Summers are all about eating light and fresh so that you can stay cool. With the mercury rising one needs to ear right. Cold are best for the season. It’s all about some leafy greens,  bean and tofu. You can mix all of them toss then with some simple dressing a hearty plate of greens in ready to be eaten. 

Fox in the Field, a microbrewery in Forum Shantiniketan – Whitefield has put together a few Summer brunch recipes for people to explore this Summer.

Chef Shankar Devnath shares some simple salads that is great for your brunch table. So load your plate with plate with all kinds of tasty summer produce and keep yourself cool.

Fox’s Caesar Salad, Chicken

Prep time: 15 mins, Cooking time/ assembly: 5 mins, Servings: 1 people

Fox's Caesar Salad Chef Shankar Devnath/ Pic- Fox in the Field

 

Ingredients

•    Chicken Thigh B/L Gms     80 

•    Mayonnaise     Gms    10

•    Baguette Bread     Gms    04

•    Pommery Mustard    Gms    03

•    Lemon     No1

•    Orange     No½

•    Ice berge LettuceGms    30

•    walnuts    Gms    10

•    Parmesan Cheese Gms    05

•    Olive Oil Ml 10

Method 

•    Marinate the chicken breast with olive oil, juice of ½ lemon, salt & pepper

•    Grill the chicken breast, cool & cut as slivers

•    Wash and drain the lettuce

•    Mix mayonnaise, mustard, lemon juice, salt & pepper

•    Toss the lettuce in the above sauce to lightly coat the lettuce

•    Dish out in a bowl

•    Garnish with orange slices, walnuts & the chicken slivers

•    Serve with slices of Baguette, on the side

Stir fried Tofu, Pokchoy and Greens

Prep time: 20 mins, Cooking time/ assembly: 10 mins, Servings: 2 people

Ingredients

•    Tofu    Gms     15

•    Pokchoy    Gms    20

•    Chinese Cabbage    Gms    20

•    Broccoli    Gms    15

•    10 gms Runner Beans    

•    15 gms Zucchini – green  

•    Soya – Kikkoman Ml    10

•    Soya – dark    Ml 02

•    Oil    Ml 20

•    Sesame Oil    Ml    02

•    Garlic    Gms    2

•    05 gms Onion    

•    03 gms Chilly     

•    05 gms Spring Onion    

Method 

•    Blanch the tofu and all vegetables

•    In a wok or a pan, heat the oil

•    Add the chopped onions and garlic

•    Mix in the veggies and tofu. Add the salt, pepper, soya & sesame oil

•    Serve hot with steamed rice or jasmine rice

Som Tam Salad

Prep time: 15 mins, Cooking time/ assembly: 5 mins, Servings: 2 people

Som Tam Salad

 

Ingredients

•    Raw Papaya    Gms     100

•    Carrot    Gms    05

•    Beans    Gms    05

•    Red Chilli - fresh    Gms    03

•    Garlic    Gms    05

•    Peanut (roasted)    Gms    10

•    Palm Sugar    Gms    05

•    Kikkoman Soya    Ml    05

•    Lemon    Ml    05

•    Coriander – fresh    Gms    03

Method 

•    Peel and julienne the Papaya, Carrot & beans and put them in iced water for 05 mins

•    In a bowl, mix palm sugar, soya, red chilli, garlic & lemon juice

•    Remove the Papaya & veggies from the iced-water bath after 5 minutes, drain and mix in the palm sugar mixture

•    Garnish with coriander and roasted peanut