AsiaSpa

N

NATURE’S TONIC

152 asiaSpa India March-April 2016

INGREDIENTS

• 1 cup celery, shaved with a
  vegetable peeler


• 1 cup white mushrooms,
  sliced thinly


• 1 cup shaved Parmesan


• 1/2 cup cherry tomatoes


• 3 tbsp freshly squeezed
  lemon juice


• 6 tbsp extra-virgin olive oil


• 10 ml balsamic reduction


• A pinch of Kosher salt


• freshly cracked black pepper
  METHOD


• In a large bowl, toss celery,
  mushrooms, cherry tomatoes

and Parmesan until they

are mixed well

• Pour lemon juice and oil over
  the salad and toss well


• Season with salt and
  pepper and drizzle with
  balsamic reduction


• Serve at room temperature
  or chilled

Chef Arzooman Irani

Executive Chef

Vivanta by Taj, Gurgaon

CELERY & MUSHROOM SALAD

INGREDIENTS

• 2 boneless, skinless chicken breasts

FOR MUSHROOM STUFFING

• 12 mushrooms, coarsely chopped


• 1/2 tsp salt


• 1/4 tsp freshly ground black pepper


• 2 tbsp minced shallots


• 2 tbsp minced garlic


• 2 ml dry white wine


• 2 tbsp freshly grated Parmesan


• 2 tbsp dried bread crumbs


• 2 tsp chopped fresh parsley


• 1½ tsp chopped fresh basil


• 1 tsp chopped fresh oregano


• 1 tbsp olive oil

FOR BRAISED CELERY

• 1 medium yellow onion, thinly sliced


• 2 tsp minced garlic


• 1 stalk of celery, ends trimmed and cut
  into 4-inch pieces


• 1¼ cups chicken broth


• 1/2 cup dry white wine or vermouth


• 1 bay leaf


• 1/4 tsp  nely ground black pepper


• 1/4 tsp salt


• 2 tbsp minced parsley


• 2 tbsp lightly toasted chopped walnuts


• 1 tbsp olive oil

Chef Sachin Talwar

Executive Chef

My Fortune, Bengaluru

MUSHROOM STUFFED CHICKEN BREASTS WITH BRAISED CELERY

METHOD

Cut the chicken breasts length wise

MUSHROOM STUFFING

• Heat oil in a heavy skillet and add
  mushrooms, salt and pepper, and cook,
  stirring occasionally, until the mushrooms
  are wilted and begin to caramelise


• Add shallots, garlic and wine, and cook
  until the liquid has almost evaporated


• Now, add cheese, bread crumbs, parsley,
  basil and oregano, and mix well


• Transfer to a bowl and divide into two
  equal portions


• Stu each portion into the chicken
  breasts and fasten with toothpicks


• Season with salt and black pepper

FOR CHICKEN

• Heat oil in a pan, add the stu ed chicken
  and cook, until brown on all sides


• Place in preheated oven at 200°C and
  bake for seven minutes


• Now, transfer the chicken to a plate and
  keep aside


• Add shallots and juices to the pan and
  cook over medium heat for a few minutes


• Add garlic and thyme, and to this add
  chicken stock and bring to a boil


• Now, add chicken and mix well

BRAISED CELERY

• In a large, non-stick skillet, add the olive
  oil, onions, garlic and celery


• Add chicken broth, vermouth, bay leaf,
  salt and pepper and bring to a boil. Now,
  simmer and cook until the celery is tender


• Take a serving plate, arrange the braised
  celery in the centre and top with warm
  stu ed chicken breast


• Garnish with parsley and walnuts