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Red Cuisine

FEAST FOR EYES TASTE & BUDS

Food is not just about the flavours and taste, a lot more has to be taken care of about, its appearance too. After all, the food meets the eye first, before it reaches the tongue. Perfecting the art of taste and presentation, Neeraj Balasubramanian, Executive Sous Chef, The Park, dishes out his creations fresh from the pantry.



8 Hour Braised Lamb Shanks with Port Wine Jus, Beetroot Risotto and Chilli Chocolate Lava
INGREDIENTS
Lamb shanks 2
Diced tomatoes 1 cup
Chopped onions ½ cup
Chopped celery ½ cup
Chicken stock 1 cup
Thyme 5 sprigs
Rosemary 5 sprigs

Refined flour ½ cup
Blanched Haricot beans 1 bundle
Cherry tomato 6 gm
Butter 2 tbsp
Port wine 100 ml
Salt and pepper to taste
Beetroot risotto ½ cup
Piece of chilli chocolate lava 40 gm

METHOD:
Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated shaking off any excess flour. Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker. Cook on low until lamb is very tender and almost falling off the bone. It takes round 8 hours. Transfer lamb shanks to a platter and cover with aluminium foil. Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduces. Season to taste. Plate the lamb shanks with the risotto, chilly, chocolate lava and the Port wine.

Jhinga Narial Tikka


METHOD:
Clean and de-vein the prawns. Leave the tail intact. Marinate the prawns with ginger garlic paste, spices, crushed curry leaves, lemon juice and salt and keep it aside for 30 minutes. Make a batter using corn flour, salt and egg. Heat oil in a kadhai for deep frying. Dip the marinated prawns in the batter and coat with the desiccated coconut and deep-fry on medium flame until they turned golden and cooked properly. Plate them with Lachcha Pyaz, Avakai Mayo.

INGREDIENTS
Jumbo prawns 4
Ginger garlic paste 1 tbsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Curry leaves (fried and crushed) 2 sprigs
Lemons 2
Egg 1
Corn flour 40gm
Desiccated coconut 40 gm
Salt to taste
Oil for frying
4 satay skewers
Avakai mayo 1 tbsp
Laccha pyaz 50gm

Mango Carpaccio Salad with Mango Cilantro Sorbet and Cilantro Honey Chilli Vinaigrette


INGREDIENTS
Fresh mango juice 1 litre
Liquid glucose 150 gm
Sugar 50 gm
Cilantro chopped 1 bunch
Mango thinly sliced 200 gm
Cilantro honey chilli vinaigrette 15 ml
Kalamata olives 5-6
Mint sprigs 5-6

METHOD:
Combine the fresh mango juice, liquid glucose, chopped cilantro and sugar in a large bowl. Pour the mix into sorbetiere to churn. Once the sorbet is adequately churned (about 30-40 min), place in a deep freezer to set. Once it is ready, plate with the mango carpaccio and garnish with kalamata olives, mint sprigs and cilantro honey chilli vinaigrette.

Chef’s Dessert Degustation Platter


White Chocolate Blondie
INGREDIENTS
Eggs 3
Sugar 240gm
Refined flour 145gm
Broken cashews 120gm
Baking powder 6gm
Melted butter 100gm
Melted white chocolate 200gm

METHOD:
Beat the eggs and sugar together. Slowly add the flour and baking powder by whisking continuously. Blend melted butter and melted chocolate together. Fold in the mixture of butter and chocolate into the other ingredients. Add the broken cashew nuts. Pour the batter into a greased baking tray and bake at 180 degrees celsius for about 45 min. Cut and place on top of kiwi compote and garnish with chocolate stick.

Rose Petal Gelato
INGREDIENTS
Fresh cream 1 litre
Liquid glucose 20 gm
Gulkand 400 gm
Rose petals chopped 300 gm

METHOD:
Combine the fresh cream, liquid glucose, chopped rose petals and gulkand and pour the mix into sorbetiere to churn. Once the gelato is adequately churned (about 15-20 min), place in a deep freezer to set. Scoop and place in ramekin. Garnish with caramel Stick

METHOD:
Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie – do this by pouring a little water into a saucepan and placing the bowl over the water. Over a gentle heat, set the pan to warm the water until the chocolate melts. Take off the heat and leave to cool a little. Meanwhile, place the butter and half the sugar into another bowl. Using an electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder. Separate the eggs yolks and leaving the whites aside put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. In a fourth bowl, whip the cream until thickened with soft peaks. Pour the melted chocolate into the butter mixture, and carefully stir until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang. Spoon the mixture into a large piping bag with a large nozzle attached. Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days. Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices. Place on plate and garnish with a caramel nest.

 
 
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