Category Archives: Celebrity Chefs

Post Event: AXN Top Chef Live Cook Up Session with Chef Saransh Goila

It’s so wonderful to see brands innovate and bring new things to the consumers plate. AXN Top Chef in a recent event tried to do something new as well. They pick recipes from their popular culinary show Top Chef  and brought them to the table in an exclusive session  alongwith the young and talented Chef Saransh Goila for media and bloggers.

AXN’s show Top Chef is a reality show where professional chefs compete against each other to create the finest of dishes and a panel of judges rate them on the basis of taste, presentation and technique. CheF Saransh Goila re-created top 3 recipes for the audience to taste – ‘Macrons with Guacamole’, ‘Quinoa Pasta cooked with Zucchini Salsa Verde’ and ‘Jerk Halibut with Mango slaw’. 

Mumbai Candid brings to you the recipes of all these three dishes. Do try them and let us know how they turn out in the comments below.

1] Macarons With Guacamole

Ingredients

MACARONS

4 egg whites

1½ teaspoons cream of tartar

Grated zest of 1 lime

½ cup sugar

GUACAMOLE

2 ripe avocados; pitted, peeled and cut into large dice

1 teaspoon fresh lime juice

½ Teaspoon red wine vinegar

1½ Teaspoon Ground Cumin

0.25 Cup Minced Red Onion

1 Jalapeño Chilli, seeded and minced

2 Tablespoon finely chopped fresh cilantro

Salt And freshly ground pepper

CORN PUREE

1 tablespoon unsalted butter

1 stalk lemongrass, smashed

1 kaffir lime leaf

1 cup fresh or frozen corn kernels

3 sprigs fresh cilantro

Salt And freshly ground pepper

1 cup heavy cream

0.25 cup CornNuts, finely ground

MAKES 40 MACARONS

FOR THE MACARONS: Preheat the oven to 185°F. Line 2 baking sheets with parchment paper. Combine the egg whites, cream of tartar, and lime zest in a bowl. Using an electric mixer, beat on high speed until soft peaks form. Add the sugar a little at a time, beating well after each addition. Continue to whip until the whites are stiff and glossy. Transfer to a pastry bag fitted with a medium round tip or plastic bag with the corner cut off and pipe small round domes of meringue about 2 inches in diameter onto the prepared baking sheet. Bake until a pale golden brown and dry to the touch, 2 1/2 to 3 hours. If it’s a humid day, you may need to turn off the oven and let the macarons dry for up to 12 hours. Set aside to cool completely.

FOR THE GUACAMOLE: Combine the avocados, lime juice, vinegar, and cumin in a food processor and process until smooth. Transfer to a medium bowl and stir in the onion, jalapeno, and cilantro. Season with salt and pepper. Scoop the guacamole into a pastry bag fitted with a small round tip or a plastic bag and set aside in the refrigerator.

FOR THE CORN PUREE: Melt the butter in a sauté pan over medium-high heat. Add the lemongrass and lime leaf and sweat until soft. Add the corn kernels and cilantro and sweat for 10 minutes longer. Season with salt and pepper. Stir in the cream and simmer for about 10 minutes. Remove the lemongrass, lime leaf, and cilantro and transfer the corn mixture to a blender. Blend until smooth, then pass the purée through a fine-mesh sieve. Set aside.

To serve, pipe the guacamole between 2 macarons. Spoon small circles of corn purée on to a plate or plates and set a macaron sandwich on top of each pool of purée. Dust the plate with the CornNuts and serve.

Prep Time: 45 minutes, plus 3 hours for baking

BRYAN DISHES

“The macaron is something that I use at my restaurant a lot. The idea is to create a very light-flavoured shell that is crisp, so layers of texture can be achieved with a smooth purée or pudding. Normally in the mid-Atlantic it takes about ten hours to prepare these macarons using a dehydrator; I took a huge risk trying to pull this off. I relied on the environment, being in the desert, to dry the macarons overnight.”

