The Chef (27 page)

Sashtika rice

Prepare as for sali rice above.

Coriander foam

Prepare as for garlic foam above.

Churaa varai on nivara rice with mint foam

Steam the shark steak and leave to cool. Flake and mix thoroughly with the coconut, turmeric, pepper, cumin, salt and (according to taste) chilli powder. Sweat the onion in a
pan with coconut oil until translucent. Add the dried chillies, mustard seeds and curry leaves, and fry until the mustard seeds start to jump. Add the shark mixture and stir everything together
thoroughly on a low heat.

Nivara rice

Prepare as for sali rice above.

Mint foam

Prepare as for garlic foam above.

F
r
oz
en saffron and almond foam with saffron textures

Heat the water with the rock sugar. Dissolve the saffron powder in the water and stir in the agar agar. Bring to the boil and add the gelatine. Pour onto warmed plastic trays
and leave to cool. Cut into 2cm wide strips. Brush with a thin covering of ghee and arrange the saffron threads on top. Roll up and arrange the cylinders on the plate so that they flank the
foam.

Frozen saffron and almond foam

Heat the cream to 60ºC and thoroughly blend all the ingredients except the egg whites. Add the egg whites, put everything into a 0.5l siphon, spray using a nitrogen
cartridge, and chill for 3 hours. If required put nitrogen into a Dewar flask and chill a metal spoon. Spray a walnut-sized ball of foam onto the spoon and turn for 20 seconds in the nitrogen bath.
Arrange between the saffron textures and serve immediately.

S
w
eet and spicy spheres of cardamom, cinnamon and ghee

In a mortar pound the ghee and spices to a fine paste. Warm the paste, pass through a sieve and mix with the texturizers in the coconut water. Leave to rest until the air
bubbles have disappeared. Gently heat before using.

Brine

Mix the two ingredients and leave to stand.

Using a round spoon make balls from the spice paste in the brine. Draw some warmed ghee into a disposable syringe and affix a needle. Inject the spheres in the brine with ghee,
retract the needle, then turn the spheres immediately so that the pricks close up. Leave for 3 to 5 minutes in the brine. Rinse with water and keep warm at 60ºC under clingfilm.

Glazed chickpea, ginger and pepper vulvas

Steep the rice in milk and blend, adding milk all the while, until you have a fine, moist paste. Add a further 150ml milk and stir well. Pass everything through a fine muslin
and squeeze out well. Add another 50ml of milk to the extract. Fry the chickpea flour in ghee, boil it up in the liquid together with the sugar and stir continuously on a low heat, working it to a
viscous mixture. Add the remaining ingredients and keep stirring for another 2–3 minutes on a low heat. Spread the paste onto a baking sheet and leave to cool. Cut up into equal portions,
form the desired shape and glaze. Dry in the oven at 60ºC.

Glaze

Mix the ingredients and glaze the biscuits. Allow to dry to a matt sheen.

Jellied asparagus and ghee phalluses

Put the asparagus in a saucepan with cold water, cover and bring to the boil. Add cardamom and cook until the asparagus is tender. Purée the asparagus and pass through
a sieve. Put 4 dessertspoons of the mixture to one side and mix with the chlorophyll. Mix 3g of the agar agar with the rest of the purée, bring to the boil and add the gelatine. Pour into a
flat form and chill until the mass is workable. Cut into strips, roll these in baking paper and chill. When these have set, roll into sausages and cut into 10-cm long pieces. Boil up the rest of
the asparagus with 1g agar agar. Dip one end of each jellied asparagus into the pan to a depth of 2cm several times until a green bulge is formed. Chill. Cut the green heads with small scissors so
that they look like asparagus tips. Serve with a small bowl of warm cardamom, chilli and ghee dip.

Liquorice, honey and ghee ice lollies

Heat the water. Stir in the honey and liquorice paste. Mix in the
xanthan
and stir the ghee into the warm mixture. Pour circles of the mixture onto a sheet lined with
baking paper, and give each one a wooden stick. Sprinkle with the pistachios and freeze. Take from freezer and serve when required.

Cinnamon curry caviar chapattis

Briefly heat the water. Add the spices and leave to infuse for 1 hour. Add salt and sugar. Strain through a fine muslin, squeezing well. The liquid should give 20ml of
essence. Mix with the coconut water and season to taste. Blend the alginate with a wand mixer. Leave until all air bubbles have disappeared. Mix the chloride with the water and put to one side. Put
the curry mixture into a large syringe and squirt drops into the brine. Leave for a maximum of 1 minute and rinse in water. Drain well and serve quickly so that the balls do not set in the centre.
Arrange on the warm chapattis and grate a little coconut oil on top.

B
aby snapper marinated in turmeric with molee curry sabayon

Baby snapper marinated in turmeric

Make a few cuts in the fillets and arrange in a form. Blend the other ingredients with a wand mixer and put on top of the fish. Marinate for at least 6 hours in the
refrigerator. Take out and pat dry. Starting with the head end, roll up the fillets and fix them with wooden skewers. Bake for 12–15 minutes on a lightly oiled sheet in a fan-assisted oven at
60°C, so that the fillets are still slightly translucent.

Molee curry sabayon

Baby snapper marinade

Sweat the onion with the other spices in the coconut oil until translucent. Quarter the tomatoes and add to the pan. Fry until the spices have fully opened up their aroma.
Pour on the marinade, bring to the boil and reduce slightly. Add the fish stock and reduce again in a water bath to 300ml. Strain through a fine sieve and mix with the coconut oil. Blend the
xanthan
gum and guar gum with a wand mixer. Put into a 0.5l siphon, spray using a nitrogen cartridge and keep warm at 60°C in a water bath. Put the fillets on the plates and arrange
with the sabayon from the siphon.

F
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oz
en mango curry foam

(Maravan fries the spices individually and then grinds them to make his own curry powder.)

Briefly blend all the ingredients, pass through a fine sieve and place into a 0.5l siphon spray using a nitrogen cartridge and chill. If desired, the foam can also be sprayed onto a
metal spoon cooled in nitrogen and turned in nitrogen for a maximum of 20 seconds. Serve immediately.

Milk-fed lamb cutlets in jardaloo essence with dried apricot purée

Sweat the onions in the ghee and add the spices. Fry gently until the oils are released and give off their aroma. Add the lamb stock and reduce everything by half in a water
bath. Finely strain the stock and put with the lamb cutlets in a vacuum pack. Cook in a water bath at 65°C for 15 minutes, remove the cutlets, pat dry and fry briefly.

Dried apricot purée

Soak the apricots in the orange juice and wine vinegar. Heat up with the onions and work to a fine purée. Put the purée on the plates and arrange the sliced lamb
cutlets. Add the potatoes and pour around some of the cooking liquid.

B
eech-smoked tandoori poussin on tomato, butter and pepper jelly

Place the poussins in a vacuum bag. Make a fine paste out of the other ingredients and add to the poussins. Close the bag and poach for 20 minutes in a water bath at 65°C.
Remove the poussins and fry briefly.