Whether you want a comforting snack or a stellar plate for your friends, The Telegraph has you covered. This winter we bring you 10 recipes from three popular restaurants in the city that’s sure to tickle your taste buds.
Flurys
Cream of Winter Greens
Ingredients
• Green peas shelled: 250g
• Broccoli: 100g
• Spinach: 100g
• Onions chopped: 50g
• Chicken stock: 200ml
• Butter: 50g
• Garlic: 20g
• Cream: 50ml
Method:
• Sauté the onion and garlic till tender and add the green peas, broccoli and spinach and cook till soft. Add the chicken stock and simmer for 10-15 minutes. Blend the soup in a blender till smooth. Strain.
• Put back on the stove, add cream, chopped mint and heat through. Serve hot with a little basil oil and a sprig of dill leaves.
Strawberry and Mascarpone Cheese Tart
Ingredients for the base
• Flour: 300g
• Icing sugar: 200g
• Butter: 100g
• Egg yolk: 1
For the cheesecake mix
• Mascarpone cheese: 200g
• Sugar: 50g
• Whole egg: 2
• Fresh cream: 100ml
• Vanilla extract: Few drops
• Fresh Strawberries: 200g
Method
For the base, rub the flour, sugar and butter together until crumbly. Add the egg yolk and knead it into firm dough. Rest for two hours. Roll out 2 mm thin pastry and line the base of a tart mould. For the batter, mix the cheese and the sugar; add the egg, vanilla and cream. Cook the strawberries in a little sugar and add. Pour the cheesecake batter into the tart shell and bake in a preheated oven for 25-30 minutes at 160C, until baked but still wobbly in the centre. Top with your choice of fruit puree, jam or sauce and serve cold.
Coriander and Walnut Crusted Salmon with Broccoli and Green Peas Mash
Ingredients
• Fresh coriander: 100g
• Shelled walnut: 50g
• Salt: 5g
• Pepper: 2g
• Lemon zest: a pinch
• Olive oil: 20ml
• Garlic: 5g
• Fillet of salmon: 2 (120g each)
For the mash
• Broccoli: 200g
• Green peas: 200g
• Potato: 100g
• Butter: 20g
• Cream: 20g
• Salt/ Pepper: to taste
• Dill leaves: 10g
Method:
• Make a marinade with walnut, coriander, garlic, salt, pepper, lemon zest and olive oil. Marinate the salmon fillets for 1-2 hrs.
• Grill the salmon fillets in a hot pan/ on a grill plate for two-three minutes on each side on high heat. Do not overcook. For the mash, boil the potatoes, broccoli and green peas. Mash together and season with salt and pepper. Add soft butter, cream and chopped dill leaves. Serve the grilled fish on a bed of the mash and garnish with winter vegetables, such as asparagus, mushroom, carrots etc.
Apple and zucchini pie with crisp coconut and almond topping (keto, low carb, low sugar, low gi)
Ingredients: For the filling
• Zucchini, 100g, peeled and halved lengthwise (3 large)
• Apples, fresh, deseeded and chopped, no need to peel, 100g
• Jaggery: 50g
• Butter: 1 tbsp
• Fresh lemon juice: 2 tsp
• Ground cinnamon: 1 and a half tsp
• Pure vanilla extract: 2ml
For the crisp:
• Blanched finely ground almond flour: 100g
• Desiccated coconut: 100g
• Jaggery: 50g
• Chopped toasted walnuts: 25g
• Butter, melted and cooled slightly, plus more for brushing: 100g
Method:
• Make filling: Using a spoon, scrape seeds from centre of each zucchini, half and slice crosswise into 1/4-inch-thick pieces.
• In a large pot, combine zucchini, apples, jaggery, butter, lemon juice, cinnamon, vanilla, and salt. Place over medium heat and cook, stirring occasionally, until zucchini releases juices and it thickens... about 15 minutes. Remove from heat.
• Make crisp: Preheat oven to 200C°. In a medium bowl, whisk together almond flour, coconut, jaggery, and salt, breaking up any large pieces with fingers, if necessary. Add walnut and butter and stir until combined and clumps form. Chill for an hour.
• Brush a baking dish or mould with butter. Spoon zucchini and apple mixture into prepared baking dish. Scatter crumble over top. Bake until top is golden and juices are bubbling around edges, about 25 minutes. Let cool slightly before serving.
Refinery 091
Smoked Chicken Wings
Ingredients
• Chicken wings (whole): 250g
• Garlic paste: 5g
• Ginger paste: 5g
• Salt: 5 g
• Black pepper powder: 2 g
• Chilli paste: 15g
• Kasundi: 20g
• Peri peri powder: 20g
• Lemon juice: 25g
• Refined oil for frying: 200ml
• Cornflour: 30g
• Tomato ketchup: 15g
• BBQ sauce: 15g
For the chaat
• Cucumber-cubed: 15g
• Green chillies: Chopped, 3g
• Onion: 15g
• Tomato: 15g
• Coriander leaves: 5g
• Peanut: 20g
• Chaat masala: 2g
• Salt: 2g
• Kasundi: 5g
Method:
• Take the chicken wings, clean and wash it nicely, press it with a tissue paper to dry the excess water. Marinate with ginger and garlic paste, salt, chilli paste, black pepper powder, kasundi, peri peri powder, lemon juice, and little oil. Keep the wings marinated for a minimum four hours.
• Now, dust the wings with cornflour and deep-fry in moderate heat until golden in colour and cooked properly.