2] Quinoa Pasta

Ingredients

SALSA VERDE

Leaves from 2 bunches fresh flat-leaf parsley

Leaves from 1 bunch fresh basil

12 cornichons, coarsely chopped

2 tablespoons Capers; rinsed

4 cloves garlic coarsely chopped

1 cup extra-virgin olive oil, or as needed

Sea salt and Freshly ground pepper

PINE NUT GREMOLATA

1/2 cup gluten-free crackers

1/4 cup pine nuts

1/4 cup fresh flat-leaf parsley leaves

1 tablespoon grated lemon zest

1 tablespoon minced garlic

Sea salt and freshly ground pepper

PASTA

1 pound quinoa spaghetti

2 tablespoons olive oil

6 cloves garlic sliced

1 tablespoon capers, rinsed

1/4 teaspoon red pepper Flakes

6 zucchini, cut lengthwise into thin slices

2 cups Oven-Dried Tomatoes (below)

SERVES 4

PREP TIME – 45 minutes

Method

FOR THE SALSA VERDE: Bring a pot of water to a boil. Blanch and shock the parsley and basil. When cool, drain, squeeze out the excess water, and chop coarsely. In a food processor or blender, combine the herbs with the cornichons, capers, garlic, and olive oil and process until well combined. Season with salt and pepper and adjust the consistency with more olive oil, if needed. Set aside.

FOR THE PINE NUT GREMOLATA: In a food processor, combine the crackers, pine nuts, and parsley and process until finely chopped. Pulse in the lemon zest and garlic, and season to taste with salt and pepper. Set aside.

FOR THE PASTA: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Stir in the capers and red pepper flakes. Add 1 cup of the pasta water and the zucchini to the pan and bring to a simmer while the pasta finishes.

Drain the pasta. Add the pasta and salsa verde to the pan with the zucchini. With the pan still over heat, toss to combine.

To serve, spoon the oven-dried tomatoes around the circumference of each serving plate. Using tongs, arrange a nest of the pasta in the centre of the plate and top with the gremolata.

HOW TO MAKE OVEN-DRIED TOMATOES

2 pints cherry tomatoes, halved

1/2cup garlic cloves, cut into thin slices

1/4 cup balsamic vinegar

1 cup fresh basil leaves

2 teaspoons sea salt

Pinch of red pepper flakes

Preheat the oven to 275°F. Put the tomatoes and garlic on a baking sheet. Sprinkle with the vinegar, basil, salt, and red pepper flakes and toss to combine well. Spread in an even layer. Bake until the tomatoes are soft and darkened, about 2 hours.

3] Jerk Halibut with Mango Slaw

Ingredients:

JERK HALIBUT

1 tablespoon Jerk Seasoning (below)

1 teaspoon olive oil

4 halibut fillets, about 6 ounces each

Salt and freshly ground pepper

MINT-CILANTRO VINAIGRETTE

1/2 cup coarsely chopped fresh cilantro

1/2 cup coarsely chopped fresh mint

1/2-inch piece fresh ginger, peeled and chopped

3/4 cup extra-virgin olive oil

3/4cup rice vinegar

1/2 teaspoon sugar

1/2 tablespoon fresh lime juice

Salt and freshly ground pepper

MANGO SLAW

1 mango, peeled, pitted, and cut into julienne

1/4cup chopped fresh cilantro

Salt and freshly ground pepper

RICE:

2 teaspoons olive oil

1 small onion, diced

1 clove garlic, minced

1 tablespoon tomato paste

1 tablespoon Jamaican curry paste

1 cup long-grain rice

2 cups water

Plantain or taro chips for garnish

SERVES 4

Prep time: 2 hours Season 5, Episode 1 Elimination Challenge: Create a dish that represents the ethnic cuisine of a New York neighbourhood.

Method

FOR THE JERK HALIBUT: In a small bowl, whisk together the jerk spice and 1 teaspoon of the olive oil. Rub the marinade all over the halibut, cover, and refrigerate for at least 30 minutes.

