Sherry chicken clear soup with ratatouille pouch

CHICKEN CLEAR SOUP

Ingredients

CHICKEN BONES-400 GMS WATER-800 ML THYME-10 GMS ONION-40 GMS CELERY-20 GMS LEEKS-20 GMS SHERRY-60 ML

Method

1- Roast chicken bones in the oven till they turn brown in colour (you can even brown then in a pan with a little oil). 2- Now shift the brown chicken bones to a pot and add all the above ingredients. Simmer at very low flame for about 2 hours (the idea is not to boil but to simmer for a long time to extract the flavour). 3- Once it is done strain and check for the

seasoning.

RATATOUILLE POUCH

Ingredients

EGGPLANT-80 GMS TRI PEPPERS-100 GMS TOMATO-100 GMS ONION-50 GMS GARLIC-20 GMS THYME-10 GMS OLIVE OIL-40 ML

Method

1- Cut all the vegetables to very small

even pieces. 2- Sauté onion and garlic with olive oil

in a pan and add thyme to it. 3- Add the tomato and stir for 3-4 mins

with the rest of the vegetables to follow. 4- Once the vegetables are cooked then

check for seasoning.

PAN CAKES (CREPES)

Ingredients

FLOUR-80 GMS MILK-150 ML CHIVES-10 GMS SEASONING-TO TASTE EGGS-3

Method

1- Mix all the above ingredients and

make a batter. 2- Now make thin pan cakes in a nonstick pan — (it should be in the size of tea napkin).

Ratatouille pouch

Put a little ratatouille in middle of the pan cake and then roll and make small pouches and keep aside

Plating

Place the ratatouille pouch in the middle of the plate and pour the chicken soup and sherry on top. Serve hot. Recipes courtesy:Chef Prem Kumar Pogakula, executive sous chef, The Imperial New Delhi