Luxe Up Your Festive Dinner Spread

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Guys, it is that time of the year again when all we can think of is good food! Yes, it is Christmas and New year’s time, we are all set to jump into the festive mode and indulge in all things fancy and flavourful!

Clearly, if there’s one thing we all look forward to every December, it’s the mouth-watering main course. Here are few awesome festive recipes that will take you to heaven!
Chef Santosh Kumar from Mandarin Oriental Singapore shares a delectable recipe for all the health conscious cooks this season.

Tandoori Cod with Orange Glaze

cod

Ingredients:

Tandoori Cod with Orange Glaze Table

Method:

  1. Wash and clean the fish. Cut fish into fillet, coat with salt, red pepper, and lemon juice. Set it aside for 10 minutes.
    Add yogurt and mix all the ingredients to marinade the cod.
    Let it marinate for 6 to 8 hours.
    On a thin skewer, gently put the fish steak and bake in a hot tandoor or oven for 15 minutes, and flip it once.
    For the orange glaze sauce, mix all the ingredients and cook until the sauce thickens. Add some butter and set aside.
    Serve cod garnished with pickled onions, chaat masala and drizzle orange glaze sauce.

A unique recipe from Chef Jerson Fernandes, Berggruen Hotelscan be made with chicken or Turkey.

Panko Crusted Chicken Drumlet with Fresh Alphonso Puree served with Raw Mango – Watercress Salad and Crispy Mango Peel

panko-crusted-drumlet-chef-jf

Ingredients:

new-ingredients

Method:

  1. Clean and marinate chicken drumlet using salt, pepper, mustard and fresh rosemary. Allow to rest for 30 minutes.
  2. Prepare a coating of flour mix using refined flour, onion powder, garlic powder, salt, crushed pepper & dry mango powder.
  3. While the chicken sits in the marinade, prepare a refreshing raw mango salad, using diced raw mangoes, watercress, chopped cilantro,paprika powder and half the quantity of double cream. Gently mix all ingredients together in a bowl, sprinkle lemon juice and allow to rest. The salad has to be stuffed into an apple later, for this cut the apple top horizontally and core its centre pulp to make a hollow cavity . Roast it for just 5 minutes in the oven.
  4. For the crunchy mango peel, fine peel a raw mango, soak it in salt water for 30 minutes, dust in flour and fry till crispy and golden in color.
  5. For the accompanying puree, peel an alphonso mango, deseed it and mash the pulp.
  6. Blend it with the remaining cream. Allow to chill in a refrigerator to thicken.
  7. Once the accompanying salad and puree are ready, its time to crumb the chicken. Coat the marinated drumlet with the flour mix, dip it in beaten egg and roll it in panko crumbs. Press tight to ensure the drumlet is coated well with the flour mix and crumbs.
  8. Chill for 5-10 minutes.
  9. Fry the drumlet in hot oil till it turns golden brown in color.
  10. Once all elements are ready, its time to plate the drumlet. Place the drumlet on a black stone or a ceramic plate, pour the raw mango salad into the roasted apple centre.
  11. Pipe droplets of the alphonso mango puree around the drumlet and line a dollop of the same besides the drumlet pulling it with a spoon to give it the desired shape.
  12. Sprinkle a few raw mango salad cubes and watercress leaves randomly around the drumlet and garnish with two to three crispy onion rings fried with the above flour mix.

Chef’s Tip: Always chill the crumbed chicken for a few minutes before frying to ensure the crumbs hold on and it fries evenly whereby giving it a crispy texture.


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