Bring in the New Year with these dishes
Team L&M
NEW YEAR SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, NEW DELHI
Fried Chicken in Honey Sauce
Ingredients Quantity
Chicken breast 450 gm
Spring onion 125 gm
Red capsicum 200 gm
Yellow capsicum 200 gm
Egg noodles 200 gm
Corn flour 80 gm
Refined flour 80 gm
Eggs 2 no.
Salt 5 gm
Sauce
Ginger, (extremely finely minced) 10 gm
Garlic (extremely finely minced) 10 gm
Honey 80 gm
Peanut oil 60 ml
Soya sauce 5 ml
Red Chilly whole 10 gm
Tomato Paste 50 gm
Method:
Slice chicken breast, Julienne red capsicum, yellow capsicum and green onion.
Reserve some ingredients from above for garnish.
Add corn flour, refined flour, beaten eggs and salt to chicken breast and deep fry to crisp golden color.
Add oil in a wok. Add garlic followed by ginger, tomato paste, soya, honey and chilly flakes.
Fry egg noodles in a disc shape till crispy.
Sauté chicken along with sauce and vegetables.
Serve hot with fried noodles.
Charcoal Chicken and Pineapple Skewer
Ingredients Quantity
Whole boneless chicken thigh (cut into 1 ½ inch chunks) 8
Whole peeled pineapple cored (cut into 1 ½ inches chunks) ½
Pineapple Juice ½ cup
Lime Juice ¼ cup
Oregano chopped 2 tbsps.
Garlic Minced 2 cloves
Vegetable Oil ½ cup
inch skewers 8-10
Method
Thread chicken and pineapple, alternating ingredients.
Set skewers on a tray.In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves.
Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly.
Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.
Prepare grill. When charcoals are hot, lift skewers out of marinade and brush lightly with vegetable oil.
Grill over medium-hot charcoals for about 20 minutes, turning often.
Tastes best when served hot with choice of dips. Prepare this recipe for New Year party and enjoy with your friends and family.
Thyme and Orange Murgh Tikki
Ingredients Quantity
Chicken mince 500g
Fresh Orange (or pulp) 100gm
Fresh thyme 5gm
Salt to taste
Black pepper powder 2gm
Bread crumbs 100gm
Chaat Masala 3gm
Garam Masala 2gm
Chopped Onion 50gm
Chopped Garlic 10gm
Chopped Green Chilli 5gm
Refined Oil 100ml
Method:
In a large mixing bowl, mix all spices and chicken mince together. Using hand or small whisk stir until thoroughly combined. Now, add orange pulp, thyme and bread crumb and mix well
Make small chicken tikki into a flatten ball between the palms of your hands. Repeat the same with remaining chicken tikki mixture
To make tikki, take nonstick pan, heat oil over medium heat until simmering. Add patties and cook until golden brown on bottom.
Transfer chicken tikkis to a serving platter, garnish and serve
Turnip and ham canapés
Ingredients Quantity
Savory bared slice 4
Red radish 200 gm
Parma Ham slice 100gm
Fresh basil 2 sprig
Salt pepper 1gm
Mayonnaise 10 gm
Turnip relish
Turnip 300 gm
Garlic 5 gm
Scallion 10 gm
Green peppercorn 2 gm
Wine vinegar 100 ml
Thai sweet chilly sauce 10 ml
Cilantro leaf chops 10 gm
Method
Peel the garlic and put it in the food processor with the roughly chopped scallions and the drained green peppercorns. Process till finely chopped.
Add the vinegar and sweet chili sauce and pulse to combine, then add the cilantro leaves
Pulse until the turnip and cilantro are finely and evenly chopped.
Leave to stand for an hour or so for best flavor, but serve sooner if needed.
Take savory bread slice cut in to round shape and toss in salamander.
Apply mayonnaise on the top
Nicely arrange ham slice and red radish on two piece with garnish of spring onion leaf and another two piece arrange with kiwi relish and basil sprig.
Canapés is ready to eat
