The festival of colours is only a few days away and many households have started preparations for the occasion — inviting guests, readying the hues of colours, listing special recipes for Holi. Talking about recipes, why not plan something unconventional this season? Besides the traditional platter, you can usher in the festival with an array of unique recipes that will be like by revellers of all age groups.
So treat your guests with an exclusive platter by Celebrity Chef Sabyasachi Gorai that is just perfect for this special occasion. Let’s get ready for some colour and crunch on March 21.
Spinach Pancakes with Cottage Cheese, California Walnuts and Honey
Ingredients:
100g of oat flakes
125 ml of milk or vegetable
milk
1 tablespoon of vanilla extract
40g of spinach
100g of California Walnuts
Garnish:
Honey, cottage cheese, walnuts
Direction:
Mix all the ingredients into the blender until smooth. Spread some butter or olive oil on a saucepan and add a scoop of dough to it. Give it some time until it begins to bubble. Do the same with the other side for about two more minutes. Repeat the process with the rest of the dough. Serve it with cottage cheese, walnuts and honey.
California Walnut,
Camembert and Grape Tray Bake
Ingredients:
150g of ciabatta
Small bunch of rosemary
1 camembert
1 garlic clove, thinly sliced
Splash of white wine
500g of black grapes, broken
into small bunches
Salt and pepper
3 tablespoons of olive oil
2 tablespoons of honey
1 tablespoon of sherry vinegar
Salt and pepper to taste
130g of walnuts
Direction:
Preheat the oven to 180°C. Tear the ciabatta into large chunks and thread two or three chunks onto the rosemary sticks. Remove the wax paper from the camembert and score the top with a cross hatch pattern using a sharp knife, stud with a little of the rosemary and garlic, splash over a little wine and place either in the box or in a camembert baker. Arrange all the ingredients (except walnuts) on a baking tray with the camembert at the centre. Drizzle everything with olive oil, honey and sherry vinegar, then season with salt and pepper. Bake in the oven for 10 minutes, then sprinkle over walnuts and bake for 10 more minutes or until the walnuts are golden brown and the grapes have released some juices. Place the tray directly onto the table to serve, dipping the walnuts, bread and grapes into the gooey camembert.
California Walnut Satay Sauce with Steak Strips
Ingredients:
For the steak marinade
1 tablespoon of grated ginger
1 garlic clove, minced
2 tablespoons of soy sauce
1/2 teaspoon of chilli powder
Juice of a lemon
2 tablespoons of soft brown sugar
1 tablespoon of fish sauce
500g of sirloin steak, cut into
thin strips
For the satay sauce
100g of California walnuts
50ml of walnut oil
20ml of water
1 heaped tablespoon of red curry
paste
2 teaspoons of grated ginger
1 teaspoon of ground nut oil
150ml of coconut milk
2 tablespoons of soya sauce
1 teaspoon of brown sugar
Juice of half a lime
You will also need around 12 metal (or soaked bamboo) skewers, one red chilli, deseeded and finely sliced coriander, roughly chopped, a handful of California walnuts, toasted and roughly chopped
Direction:
Mix together the steak marinade ingredients and coat the steak strips, leaving to marinate for 30 minutes. Meanwhile, to make the satay sauce place the walnuts, walnut oil and water into a food processor and blitz until you have a smooth walnut paste, then leave aside. Place the red curry paste, ginger and ground nut oil into a medium sized saucepan and sauté for 1-2 minutes over a medium heat. Whisk in the coconut milk, soya sauce, brown sugar, lime juice and walnut paste and reduce to the lowest heat setting, allowing simmering. Stir occasionally to ensure a smooth consistency; the sauce should thicken as it is heated. Thread the steak onto the skewers. Preheat a large griddle pan over a medium to high heat and cook the skewers for 1-2 minutes, brushing them with excess marinade as you go. Plate the skewers alongside the walnut satay sauce (also drizzling some on top) and top with the red chilli, coriander and toasted California walnuts to serve.
California Walnut and Vanilla Crème Brulée
Ingredients:
4 cups (1 lt) of whipped cream
2 cups (500 ml) of walnuts,
toasted
2 tablespoons of walnut oil
12 egg yolks
1 cup (250 ml) of granulated
sugar
1 vanilla bean, split and scraped
For glazed walnuts
10 walnut halves
5 ml maple syrup
Icing sugar, for dusting
175 ml of granulated sugar, for
caramelising
Direction:
Toasting walnuts: In a large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, for about 1 to 2 minutes. Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 100°C. Remove from heat and let it stand for 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.
Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour the cream into the egg mixture, whisking until combined. Pour mixture into 10 (175 ml) ramekins and place them in a large baking pan; pour boiling water into the pan to halfway up sides. Bake at 150°C about 50 to 60 minutes or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least four hours.
Glazed walnuts: Place walnuts in a small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook for a minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar. Just before serving, sprinkle one tablespoon of sugar on each ramekin. Using a kitchen torch caramelise the sugar. Immediately top with a glazed walnut.