Green Peppercorn and cumin rubbed hickory smoke chicken with beetroot spaghetti: Chef Mrinmoy, 5 All Day, Colaba
Ingredients:
Smoked chicken breast 2 nos
Green peppercorn crushed 10 gms
Cumin toasted and crushed 5 gms
Garlic 5 gms
Olive oil 1 tbsp
Salt and black pepper freshly ground to taste
Beetroot flavoured spaghetti 50 gms (alternately regular spaghetti)
Red wine 30 ml
Balsamic vinegar 10 ml
Procedure:
Burn about 50 gms of hickory wooden chips which has been soaked in water. As they begin to smoke put it in a steel vessel with the chicken breast not touching each other which has to be coverd with a cling wrap for 10 mins. Marinade chicken breast with oil, salt, pepper, cumin, garlic and green peppercorn for at least 30 minutes. Sear the chicken breast both sides for a minute each and put in the oven for bout 10-15 mins. Keep the pan aside for the sauce. Toss the spaghetti in olive oil and garlic with seasoning. Add the red wine and balsamic vinegar in the pan used to sear the chicken and reduce. Place the tossed spaghetti on a plate, place the chicken breast on top. Pour the sauce over.
Tea smoked quail: Chef Mahesh More, OPA, Juhu
Ingredients:
3 Quail
1 tsp rice wine
1 tsp salt + salt to taste
5-6 spoon veg oil
3 tsp tea leaves such as black, jasmine, litchi, lapsang, souchang
5 pieces dry tangerine peel
1/2 tsp castor sugar
5 tsp sesame oil
1 garlic chives
2 tsp light soya
Procedure:
To prepare the quail, rinse and dry the birds. Cut off the necks and wing tips, then split each quail in half along the breast bone. In large shallow bowl, stir together the wine, 1 tsp salt and a tsp vegetable oil. Add the quail and turn in the mixture rubbing the birdswith your fingers to coat evenly. Leave for 20 minutes, turning twice. To bring water to a boil in the base of a steamer. Set the quail on the metal steamer rack, cover tightly, reduce the heat so the water continues to simmer and steam for five mins. Remove the quail on the rack and place the rack over a plate or bowl to drain.
Line a large, heavy sauce pan or wok with a double thickness of alluminium foil. Place the tea leaves, tangerine peel and sugar on the foil in the bottom of the pan and set over a medium heat. Place the quail on the rack in the pan. Cover the pan and smoke - cook until golden brown about 12 mins. Remove the quail from the rack and brush them with 2 tsp of sesame oil.
Sprinkle lightly with salt. In a wok, warm the remaining 2-3 tsp veg oil over high heat. When hot add the chives and stir fry until they begin to wilt. Spread the chives on a platter and arrange the quail on top.
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