Film & TV Productions

Butter Poached Salmon 4 slices Sockeye Salmon ¼ cup butter 1 teaspoon sea salt 4 flakes cleaned garlic ½ cup stock 1 teaspoon Panch Phoron Powder | Mustard Powder 2 tablespoon blueberry chutney Trim and wash the salmon, sprinkle some salt onto the salmon Heat the pan on a slow flame. Add the butter and then garlic, and let it turn a slight brown to give it that nutty flavour before adding in the stock. Add in a pinch of panch phoron powder to the pan. Tel it simmer before adding in the salmon Let the salmon cook for 6 minutes and turn off the gas. In a plate spread out the panch phorom powder. Place one side of the salmon onto the the powder to coat it. On the final plate spread a thin layer of the blueberry chutney that’s been softened with some butter to give it a glaze in a warm pan. Place the salmon in the center and garnish it with some micro greens and edible flowers.

Fugeas (Fried breads) 10 grams yeast 2 tablespoons sugar ¾ cup warm water 2 cups sifted all purpose flour (maida) 2 tablespoons canola oil 1 egg 1 teaspoon salt Canola oil, for deep frying I am going to be cooking using canola oil, were in a time when we are conscious about what we eat. Canola Oil, a member of the mustard family is harvested in Canada from pods that are formed after those beautiful yellow flowers fade away. Canadian farmers have been growing canola seed for decades. Canola oil is the healthiest of all commonly used cooking oils. It is lowest in saturated fat, high in cholesterol-lowering mono-unsaturated fat and the best source of omega-3 fats of all popular oils. The name comes from a part of Canada and ola which means oil. The low amount of cholesterol and the high amount of important antioxidants can help the body’s metabolism move at a normal rate. Monounsaturated fats not only help to prevent heart disease, but can also help to maintain glucose levels in the blood. Fugeas are fried breads made to accompany the spicy curries of the East Indian community – the original community of Mumbai. A favourite on festival and wedding menus, fugeas take a bit of time to prepare, but are worth the effort. So as for bread, we need to combine the yeast and sugar in a clean bowl. Add in some warm water… and mix well… we’ll let it stand for a minute to allow the yeast to bloom. There’s a slight froth on the yeast, so let’s add the flour…. Am going to mix it in gently using only my fingers. Now that all the flour is in, lets also mix in 2 tablespoons Canola oil… and the egg… mix it in properly. The dough needs to be very soft and supple. Am going to cover this bowl and let it rest in a warm place for 2 to 3 hours… The dough has fermented nicely… so let’s knock back the dough slowly… and mix in the salt Now to make fugeas… We need to heat some oil in a pan over medium heat… To shape the fugeas, wet your hands… take a handful of dough in one hand and close your fingers around it, squeezing out a marble-sized ball of dough. Using your other hand, pinch the ball off, turning it to neaten the shape… and drop the ball in hot oil. You can turn the flame to low… make sure the oil isn’t smoking or the fugeas will burn. When fugeas begin to turn golden, flip them over gently to evenly cook them on all sides. I’ve kept a plate lined with tissues ready here. Now that the fugeas are golden, remove them from the pan… drain away excess oil… and transfer them to the tissue-lined plate. Repeat the process with the remaining dough. Be careful not to let the oil smoke. if the oil is too hot, the fugeas will burn on the surface but remain uncooked in the center. When golden brown on both sides remove the fugeas from the hot oil and onto a plate that’s lined with tissue paper, to drain off the excess oil. The magic of this dish is all about perfecting the cooking technique and allowing the dough to ferment well. So give it a shot and use canola oil as your healthy cooking medium.

Flavoured Oil 1 cup canola oil 5-6 dried red chilies 1 tablespoon red chili flakes 2 tablespoons Cumin seeds 2 tablespoons coriander seeds 1 tablespoon black pepper corns Heat a pan on the stove. Add the half the chilies to the pan Add half cumin seeds and half the coriander seeds and dry roast the spices for a 10 seconds before adding half the chili flakes and half the pepper corns and stir it with a spatula. Add the canola oil to the pan. As soon as you see tiny bubbles appearing in the oil remove from the gas and let it stand for a 5 minutes. In a sterilized clean jar add the remaining chilies and spices. Pour the hot oil using a ladle into the jar that’s filled with spices. Let it macerate for a day before using the flavoured oil Stir Fry 3 tablespoons flavoured oil 2 cups of assorted vegetables (carrots | cabbage etc 1 tablespoon chopped parsley ½ teaspoon sea salt ½ teaspoon pepper Place a wok or casserole pan on the stove Add in the oil and let it get hot Add the vegetables and toss them around using a spatula Add the sea salt and pepper and give it a quick stir before turning off the gas Transfer the stir fry to a plate or bowl and serve it hot.

