EAT YOUR WAY INTO 2017

FEEL­ING DOWN IN THE DUMPS? RE­VAMP YOUR DIET, EL­E­VATE YOUR MOOD AND TEST YOUR CULI­NARY SKILLS WITH THESE EASY, DE­LEC­TA­BLE GOURMET RECIPES

India Today - - RECIPES - REVATI LAUL Jour­nal­ist and film­maker, Gu­jarat

There’s a special kind of hell that comes around the New Year. In these times, cities are am­pli­fiers, or even loud­speak­ers for lone­li­ness. Add de­mon­eti­sa­tion to the mix and the fact that you may be far away from fam­ily, are sin­gle and stuck in one of the few places where al­co­hol is banned, and the pic­ture com­pletes it­self. Lazy and de­jected, in a dark cor­ner in my flat in Ahmed­abad and dy­ing slowly of food and TV coma, I sat up and de­cided to cook my way into the new year. My short­list, my friend and bar­ris­ter Charles Mar­quand’s chicken recipe, fa­mous chef Jamie Oliver’s veg­e­tar­ian de­light and my own ver­sion of a fruit lay­ered dessert.

In­gre­di­ents

1.5 kg chicken in 4 to 6 pieces 125 g but­ter 4 shal­lots or small onions, sliced 200 g mush­rooms, sliced 350 ml lager beer 1 small glass marc d’al­sace or gin 300 ml cream 2 tbsp Guin­ness (dark beer), op­tional Fresh pars­ley, finely chopped

Method

Saute the chicken in about 50 g but­ter and a lit­tle oil. Add sliced onions and con­tinue to cook un­til onions are soft and brown. Add the beer and marc

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