3 summer-friendly recipes to try right now
Summer’s a great time to level up on your culinary skills and learn new, unconventional concoctions with fresh ingredients like pomegranate and fig that will be a guaranteed hit with your guests. Three top-notch restaurants shared their best dishes with us so you can test them out in the comfort of your home. From a breakfast sandwich to a Parsi specialty and even a cocktail, we’ve got it all covered.1. Fig Jam and Cheese Grilled Sandwich
By Chef Neeraj Tyagi, Shangri-La's Eros Hotel, New Delhi
8 slices white bread, 250 gms fig, 200 gms red cheese slices, 50 gms caramel sugar, 5 gms cinnamonMethod
Soak the dried fig overnight and boil it with cinnamon sticks till soft. Remove figs from water. Add caramel sugar and grind the mixture. Take two slices of white bread, apply the fig jam and put red cheese slices. Grill and serve.
Courtesy SodaBottleOpenerWala, Khan Market & Noida, New Delhi
900 gms boneless skinless chicken thighs and/or breasts (trimmed of excess fat, cut into medium size pieces, patted dry and salted), 150 gms chopped onions, 50 gms halved, roasted and crushed walnuts, 20 gms butter, 15 gms pomegranate molasses, 5 gms crushed black pepper, 5 gms salt, 3 gms turmeric, 2 gms cinnamon, 1 gm ground nutmeg, 80 ml chicken stock, 30 ml olive oil, half cup fresh pomegranate arils for garnish (optional)
Toast walnuts by spreading them out in a single layer on a large skillet and place on medium heat, stirring frequently until lightly toasted. Alternately, spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for eight to 10 minutes. Once toasted, remove from heat and allow to cool. Next, pulse in a food processor or blender until finely ground.
In a large pan, heat one tsp butter and two tsp olive oil over medium heat. When the butter melts, pat chicken pieces dry and place in the pan, working in batches if necessary. Cook until golden brown on all sides. Sprinkle salt while it cooks. Use a slotted spoon or tongs to remove chicken from pan and set aside. Add one tsp butter and tsp olive oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and saute until translucent, stirring occasionally.
Place chicken back in the pan with onions. Add spices and cook for one minute. Pour chicken stock and bring to a boil. Then, reduce to a simmer and keep covered for 30 minutes. Stir in ground walnuts, pomegranate molasses, sugar and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so.
3. Great Hornby Cloud
By MasalaBar, New Delhi
60 ml bourbon, 30 ml fig and cinnamon syrup, mud apple puree, orange bitters, spices
Stir fig and cinnamon syrup with mud apple puree (both can be made at home or bought from specialty gourmet stores). Add mixture to whiskey and top with orange bitters smoked with Indian spices.
For more recipes, pick up our April-May 2017 issue, on stands now.