Monday, May 5, 2014


By Chef Shaun Kenworthy (Chef, Restaurateur, F& B Consultant)

“Just the above ingredients strung together, gives you an idea that the idea for this soup has to come from the Middle East. It’s just a great combination of simple ingredients, serve with crusty bread and leave out the yogurt”.

2 tbsp Olive Oil
2 tsp cumin seeds
Pinch chilli flakes
600g carrots, washed, peeled and coarsely grated
140g split red lentils
1ltr hot vegetable stock (from a cube is fine)
125ml milk
Plain Yogurt, toasted cumin seeds, chopped mint and coriander to serve
Heat a large saucepan with the olive oil, throw in the cumin seeds and the chilli flakes, fry for a few seconds or until they start to release their aromas. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whiz the soup in the KitchenAid cordless hand blender until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of toasted cumin seeds, chopped mint and coriander.

By Chef Sharad Dewan, Area Director Food Production, The Park Hotel

‘I have used molecular gastronomy in this shot, its fun, its different, give it a shot!’

Tomato juice: 90 Ml; Worcestershire: 3 ml; Tabasco: 2 ml; Vodka: 30 ml; Celery salt: 3 gms; Crushed Pepper: 3 gms; French Parsley: 3 gms; Grissini Sticks: 4 nos; Butter: 3 gms; Grated Parmesan: 3 gms
For the Parmesan Foam
Distilled Water: 180 ml; Parmesan Scrap: 200 gms; Lecite: 1 gm
Cut the parmesan scrap into smaller chunks.
Put in a sauce pan and pour over the measured quantity of water.
Keep stirring till the parmesan form an elastic mass.
 Take off the heat and leave to infuse for an hour.
Strain through a fine muslin and refrigerate. This is Parmesan whey
Over crushed ice, make a bloody Mary with vodka, tomato juice, celery salt, Tabasco, Worcestershire, crushed pepper. Best made using the KitchenAid Cordless Hand Blender, to mix properly.
Dunk the grissini sticks in butter and roll in finely chopped parsley and parmesan.
Heat the parmesan whey to 42degrees Celsius and add the lecite and Blend at an angle keeping the KitchenAid cordless hand Blender at a constant speed.
Allow to settle for a minute and slowly lift.
In the meantime, roll the grissini sticks in a mixture of finely grated parmesan cheese and finely chopped French parsley. 
Top the bloody Mary with parmesan foam and arrange the grissini sticks around.
Serve in a 3 glass holder, with the grissini sticks in the center and the 2 glasses with bloody Mary on either side.