Chapter 7 – Going International

Get ready for an exclusive culinary journey


With Privy Gourmet hosted by celebrity chef Vicky Ratnani
vicky-ratnani-desk

 

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)