Cook the 5 Star Way!

Do away with ‘What to cook’ quandaries – The Insider curates a ready reckoner of recipes from chefs at Radisson Blu Resort Temple Bay, Mamallapuram  for you! Read on and don your chef hats! 
Pardewaali Murgh Hawah Mahal

Ingredients
Ingredient
Qty
Chicken
180 sms
Butter
30 gms
Garlic
10 gms
Green Chilli
5 gms
Black Pepper
1 tsp
Salt
To taste
Besan flour
5-6 gms
Amul cheese
20 gms
Egg
1nos
Method: Cook chicken in butter & garlic with green chilli & Black pepper. Add salt & besan flour. Put in sheekh & cook for 3 min. Seperately mix egg & amul cheese{Grated}. Put a layer on the chicken and cook in tandoor till egg & cheese are properly done. Serve with mint and peanut chutney along with spring mix.
Plank Grilled Bourbon & Honey Salmon, Seasonal Vegetables
Ingredients
Ingredient
Qty
Salmon
220 gms
Honey
1 tblsp
Salt and Pepper
To taste
Olive oil
1 tsp
Bourbon Whiskey (For flambe)
30 ml
Roasted Vegetables
80 gms
celery Salt
1/2 tsp
Buttermilk Fluid
50 ml
Vettiver
20 gms

Method:
For Buttermilk Fluid: Take 60 ml Buttermilk add a pinch of xantana & Kappa. Then add a pinch of salt and Pepper for seasoning. Blend Together. Serve alongwith Salmon. 
For Salmon: Marinate the salmon with honey,salt and Pepper. Keep it aside and arrange it on top of stones with roasted vegetables. Sprinkle celery salt on the salmon and cook it in front of the guest with blowtorch and flambé it with bourbon whiskey.Serve along with the Buttermilk Fluid or lemon butter sauce.
Aloo Shakarkhand ki Chaat
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Ingridents: 
Ingredient
Qty
Sweet Potato
100 gms
chopped onion
50 gms
Chopped tomato
50 gms
Chopped chilli
10 gms
Chopped corriander
5 gms
Tomato Sauce
2 Tblsp
Mint Sauce
2 Tblsp
Salt
To taste
Chaat Masala
2 tsp

Method:
1.   Boil the sweet potato. Peel and dice it. Coat it with salt, Red chilli powder & Cornflour.
2.   Separately in bowl, mix chopped onion, tomato, chilli, coriander. Add salt, chaat masala, Tomato sauce & Mint sauce.
3.   Add deep fried and diced sweet potatoes. Now add these to the above chaat mixture. Serve with Mint and Peanut
4.   Chutney along with spring mix
Tuscan Brick Chicken

Ingredients:
Ingredient
Qty
Chicken
300 gms
Sweet Paprika Powder
50 gms
Dijon Mustard
1 tblsp
Worcestershire Sauce
2 tsp
Teriyaki Sauce
5 tsp
Dark Soy Sauce
2 tsp
Fine Chopped Garlic
10 gms
Salt & Pepper
To taste
Oregano
1 tsp
Capes
1/2 tsp
Chilli Flakes
1 tsp
Lemon Juice
10 ml
Oil
30 ml

Method: 
Marinate the chicken with all the above ingredients and leave it overnight.  Grill to perfection. Serve with Demi Glaze.
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