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Recipes by Chef Swatantra Gautam

Executive Chef at Azaya Beach Resort Goa

wild mushroom

WILD MOSHROOM RISSOTTO

INGREDIENT

  • Risotto rice – 60Gms
  • Wild mushroom- 30Gms
  • Butter- 25Gms
  • Veg broth – 60Ml
  • Olive oil – 15Ml
  • White wine-10Ml
  • Cheese tuile -1No
  • Parmesan cheese – 25Gms

METHOD OF PREPARTION

  • Melt butter in heavy large skillet over medium-high heat.
  • Add mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
  • Transfer mushrooms to medium bowl.
  • Bring cups veg broth to simmer in medium saucepan; keep warm.
  • Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat.
  • Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
  • Add white wine and stir until liquid is absorbed, about 1 minute.
  • Add cup warm veg broth broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by , stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.
  • Stir in sautéed mushrooms. Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
  • Stir in grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.
  • Garnish with Cheese tuile 

nasi goreng

NASI GORENG

INGREDIENT

  • Basmati rice – 50Gms
  • Shrim paste- 10Gms
  • Sambal sauce – 2Tsp
  • Fish sauce -1Tsp
  • Oyster sauce – 1Tsp
  • Chilli paste – 1Tsp
  • Prawn – 40gms
  • Eggs – 1No
  • Cucumber – 10Gms
  • Tomato – 10Gms
  • Prawn Crackers – 12gms
  • Chicken satay – 40Gms

METHOD OF PREPARTION

  • Heat a tablespoon of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
  • Add prawn, sambal sauce, Fish sauce, oyster sauce.
  • Add the chili paste followed by the rice. Turn up the heat.
  • Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  • Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  • Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up.
  • Serve the rice with a few slices of cucumbers and tomatoes.
  • Garnish with chicken satay, fried eggs, prawn crackers.

tira misu

TIRA MISU

INGREDIENT

  • Sponge
  • Egg white -1No
  • Egg yolk – 1No
  • Sugar – 50Gms
  • Refine flour – 50Gms
  • Baking powder – 1Gms
  • Cream Mix
  • Egg yolk -1No
  • Powder sugar – 10Gms
  • Mascarpone – 40gms
  • Whipped cream – 60gms
  • Express shots – 30Ml
  • Rum – 5Ml
  • Biscotti – 15Gms
  • Coffee ice cream -30Gms
  • Espresso shots-30Ml

METHOD OF PREPARTION

  • Make the sponge with egg white, egg yolk, sugar, refined flour and baking powder
  • In a medium saucepan, whisk together egg yolks and sugar until well blended.
  • In a medium bowl, beat cream until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  • In a small bowl, combine coffee and rum.
  • Poured it over the sponge. spread mascarpone mixture on sponge
  • Repeat layers and sprinkle with cocoa.
  • Cover and refrigerate 4 to 6 hours, until set.
  • Cut it in to rectangle served with biscotti, coffee ice cream and espresso shots

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