Head Chef Gaurav Ramakrishnan Shares His 3 Special Recipes

Asian cuisine is a perfect fusion of different vegetables, meat, flavours and spices. Head Chef Gaurav Ramakrishnan from Hyatt Centric MG Road Bangalore has shared the 3 special recipes that he created. Poached Chicken With Asian Greens is a humble and healthy dish that dates back to his Hyatt Regency Mumbai days, at the start of his career. The basic preparation and the presentation remain the same, with just some personal touches on the Asian Greens. It is a wholesome and soulful dish. Flaming White chocolate, Mango and Basil Panacotta are made by combining white chocolate with spices; citrus flavours and ginger. This dish is another experiment of his to make some of his favourite flavours work with unusual combinations. Flavoured Potlis is a common favourite for many palettes and taste buds. They are a package of different flavours stuffed inside a potli like a dumpling.

Here are the recipes shared by the chef-

Poached Chicken With Asian Greens

Ingredients

1. Chicken Breast 1 no

2. Carrot 50 grams

3. Celery 50 grams

4. Bay leaf 1 no

5. Leeks 50 grams

6. Thyme 10 grams

7. Star Anise 2 no

8. Black Peppercorns 3-4 no

9. Salt to taste

10. Water For Poaching

11. Pokchoi 100 grams

12. Chinese Cabbage 100 grams

13. Chopped Garlic 20 grams

14. Sesame oil 25 ml

15. Light Soy 10 ml

Instructions

1. In a vessel with water, add leeks, celery, carrot, bay leaf, star anise, peppercorns and some salt.

2. Get the water to a boil. Reduce the flame. Put the chicken breast in the water. Poach it for around 12-13 mins.

3. Take the chicken breast out and strain the poaching liquid and reserve it.

4. Meanwhile heat a pan, add sesame oil. Once the oil is heated, add chopped garlic saute as per preference, until brown or just translucent.

5. Add the Pokchoi and chine cabbage. Add seasonings and light soy. Saute for a minute.

6. For the plating. Place the Asian greens on a plate (coupe plate preferable). Place the chicken on top of the greens.

7. Pour the hot poaching liquor from the sides. Garnish with bell pepper juliennes and coriander sprig.

8. Enjoy the dish hot. Bon appetit.

Ingredients

1. Cream 250ml

2. Milk infused with Basil 250ml

3. Sugar 50 grams

4. Gelatin 18 grams

5. Vodka 60ml

6. Shredded Basil 20 grams

7. Vanilla Essence 8ml

8. Mango Cubes 50 grams

9. Mango Puree 25 grams

10. Gelatin 16 grams

Instructions

1. Pour around 50ml milk in a bowl. Sprinkle half the gelatin powder over milk and stir until combined. Set aside.

2. Stir heavy cream, the remaining milk, half of the basil, sugar together in a saucepan.

3. Set over medium heat and get to a boil.

4. Immediately stir gelatin mixture into the boiling mixture, half the vodka, and stirring until the gelatin is completely dissolved. Cook and stir for a minute.

5. Pan off the heat and stir in the vanilla. Strain the mixture. Pour them into ramekins and allow to cool. Once cooled. Refrigerate for a minimum of 4 hours or more.

6. Meanwhile stir in the remaining gelatin in warm water. Add the mango puree and stir it well. Set it in a tray. Add the mango cubes, spread them evenly and refrigerate until set.

7. For the plating. Demold the Panacotta. Cut the jelly appropriately and place on top of the Panacotta. Decorate the plate with pieces of meringue.

8. Flame the vodka, Pour while serving.

9. Bon appetit.

Ingredients

1. Spiced Chicken Mince 75 grams (Chicken mince, soy, chili paste, coriander, Thai herbs)

2. Prawn Pepper Fry 75 grams (Chopped Prawns, curry leaves, black pepper, chili powder, turmeric, coriander powder)

3. Pulled Lamb 75 grams (Braised pulled lamb, sautéed carrot, celery, onion, rosemary, garlic, parsley, brown sauce

4. Kadhai Paneer 75 grams (Small paneer cubes, onion, capsicum, tomato, kadhai masala, coriander leaves)

5. Spring Roll sheets 4 nos

6. Spring Onion Whole blanched, only green) 50 grams

7. Sauces for Garnish : Sriracha, Mint Chutney, Garlic Yoghurt

8. Microgreens For Garnish

Instructions

1. Get ready with all the 4 mixtures. Cool them down. This step is necessary, else hot mixtures would make the spring roll sheet soggy.

2. Spoon enough mixture into 4 individual sheets.

3. For the Potli or the money bag shape, get all the ends together, pinch them together, a bit low from the top. Can be stuck together with egg wash/ flour slurry.

4. Tie them at the joints with blanched spring onion leaves.

5. Heat oil. Deep fry all of the money bags.

6. Plate them along with the sauces, microgreens and serve hot.

7. Bon appetit