Chef Xavier Fernandes from Um Doiss Tres in Mumbai shares his special summer recipes. 

Roast Garlic Chicken Espetada  

Ingredients:

• 200 gm chicken, boneless
• 50 gm hung curd
• 30 gm garlic confit puree
• 10 ml olive oil
• Salt as per taste
• 2 gm black pepper
• 10 ml lemon juice
• ½ tsp cumin powder
• ½ tsp coriander powder
• 50 gm capsicum
• 50 gm onion

Method:

• Cut chicken into big cubes. Marinate with hung curd, lime juice, coriander and cumin powder, slow roasted garlic puree, salt, pepper and olive oil for few hours before cooking.
• Skewer chicken with diced capsicum and onions. Cook on a barbeque or oven roast at 180/200 degrees for eight minutes. Serve hot with bread and lime wedges.

Prawns Ajillo

Ingredients:

• 8 nos prawns, medium size
• 1 tsp chilly flakes
• 1 tsp garlic flakes
• 100 ml veg stock
• 30 ml olive oil
• 2 gm salt
• 2 gm crushed black pepper
• 0.5 gm sugar
• Coriander (few sprigs)
• 2 kaffir lime leaves
• 5 ml lime juice
• 1 tbsp butter

Method:

• In a saucepan, add olive oil on medium flame. Add garlic flakes and cook till soft. Add chilly flakes, prawns and cook slowly.
• Add stock and seasoning. Finish with lime juice, coriander leaves, kaffir lime leaves and butter. Serve hot with bread.