Valentine love maple marinate baked salmon

By Chef Vikram Shokeen Jr. Sous Chef at The Ashok, New Delhi

Prep time-20 min Serves-04

Ingredients

1. Maple syrup ¼ cup

2. Soy sauce 02 tbsp

3. Garlic clove mince 01

4. Garlic salt ¼ tsp

5. Ground black pepper 1/8 tsp

6. Salmon fillet 01 pound

Method

1. In a small bowl, mix maple syrup, soy sauce, garlic, garlic salt and pepper.

2. Place salmon in a shallow baking tray and coat with marinade and refrigerate for 30 min.

3. Preheat oven to 200* C.

4. Place baking dish in preheated oven and bake salmon uncovered for 20 min.

5. Remove genteelly and place it on a serving dish, with lemon wedge, parsley and pickled beetroot hearts.

Tray Roast Leg Of Lamb

Tray roast leg of lamb in hung curd Chick pea marination, with roast veggies

The flavors in this recipe are Moroccan based.

Ingredient

1. Leg of lamb – 01

2. Coriander seeds -02 tsp

3. Peeled and chopped garlic- 03

4. Coriander – 01 bunch

5. Mint – 01 large bunch

6. Chick peas (boiled and drain)- 400 gm

7. Salt- 01 tsp

8. Ground pepper – 01 tsp

9. Lemon juice – 01 tdsp

10. Hung curd – 500 gm

11. Baby turnips – 12

12. Baby carrot (scrubbed)– 06

13. Squash – 02

14. Cheery tomatoes -10

15. Red onion – 02

16. Garlic bulb -01

17. Ground cumin- 2 tsp

18. Olive oil – 4 tsp

Method

1.Score the lamb on both side. Using food processor, grind up coriander seeds, garlic, fresh coriander, mint and half of chickpeas until you have a paste.

2. Season this marinade with salt and fresh ground pepper , then add lemon juice and yogurt. Put the other half of this marinade in fridge.

3. Coat lamb with this marinade. Leave it in fridge for 24 hrs.

4. Preheat the oven to 200*C. Place turnip and carrot in a roasting tray with the Squash, onion, garlic and reaming chickpeas, then sprinkle with the cumin, salt and pepper.

5. Drizzle with olive oil and toss together to coat.

6. Cook for about and 1 hour, tossing the vegetable halfway through.

7. Serve the lamb well cooked with the veggies.

8. Drizzle with rum and flambé (optional)

Red Velvet Pastry

Ingredients

Dry Ingredients

Plain Cake flour – 400 gms

Cocoa Powder Unsweetened – 10 gms

Baking soda – 05 gms

Pinch of salt

Wet Ingredients

Unsalted butter softened – 115 gms

Caster Sugar – 330 gms

Eggs – 02 Nos

Vegetable Oil – 250 ml

White Vinegar – 1 tsp

Vanilla Extract – 2 tsp

Buttermilk – 250 ml

Red Liquid Food Colouring – 2 tblsp

Frosting

Philadelphia Cream Cheese – 400 gms

Unsalted Butter – 115gms

Vanilla Extract – 1 ½ tsp

Icing sugar – 450 gms

Instructions

1. Preheat oven to 180 C/350F. Butter a baking tray (sides and base) and dust with cocoa powder.

2. Sift the dry ingredients and whisk to combine in a bowl.

3. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined.

4. Add eggs, one at a time, beating in between to combine. At first it will look curdle keep beating until it’s smooth.

5. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth

6. Add Dry Ingredients. Beat until just combined – some small lumps is ok, that’s better than over mixing.

7. Divide batter between cake pans. Bake for 25 – 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean.

8. Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

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