Clams Mariniere

By Chef Shailendra Kekade

From Style Chef

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

We have got you this dish from the North of Spain and it is really worth a try – you will love it

Beetroot and Red Wine Risotto with Seared Halloumi

By Chef Shailendra Kekade

By Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Beetroot
Red wine
Arborio rice
Halloumi cheese
Olive oil
Vegetable stock
Balsamic vinegar
Butter
Parmesan cheese

Ruby red risotto served with seared halloumi cheese slices – a treat for the eyes and for the palate too

Beetroot Ginger and Coconut Soup

By Chef Shailendra Kekade

By Style Chef

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Beetroot
Ginger
Coconut milk
Garlic
Lemon juice
Fresh coriander leaves
Borges extra virgin olive oil

It’s a cold soup that is absolutely delicious and nutritious too

Capellini Pesto and Chargrilled Lobster

By Chef Shailendra Kekade

By Style Chef

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Capellini pasta
Pesto
Lobster
Red chilli powder
Borges extra virgin olive oil
Garlic
Parmesan cheese
Borges olives
Fresh basil leaves

Capellini pasta tossed with pesto and served with grilled lobster

Ingredients

Capellino pasta 4 cups
Pesto 4 tbsps
Lobster 1
Red chilli powder 2 tsps
Borges extra virgin olive oil 4 tbsps
Lemon juice 4 tsps
Sea salt to taste
Black peppercorns, crushed to taste
Light olive oil 4 tbsps
Garlic, chopped 2 to 3 tbsps
Parmesan cheese, grated 4 tbsps
Borges olives, sliced 4 tbsps
Fresh basil leaves, torn 4 tsps

Methods

Cut the lobster into half vertically and keep on a baking tray. Add red chilli powder, Borges extra virgin olive oil, lemon juice, sea salt and crushed black peppercorns and rub in gently. Set aside to marinate for 15 minutes.
Preheat oven to 170º C.
Keep the tray in the preheated oven and cook for 10 minutes
Boil sufficient water in a deep non-stick pan, add salt and mix. Add capellini pasta and cook till al dente. Drain and refresh in cold water.
Heat olive oil in another deep non-stick pan, add garlic and saute till golden. Add pasta and pesto and toss well. Add parmesan cheese and toss.
Transfer the pasta on a serving platter. Take the lobster out of the oven and place it on the pasta.
Garnish with black olives and basil leaves and serve hot.

Chocolate and Hazelnut Brulee

By Chef Shailendra Kekade

By Style Chef

Prep: 2 hours 40 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Chocolate-hazelnut paste
Milk
Fresh cream
Egg yolks
Sugar

The classic crème brulee gets a makeover with the addition of chocolate and hazelnut

Ingredients

Chocolate hazelnut paste 80 gms
Milk 200 mls
Fresh cream 300 mls
Egg yolks 12
Sugar 90 gms + 4 tsps

Methods

Preheat oven to 120º C.
Heat milk and cream in a non-stick pan. Take the pan off the heat.
Take egg yolks in a mixing bowl, add sugar and beat with an electric beater till the mixture becomes light and fluffy.
Add chocolate-hazelnut paste to the milk-cream mixture and mix well. Transfer it into another mixing bowl.
Add the egg yolk mixture and beat with the electric beater continuously till all the ingredients blend well.
Place 4 ramekin moulds in a deep glass baking dish. Pour the chocolate mixture into the moulds almost till the top.
Pour sufficient water into the glass dish. Keep the dish in the preheated oven and bake for 20-22 minutes.
Bring the dish out of the oven, take the ramekin moulds out of the baking dish and let them cool down to room temperature. Then keep them in the refrigerator to chill for 2 hours.
Keep the ramekin moulds on a serving platter, put 1 tsp sugar in each mould and spread it evenly.
Caramelize the sugar with a blow torch. Let it become crisp. Keep a hazelnut in the centre of each mould and serve.