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Ingredients: 4nos skinless boneless chicken joints ( Leg and thigh) 90 gms Shallots chopped 10 gms Fresh thyme leaves 12 gms Fresh rosemary chopped 10 gms Fresh parsley chopped 6 gms Fennel seeds 250 ml White wine 75ml Olive oil To taste Salt 15 gms Flour for dusting 125 ml Chicken stock 6-8nos Cherry tomatoes halved 8 nos Green olives pitted parsley … Continue reading Chicken Provencal
Ingredients: Caprese Pasta • 500 gms penne pasta • 150 gms cherry tomatoes • 100 gms mozzarella perline • 200 gms basil pesto • 25 gms fresh basil leaves thinly sliced, for tossing with the pasta Basil Pesto • 150 gms fresh basil leaves • 150 gms fresh parsley (or spinach, or kale) • 150 … Continue reading PESTO CAPRESE PENNE PASTA
Ingredients:- 450 gms Carrots, Peeled & Diced 600 gms Red Potatoes, Peeled & Diced 100 gms Leeks, sliced into roundels 200 gms Mayonnaise 100 gms Single Cream 75 gms Parsley, Finely Chopped 15 gms Freshly Ground Black Pepper 10 gms Ground Sea Salt Cold Water 20 gms Coarse Sea Salt Chef of the day: … Continue reading CREAMY CARROT AND POTATO SALAD
Ingredients For the sweet pastry • 165g Plain flour, plus extra for dusting • 25g Almond powder • 120g Chilled unsalted butter, cubed • 55g Caster sugar • 1no free-range egg For the custard filling • 700ml Pint full-fat milk • 7nos Free-range egg yolks • 90g Caster sugar • A pinch Freshly ground nutmeg … Continue reading Egg Custard Tart
Ingredients: 300 gms Refined flour 200 gms Wheat flour Cumin seeds – ½ tsp Ajwain / carom seeds – ½ tsp Baking pwd – ¼ tsp Ghee – 1 tsp Oil – 2 tsp Salt to taste Chef of the day: (V.Aditi BCT&CA 5th sem ) For Stuffing: Onions sliced – ½ … Continue reading PYAZ KA SAMOSA