FOR THE MINT-CILANTRO VINAIGRETTE: In a blender, puree the cilantro, mint, ginger, olive oil, vinegar, sugar, and lime juice, until smooth. Season with salt and pepper.

FOR THE MANGO SLAW: In a bowl, toss together the mango, cilantro, and three-fourths of the vinaigrette. Season with salt and pepper and set aside.

FOR THE RICE: In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent. Mix in the tomato paste and Jamaican curry powder, then add the rice and sauté until toasted. Add the water, bring to a boil, cover, turn the heat down to low, and cook until the rice is tender, about 15 minutes.

Meanwhile, heat the remaining 1 teaspoon olive oil in a heavy skillet over medium-high heat. Add the fish and panfry until lightly browned, about 5 minutes per side.

To serve, place a small mound of rice in the center of each of 4 plates, and arrange a fillet on top of each mound. Top with the mango slaw. Drizzle with the vinaigrette and top with the plantain chips.

HOW TO MAKE – jerk seasoning

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon sugar

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Combine all the ingredients. Store in an airtight container for up to 2 months.

Post Event: Washington Apples Meet & Greet courtesy FBAI

Last week, we attended the Washington Apples Meet & Greet organized by FBAI (food blogger association of India) at St. Regis Hotel, Mumbai.

The event comprised of a wonderful workshop conducted by Chef Himanshu Taneja, Director of culinary, St. Regis hotel, Mumbai & his team where they demonstrated a few recipes created with the Washington Red Delicious apples & Granny smith apples. Followed by an interactive session with Washington Apple Commission representative Keith Sunderlal & International marketing director of Washington Apple Commission Rebecca lyons and from USDA (United States Department of Agriculture) Adam Branson.

Here are the recipes that Chef Himanshu demonstrated with Washington Apples:

Recipe 1: Puebla Avocado Tartare with Apple Chutney

Ingredients:-

Puebla Avocado- 2no

Onion (chopped)-30gm

Tomato (chopped)-30gm

Green chili (chopped)-8gm

Coriander leaves (chopped)- pinch

Lettuce Lollo Rosso- 4 leaf randomly torn

Fresh lemon juice-15ml

Sliced & toasted French baguette- 4 nos sliced

For Apple chutney:-

Washington red delicious apple-4nos

Sugar-100gm

Water-150ml

Paprika powder-5gm

Zanthan-1gm

Tartare Recipe:

Cut the Avocado into half,  scoop out the fruit & chop it into fine brunoises

Mix all the ingredients, except the lettuce & the baguette, into a thick paste.

Keep it aside.

Apple chutney recipe

In a pan, heat water, sugar, apples & paprika.

Cook till it turns into a jam like consistency.

Keep it aside to cool.

Plating: Get the baguette out and top it up with the lettuce followed by Puebla Avocado Tartare and finally the Apple chutney. Your tartare is ready to serve!

Recipe 2Seb ka chenna payesh

Ingredients:

Reduced milk- 237ml

Washington Red delicious apple (grated)-2no

Angoori Chenna- 10-12 pcs

Almond slivers-15gm

Pistachio slivers-15gm

Recipe:-

In a martini glass, add sweetened reduced milk.

Grate the apple & add the chenna to it. Stir it well and add it in the glass.

Top it up with almond slivers & pistachio slivers. Serve it and watch your guests relish it!


Post the event, was a high tea session, where we were treated with a delicious spread celebrating apples!

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Apple & Raisin Scones, Apple & Mustard Quiche, Apple & Smoked Chicken Quiche, Appy Fizz Paani Puri, Apple Jam Bakewell Tart, Apple Jalebi and many more dishes were on the spread. Well, if apples can be so delicious, they are definitely going to keep the doctors away!

 

 

Review: Haochi at Sun N Sand

We recently visited the much talked about Chinese restaurant at Sun N Sand, Mumbai – Haochi. Run by celebrity chef Gautam Mehrishi, this one exceeded our expectations! Everything we had here was amazing, no wonder the restaurant was pack at lunch hour on a weekday.Here’s a glimpse of our meal!

