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
