CARROT, LENTIL,
MINT AND CORIANDER SOUP
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”.
RECIPE:
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
METHOD:
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.
BLOODY MARY SHOTS
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!’
RECIPE
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
MIS EN PLACE:
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
PREPARATION:
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.
PRESENTATION:
Serve in a 3 glass holder, with the
grissini sticks in the center and the 2 glasses with bloody Mary on either
side.
