Gaggan anand’s recipes

SEABASS GUNPOWDER

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 SEASBASS GUNPOWDER

serves 3 Ingredients Method

GUNPOWDER GUNPOWDER • 10g curry leaves Roast all the ingredients and roughly grind the . • 5g hing or asafetida • 20g seeds (black or white) SEABASS WITH CURRY INFUSION • 20g masala Prepare the filleted seabass by portioning into 100g each. Heat up the coconut • 30g basmati Rice oil and add in the red onions, and until fragrant. Once fragrant, add curry • 50g red leaves, and seeds to roast. Continue roasting for 2 minutes then add powder and red chili powder. Add the coconut milk and heat until simmering. SEABASS WITH CURRY INFUSION Season well with black and sugar. Transfer the mixture into a blender and blend • 300g seabass, filleted and skinned thoroughly. Once blended, leave to chill on an ice bath. Put the portioned fillets with • 50g red onions, fine chopped the curry infusion and let it marinate. Place the fillets in a vacuum bag covered in • 25g ginger, sliced the infusion. Seal it at 100% and ready to sous vide at 56C for 15 minutes. • 25g curry leaves • 15g black seeds BENGALI MUSTARD POWDER • 15g turmeric powder Place the mustard oil in a mixing bowl and start whisking while adding a little • 30g paste maltodextrin at a time. Once fully incorporated, the mixture should look like a • 20g red chili powder powder. • 15g seeds, roasted • 150g coconut milk PINEAPPLE GEL • 50g coconut oil Blend the raw mangoes into a purée. Heat up oil with ginger, , and chillies • Black salt, to taste until fragrant. Then add in turmeric and continue roasting for another 30 seconds. • Sugar, to taste Pour in the raw mango purée. Bring it up to a simmer and let it simmer until thick. Once it has become thick, season with sugar and black salt. Blend the puree one BENGALI MUSTARD POWDER more time with a high speed blender with Xantana until smooth. Pass it through a • 100g maltodextrin fine sieve. Chill it down on an ice bath. • 35g Bengali mustard oil • Black salt to serve Place the pineapple gel around the plate and sous vide seabass on the center PINEAPPLE GEL dusted on with gunpowder mixture. Draw a line across the plate with mustard • 1kg fresh pineapple, skinned and center removed powder and garnish with salty fingers and flowers. • 100g ginger paste • 25g green chillies • 10g cumin seeds, roasted • 20g turmeric • 250g brown sugar • 20g black salt • 10g Xantana

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 Gaggan anand’s recipes

LAMB KEEMA PAO

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 LAMB KEEMA PAO

serves 4 Ingredients Method

Garam Masala • 200 g cumin seeds Roast all the spices and grind it in a grinder. • 60 g seeds • 50 g green BRIOCHE • 40 g black peppercorns Keep the bowl mixer chilled in the fridge. Once chilled, combine milk, sugar, eggs • 30 g and yeast in the bowl with the paddle attachment and mix on a medium speed for • 30 g dried ginger powder a minute. After a minute, slowly incorporate the bread flour into the mixture and • 20 g continue to mix for another 1 minute. Change to a dough hook attachment and • 20 g turn down the speed to low speed and knead for 10 minutes. Add the salt and then • 20 g mace add butter slowly while mixing to incorporate into the dough. Once the butter is • 15 g bayleaf fully incorporated, switch to medium speed for 10 more minutes and then start to • 2 increase the speed to medium-high for 5 minutes. The dough should be coming off the side of the bowls by itself and have a satin appearance. Remove the dough into Brioche a clean dry mixing bowl covered with plastic wrap and rest for one hour at room • 750g bread flour temperature. After an hour, punch down the dough and let it rest again inside a • 60 g sugar fridge overnight about 12 hours. Remove the dough from the fridge, using a scraper, • 9 g dry yeast scrape out 17g of the dough and shape into rounds. Place the shaped dough onto an • 15 g salt insert tray, and cover with plastic wrap. Place the tray in a warm temperature area • 270g eggs and let it proof to double its size. Usually less than 2 hours. • 240g milk • 225g butter Prepare the egg wash mixture, once proofed, brush lightly with egg wash and • 50g milk place them in the oven at 175C for 8 minutes. After 8 minutes, turn down the • 50g eggs temperature to 120C and keep them baking for another 10 minutes.Remove the mini brioche buns from the oven, and cool on a cooling rack. Raw Mango Gel • 1kg raw mangoes ( skinned and seeded) **Temperature and timing might vary from the oven conditions. • 100g ginger paste • 25g green chillies RAW MANGO GEL • 10g cumin seeds (roasted) Blend the raw mangoes into a puree. Heat up oil with ginger, cumin, and chillies • 20g turmeric until fragrant. Then add in turmeric and continue roasting for another 30 seconds. • 250g brown sugar Pour in the raw mango puree. Bring it up to a simmer and let it simmer until thick. • 20g black salt Once it has become thick, season with sugar and black salt. Blend the puree one • 10 g Xantana more time with a high speed blender with Xantana until smooth. Pass it through a fine sieve. Chill it down on an ice bath. KEEMA LAMB • 1.5kg minced lamb (shoulder or leg ) KEEMA LAMB • 1kg beef tomatoes (diced) Heat up the oil, add in onions until fragrant and translucent. Add in ginger and • 1kg red onions (fine chopped) paste and continue roasting for another 30 seconds. Put the diced tomatoes, • 250g ginger garlic paste and continue to cook until tender and caramelized. Once caramelized, add in • 100g red chilli powder the minced lamb, garam masala, red chilli powder and cardamom mace powder. • 50 g garam masala (see recipe below) Continue to cook the lamb until it has a consistency of a bolognese. Season with • 10g Cardamom and mace powder black salt and fine chopped coriander leaves. • 50g Coriander leaves • Black salt (to taste)

