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Sweet tangerine
PremiumCitrus kick: The Orange Malpua with Cointreau. Abhijit Bhatlekar / Mint
Paul Kinny, executive chef, InterContinental Marine Drive, loves using oranges in his cooking. “It has the most versatile flavour," he says. Add sugar for a sweet and sour taste or paprika to make it spicy and then use it in your starters, main course or dessert. The acid in the fruit juice will help soften meat as well. For Kedar Bobde, executive sous chef, Grand Hyatt, Mumbai, the fruit is a favourite because every part except the seed can be used in cooking. “The zest can be used in cakes, sauces and marinades. The juice and pulp is good for marinades, cocktails and mocktails," he adds.
Cumin Fried Chicken Breast Strips with Orange Aioli
Tabula Rasa, Saket, New Delhi
Serves 2
Ingredients
200g chicken breast
100g orange
20g garlic
10g cumin
1 whole egg
40g refined flour
10ml lemon juice
50g cornflakes
14g parsley
Oil for frying
Salt and pepper to taste
Method
Marinate the chicken breast in lemon juice, garlic, cumin, salt and pepper. For the batter, beat the egg, add flour and seasoning. Dip the chicken breast in the batter, crumb with corn flakes and deep-fry on medium heat till light brown. Serve hot with orange aioli and orange segments.
For the orange aioli
Ingredients
1 egg yolk
60ml olive oil
40ml orange juice
10g garlic paste
7g French mustard
A few drops of lemon juice
Salt and pepper to taste
Method
For the garlic mayonnaise whisk egg yolk with mustard, garlic paste, salt and pepper while adding olive oil in it. Cook orange juice in a pan, reduce it to half, keep aside and let it cool. Add orange reduction to the garlic mayonnaise and then add lemon juice.
Duck Pepper Fry with Orange Appam
Soma, Grand Hyatt, Mumbai
Serves 2
Ingredients
4 tbsp oil
K kg duck, boneless (can replace with chicken)
2 onions, medium sized, finely chopped
2 tomatoes, medium sized, chopped
K cup coconut, grated
4 tsp black pepper, crushed
1 inch ginger
8 garlic cloves
1 tsp turmeric powder
2 tsp garam masala powder
3 red chillies fried in oil (optional)
Coriander leaves and lime for garnish
Salt to taste
Method
Cut the duck into small pieces. Heat oil and fry the onions, garlic and ginger. When they begin to turn golden brown, add all the spices and coconut and cook for a few minutes more. Add the tomatoes and salt to taste and cook for 5 minutes. Put in the duck pieces and stir so that they are coated with the sauce. Cover and simmer for about 30 minutes till the mixture is almost dry. Garnish and serve.
For the orange appam
Ingredients
225g raw rice
50g urad dal (split black gram)
1 cup coconut milk
Oil for shallow frying
1 cup orange juice (simmer and reduce to K cup)
1 tsp grated orange zest
Salt to taste
Method
Wash and soak the rice and urad dal for 4 hours. Grind to a smooth paste, adding water as required. Add salt and stir well. Cover and keep overnight in a cool place to ferment. Dilute the batter with coconut milk and reduced orange juice, then add grated orange zest. Heat the appam pan and grease it with a little oil. Add one ladleful of the batter, swirl the pan to spread all over, cover and cook over low heat. The edges should be thin and crisp, while the center soft and spongy. Serve with the Duck Pepper Fry.
Orange Malpua with Cointreau
Kebab Korner, InterContinental Marine Drive, Mumbai
Serves 2
Ingredients
200g refined flour
125g sugar
1 tsp cardamom powder
5ml vanilla essence
20g desi ghee
50ml orange juice
12 orange segments
10ml Cointreau (optional)
Salt to taste
Method
Sieve the refined flour through a fine sieve and add 100g sugar, a pinch of salt, cardamom powder and vanilla essence. Add sufficient water and 25ml orange juice to the batter to get a flowing consistency. Mix thoroughly to ensure there are no lumps. Rest the batter for an hour. Add ghee in a non-stick pan, pour one cup batter and fry both the sides on medium flame. Prepare a syrup with the remaining sugar and orange juice and place the malpuas in the syrup. Heat the Cointreau and flambé the malpua. Garnish with orange segments.
rachana.n@livemint.com
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