Get the family together, and spruce up the dining with a fine regalement! Mohamed Siddiq, an executive chef at the Taj Club House, whips up an elect array of mouth-watering dishes

SOUP: CREAMY TOMATO AND FENNEL

INGREDIENTS

Cherry tomato       200 gms

Tomato                   50   gms

Butter                      25 gms

Garlic                      10  gms

Thyme                     5 gms

Celery                     25 gms

Leeks                     25 gms

Bay leaf                  3 leaves

Vegetable stock    400  ml

Fennel pulp            50 gms

Carrot                     50 gms

Salt                         to taste

White pepper      5 gms

Black pepper        5 gms

METHOD

1. Heat butter in a pan and add garlic, pepper corn, thyme, and sauté for 5 minutes.
2. Add cut onions, carrots, celery and leeks, and sauté for 10 minutes; then add tomatoes and fennel puree, and sauté it for 20 minutes till it gets mashed.
3. Add vegetable stock, boil it for 10 minutes, and blend well.
4. Strain the soup.
5. Check the seasoning and serve it with thin garlic toast and dried fennel shavings.

 

SALAD: NUTTY ARAGULA

INGREDIENTS

Arugula leaves       100 gms

Fennel shaves 50gms

Orange 1 slice

lemon vinaigrette 10 ml

mozzarella cheese 50gms

Fresh tomato 50 gms

Pesto sauce 5tsp

Balsamic reduction 2tsp

Chives for garnish 1No

Arugula leaves 100 gms

Fennel shaves 50 gms

METHOD

• Wash and dry the fresh arugula leaves and fennel shavings.
• Toss it with lemon vinaigrette dressing.
• Slice mozzarella cheese and tomato and marinate with pesto sauce.
• Peel the orange and slice it into one-inch roundels and grill
• Arrange the cheese and tomato in a platter.
• Place the orange slice on top of the plate
• Place the arugula and fennel shavings on top of the cheese and tomato.
• Garnish with balsamic reduction and chives.