chefsaha

Chef Sourav Saha’s Christmas Turkey 1  -5 kilogram turkey, preferably free-range or organic 2 onions, peeled and roughly chopped 2 sticks celery, roughly chopped 2 carrots, roughly chopped Extra Virgin olive oil sea salt or kosher salt Freshly ground black pepper 1 clementine , halved ( substitute with oranges) A few sprigs of fresh rosemary Stuffing Extra Virgin Olive Oil 2 onions (75 gms each), peeled and finely chopped sea salt or kosher salt freshly ground black pepper ½ teaspoon ground nutmeg a few sprigs of fresh sage, leaves picked and roughly chopped 300 grams good-quality chicken mince 1 handful breadcrumbs RECTIONS Chef Sourav Saha’s Christmas Turkey 1. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug o

Loaded Baked Potato Soup Minced Shitake Mushroom  – -Makes 24 portions – 300 ml each INGREDIENTS WEIGHT Grated Baked Potato  3lb or 1.5 kg  Mirepoix :- Onion small dice 20 oz or 600 gms Carrot small dice 10 oz or 300 gms Leeks small dice 10 oz or 300 gms Celery small dice 10 oz or 300 gms Butter 175 gms Minced shitake Mushroom    20 oz or 600 gms Bay Leaf 2 nos Veg Soup Base ( 1tr water = 1oz soup base) 6 oz or 210 gms Water Mixed with Veg Soup Base 6 litre Salt To taste White Pepper To taste METHOD :- Sautee the Mire Poix in Butter. No Colour just sweat the Vegetables. Add minced shitake mushroom and sautee ensure

Buffet menu 24 th and 25 th dec, 2013 Teasers An Array of natural salads, assorted compound salads, antipasti, meat & fish terrines, pates,  hand made chicken sausage , rosettes of smoked salmon, fish roulades, stuffed calamari, citrus marinated prawns, dressed new Zealand mussels, langoustines and razor clams complimented with a fine selection of smoked fish, dips, salsas and accompaniments, house vinaigrettes, pickles and an exquisite selection of individual tapas Assortment of mini crusty ciabattas, focaccia, multigrain and fancy rolls Prelude Soups Roast fragrant tomato cream with pistou dressing Hearty chicken with chunky butternut squash and orzo soup Pasta Fasta – live station Penne with sautéed garlic prawns and mussels, olives, briny capers, cherry tomatoes, fresh oregano, lemon scented oil Risotto with chicken , basil, parmigiano reggiana cheese, Wilted spinach topped with cream cheese and maple syrup glazed roasted lamb trimmings Mushroom

Fine dining Yuletide menu 2014 by chef saha Selection of canapés Mini Chicken and cheese pie with mustard mayonnaise Smoked salmon on crostini with sour cream ~ Crème of pumpkin soup with shitake and baby button mushrooms ~ Omelette stuffed with assorted blanced seafood topped with hollandaise Chicken pasta, grilled Italian style vegetable and fresh baked focaccia brushed with herb oil Aged cheddar , feta and walnut salad with salt-baked beetroot and mix lettuce ~ Roast of medium sized Metro sourced turkey Un Traditional chicken Wellington Honey-glazed batter coated basa Tofu  and mushroom coulibiac Served with Turkey fat roast potatoes, brussels sprouts, mashed swede and cauliflower cheese gratin ~ Mango and Litchi fruit sorbet with Champagne jelly ~ Christmas pudding with vanilla custard and brandy butter Hot chocolate fondant with mint and chocolate chip ice cream Sweet sherry trifle with savoy sponge and toasted almonds ~ Coff

CHICKEN SUPREME ON A BED OF PESTO AND CREAM CHEESE SERVED WITH REDPEPPER PILAF AND GRILLED VEG CHICKEN SUPREME ALA CHEF SAHA   INGREDIENTS WEIGHT TOOLS AND EQUIPMENTS REQUIRD CHICKEN BREAST 6 OZ WARM ON FLAT TOP, THIS IS PRE COOKED PESTO 2  OZ TOP OF CHICKEN CREAM CHEESE 1 OZ ROAST POTATO 4 OZ VEGETABLE OF DAY 6 OZ Spinach and garlic and onion GARNISH ON PLATE Mushroom demi glaze 3 oz METHOD :- Sautee Garlic, Butter Spinach, Pesto and cream cheese. Use it as the base for chicken. Fan the chicken breast and sautee with Peppers, mushrooms and onion. Place on top of the mix. Smear with demi glaze with crushed green peppercorn and mushrooms Serve with veg of day and roast potato or rice pilaf.

MEEN VARUVAL FISH darne sear fish GRM 250 OIL FOR DEEP FAT FRYING ML 100 Ginger paste ML 50 garlic paste GRM 50 red chilly powder GRM 30 Lemon juice ml 30 SALT TABLE GRM 6 curry leaves GRM 10 coriander powder GRM 20 CURD  GRM 20 GARAM MASALA POWDER GRM 10 besan flour GRM 50 onion rings grm 50 lemon wedges nos 1 Marinate the fish with lemon juice, salt, ginger and garlic paste, curd, red chilly powder coriander powder and garam masala powder. Keep for 30 minutes Mix with besan flour and deep fry. Garnish with onion rings and lemon wedges.

CAKE MIXING An annual event held at most hotels as a team exercise where in we invite guests as well as vendors to all participate the mixing of dry fruits with alcohol. These nuts are soaked in alcohol for almost a month and kind of matures in taste with time. That"s the reason christmas cakes are delish the way they are.