Litchi Rabdi - Hyderabad's most famous Dessert

Bacon, Mushroom & Green Pea Risotto

Start your meal with a healthy Bacon, Mushroom & Green Pea Risotto using my special recipe.

Ingredients

·         Arborio Rice                                                125 gm

·         Bacon – Pancetta                                          30 gm

·         Blanched Green Peas                                   15 gm

·         Mushrooms                                                   25 gm

·         Chicken stock                                             250 ml

·         Onion                                                            10 gm

·         Parmesan cheese                                         10 gm

·         Butter                                                             5 gm

·         Chopped parsley                                            2 gm

·         Salt                                                                 5 gm

·         Crushed black pepper                                   2 gm

·         White wine                                                    25 ml

·         Rocket leaves                                               5 gm

·         Extra virgin olive oil                                    25 ml

Method

·         Sauté chopped onions in olive oil until  soft, add rice and stir until coated

·         Stir in white wine followed by chicken stock  and cook the mixture for 12 mins

·         Add more stock if needed and keep aside

·         In a pan melt butter, sauté pancetta and mushroom, and add the rice mixture, black pepper and stock and cook until the  rice is al dente.

·         Finally add the green peas topping with parmesan and chopped parsley.

·         Serve on a plate and garnish with rocket leaves.

Note: For a flavour change, replace peas with mixed vegetables or chopped and cooked sweet potato. For other non-vegetarian options, stir in chopped ham, cooked chicken or bacon.

Grilled Beef Tenderloin with Potato Tartin & Portobello Mushrooms in Red Wine Syrup

You say “Grilled Beef Tenderloin" and those salivary glands instantly get activated. It is also known as filet mignon or, when you get a centre-cut roast, a chateaubriand, no cut has such a reputation as being "high-end" as the tenderloin. Known for its buttery tenderness, it lacks in that big beefy flavour providing  you with its own  unique taste. Want to make it at home my style? Well here you go with my special recipe to tame your taste buds.

                

Ingredients

·         Beef Tenderloin                               350 gm

·         Portobello mushrooms                     300 gm

·         Red wine                                          300 ml

·         Potatoes                                           250 gm

·         Thyme                                                10 gm

·         Salt                                                       2 gm

·         Black pepper                                        5 gm

Method

·         1) Marinate the beef Tenderloin and grill until medium cooked

·         2) Reduce the wine to syrup consistency and add  the mushrooms thinly sliced

·         3) Separately, slice potatoes, season and arrange on a pan

·         4) Cook in an oven for 20 min until it gets soft.

·         5) Line a dish with cooked potatoes, topping with slices of the tenderloin and drizzle the sauce.

·         6) Serve garnished with thyme

Chef Sameh’s Green Tea smoked Duck Breast with Citrus jus Beetroot Carpaccio and Goat Cheese

Ingredient

Duck breast                                           250 gm

Orange zest                                               3 gm

Green tea leaves                                       2 gm

Beetroot                                                  20 gm

Sherry vinegar                                          5  ml

Extra virgin olive oil                                15 ml

Demi glace                                               50 ml

Orange juice (reduced)                            25 ml

Goat cheese                                            50 gm

Chives                                                       2 gm

Charcoal                                                  50 gm

Salt & black pepper to taste

Method

-          Rub the duck breast with seasoning and add the orange zest

Let it marinade for an hour in a large oven proof dish  and cover it with a rectangular shaped piece of foil

Place burning charcoal on the  foil and pour some oil on the charcoal along with green tea leaves, cover the dish to enclose the smoke and encase the duck breast then leave it to rest for an hour

-          Grill the duck breast on both sides until medium done, rest it  and then thinly slice it

-          Cream the goat cheese with seasoning and chives until  it is stiff enough to be moulded

-          Boil and thinly slice the beetroot  and cut into perfect circles with a ring cutter and marinate with a vinaigrette of vinegar and olive oil

-          Make orange jus by whisking demi glace and orange juice together

-          Plate the carpaccio of beetroot at the bottom, then the goat cheese and the duck breast on top and drizzle with orange jus. Garnish as required.

Quick and easy Crème Brulee

It is always difficult to keep your sweet tooth at bay. You will forever need something sugary to deter your craving. Our Cream Brulee will satisfy your desire for something sweet in a few simple steps.

Ingredients

Fresh cream          250 ml

Sugar                    45 gm

Egg yolk               80 gm

Vanilla bean          1 gm

Method

-          Pre heat a steam oven to 150 C

-          Heat the fresh cream, half of the sugar and the vanilla bean

-          Mix the egg yolk with the remaining sugar, then add it into the cream mixture

-          Pour the mixture into ramekins and place them in a baking pan

-          Fill the baking pan with hot water,about halfway up the side of the ramekins

-          Bake for 30 minutes. Once baked,  remove them from  the pan and leave it cool

-          Chill overnight

-          Sprinkle the top with a thin layer of sugar and torch it with a cooks blowtorch or place under a broiler for a minute