Using tea as an ingredient is unusual but is flavourful especially when cooking lighter meats. Do try this dish

If you enjoyed watching this recipe, here it is in full detail so you can make it in your kitchen. If you haven’t got Chilean Merken blend, use smoked paprika. But I urge you to get your hands on some Chilean Merken soon for an authentic flavour. 1 teaspoon = 5 gm 1 tablespoon = 15 gm 1 cup = 250 ml Ingredients: Sauteed Tomatoes 1 teaspoon olive oil 1/2 teaspoon finely sliced garlic 10 - 12 Chilean cherry tomatoes, halved a pinch of Chilean sea salt freshly ground pepper a few sprigs of fresh basil Salmon 2 teaspoons olive oil a few sprigs fresh thyme 2 slices Chilean Salmon fillets, with skin 1/2 cup Chilean White Wine a pinch of Chilean sea salt freshly ground pepper Pear Sauce 1/2 teaspoon finely sliced garlic 1 onion, finely chopped 1/2 cup + 1/2 cup Chilean White Wine 2 tablespoons chilled butter 1 large Chilean Pear, peeled and chopped a generous pinch of Chilean Merken blend a few leaves fresh thyme Method: 1. For the sauteed tomatoes, heat olive oil in a pan over medium heat. Add garlic with cherry tomato halves, salt and basil. When tomatoes begin to soften and glisten, transfer to a serving plate. 2. For the salmon, heat olive oil in the same pan as the tomatoes, add thyme sprigs and place salmon skin side down over the thyme. 3. Add wine, salt and pepper. Cover and cook for 2 minutes. 4. Flip salmon over and cook for 1 more minute. Carefully place over the tomatoes. 5. For the sauce, add garlic and onion to the same pan, saute till fragrant and deglaze with 1/2 cup wine and cold butter. 6. Strain into a fresh pan, add remaining ingredients including wine. 7. When pears soften slightly, spoon sauce over the fish and serve immediately. https://www.instagram.com/prochile_india/ #chile🇨🇱 #prochile_india #chileanproduce #chileanflavours #discoverchile #Salmon #cottagechef #thebackpackchef Adapted from a Recipe by @cary.vasquezm

Roast Turkey Pulimunchi My mixed heritage is well-known and it is also perhaps the reason why I am constantly drawn to experimenting by blending the flavours from different cultures. I grew up eating two very different cuisines. My maternal grandmother who lived with us was a Bombay East Indian who had worked with the British. So the food she made was a mix of Maharashtrian coastal dishes with a touch of Portugal and Britain in them. My paternal grandmother, was a staunch Tamilian Brahmin whose cooking was robust. A pure vegetarian herself, she never failed to make chicken curry every Sunday when we visited and despite the sniffles coming on from the heat of the chillies, I could not have enough of it. Every time I travel to Udupi in Karnataka, I am reminded of those Sundays. Though Kannada cuisine is quite different from Tamilian cuisine, the flavour profiles are similar and my favourite is the Pulimunchi curry. Here, I’ve used the blend as a marinade, blending the turkey’s richness with the tangy, spicy kick of tamarind and spices. Ingredients: For the spice paste 20 dried Byadgi chillies, stems removed & deseeded 1 teaspoon black peppercorns 1 heaped teaspoon cumin seeds 2 tablespoons coriander seeds 1 teaspoon mustard seeds ¼ teaspoon fenugreek seeds 1 large sprig fresh curry leaves 10 cloves garlic ¼ teaspoon turmeric powder 2 tablespoons thick tamarind paste 2 green chillies 1 inch fresh ginger 1 onion, roughly chopped For turkey salt to taste 3 – 4 tablespoons coconut oil 1 X 5 – 6 kg whole turkey, cleaned thoroughly For stuffing 3 – 4 Italian lemons, cut into halves A handful of fresh sage leaves 2 cups parboiled rice tossed with ½ cup stock Instructions: 1. For the spice paste, heat a pan over low flame and separately dry roast all the dried spices and curry leaves till fragrant. Cool the spices. 2. Combine the cooled spices with the remaining ingredients required for the marinade in a blender jar and blend to a smooth paste, adding very little water. 3. Add salt and coconut oil to the spice paste and apply the paste liberally all over the turkey outside and in. Transfer to a large bowl, cover and refrigerate overnight. 4. Remove the turkey from the refrigerator two hours before cooking. 5. Preheat oven to 375°F (190°C). Place the marinated turkey on a baking tray and stuff the rice, lemon halves and sage into the cavity. 6. Bring heat down to 150°C. Roast the turkey for 3 hours or till golden and cooked through. Baste the turkey with remaining marinade mixed with stock every 20 minutes or so. 7. When done, carve the turkey and serve with the rice flavoured with lemons and sage.