Recipes by Chef Datta , Chef De Cuisine, Renaissance Bengaluru Race Course Hotel
Roasted pumpkin goat cheese soup
1. Slice each pumpkin half into quarters. Marinate the pumpkin with thyme, olive oil, salt, pepper, and garlic, then place it in the oven until properly cooked.
2. In a medium-sized pot, add oil and sauté onions, garlic, and sliced onions. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
3. Add the roasted pumpkin flesh, cinnamon, nutmeg, cloves, and a few grinds of black pepper.
4. Pour in the vegetable stock and ensure it is cooked properly.
5. Once the pumpkin mixture is done cooking, incorporate the cooking cream. Remove the soup from heat and let it cool down.
6. Transfer the mixture to a blender and make a fine puree. Set it aside.
7. In another pot, add the pumpkin puree, adjusting the stock if necessary. Taste and adjust the seasoning.
8. Ladle the soup into individual bowls and top each serving with goat cheese.
9. Serve the soup with garlic bread.
Prawns and Avocado Tartare
1. Peel the cucumber, cut it into small dices, and set it aside for serving.
2. Finely chop the dill, and cut the capers and avocado into small cubes.
3. Dice the onion lengthwise through the middle and slice it finely.
4. Place the avocado in a mixing bowl, add lemon juice, and stir to coat all the pieces.
5. Poach the prawns in salted water, then cut them into dice shapes. Set one whole prawn aside for garnish. Add dill, capers, and onions into the bowl with the avocado and prawns. Mix well.
6. Place a presentation ring in the middle of a plate and divide the mixture evenly.
7. Use a fork to press down so that the ingredients stick together without gaps.
8. When you are ready to serve, gently remove the presentation ring and garnish with the prawns and cucumber cubes. Add a little extra dill for garnish.
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