Spirelli in a Zucchini Walnut Pesto

Spirelli in a Zucchini Walnut Pesto

By  Chef Shailendra Kekade
From   Style Chef

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Pasta and noodle

Type: Fusion

Key Ingredients:

Pesto made differently with green zucchini instead of basil leaves

Ingredients

  • Spirelli pasta 1 cup
  • Green portion of zucchini, chopped 1 cup
  • Walnuts, roasted and chopped 2 tbsps
  • Salt to taste
  • Pine nuts 2 tbsps
  • Garlic, chopped 2 tbsps
  • Parmesan cheese, grated 4 tbsps
  • Extra virgin olive oil 2 tbsps
  • Olive oil 3 tbsps
  • Medium yellow squash ½
  • Cherry tomatoes 3 to 4
  • Black peppercorns, crushed to taste

Methods

  • Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
  • Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
  • Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
  • Scoop out small balls from yellow squash.
  • Heat another deep non-stick pan, add yellow squash and cherry tomatoes and black olives and roast. Add remaining garlic, remaining olive oil, salt and crushed black peppercorns and toss.
  • Add pasta and remaining Parmesan cheese and toss.
  • Spread pesto on a serving plate, place spirali pasta on it and serve immediately.

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Beetroot and Red Wine Risotto with Seared Halloumi

Beetroot and Red Wine Risotto with Seared Halloumi

By Chef Shailendra Kekade
By Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Pasta and noodle

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

Ingredients

  • Beetroot puree 1 cup
  • Red wine 1 cup
  • Arborio rice 2 cups
  • Halloumi cheese 4 tbsps
  • Borges olive oil 2 tbsps
  • Garlic, chopped 2 tbsps
  • Onions, chopped 1 cup
  • Celery, chopped 1 tsp
  • Vegetable stock 2 cups
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Balsamic vinegar 1 tbsp
  • Butter 3 tbsps
  • Parmesan cheese, grated 2 to 3 tbsps
  • Fresh mint leaves, chopped to garnish

Methods

  • Heat 1 tbsp olive oil in a deep non-stick pan, add garlic, onion and celery and saute for 2 minutes. Add Arborio Rice and sauté for 2 minutes.
  • Add vegetable stalk, mix and cook on high heat. Add salt, crushed black pepper and red wine and mix well. Add balsamic vinegar and mix.
  • Add beetroot puree, mix and cook on low heat till the rice is cooked al-dante.
  • Add butter and parmesan cheese and mix well.
  • Dice Halloumi cheese. Heat remaining olive oil in another non-stick pan, add the Halloumi cheese slices and sear.
  • Sprinkle mint leaves and crushed black peppercorns on them and saute till the cheese slices are golden.
  • Transfer risotto onto a serving platter, arrange the halloumi cheese slices around it and serve hot.

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Beetroot Ginger and Coconut Soup

Beetroot Ginger and Coconut Soup

By Chef Shailendra Kekade
By Style Chef

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Pasta and noodle

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

Ingredients

  • Beetroot, peeled and diced 1 cup
  • Ginger, chopped 1 tbsp
  • Coconut milk 1 cup
  • Garlic, chopped 1 tbsp
  • Lemon juice 1 tbsp
  • Ice cubes as required
  • Fresh coriander leaves, chopped ½ medium bunch
  • Bread 4 slices
  • Salt to taste
  • Black pepper powder to taste
  • Borges extra virgin olive oil 4 tbsps

Methods

  • Put beetroot, ginger, garlic, lemon juice, coconut milk and few ice cubes in a blender jar. Add coriander leaves and blend everything together.
  • Cut slices of bread and toast them in a non-stick pan.
  • Strain the soup into a bowl, add salt and pepper powder mix well.
  • Pour into 4 serving bowls, add 1 tbsp Borges Extra Virgin Olive Oil to each bowl and serve.

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Capellini Pesto and Chargrilled Lobster

Capellini Pesto and Chargrilled Lobster

By Chef Shailendra Kekade
By Style Chef

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Course: Pasta and noodle

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.

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Chocolate and Hazelnut Brulee

Chocolate and Hazelnut Brulee

By Chef Shailendra Kekade
By Style Chef

Prep: 2 hours 40 minutes

Cook: 25 minutes

Method: Moderate

Course: Pasta and noodle

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.

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Chocolate Fondant

Chocolate Fondant

By Chef Shailendra Kekade
By Style Chef

Prep: 20 minutes

Cook: 10 minutes

Method: Moderate

Course: Pasta and noodle

Type: Fusion

Key Ingredients:

  • Dark chocolate
  • Unsalted butter
  • Fresh basil leaves
  • Cocoa powder
  • Sweet condensed milk
  • Eggs
  • Refined flour

A stylish presentation of chocolate fondant topped with vanilla ice cream – you just cannot resist this

Ingredients

  • Dark chocolate (70% cocoa butter), chopped 1 cup
  • Unsalted butter, chopped 1 cup
  • Fresh basil leaves 4 to 5 + to garnish
  • Margarine to grease
  • Cocoa powder to dust
  • Sweet condensed milk 3 tbsps
  • Eggs 4
  • Refined flour (maida) 3 tbsps
  • Vanilla ice cream to serve
  • Rum as required

Methods

  • Preheat oven to 180º C.
  • Take the chocolate in a bowl, add unsalted butter and melt them on a double boiler.
  • Cut the basil leaves into fine strips.
  • Grease 4 steel bowls with margarine and dust them with cocoa powder.
  • Once the chocolate melts, take the bowl off the double boiler, add basil leaves and whisk. Add condensed milk and eggs and whisk well. Add refined flour and whisk well.
  • Fill the prepared steel bowls upto the brim with this batter.
  • Keep these bowls on a baking tray, keep the tray in the preheated oven and bake for 10 minutes.
  • Bring the tray out of the oven and cool slightly. Demould the fondants carefully and keep one on each serving plate. Keep a small scoop of vanilla ice cream on each fondant. Garnish with a basil leaf.
  • Take some rum in a steel ladle, hold it over flame till it gets heated slightly, pour it over the ice cream. Give a small cut on one side of the fondant and serve.

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