Chapter 7 – Going International

Chapter 7 – Going International

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Poached Chicken Breast with Roasted Pumpkin & Mango Salsa

Ingredients

2 chicken breasts, skinless & boneless	1 medium onion, sliced
1 medium carrot, peeled & sliced	2 bay leaves
2 sprigs of thyme	2 to 3 garlic cloves
1 small piece of ginger, sliced	Few stems of coriander
2 to 3 orange slices	2 cloves
2 black cardamom	1l water
15 gms butter

Method:

In a shallow pan, add water and all the ingredients, except the chicken breast. Simmer on low flame for 5 minutes
Then gently dip the chicken into the liquid and poach slowly for 12 minutes. Add salt to taste
Remove the chicken and let it rest until it’s time to plate it
Reduce the stock to 1/10 . Strain and reserve
Pour the strained stock in a pan and bring it to a boil, whisk in the butter to make an emulsion for the chicken

Roasted Pumpkin Purée

Ingredients

250 gms pumpkin, peeled & cut into chunks	1 tbsp olive oil
2 to 3 garlic cloves	1 tsp paprika powder
½ tsp black pepper	A pinch of nutmeg
1 tsp rosemary

Method:

Preheat the oven to 190 degrees Celsius
Mix all the above ingredients in a clean bowl
Season to taste. Transfer to an oven tray and roast for 25 minutes
Cool the mixture down and puree it
You can also add 2 tablespoons of milk/cream to make the puree richer (this step is optional)

Mango Tomato Salsa

Ingredients

½ cup mango cubes	⅓ cup cherry tomatoes, each cut into 4 pieces
⅓ cup green bell pepper, cut into cubes	1 tbsp spring onions, chopped
1 green chilli, chopped	Salt & pepper to taste
1½ tsp of lemon juice	1 tbsp besan
1 tsp fresh coriander, chopped	1 tsp rice flour
3 leaves of basil, shredded	1 tbsp extra virgin olive oil

Recipe:

Toss all the ingredients in a bowl and season to taste
Refrigerate for sometime

Peach & Plum Crumble

Ingredients

For the base:

2 large peaches, sliced	2 large plums
100 gms granulated sugar	1 tsp lemon juice
½ tsp ground cinnamon	½ tsp ground ginger
Pinch of salt

For the topping:

1 cup all-purpose flour	½ cup brown sugar
½ tsp salt	¼ tsp ground cinnamon
100 gms melted butter

Method:

Preheat the oven to 375 degrees Celsius
Peach and plum mixture: In a large bowl, combine peaches, plums, sugar, lemon juice, cinnamon, ginger and salt
Topping: In a medium bowl, combine flour, brown sugar, salt and cinnamon. Pour in melted butter and stir to make a mixture of coarse crumbs
Pour the peach and plum mix into a large baking dish. Sprinkle the crumbs as topping, evenly over the mixture
Bake until the topping is golden and the peaches start bubbling (approx 35 to 45 minutes)