Winter’s The Season To Be Cooking Up A Storm

‘Tis the season to be piling the plates

The holiday season has officially kicked in and it is time to relish some warm food to make the most of it. A hot meal during the holidays is the best way to uplift your mood and drive away the winter blues. As you cook up a storm for those holiday parties, here are some curated recipes that are a must this time of the year.

Chimichurri Lamb Chops, Courtesy Ashley D’Souza, Brand Chef, Monkey Bar (Pan-India)

This December, embrace the bold flavours of winter with the Chimichurri Lamb Chops. The fiery chimichurri marinade awakens the senses, while the succulent lamb chops, cooked to perfection melt in the mouth. It’s a dish that warms one from the inside out, perfect for cozy dinners and festive gatherings

INGREDIENTS

For the Chimichurri Paste

Chopped Parsley 20 grams 

Coriander Leaves 10 grams 

Green Chilli 1 gram

Garlic 10 grams

Lemon Juice 8 grams

Olive Oil 8 ml

Chilli Oil 10 grams

Salt & Pepper 1 gram

For the braised cabbage

Red Cabbage 1 Kg

Bay Leaves 3 nos.

Star Anise 5 grams

Cinnamon 5 grams

Green Apple 200 grams

Salt 8 grams

Pepper 5 grams

Water 350 ml

For the Chimichurri Lamb Chops

Lamb 220 grams

Chimichurri Paste 60 grams  

Cabbage Relish 40 grams

METHOD

1. To make the Chimichurri paste, roughly chop the parsley, coriander, green chilli and garlic; add all to the mixing bowl. Add salt, pepper, lemon juice, olive oil and chilli oil. Adjust the seasoning as required. Add the cleaned lamb chops to this marinate and allow it to rest for an hour before using.
2. To make the braised cabbage, slice the cabbage and add all the ingredients to a pot and bring it to a boil. Allow the water to dry up and the cabbage should be soft, transfer to another bowl. Allow it to cool down before using.
3. To make the Chimichurri Lamb Chops, grill the lamb chops which have been marinated in chimichurri paste. Grill until perfectly cooked, avoiding any burning. Serve alongside the cabbage relish.

Fish Blanket with Creamy Herbs Sauce, Courtesy Saurabh Chandel, Executive Chef, Crowne Plaza, Greater Noida

Fish in a blanket is a perfect winter recipe. Fish high in omega fatty acids help boost the much-needed immunity during the winter months. Packed with flavors of spices and condiments, this dish, paired with mulled wine, is perfect for a warm get-together  with friends and family.

INGREDIENTS

For Fish

Sole fish fillet 1 kg      

Olive oil 50 ml

Dijon mustard 75 grams

Salt to taste

Crushed black pepper to taste

Chopped garlic 20 grams

Lemon juice 20 ml

Egg 1 no.

For puff pastry

Refined flour 1 kg

Salt to taste

Water  500 ml

Margarine (for rolling) 400 grams

For sauce

Butter 40 grams

Garlic 20 grams

Lemon juice 20 ml

Dijon mustard 40 grams

Parsley (chopped) 10 grams

Salt to taste

Lemon zest 10 grams

Fresh basil 5 grams

Oregano 5 grams

Cooking cream 40 ml

For petit salad

Iceberg lettuce 100 grams

Cherry tomato (cut in half) 30 grams

Black olives (cut in half) 20 grams

Sundried tomato 20 grams

Lemon juice 20 ml

Salt to taste                

Crushed black pepper to taste

Olive oil 20 ml

METHOD

1. To make the fish, clean the sole fish fillet and pat dry with a kitchen towel to remove excess water. In a mixing bowl, whisk olive oil, Dijon mustard, salt, crushed black pepper, chopped garlic and lemon juice. Now add fish fillet in the marinade mixture, and rub evenly from each side, and keep it in the fridge for 30 minutes to marinate.
2. To make the puff pastry, take a deep bottom bowl, strain refined flour, add salt, water, and make a dough. Cover it with a kitchen towel and put it in the fridge for 15 minutes to rest. In a separate bowl, whisk butter till it softens. After resting, roll the dough and put butter on it, spread it evenly and book fold it. Repeat this process three times, as this process will give the texture to the fish blanket.
3. Roll out half of the puff pastry dough and place sole fish fillet at the center. Now carefully cover the sides with the dough. Roll the other half of the dough and make thin strips and cover the top of the fish by placing them in a crisscross way.
4. In a separate bowl whisk egg and brush it on a fish blanket. Now place it on a baking tray, and bake it for 15 minutes at 180® C.
5. To make the sauce, take a non-stick pan, add butter and garlic, and sauté it, once it gets the light golden color, add herbs, cream, lemon juice, salt and crushed black pepper. Stir continuously to avoid curdling of sauce. Lastly, add lemon zest and freshly chopped parsley and keep it aside.
6. To make the petit salad, in a mixing bowl, whisk olive oil, salt, crushed black pepper and lemon juice. Now toss it with iceberg lettuce, cherry tomato, olives, and sundried tomato. Keep it aside.
7. Take a serving plate, cut the fish blanket evenly and place it at the center. Pour creamy herbs sauce at the side of the fish blanket and serve along with petit salad. Serve hot.

Classic Apple and Raisins Pie, Courtesy Sachin Talwar, Director of Culinary, Radisson Blu, Pune, Hinjawadi

Indulge in this favorite apple pie recipe, featuring a fail-proof, buttery, flaky homemade pie crust and a delectable filling composed of a mix of apple varieties, enhanced with spices, vanilla, and a splash of brandy. This delightful apple pie has become the most requested dessert at Radisson Blu. Begin by crafting the crust. If opting for a homemade version, you can prepare the dough a day or two in advance and refrigerate it until needed.

INGREDIENTS

For the Crust

Icing Sugar 100 grams

Butter 200 grams

Flour 300 grams

Salt Pinch

Milk 50 ml (for brushing)

For the Apple Pie Filling

Fresh Apples 200 grams

Unsalted Butter 20 grams

Granulated Sugar 30 grams

Raisins 20 grams

Cinnamon Spice 10 grams

Pinch of Salt

METHOD

1. Prepare the crust by mixing icing sugar, butter, flour, and a pinch of salt until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least an hour, or up to two days.
2. To prepare the filling, peel and slice fresh apples. In a pan, melt unsalted butter and add sliced apples, granulated sugar, raisins, cinnamon spice, and a pinch of salt. Cook the mixture until the apples soften and absorb the flavors. Remove from heat and let it cool.
3. To assemble the pie, preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a pie dish. Place the rolled-out dough in the pie dish and press it against the sides. Fill the pie crust with the cooled apple mixture.
4. Roll out the remaining dough and cut strips to create a lattice pattern on top of the pie. Brush the lattice crust with milk for a golden finish.
5. Bake the pie in the preheated oven for about 45-50 minutes or until the crust turns golden brown and the filling bubbles.