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