SOME CHRISTMAS SPECIAL RECIPES

Team L&M

Some Christmas special recipes by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi.

RED STRAUBERRY CRUSH MOUSSE

Ingredients                              Quantity
Strawberry crush                          2 tbsp
Strawberry, chopped                   100gms
Whipped cream, sweetened       300gms
Vanilla essences                            2-3drops
Sweet cookies                                60gms

For Garnish – strawberries and chocolate rice

Method:
Add all ingredients together and mix well.
Place a mould (any shape and size of your choice) with silver foil and spread coarsely powdered cookies evenly to form a base.
Pour the mixture into the mould on top of the cookie and allow chilling in the refrigerator for one hour.
When set, garnish with sliced strawberries and chocolate

PRAWN WITH LEMON QUICHE

Ingredients                                   Quantity
Fresh Prawn                                   210g
Green onions, thinly sliced         4
chopped fresh dill                          1 tbs
Finely grated lemon rind             1 tsp
Filo pastry                                         2 sheets
Eggs                                                     4
Reduced-fat milk                             1/4 cup

Method
Preheat oven to 200°C/180°C fan-forced. Place prawn, peas, onion, dill and lemon rind in a bowl. Stir to combine.
Place 1 filo sheet on a flat surface. Spray with oil. Repeat layering with remaining filo and oil.
Also, line base and sides of prepared pan with filo.
Whisk eggs, milk and parmesan in a bowl. Roll up overhanging filo sides.
Bake for 35 minutes or until golden after that add cooked prawn. Serve with salad

DRUNKNEN PRAWN SALAD

Ingredients                                 Quantity
Tiger prawn                                      4
Cucumber                                          1
Zucchini                                              1
Garlic smashed                                 1 clove
Gin jelly oil                                         5 ml
Lemon                                                  1
Vodka                                                   30 ml
Orange                                                 1 no
Green olive                                          2
Parsley                                                  5 gm
Lemon leaf                                           2
Salt and Black Pepper to taste

Method:
Wash zucchini and slice using mandolin. Grill on hot plate, season and keep aside
Wash and peel cucumber. Get rid of core using corer and cut into rings
Wash, peel and devein prawns. Boil in salted water along with lemon leaf
Drain and chill in ice water
In a deep bowl add prawns, cucumber rings, chopped parsley, olives and seasoning
Now add lemon juice, orange juice, lemon and orange zest, vodka and oil.
Toss lightly and arrange.
Serve chilled

FRUIT AND YOGURT PARFAIT

Ingredients                                          Quantity
Vanilla Greek Yogurt                            2 cup:-
Vanilla Almond Granola                      100gm:-
Walnuts, pecan nuts                             40gm
Sliced Strawberries                               30gm

Instructions
Layer granola, yogurt, Walnuts, pecan nuts and sliced strawberries.
Repeat layers two times

Tips
Slice strawberries with nuts, Greek yogurt as needed for topping.
And some fresh strawberries on the table, on side for decoration.