 ml
White wine – 30 ml
Grain sugar – 20 gm
Pink peppercorn – 15 gm
Fresh orange – 1 pc
Thyme leaf – a few leaves
Step 1: take yolk of 1 egg, add 15 gm of castor sugar, add 60 gm fresh cream, add 60 ml tetra milk, add 2 gm gelatin solution, add 1 ml vanilla essence and mix well.
Step2: sieve and poor into a serving bowl, allow to cool and set in deep freezer for 2 hrs
Step 3: garnish sauce: add white wine 30 ml into a pan, add 20 gm grain sugar , reduce on slow flame till thick consistency, allow to cool, add 15 gm crushed pink pepper corn, add 20 gm chopped fresh orange, add 5 gm orange rind.
Step 4: finale: de mould the set panacotta on a platter, pour the sauce (step 3) around the panacotta, garnish with thyme leaf and serve
Capers – gm 3.00
Avocado fresh – gm 5.00
Juice orange – ml 75.00
Dhaniya whole – gm 2.00
Jalapeno pepper – gm 10.00
Onion red – gm 12.00
Prawn medium – gm 100.00
Spinach – gm 30.00
Star aniseed – gm 2.00
Tabasco sauce – ml 5.00
Trout fish – gm 75.00
Fish squid tube – gm 40.00
Step 1: To make the dressing, reduce the orange juice, star anice, and jalapeno & coriander seeds; to coat the back of a spoon. Cool the dressing & blend it to form a puree refrigerate it again.
Step 2: Sort the spinach leaves wash and chill them.
Step3: Marinate the smoked prawns, smoked trout and squid with the chilled dressing for 6 hours or more
Step 4: Before serving add some chopped onions, capers, Tabasco, lime juice and seasoning.
Step 5: Dress the spinach with the same mix off the reduction, capers, shallots, Tabasco and seasoning.
Step 6: Place the leaves on a plate, topped with the marinated seafood and serve chilled with a lime slice.
SMOKED PIMENTO CHEESE CAKE
(Pimento vinaigrette, wilted rockets)
Rocket lettuce- 10 gm
Crushed black pepper – 1 gm
Yellow butter – 5 gm
Salt – to taste
Extra virgin olive oil – 5 ml
Amul cheese spread – 200 gm
Gelatin – 8 gm
Green pepper corn – 2 gm
Jalapeno pepper – 5 gm
Red pimento chili – 30 gm
Cracker biscuit – 200 gm
STEP 1: Slice and de-seed the pimento, wood smoke the pimento for 30 min and then puree the smoked pimento
STEP 2: Pimento reduction: in a pan add 5 ml of olive oil, add the smoked pimento puree , add salt to taste, reduce on slow flame till a thick consistency
STEP 3: Cheese preparation: add ½ ltr of milk in pan, add 200 gm of cheese spread, mix when warm until a uniform solution, add 8 gm of gelatin solution and then keep aside
STEP 4: Base: In a bowl crunch the cracker biscuit coarsely, add chopped jalapeno, add crushed green and black pepper corn and 5 gm of butter. Mix well and make a base in a mould.
STEP 5: Now pour the cheese preparation (step 4) in the mould over the base. Set the ½ the prepared pimento reduction in the center of the cheese cake
STEP 6: Allow the cheese cake to set in freezer for 40 min
STEP 7: Finale and garnish: take out the cheese cake from the mould. Set on a platter, garnish with – wilted rockets, cheese cracker and pimento reduction. Serve.
ASPARAGUS +PINENUT SALAD
(White balsamic + fresh fig dressing)
Asparagus – 100gms
Cherry tomatoes – 30 gms
Pinenuts – 05 gms
Red grapes – 30 gms
Fresh fig – 01 no
White balsamic – 15 ml
Olive oil – 45 ml
Salt – 05 gm
White pepper powder – 05gms
(Iceburg, lollorosso, romaine, arugula) 30 gms each
STEP 1: Clean and drain the water off the lettuce. Chill in the refrigerator.
STEP 2: Bake the fresh figs with some olive oil and crushed pepper.
STEP 3: Puree and combine with the white balsamic and seasonings.
STEP 4: Blanch and chill the asparagus, half the cherry tomatoes, Dress the leaves with the dressing, followed by the vegetables and pine nuts. Serve chilled
LIGHTLY SMOKED DUCK
Duck breast – 01 no.
Salt- 4 gms
Rosemary – 3 gms
Blood orange – 01 no
Cointreau – 10 ml
Madras curry powder – 04 gms
Ghee – 10 gms
Butter – 10 gms
Hazelnut – 02 gms
Mash potatoes – 80 gms
Pokchoy – 50 gm
STEP1: Make gashes on the duck breast’s skin & season it with some herbed oil & salt.
STEP 2: On a cold heavy pan place the duck breast and then sear it slowly, allowing the fat to melt.
STEP 3: Once the skin is a nice golden brown sear the other side.
STEP 4: Place the duck breast in the oven @180 degrees Celsius.
STEP 5: On a separated pan heat the ghee and sauté some onions till golden brown.
STEP 6: Add in the curry powder followed by the orange segments.
STEP 7: Deglaze the pan with some white wine. Reduce this mix and finish with the cointreau and butter.
STEP 8: Use the duck fat from the skillet. Heat it and add the hazelnut followed by the mash .
STEP 9: Plate the mash on a plate and top it with some sautéed pokchoy.
STEP 10: Take out the duck from the oven slice and plate around the mash and finish with the sauce.
Garnish with some assorted chiffonade and serve hot.