• Take a frying pan, add BBQ sauce and tomato ketchup, heat it, add fried wings and toss well until all the wings are coated properly.
• Make a chaat adding all the ingredients, serve it like a bed and put the tossed wings on top.
• Garnish with coriander leaves and serve hot.
Burmese Khao Suey
Ingredients for the base
• Garlic - chopped: 10g
• •Ginger -chopped: 10g
• Onions -chopped: 50g
• Cumin seeds: 5g
• Roasted cumin powder: 4g
• Thai ginger: 10g
• Lemongrass: 10g
• Salt: 4g
• Chopped Thai red chilli: 5g
• Refined oil: 10g
• Thai red curry paste: 4g
• Curry powder: 5g
• Turmeric powder: 4g
• Chilli paste: 6 g
• Gram flour: 80g
• Vegetable stock: 100 ml
For curry
• Lemon juice: 10ml
• Coconut milk: 80g
• Broth powder: 5g
• Vegetable stock water: 200ml
Vegetables
• Broccoli: 20g
• Baby corn: 15g
• Zucchini: 15 g
• Snow peas: 15 g
• Mushroom: 15 g
• Asparagus: 15 g
• Carrot: 15 g
Condiments
• Crushed peanuts, roasted: 10g
• Lemon wedges: 2 pcs
• Noodles, fresh boiled: 20g
• Onions, brown: 10g
• Green chillies, chopped: 3g
• Coriander leaves, chopped: 3g
• Egg, boiled: 1 pc
• Brown garlic: 3g
Method:
• For base: Take a wok, add oil and heat it. Add garlic, ginger, onions, cumin seeds, Thai ginger, lemon grass, Thai red chilli, and sauté on a slow flame until it’s transparent and soft. Add cumin seeds, roasted cumin powder, Thai red curry paste, curry powder, turmeric powder, and chilli paste, salt. Cook gently for five minutes.
• Add gram flour and stock water. Cook for another six minutes, mixing well. When it’s ready, keep aside, let it cool down slightly, then grind it into a fine paste.
• For curry: Take the paste and add stock water and coconut milk. Cook it for 10 minutes on a slow flame. Add the lemon juice, broth powder and salt.
• Add all the vegetables and cook for another five minutes. Check the seasoning and serve hot with condiments. (Condiments will be served in separate small bowls).
• Add boiled chicken and egg (for non-vegetarians, as shown in picture).
Honey-citrus-champagne wilted winter springs
Ingredients
• Salad greens: 100g
• Oranges: ½ no
• Aragula leaves: 30g
• Fresh sprouts: 30g
• Roasted pistachios: 20g
• Pomegranate arils: 40g
• Goat cheese: 64g
• Fresh strawberry: 3pcs(medium)
• Cherry tomato: 4pcs
• Black olives: 4pcs
Dressing:
• Squeezed orange juice: 70ml
• Honey: 20ml
• Champagne vinegar: 18ml
• Canola oil: 5ml
• Dijon mustard: 3g
• Salt: As per taste
• Black pepper: 1g
• Start with the dressing: Prepare the dressing so it can chill while you assemble everything else. Store in a Mason jar in the fridge and give it a quick shake before adding to the salad.
• Combine: Add the prepared fruit on top of the mixed greens. Top with the goat cheese and cherry tomato.
The Daily
Rosella Ice Tea
Ingredients:
• Dried rosella flowers: 1/3 cup
• Lime: 1-2 tsp
• Sugar: 3-4 tbsp
• Ginger: 1/2 inch knob
• Water: 850ml
• Ice: As needed
• Mint: 10-12 leaves
Method:
• Add the flowers and ginger to water and boil for seven-nine minutes.
• Drain, add sugar and lime. It is always better it taste before as you might need to adjust these quantities depending on the tartness of the flower.
• Add ice and mint. Serve chilled.
• You can even have this warm or add some gin to it!
Forage & Fromage!
Ingredients:
• Cream cheese: 1/3rd cup
• Cheese: 1/2 cup grated
• Cream: 1/2 cup
• Mozzarella: 1/4 cup grated (optional)
• Spinach: 250g cleaned and chopped
• Garlic: 1tbsp minced
• Oil: 1tsp
• Salt: To taste
• Pepper: To taste
• Red chilli flakes: 1/2 tsp
• Mixed herbs dried: 1/2 tsp
Method:
• Heat oil in a pan.
• Add garlic and saute till light brown.
• Add spinach, salt and pepper. Cook till dry.
• In a pan add cream, cream cheese, cheese, spinach, red chilli flakes and herbs. Mix.
• Cook till all melts together.
• Transfer to an ovenproof bowl. Top with mozzarella.
• Bake in a preheated oven @160C° for two minutes just till the cheese starts to bubble and brown.
• Serve hot!
Gooey Chocolate Cake
Ingredients:
• Flour: 1/4 cup
• Salt: 1/8 tsp
• Baking soda: 1/8 tsp
• Chocolate chips/ chunks: 1 tbsp
• Cocoa powder: 2 tbsp
• Milk: 3 tbsp
• Oil: 2 tbsp
• Water: 1 tbsp
• Vanilla extract: 1/4 tsp
• Sugar: 2 tbsp
Method:
• Mix all the ingredients in a mug.
• Microwave for 1 minute 45 seconds.
• Eat instantly!
• Change me up: Add coffee, berries, nuts, caramel or cinnamon.
Serve with: Chocolate sauce, vanilla ice cream and an animated movie!
