pnqhy-head-chef-blog

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Red Velvet Waffle

INGREDIENTS

For Waffle

·         Eggs (Medium): 9 nos

·         Vanilla Bean: ½ nos

·         Milk: 950 ml

·         Castor Sugar: 110 gms

·         Refined Oil: 100 ml

·         Baking Powder: 20 gms

·         Beetroot Juice: 50 ml

·         Red Food Coloring: 7 ml / few drops

·         Refined Flour: 900 gms

For Strawberry Confit

·         Fresh Strawberry: 200 gms (Chopped roughly)

·         Glucose: 20 gms

·         Castor Sugar: 20 gms

·         Water: 100 ml

·         Corn flour: 5 gms

   METHOD

For Waffle

·         Sieve together the refined flour and baking powder and set aside.

·         Break eggs and add vanilla bean to the same

·         Whisk the eggs along with castor sugar, refined oil, beetroot juice and milk.

·         Add the refined flour and baking powder mix to the above

·         Strain the batter

·         Make waffles from the batter in a waffle pan / machine

 For Strawberry Confit

·         Cook all the ingredients together till it becomes thick

·         Stir the mixture in a thick bottomed pan for 20 minutes

·         Cool and serve

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Thai Croissant

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Chocolate Stuffed Tandoori Chicken Breast

Chicken breast 1 No.

Cali-but Dark Chocolate - 50 gm

Processed Cheese- 30 gm

Hung Curd -  100gm

Seasoning - To taste

Cooking Cream- 50 ml

Cardamom powder- 10 gm

Butter- For basting

Cashew nuts- 30 gm

Khoya- 30 gm 

Stuff the chicken breast with a mixture of cashew-nuts, chocolate, khoya, cardamom powder.

Marinate the stuffed chicken breast with a mix of hung curd, cooking cream, processed cheese and keep for around 30 minutes.

Cook in the tandoor until cooked.

Served with fresh mint sauce

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Steamed Fish Light Ginger Cilantro Sauce

Ingredients:

Sliced Sea bass: 180 gm

Light Soya sauce: 20 ml

Fresh Cilantro leaves : 25 gm

Fresh shredded Ginger: 10 gm

Sesame oil- 10 ml

Garlic chopped- 10 gm

Shao Shing Cooking wine: 10 ml

Stock- 50 ml

Garlic oil- 10 ml

Seasoning - As Per Taste

Recipe:

On a bed of fresh cilantro and shredded ginger place the sliced sea-bass and steam for 10- 12 min.

In a pan take some oil, add the chopped garlic, stock, light soya and give a boil

Adjust the seasoning and pour in some Chinese wine and sesame oil.

Pour the sauce over the Steamed sea-bass and garnish with a bunch of fresh cilantro leaves.

Pour in some hot garlic oil over to make the fish more aromatic and fragrant.

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Lemongrass, Basil, Chili, Galangal Croissant

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# Thai Croissant