Bombay Fizz
Great Wall Martini
The drinks were impressive. Bombay Fizz was extremely stiff and one drink could be good enough to get you in high spirits. The Great Wall Martini is a fusion of gin, pineapple and passion fruit, tangy and delicious. They don’t disappoint the teetotalers either. Look at the fancy presentation of a non-alcoholic beverage!
Char Siu Bao
Crispy Peking Duck served with Hoi Sin sauce and Julienned Greens
Soba Noodles

The appetizers at Haochi are absolutely delicious. The Char Siu Bao or the pork buns melted in the mouth. The Crispy Peking Duck went well with the Hoi Sin sauce. Also, one of the must try dishes at Haochi is the Lotus Root, vegetarians, you will love this! The Soba noodles and Buttery rice pairs up excellently with most of the mains.

Chocolate Lava Cake
Mandarin Orange Infused Creme Brulee
Almond Yogurt

The exciting range of desserts were something that we left enough space for. The Chocolate Lava Cake, emmm, sinful, an overdose of chocolate. The crackling Creme Brulee with Mandarin orange infused was fruity and refreshing. The Almond Yogurt on the other hand was light and a perfect way to end the meal!

Overall, Haochi lives up to the meaning of its name – Simply Delicious! We totally recommend this one!

Venue: Haochi

Overall Rating

Sun n Sand Hotel, Juhu

Landmark: Next to Novotel Hotel

Phone: 26201811

Follow:
Haochi at @HaochiMumbai
Mumbai Candid at @ChandniT @MumbaiCandid

Review: Smoke House Deli

The oh-so-popular Smoke House Deli has opened a new outlet at BKC. We attended the preview dinner and here’s what we tried!The lovely looking signature cocktails- Fruit, Herb and Floral Infusions.

Californian Plum, Star Anise, Lily and Vodka
Kiwi, Melon, Jasmin and Vodka 
We started our meal with the Paprika Puffs. Crispy and delicious, with a strong kick of Wasabi. If your taste buds can’t handle too much spice, make sure you mention it to the chef while placing your order.
Paprika Puffs with Wasabi
The mains were delicious! The Pan Charred Vegetables and Cheddar Sandwich with Chipotle Mayo is a great option for the veggies. Crunchy vegetables with a flavourful hint of Chipotle. They say, cooking risotto rice perfectly well is the toughest. Smoke House Deli does a fairly good job with their Smoked Mushroom Risotto! Carnivores can add Chicken or Prawns to the same. Last but not the least, the Peri Peri Rubbed Smoked Chicken with Smoked Pimento Reduce was quite a winner. The Chicken was Tender and delectable, definitely our favourite.

 

Smoke House Deli is usually popular for their desserts, but guess, they were having a bad day. The Philly Cheesecake was grainy and not smooth although the flavour was perfect. The Flourless Fudge Cake on the other hand was warm but not warm enough.
Philly Cheesecake
Flourless Chocolate Fudge with Ice Cream
Smoke House Deli has been a favourite since it opened at Lower Parel. We hope it maintains the standard and quality through all its outlet and we will definitely keep visiting!
FIFC Building, Bandra Kurla Complex
Landmark: Behind Starbucks  
Phone: 02226530762 
Follow:
Smoke House Deli  at @SmokeHouseDeli
Mumbai Candid at @ChandniT @MumbaiCandid

Food Bloggers Workshop with Chef Sergi Arola

We were recently invited to attend a workshop by twice Michelin-starred Spanish Chef Sergi Arola, at Arola, JW Marriott by HT Cafe. The chef shared some of his favourite recipes along with some tricks and tips. Here are some snapshots of the dishes along with the recipes. If you want to try any of these dishes, they are available at Arola.
 


