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Recipes

Grilled watermelon and Crabstick with Avocado

Ingredients:

  • 500 gm watermelon horizontally cut into half
  • 4 noscrab stick
  • 100 ml lemon juice
  • 15 ml sesame oil
  • salt and pepper to taste
  • 4 gm castor sugar
  • 5.5 oz. (156 g) Alaskan king crab meat
  • ½ cup (115 g) of finely sliced spring onions
  • few pieces of red radish, thinly  sliced
  • 10 gm ginger cut into juliennes
  • 8 pieces of edible flowers petals
  • 15 gm togarashi powder

For the avocado puree:

  • 1 ripe avocado, peeled with pit removed
  • 5 gm ginger minced
  • A pinch of wasabi paste
  • 5 ml lemon juice
  • 5 ml sesame oil
  • salt to taste
  • half a pinch of togarashi powder

 Method:

  • Prepare the avocado puree by scooping, mashing and whipping with a whisk until smooth.
  • Add all remaining ingredients to the avocado puree and whisk until fully incorporated and blended. Check for seasoning and adjust if  required. Keep refrigerated.
  • Take the watermelon and cut into half horizontally, removing the outer rind and cutting into 4 rounds with a 2 cm thickness and 9 cm  diameter.
  • Place the cut watermelon in a deep bowl to marinate with the lemon juice, sesame oil, spring onion, sugar, salt and pepper and set aside  for 5 minutes.
  • Preheat the grill and quickly grill the watermelon for about 1 minute on each side or until nice grill marks are achieved, remove from the  heat and chill for 10 minutes.
  • Over a heated hot plate, sear the crab stick and set aside.
  • With a butter brush, lightly paint the base of the grilled watermelon with sesame oil, then gently press the finely sliced spring onions  onto the base of the watermelon to form a crust, shaking off any access onion.
  • Place the grilled watermelon in the center on the plate.
  • Place the chilled crab stick on top of the grilled watermelon.
  • Put 3 dollops of the avocado puree on top and at the base of the crab stick and then garnish with thinly sliced radish, ginger julienne and  edible flowers then finally lightly dust with togarashi powder.
  • Serve immediately.

Recipe Courtesy: Excecutive Chef Japvir Vohra at the Doubletree by Hilton

Categories
Recipes

Spinach and Cottage Cheese Canneloni

* Serves: 2-3 *

Ingredients:

  • 6-8 tubes of De Cecco Canneloni
  • 1 bunch of fresh, organic spinach, roughly chopped
  • 4-5 cloves of garlic, peeled and finely chopped
  • 1 small onion, peeled and finely chopped
  • 1-2 teaspoons Olitalia Extra Virgin Olive Oil
  • 200 grams fresh soft cottage cheese or paneer, crumbled
  • 1 tablespoon butter
  • 1 tablespoon whole wheat flour
  • 1 and ½ cups milk
  • Sea salt to taste
  • Freshly ground black peppercorns, to taste
  • A pinch of powdered nutmeg
  • 1 tablespoon buffalo mozzarella, torn
  • 1 tablespoon grated Parmesan or Grana Padano cheese

Method:

  • Boil water in a large pot of water with a little salt and a few drops of Olitalia Extra Virgin Olive Oil. When it comes to the boil, add in the Canneloni tubes and cook for 4-5 minutes until just al dente.
  • Drain and hold under gently flowing cold water to stop the cooking process and to avoid sticking. Keep aside.
  • Heat the Olitalia Extra Virgin Olive Oil in a pan and add the garlic and onion. Sauté briefly until translucent.
  • Tip in the chopped spinach and toss until wilted. Add the crumbled cottage cheese or paneer and season with salt and freshly ground black pepper. Mix well.
  • Fill the spinach mixture in an icing bag or plastic bag with a corner snipped off. Pipe the mixture into the cooked Canneloni tubes. Keep aside.
  • To make the béchamel sauce, sauté the butter and flour together in a heavy bottomed pan until fragrant. Add the milk and whisk well and cook on a medium flame until thickened. Season with salt and freshly ground black pepper and add the powdered nutmeg.
  • Arrange the filled Canneloni tubes in a greased baking dish. Pour the béchamel sauce over and sprinkle with the grated cheeses.
  • Bake in a preheated oven on the center rack for 10-15 minutes at 160 degrees centigrade or until golden as per your liking.
  • Serve hot.

