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.