Check out these three food-and-drink combos designed for the Indian palate by Master Chef Australia contestant Sarah Todd, with some help from The Grand Hyatt, Santacruz
Combo 1: Salmon Ceviche and Pink Lady
Salmon Ceviche
Serves: 2-4
Ingredients:
2 fillets of salmon, skin removed
2 lemons, juiced
2 limes, juiced
1 orange, juiced
2 tsp light soy sauce
1/2 red chili, seeds removed
Pack of poppadums
2 tbsp mayonnaise
coriander cress
Chutney
2 green mangos (or apple if mangoes are unavailable)
1⁄2 bunch mint
1 green chili, deseeded and sliced
1⁄2 red onion
pinch salt and sugar
Method
Place all chutney ingredients in a small food processor and blend to a relatively smooth texture. Add salt and sugar to taste until balanced.
Fry poppadums
Stir 1⁄2 lemon into mayonnaise. Chop salmon into 1-cm cubes. Finely slice red onion. Add all marinade ingredients into a bowl along with the sliced onion and diced salmon and serve.
Pink Lady
Ingredients
40 ml gin
20 ml apple brandy
10 gm fresh pomegranate
5 ml grenadine syrup
10 ml lime juice
Method: Muddle the pomegranate and add all the ingredients. Shake well with ice and strain in a glass.
Glass: Martini
Combo 2: Slow Lamb and Bellamy Scotch Sour
Spiced Lamb Shoulder
Serves: 4-6
2 kg shoulder lamb
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp vegetable oil
12 cloves garlic, peeled
1 bunch fresh rosemary
1 tbsp sea salt
Madeira Stock
1 carrot, 2 cm rough dice
1 stick celery, 2 cm rough dice
1 brown onion, 2 cm rough dice
1 sprig thyme
2 bay leaves
100 ml Madeira wine
500 ml beef stock
1⁄2 tsp of black pepper corns
Grated Beetroot Relish
Add grated beetroot, bay leaf and equal parts balsamic vinegar and white wine vinegar and sugar to the boil. Take off heat and allow to cool before serve.
Method: Rub the spices listed onto the shoulder of lamb. Place the ingredients for the Madeira stock into the baking vessel with the lamb. Slow roast at 120 degree C for 8 hours. Reduce the Madeira stock to a thick sauce. Shred the lamb and pour the sauce over it for added moisture.
Freeze a loaf of bread, slice finely and use as base for serving shredded lamb topped with beetroot relish.
Bellamy Scotch Sour
Ingredients
60 ml scotch
1 cm ginger
15 gm fresh orange
10 ml honey
Recipe: Shake all the ingredients with ice and strain into a glass
Glass: Old-fashioned whiskey glass
Combo 3: Zucchini and Pea Pakora with Rosemary Cooler
Zucchini and Pea Pakora
Serves: 4-6
Ingredients
5 large zucchini, grated and set in a colander
with salt
500 gm peas
5 cups besan (garbanzo flour)
1 1⁄4 cup rice flour
salt to taste
6 tsp chilli powder
4 tsp garam masala
21⁄2 tsp. carom seeds (ajwain/omam)
oil for deep frying
corn and mango relish
salt
3 garlic cloves
Crab meat
Bunch radish
Method: Squeeze out moisture from zucchini and combine all ingredients. Make batter using besan, rice flour, chili, ajwain and water. Heat oil and fry pakoras.
Blend all ingredients for chutney.
Serve with pickled radish (mooli).
Fresh crabmeat on top.
Pickled Radish
Bring equal parts white wine vinegar and sugar to the boil. Pour over radish and cool immediately.
Rosemary Cooler
Ingredients
60 ml vodka
2 sprig rosemary
1 lime cheek
10 ml mango juice
20 ml orange juice
Recipe: Muddle rosemary sprig with lime cheek. Add all the other ingredients and shake well. Strain in a glass.
Glass: Hi ball
Note ~ Some cocktails may need a dash of sugar syrup for a balanced flavour if the fruits aren't sweet enough
To know more about Sarah Todd check out this article—http://dnai.in/cqmn
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