A gourmet spread, under the winter sun
The Executive Chef of The Claridges New Delhi, Vivek Rana shared with The Sunday Guardian the recipes of some of his dishes that are part of the hotel’s winter Sunday brunch.
CLASSIC SHEPHERD’S PIE
Preheat the oven to 200 degree Celsius and add lamb mixture into a casserole bowl or baking dish.
Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in a preheated oven until mashed potato is golden brown. Remove from the oven, serve hot. Recipe by Chef Vivek Rana - The Claridges New Delhi
AMRITSARI ALOO WADIYAN
cook it.
Add peeled potato wedges and let it cook for 20 minutes, Now add fried amritsari wadi.
Finish with Garam masala powder for taste. Serve it hot and fresh!
Recipe by Chef Vivek Rana, Executive Chef- The Claridges New Delhi
PATATA BRAVAS
200 gm Potatoes
100 gm Red Bell peppers
40 gm Tomato
40 gm Bread Slice
20 gm Harissa Powder
10 gm Paprika Powder
10 gm Garlic clove
20 gm Hazelnuts
5 gm IMP Lemon Juice
40 gm Olive Oil
5 gm Salt
3 gm Pepper
15 gm Coriander Seeds
15 gm Cumin Seeds ( roasted) 5 gm Red Chilli Powder
5 gm Garlic Cloves (for garlic aioli) 100 gm Milk (full cream)
500 ml Refined Oil
15 ml Sherry Vinegar
METHOD:
Peel the potatoes, cut the edges out, take a serrated knife/round cutter and cut in a cylindrical shape then core in the center.
For Pepper mojo/sauce.
Charred the peppers on high flame, take out the skin.
Toast pine nuts in the oven for 5-8 min.
Cook the tomatoes with garlic and little oil along with paprika until softened.
Put all ingredients in a blender except olive oil. Process the mixture until well- combined, finally add the olive oil in the end.
Add lemon juice and adjust the seasoning.
For Harissa powder
Roast the coriander and cumin seeds together then blend it in a blender. Lastly add chilli powder.
For Garlic Aioli
Take garlic cloves and milk in a food processor,process it until well combined, and gradually add olive oil into the mixture. The texture should resemble mayonnaise.
BY - Chef Vivek Rana, Executive chef, The Claridges
PAELLA VALENCIA
40 Ml Olive Oil
45 Gm carnaroli Rice
30 Gm Shrimp
30 Gm Squid ring
20 Gm String Chorizo
40 Gm Chicken Tikka
40 Gm FISH (River Sole)
40 Gm Tomato puree
15 Gm Tomato chop
15 Gm Cherry tomato
30 Gm French beans dices
30 Gm Green Peas
30 Gm Red and yellow bell pepper 10 Gm Paprika powder
30 ML Saffron water
40 ML Sea food stock
60 ML Chicken Stock
Salt and pepper to taste
1 Tbs Extra virgin olive oil
1 Nos Lemon wedges slice
1 Gm Parsley chopped for garnish