Scrumptious Recipes Fit for a Feast!

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.

 

 

 MAIN COURSE:   ROASTED RACK OF LAMB

INGREDIENTS

Lamb rack	9	no’s
Potato whole	3	no’s
Onions whole	3	no’s
Thyme	5	gms
Rosemary	3	gms
Parsley	5	gms
Bread crumbs	55	gms
Mustard	6	gms
Haricot Verde	225	gms
Rosemary  jus	120	ml
Oil	15	ml
Salt and Pepper	to	taste
Butter	10	ml

METHOD

• Marinate the lamb rack with oil, salt, pepper and chopped rosemary.
• Sear the lamb chop on a hot grill and cook according to the required doneness.
• Apply mustard and parsley flavoured bread crumbs on the lamb chops.
• Blanch the peeled and sliced potatoes and keep a side
• Heat oil in a pan, add sliced onions and add potatoes sauté along with thyme and butter.
• Toss the blanched haricot beans in butter and season it well.
• Plate cooked lamb chops with Boulanger potato, haricot Verde and rosemary jus.

 

2nd MAIN COURSE   LEMON CHICKEN

INGREDIENTS

Chicken breast(washed & cleaned)	6	no’s
Brussels sprout (blanched)	180	gms
Risotto rice	220	gms
Mushroom sliced	150	gms
Garlic	15	gms
Lemon salt	To	taste
Salt	To	taste
Pepper	4	gms
Celery	20	gms
Leeks	20	gms
Butter	20	gms
Parmesan cheese	10	gms
Stock	500	ml
Truffle oil	3	ml

 

METHOD

• Marinate the chicken breast with salt, pepper, garlic and lemon salt.
• Heat butter in a pan, add celery, leeks and garlic. Sauté till the garlic leaves the raw flavour, add mushrooms and sauté again for two minutes.
• Add the rice and sauté till the rice become translucent. Add the stock and cook till rice absorbs all the stock and repeat the process for two more times till rice is al dente and absorbs all the stock. Adjust the seasoning and finish the risotto with cheese and butter
• Make a fine paste of Brussels sprout and reduce it in a pan, season the sauce with salt and pepper and finish with butter.
• Grill the marinated chicken breast till the chicken is done and becomes juicy.
• Plate the grilled chicken accompanied with truffle risotto and pressed Brussels sprout sauce.

 

FOR THE TRUFFLE RISOTTO

• Heat olive oil in a Sauce pan over a medium heat.
• Add onions and garlic, sauté it for 3 minutes until vegetables are translucent and aromatic.
• Add sliced mushroom and sauté it for 3 minutes.
• Add rice and lightly toss in oil for 2 minutes, making sure to stir frequently
• Add Vegetable stock and cook it for some more time until stock is absorbed by rice.
• Once all liquid is absorbed, remove from the heat and stir in parmesan, parsley and butter.

 

 DESSERT:  CHOCOLATE SAMPLER

 

CHOCOLATE INDULGENCE

INGREDIENTS

Butter                                     160 gms

Melted dark chocolate        280 gms

Sliced Almond                       125 gms

Broken cookies                      250 gms

Apricot                                     125 gms

METHOD

• Mix all the ingredients together
• Pipe the mixture in 1cm tube
• Set the mixture in freezer for about 30minutes
• Cut in to 2 inch size

 

CHOCOLATE MARQUISE

INGREDIENTS

Whip cream                           600 gms

Melted dark chocolate       280 gms

Melted Butter                        150 gms

Icing sugar                               75 gms

Cocoa powder                         45 gms

METHOD         

• Mix all the ingredients together
• Set in a rectangular mould
• Cut in to a round cutter
• Scoop it in the centre, fill with toffee sauce cover it with chocolate slab.

 

FRENCH CHOCOLATE FUDGE

INGREDIENTS

Corn flour                               100 gms

Melted dark chocolate       350 gms

Melted Butter                       350 gms

Castor sugar                          250 gms

METHODS

• Mix all the ingredients together
• Pour the mixture in the greased mould
• Bake it at 150*c for 40 minutes.