Tequila Chicken

Tequila Chicken

What goes in

1 breast of a chicken (sliced)
20 gms red capsicum
20 gms yellow capsicum
20 gms green capsicum
1 teaspoon pink pepper corn
1 teaspoon green pepper corn
1 tablespoon lemon juice
1 teaspoon chili flakes
salt to taste
2 stems fresh coriander
30 ml white wine
20 ml tequila
1 tablespoon butter
1 teaspoon garlic 

The way to go

Chill a nice glass of Riesling and take a long swing before you start this recipe. Slice the chicken breast thinly and add a bit tequila and sea salt over it and set it aside for marinating.

Slice the peppers and finely chop the garlic and crush the green peppercorns and pinkies and baste them on the sliced chicken. Finish your remaining Riesling and reach for a refill.

Stir fry the garlic, peppers and marinated chicken in an extremely hot sauté pan and deglaze the pan with the white wine.

Flambé with the tequila and serve quickly with a generous helping of basil buttered rice.

And of course a chilled glass of the Riesling again ;) 

Schpang !

For deglazing the pan, use a chardonnay or any other dry wine, and for pairing it, Reisling or a Chenin would be apt. My personal recommendation would be a chilled bottle of Hardy’s Reisling Gewurztraminer or a Fratelli Chenin Blanc.

 

Cottage Cheese & Parmesan Steak, Papaya Salsa

Cottage Cheese Steak

What goes in

100 grams Parmesan
40 grams Grana Padano or Parmesan cheese
40 gms Semolina
2 gms Thyme Fresh
1 teaspoon Garlic
1 Large Onion
2-3 Basil Leaves 
1 tablespoon Olive Oil
10 gms Coriander Leaves
100 gms Papaya
20 mls Balsamic Vinegar
10 mls Honey
10 gms Red Capsicum
10 gms Yellow Capsicum
10 gms Green Capsicum
5 gms Green Chilly
Salt to taste 

The way to go

Crumble cottage cheese into small bits with your fingers and add fine grated Parmesan cheese to it.

Add sautéed garlic and maybe just a few leaves of thyme for that ethereal fragrance of the wild herb.

Portion out balls and flatten them to make steaks, perhaps using a cookie cutter, and coat lightly with semolina or cous cous or maybe even polenta.

Heat a nonstick pan to medium and lightly toast the steaks so they are a rich golden brown and crackling crisp on both sides.

Make a fresh papaya salsa with the fresh ingredients diced evenly and dressed with olive oil, balsamic vinegar, honey, cumin powder and season with sea salt.

Present the steaks with hearty dollops of the papaya salsa and garnish with a sprig of coriander. 

Schpang !

You may use any other fruit than papaya or a combination of fruits depending on the season and availability. Apple + Mint or Winter-berries + Thyme.

Pune’s Best Restaurant Chefs

Be it the simple dishes like the Aglio Olio, or a slightly elaborate one like the Duck with Risotto and Raspberry Sauce, Chef Shailendra’s food will never disappoint you. He makes frequent appearances in local dailies as he shares recipes for those adventurous ones in the kitchen. He himself is found tinkering around the kitchen with dishes that could easily be categorized as molecular gastronomy and this recently won him the top award at the Upper Crust food show.

Shailendra is a Food Craft Institute, Pune graduate and started his career with Cafe Royale at Oberoi Towers in Mumbai. Since then, he’s worked in the UK, the US and Italy. In 2003 he came back to Mumbai to start V Lounge with a few colleagues and it was here that he picked up the business part of running a restaurant.

Until he got the opportunity to setup Stone Water Grill in Pune, which is a part of Riyaaz Amlani’s Impressario Hospitality, Shailendra had never worked in the city even though he’s originally from Pune. I had never found the right audience earlier. Even now, though the crowd is opening up to world cuisine, I try to keep my experimentation to a certain limit. And whenever the two words people and experimentation are mentioned in the same sentence, Shailendra goes off on a different tangent. In Pune, theres a lot of education that needs to be done with respect to food. In the past three years, I’ve been fortunate enough to see the understanding improve. For example, there was a time when I’d be asked to serve ketchup along-side the pizzas. Everything that’s needed with the pizza is already on it!

With Master Chef finding its way in to most homes in India, Shailendra acknowledges the fact that molecular gastronomy is something thats piquing the interest of his customers. According to Shailendra, this particular science of cooking is the dhinchak for the regular fine-diners and not something that can be a regular on someones dinner orders. Its like a snort of cocaine, recounts Shailendra, whos been lucky enough to have experienced the spectacles of dining at elBulli.

Shailendra is highly skeptical about the future of the world and and feels blessed to have been born in this generation. He imagines a scene from Disney Pixar’s Wall E where everyone, morbidly obese, is seen moving around in auto-pods and depend on automated systems for all their tasks and activities. Perhaps the Bluetooth headset on his left ear which is a constant fixture doesnt count.

Pepper Smoked Chicken Breast with Strawberry Salsa

This dish was prepared by Chef Shailendra during the Upper Crust food show in which he won the top award.

The salsa which is generally tangy will surprise you with a hint of sweetness because of the strawberries. The sweet and sour palate combined with the heavy smokiness of the meat results in a well-balanced mouthful of flavours.

 

Host of the show Style Chef on FOODFOOD channel

Style Chef Shaiiendra Kekade

Style Chef is a show that features simple yet exotic and unusual recipes using appliances and materials found in every Indian kitchen, with readily available ingredients. The Chef prepares dishes in a very simple and easy to understand manner, suggesting alternate options for ingredients which may not be easily available in the market. Some of the recipes that are prepared on the show includes Lychee Chilli Chaas, Polenta Chicken Chips served with Mango Chilli Dip, Spaghetti Aglio E Peperoncino, cappuccino with mushrooms etc.