Patatas Bravas
Ingredients:
5 potatoes
1 litre sunflower oil
5 fresh tomatoes
1 fresh red chilli
1 egg
3 garlic cloves
1 tsp lemon juice
5 tbsp olive oil n Salt to taste
Black pepper powder to taste
2 springs fresh parsley
 
Method:
Cut the potatoes into exact halves. Scoop with a pineapple corer, and then scoop at the centre with a small scooper.
Put the potatoes in a tray and cover them with sunflower oil. Cook in the oven at 1500°C for 45 minutes, and then remove.
For the spicy tomato sauce:
In a pan, heat olive oil, add crushed garlic cloves and sauté. Add chopped fresh red chilli, sauté and add chopped tomatoes. Cook for one hour over slow flame. Season the sauce and blend.
For garlic aioli:
In a bowl, break the whole egg, add chopped garlic, lemon juice and salt, mix well and start whipping it; add olive oil slowly to form an emulsion, whip till the aioli is firm, then season it.
Deep fry the potatoes, take out on a paper towel and sprinkle with salt.
Fill the centre with spicy tomato sauce and top with garlic aioli. Garnish with fresh chopped parsley. 

Tandoor Lobster
Ingredients:
1 lobster
100 gms almond flakes
100 gms black olives
1/2 cup cream
2 garlic cloves
5 pieces rigatoni pasta
1 tbsp spicy tomato sauce
1 tbsp olive oil
Fresh oregano for garnish
Salt to taste
Black peppercorns to taste
 
Method:
Remove the lobster meat whole from tail. Marinate with olive oil, salt and crushed black peppercorns.
Slice the black olives and roast them in the oven at 1200°C till dry. Cool them down and blend to powder.
Toast the almond flakes with crushed garlic clove, add cream and simmer till almonds are cooked. Puree in the blender and strain with fine strainer.
Blanch the rigatoni pasta in boiling salted water.
Roast the marinated lobster in a tandoor till cooked. Remove and cut.
Toss the blanched rigatoni with olive oil, chopped garlic and spicy tomato sauce.
In a plate, sprinkle black olive powder and put the lobster on it. Put the rigatoni on each piece of lobster. Garnish with fresh oregano leaves. Serve the warm almond cream on the side.


Crema Catalana
Ingredients:
For orange form
500 ml milk

500 ml cream

1 stick cinnamon
10 gms orange peel
10 gms lemon zest
150 gms sugar
150 gms egg yolk
20 gms orange sorbet

For Mousse

50 gm Marie biscuit
200 ml milk n 100 gms sugar
100 gms cream

Method :
Make a Marie biscuit mousse from all the above ingredients in martini glass. Prepare the orange form by combining all the ingredients in a saucepan and bring to boil maintaining the temperature at 40°C. When the mixture reaches the required temperature, remove from fire strain and cook in an oven at 10°C for 20 minutes for steam. Then remove it, cool it down and add it to a nitrogen can.
Finally, take the martini glass in which the mousse is set, then put one quenelle of orange sorbet.
Put the orange form and sprinkle sugar syrup over it. Gratinate and serve.
(Recipes via HT Cafe)

Venue: Arola
Lobby Level, JW Marriott, Juhu

Phone: 66933000 

Food Bloggers Day with Chef Sanjeev Kapoor

6th November 2012 was declared as the first Food Bloggers Day. We were invited to Chef Sanjeev Kapoor’s studio to cook up some delicious recipes with him. Food, conversations and a lot of fun, the experience was unforgettable! Here is a video that we shot of the Masterchef himself, cooking up a Diwali special recipe!

 
To view more pictures of the event, click here


Barbeque Masterclass at Renaissance Powai with Nikhil Merchant and Chef Jolly!

We recently got an invitation to attend a barbeque masterclass by the very charming and fun Chef Jolly by the poolside at Renaissance Hotel, Powai. It was a great session of food, alcohol and interaction with food bloggers like Nikhil Merchant, Shweta, Ashrita and Amrita, Shivani, Salonee, Shirin and more.

Here are a few moments from the wonderful time we had at the lunch! 








Venue: Renaissance Hotel and Convention Centre.
#2 & 3B, Near Chinmayanand Ashram, Powai 

Phone: 66927777