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 Gaggan anand’s recipes

pork vindaloo

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 pork vindaloo

SERVES 4 Ingredients Method

Sweetbreads Sweetbreads • 1kg veal sweetbread De-gorge the veal sweetbreads under cold running water, until clear. Cover with • 1 ltr white chicken stock white chicken stock and season with salt and pepper. Bring slowly to the boil, skim, • 1 stick add vegetables and and aromas. Poach the veal sweetbreads at a gentle • 2 shallots simmer until firm in texture (approx. 6-8 minutes). Leave to cool in aromatic stock. • 1 stick cinnamon Once cool, peel outer membrane and any excess fats and dry on a clean towel, and • 1 star anis divide into four even-sized pieces. • 1 sprig , & • 1 carrot To roast, heat a heavy based sauté pan, add pomace oil and colour evenly on all • 1 leek, white part only sides. To finish, add fresh butter, crushed of garlic, salt, pepper and sprig of • 1 bulb garlic rosemary and bast till golden brown. • 50g butter • Pomace oil Fermented Black Garlic • 1 garlic clove Peel the fermented black garlic cloves and simmer in a saucepan with white chicken • 1 sprig rosemary stock until tender. Add the agar-agar and bring to 80C. Leave to chill in the fridge. • Salt and pepper When cold, blend the mixture in a thermomix until smooth. Adjust the and consistency with a drop or two of boiling hot water. Fermented Black Garlic Place in a small squeeze bottle. • 200g fermented black garlic • 500ml white chicken stock Baby Gem Lettuce • 5g agar-agar Prepare the baby gem lettuces by removing the outer leaves and splitting the heart • Salt and pepper into two, lengthways. Remove any excess core and place in sous-vide bag with olive oil, salt and pepper. Compress the baby gem on full. Remove from the bag and grill Baby Gem Lettuce the cut face of the lettuce with a blowtorch until blackened. Season with salt and • 2 Baby gem lettuce pepper, olive oil and lemon juice. Build the herbs and cresses on top of baby gem • 25ml extra virgin olive oil lettuce. Use the and apple for height and appearance. Finish with flowers • Salt & pepper and drizzle with olive oil and a few grains of salt. • 2 breakfast , sliced fine and placed in iced water until crisp Juice • 1 granny smith apple, sliced fine Juice the curly parsley with water in a juicer and extract the green parsley juice. • 1 lemon, juiced When cold, thicken with ultratex and let down with olive oil. • Herbs & cresses: nasturtium leaves, pea shoots, viola flower, wild pansy, red veined , pak choi flower, To Serve borage flower, bronze , French Using a squeeze bottle, pipe a line of fermented garlic purée onto a serving plate. leaves, Carefully place the baby gem salad onto the plate. Drain the sweetbread on a clean dry cloth to remove any excess butter and place next to salad. Using as small spoon, Parsley Juice drop some parsley oil onto the plate and serve. • 200g curly parsley • 10ml extra virgin olive oil • 100ml water • 10g ultratex

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 Gaggan anand’s recipes

White chocolate panipurri

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014 White chocolate panipurri

SERVES 4 Ingredients Method

Panipurri Mix all the ingredients in a blender and blend thoroughly. Pass it through a fine • 150g coriander sieve and chill overnight. Pour the panipurri mixture into the white chocolate shells, • 250g mint almost full and cover its shells with edible silver. • 15g green chillies • 500g mineral water • Black salt (to taste) • 200g sugar • 15g cumin powder • 10g chaat masala

To serve • 10 pcs thin white chocolate shells • Edible silver

Gaggan Anand’s recipes FOUR Asia & Australia Spring 2014