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 spices. • 5g hing or asafetida • 20g sesame seeds (black or white) SEABASS WITH CURRY INFUSION • 20g chaat 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 ginger until fragrant. Once fragrant, add curry • 50g red chili powder leaves, and seeds to roast. Continue roasting for 2 minutes then add turmeric powder and red chili powder. Add the coconut milk and heat until simmering. SEABASS WITH CURRY INFUSION Season well with black salt 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 mustard seeds BENGALI MUSTARD POWDER • 15g turmeric powder Place the mustard oil in a mixing bowl and start whisking while adding a little • 30g tamarind paste maltodextrin at a time. Once fully incorporated, the mixture should look like a • 20g red chili powder powder. • 15g fenugreek seeds, roasted • 150g coconut milk PINEAPPLE GEL • 50g coconut oil Blend the raw mangoes into a purée. Heat up oil with ginger, cumin, 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 borage 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 GARAM MASALA • 200 g cumin seeds Roast all the spices and grind it in a spice grinder. • 60 g coriander seeds • 50 g green cardamom BRIOCHE • 40 g black peppercorns Keep the bowl mixer chilled in the fridge. Once chilled, combine milk, sugar, eggs • 30 g black cardamom 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 cinnamon continue to mix for another 1 minute. Change to a dough hook attachment and • 20 g cloves 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 nutmegs 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) garlic 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 celery add vegetables and herbs 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 rosemary, thyme & bay leaf • 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 clove 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 seasoning 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 radishes and apple for height and appearance. Finish with flowers • Salt & pepper and drizzle with olive oil and a few grains of salt. • 2 breakfast radish, sliced fine and placed in iced water until crisp PARSLEY 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 sorrel, pak choi flower, TO SERVE borage flower, bronze fennel herb, French tarragon Using a squeeze bottle, pipe a line of fermented garlic purée onto a serving plate. leaves, marjoram 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.