8/3/2019 Food and Nightlife Magazine - Sep 2011 - 26//A Royal Spread

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COLUMN

26 Food and Nightlife Magazine Volume 2 Issue 12 September 2011

Ingredients Quantity

Wagyu beef 300gms

Porcini mushrooms 20gms

Baby spinach 100gms

Shallots 35gms

Tomato 1no.

Butter 20gms

Rosemary 2gms

Seasoning 5gms

Garlic 1gm

Meat jus 20ml

Balsamic vinegar 5mlForvm (cabernet

sauvignon wine vinegar) 5ml

Demerara sugar 2gms

Olive oil 10ml

Potato 100gms

White alba trufe 1gm

Elle and vire cooking

cream 15ml

Meat jus 20ml

Pan Seared Wagyu, AlbaTruffle and Porcini Jus(Price: ` 12000 )

Method Of Cooking

a Sprinkle rosemary salt andcrushed pepper on the wagyu llet

a Heat a heavy bottom pan,sear

the wagyu turning it at intervals

till the meat is sealed generously

basting it with frozen butter

a Rest the beef and ash it the

oven 6 minutes

Conft tomatoa cut tomato into half lengthwise

a neatly place thin shavings of

garlic, sprig of rosemary on it

a sprinkle salt, crushed pepper,

balsamic vinegar, olive oil,demerarasugar and wine vinegar on the

tomato half and cook in the oven for

6 minutes at 180 degree centigrade

Wilted spinacha heat a heavy bottom pan

a add butter and throw in some

crushed garlic

a take the pan away from naked

re and put baby spinach cooking

them just enough to remove the raw

avour,season.

conft potato

a cut one large size potatolengthwise and turn each halves

a marinate the potato with

rosemary,shallots,garlic cloves,salt

and freshly milled black pepper

a place the potatoes and duck

fat in a deep dish

a place the dish in a pre heated

oven at a temperature of 76

degrees Celsius

Shallot pureea butter poach the shallots with

thyme

a season, add fresh cream and

puree in a blender.

Porcini jusa rehydrate dry porcini with luke

warm water

a add the porcini mushrooms and

porcini liquor into the meat jus

Tip: Serve the wagyu on wilted

spinach with cont tomato, porcini

mushrooms, potatoes, puree of

shallots and shaved alba trufe

ITC Grand Central has recently introduced Caviar. Though it is not

mentioned on the menu, one can place an order for the Caviar. It

is served at Point of View Lounge, a premium lounge for the hotel’s

in-house guests,

Frederick’s Lounge and Hornby’s Pavilion, the all-day dining res-

taurant. Caviar was once served as an appetizer in saloons of theOld West. In another time it was considered extremely valuable

and only suitable to be served to royalty and the upper class. At

ITC Grand Central, Caviar is served along with Blinis or Toasted

Brown Bread, Chopped Onion, sieved egg yolk & white (separately),

chopped parsley, Cayenne Pepper, pepper mill and lemon wedges.

It is paired with a glass of champagne. “These accompaniments are

most traditional and are served since the time of the royalty. The

logical reason being they are all served to complement the taste of

expensive delicacy”, says Chef Bhaskar Sankhari, Executive Chef, ITC

Grand Central.

Caviar (Price: ` 10000 )

Photo Courtesy-The Taj West End, Bangalore

Photo Courtesy-ITC Grand Central, Mumbai