Every year Masterchef Australia holds an interesting and intense competition and this year an Indian contestant presented some unique dishes. So we at All About Women got in touch with Masterchef contestant Rishi Desai and he shared some of his innovative dishes with a desi twist. The recipes are very interesting, innovative and unique.
Chicken Kafreal Wings
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
600 grams chicken wings
1 bunch of coriander
4 green chillies
4 cm piece of ginger
4 cloves of garlic
10 black peppercorns
1/2 quill cinnamon
1 teaspoon cumin seeds
2 teaspoon sugar
1 teaspoon turmeric powder
Juice of 1 lime
15 grams tamarind or 1 tablespoon tamarind paste
¼ cup water
½ teaspoon salt
Salad
2 Lebanese cucumber
½ punnet of baby tomatoes
Green pea sprouts
Cracked pepper
2 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoon Olive oil
Salt
Recipe:
Blend all the ingredients into fine paste in a blender and apply to the chicken wings. Marinate for at least 2 hours.
Preheat oven at 180° C and transfer the chicken wings on a baking tray lined with baking paper. Drizzle a bit of oil over the chicken and cook for at least 20-25 minutes or until tender.
For salad peel and dice cucumber, halve the tomatoes and chop the pea sprouts. Make dressing by mixing, sugar, balsamic, salt, pepper and olive oil and drizzle over the salad and toss together just before serving.
Palak Paneer with Indian Pickled Baby Vegetables and Bagel Crisp
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 2
Ingredients:
Paneer
1 litre of full cream milk
Juice of 2 lemons
1 teaspoon of salt
2 tablespoon cooked saffron rice
¼ cup milk
¼ cup breadcrumbs
1 egg
Spinach sauce:
1 bunch of spinach
1 medium onion
2 cloves of garlic
2 cm piece of ginger
1 tomato
1 teaspoon of coriander powder
1 teaspoon of cumin powder
½ teaspoon of chilli powder
½ teaspoon of turmeric powder
½ teaspoon of mustard seeds
½ teaspoon of garam masala
¼ teaspoon of salt
½ cup of cream
1 teaspoon of sugar
1 teaspoon of vegetable oil
Pickle:
2 baby radishes
2 baby carrots
2 baby turnips
½ cup white vinegar
¼ cup honey
1 teaspoon coriander seeds
Pinch of salt
Bagel Crisps:
1 bagel
Butter to brush
Recipe:
Heat milk in a saucepan with salt to 77°C. Stir in lemon juice until then milk splits and cook until the temperature reaches 81°C. Remove from heat and strain through a fine sieve. Retain the fats which will be Paneer. Mix paneer, rice, egg and breadcrumbs, salt and lay on cling film to make a roulade. Refrigerate until firm.
Meanwhile, blanch spinach in salted water and refresh with cold water. In a saucepan heat 1 teaspoon of vegetable oil and add mustard seeds. Wait for them to pop and then add turmeric powder, ginger, garlic and onion and sauté until the onions are translucent. Add diced tomato, cumin, coriander, chili powder and garam masala and sauté for 20 seconds. Add blanched spinach, salt, sugar and cream and cook until the sauce thickens. Blend the sauce into puree and pass it through fine sieve. Store inside a piping bag put in warm water.
To make pickle, thinly slice carrots, turnips and radishes and set aside. Heat vinegar, coriander seeds and honey in a saucepan. Pour the pickling mixture over the sliced baby vegetables.
To make bagel crisps, preheat oven at 180°C and thinly slice bagel and brush butter on the discs. Bake in the oven for 5 minutes until they are golden brown.
Take the roulade out and slice into 3 cms discs. In a pan add vegetable oil and sear the discs until golden brown. Place them on a plate. Pipe the spinach sauce over the top. Place the pickled vegetables next to the paneer and place the bagel crisps on the plate.