Recipe Courtesy: Olive Tree Trading – An Online Gourmet Store

Categories
Recipes

White Chocolate and Kiwi Mousse with Marshmallows

Ingredients

  • 15 marshmallows
  • 1?4 cup sugar
  • 3 kiwis
  • 1?2 cup white chocolate
  • 1 cup whipped cream

Method

  • Melt the marshmallows in a glass bowl on a double boiler.
  • Make kiwi puree in a blender.
  • Cook kiwis and sugar together for about 7 minutes or until the mixture thickens.
  • Now remove 2 tablespoons of the mixture and add the rest to the melted marshmallows.
  • Remove the white chocolate from the hot water bath and add it in the mixture.
  • Once the chocolate has melted and the whole mixture has become homogenous, shift the bowl to an ice bath.
  • Once the mixture has reached room temperature, add whipped cream.
  • Chill the mixture in a refrigerator until the mixture is stiff.
  • Pour in a piping hot bag and portion in individual glasses.
  • Top up the glasses with a spoonful of the cooked kiwi mixture kept separately.
  • Refrigerate for about 3 hours.
  • Serve chilled.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014

Categories
Recipes

Kiwi and Sabudana Kheer with Coconut

Ingredients

  • 1?2 cup sabudana
  • 3 kiwis
  • 1?2 cup sugar
  • 50 gm dry coconut cut into slices
  • 2 cups coconut milk
  • 2 tbsp raisins
  • 2 tbsp cashewnuts
  • 1 tbsp chironji seeds
  • 1?2 tsp green cardamom powder
  • 1bsp ghee for cooking
  • Water, as required

Method

  • Soak the sabudana in lukewarm water for about an hour.
  • In a pan pour ghee and sauté cashewnuts, raisins, chironji and sliced coconut until they turn light brown.
  • Peel and puree kiwi to a fine paste.
  • Now cook along with sugar for about 10 to 12 minutes
  • Next add the soaked sabudana and 2 cups of water to the kiwi paste and cook until the sabudana turns translucent and the mixture is a little thick. This should take about 6 minutes.
  • Now add the coconut milk and cook for about 4 minutes.
  • Sprinkle green cardamom powder, nuts and coconut slices and mix well.
  • Remove in a bowl and refrigerate.
  • Serve chilled.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014

Categories
Recipes

Yellow Kiwi Upside Down Cake

Ingredients

  • 4 Yellow Kiwis
  • 100 gm refined flour
  • 2 tbsp brown sugar
  • 1?4 tsp soda bicarbonate
  • 1 tsp baking powder
  • 2 tbsp butter, at room temperature
  • 2 eggs
  • 100 gm sugar
  • 100 gm butter, at room temperature
  • 1 tsp vanilla essence
  • 8-10 cherries, seedless

Method

  • Preheat oven to 180°C.
  • Peel and slice two kiwis and chop the rest into 1 cm cubes.
  • Mix the chopped kiwis with 2 tablespoons of refined flour and set aside.
  • Take a cake mould and brush with butter and sprinkle the brown sugar around.
  • Now line the cake with kiwi slices.
  • Sieve flour, baking powder and baking soda together.
  • In a separate bowl, whisk together butter and sugar until light and fluffy.
  • Add the eggs and continue beating for a few minutes till the mixture is frothy.
  • Add the vanilla essence.
  • Now add the flour and fold the mixture carefully.
  • Pour over the flour mixture in the mould. Tap the mould gently.
  • Bake in preheated oven for about 55 minutes.
  • Cool and remove the cake from the mould carefully.
  • Turn it upside down and garnish with seedless cherries on top.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014

Categories
Recipes

Yellow Kiwi Shrikhand

* Serves: 2 *
* Preparation time: 10 minutes *
* Cooking time: 20 minutes *

Ingredients

  • 4 Yellow Kiwi, peeled
  • 1 cup sugar
  • 2 cup thick yoghurt
  • 3 tsp green cardamom powder
  • 2 tablespoon pistachios, chopped

Method

  • Puree the yellow kiwi.
  • In a thick bottomed pan, cook this puree with the sugar until well blended. Set aside to cool.
  • Now blend all the other ingredients in a bowl along with kiwi puree, except the chopped pistachios.
  • To serve, take shot glasses. Pour the mixture in piping bags and pipe in a glass bowl.
  • Chill it in refrigerate until cool. Garnish with pistachios and serve chilled.

Recipe courtesy: Chef Harpal Singh, Zespri Kiwifruit, CaLDRON, Oct 2014