Colonizing your Taste Buds

Post 1692 of 1732
Colonizing-your-Taste-Buds

TANDOORI BROCCOLI

 

Florets of broccoli, marinated and grilled to perfection

 

PREP TIME: 40 minutes
MARINATION TIME: 30 minutes
COOKING TIME: 3-4 minutes
SERVES: Four

 

Ingredients:
1 head of broccoli
3 pieces of lemon grass
1 lime
70 g of soft cheese
180 g of thick greek yoghurt
1 tsp green chilli paste
1 tsp ginger and garlic paste
½ tsp ground white pepper ground mace, a pinch salt, to taste.

 

Preparation:

 

• Cut the Broccoli into large florets and blanch in boiling salted water for under a minute, drain and pat them dry.

• In a bowl add lemongrass juice, lime rind, lime juice, and all other ingredients into the yoghurt. Mix well, taste & adjust the seasoning.

• Apply the marinade to the florets & set aside for 30 minutes.

• Skewer the broccoli florets & grill them in a Tandoor [or Grill] for 3-4 minutes or until done.

POLICHA-MEEN

 

POLICHA MEEN

 

Succulent fish baked in banana leaf parcels with a tangy chutney

 

PREP TIME: 30 minutes
COOKING TIME: 7-8 minutes
SERVES: Four

 

Ingredients: For the fish
4 wild sea bass fillets
½ tsp turmeric powder
½ tsp salt
1 lemon, juiced banana leaves or foil, to wrap the fish

 

For the chutney:
4 tbsp fresh green peppercorns, stripped from the stem
½ bunch of fresh coriander
2 green chillies, seeded
5 garlic cloves, peeled
½ tsp cumin powder
½ a lemon, juiced salt, to taste

 

Preparation:

 

• Cut 3 gashes on both sides of each fillet; rub in the turmeric powder and salt and coat with the lemon juice. Set aside for at least 1 hour.

• Grind or process all the chutney ingredients not too finely, incorporating the lemon juice and a pinch of salt. Smear the fish with the mixture.

• Pre-heat the oven to 180°C/350°F/Gas Mark 4. Parcel the fish in two pieces of banana leaf cut to the appropriate size, securing the parcels with string or with toothpicks. (Or parcel the fish in oiled kitchen paper or foil). Bake for 7-8 minutes.

• Serve hot in the banana leaf.

Vishal-Rane

Originally from Mumbai, India, Chef Vishal Rane brings his skill for blending traditional Indian flavours with Europen techniques for create one of akind, mouth watering Pondicherry inspired dishes to La Porte des Indes. Having worked at various restaurants around the world from the JW Marriott in Mumbai to the Sheraton Dubai Creek Hotel & Tower in Dubai, Chef Rane transforms Indian cusinine by infusing it with contemporary flair.

French inspired Indian cuisine originating from the little colony of Pondicherry is where Les Porte des Indes, fine dining restaurant at The Address Dubai Mall, brings together French, Creole and Tamil influences to create a healthy gastronomic experience. Chef Vishal Rane explores these flavours to bring together a whole range of delicious bites.

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