Easy recipes to win your dad’s heart

Chennai

Try a delicious breakfast of an Egg Florentine; prepare chicken casserole and beans for lunch or dinner and make mango canapés and vatalappam for dessert, all at home.

EGG FLORENTINE WITH HOLLANDAISE SAUCE

Ingredients:

For egg florentine:

English muffins: 2, split in half, buttered 

Baby spinach: 2 large handfuls, blanched and chopped 

Free range eggs, poached: 4 

Shallot, chopped: 1 tbsp

Chopped garlic: 2

Grated Parmesan cheese 

Salt and pepper: to taste 

For Hollandaise: 

Butter: 350 gm 

Egg: 1 whole

Egg yolk: 3 

White wine vinegar: 75 ml 

Shallots, sliced: 100 gm

Black peppercorns: 10 gm

Bay leaf: 1

Salt to taste 

Lemon, juice: from 1 lemon

Cayenne Pepper: 1 gm

Method:

• Preheat the grill to medium for 1-2 mins. 
• For the hollandaise sauce, take butter and clarify. 
• Place the egg yolks into a bowl set over a pan of gently simmering water and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. 
• Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. 
• Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. 
• Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. 
• Place the buttered muffins onto a baking tray.
• Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top. 
• Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. 
• Transfer the egg Florentines onto two serving plates, add grated Parmesan cheese on top and serve immediately.

VATALAPPAM

Ingredients:

Coconut milk: 500 ml 

Jaggery: 100 gm 

Egg: 4 

Coconut milk powder: 15 gm

For Caramelising 

Sugar: 100 gm 

Liquid glucose: 25 gm

Water: 10 gm

METHOD FOR CARAMELISING 

• In a thick bottom pan, take sugar, liquid glucose and water.
• Cook it in medium range.
• Allow it boil. Handle it carefully, when it starts caramelising and pour it in a desired mould.

METHOD FOR COCONUT CUSTARD 

• In a thick bottom pan take coconut milk, coconut milk powder with crushed jaggery. Cook the mixture till it is lukewarm.
• Then blanch the egg and add the egg to the mixture. 
• Take it off the gas , strain it with a fine strainer. Pour the mixture in the caramel bowl.
• Make a water bath and bake it at 180 Celsius for 20-25min.
• Cool, demould it, and serve.

Recipe: Executive chef Grzegorz Odolak, Park Hyatt

CASSEROLE OF CHICKEN AND BAKED BEANS

Ingredients:

Cubes of boneless chicken: 10 pcs, 20 gm each

Chopped onion: 30 gm 

Chopped garlic: 10 gm 

Crushed thyme: 5 gm 

Chopped celery: 10gm 

Chopped parsley: 5 gm 

Baked bean: 40 gm 

Cooked penne pasta: 30 gm 

Salt: 3 gm 

Crushed pepper: 3 gm 

Refined flour: 3 gm 

Olive oil: 20 ml 

Bread slices, cut into triangle: 4 

Method:

• Mix the diced chicken with salt, pepper, crushed thyme, garlic, refined flour and olive oil. 
• Heat the remaining oil in a thick bottom pan, add onion and cook till golden brown. 
• Add the chicken and brown it on a slow flame. 
• Add water and cook till almost done for 20 minutes on a simmering flame. 
• Add celery, parsley and baked beans.
• Allow it to cook for five more minutes. 
• Add pasta and bring to a boil.
• Check seasoning, and serve hot with toasted bread triangles.

Recipe: Executive Chef Mohamed Siddiq, Taj Club House

MANGO CANAPE

Ingredients:

Focaccia bread: 100 gm

Peeled mango (Alphonso): 1 

Mayonnaise: 50 gm 

Mango pulp: 50 gm 

Mint leaves: 4 leaves 

Olives: 4 

Strawberry, fresh: 1 

Bocconi cheese: 1 

Toothpick: 1

Method:

• Grill the focaccia bread but keep it soft, then apply mayonnaise to it. 
• Cover the top with sliced mango and garnish with cheese, strawberry, olives and mint.

Recipe: Executive Chef Meril Antony Aricatt, The Gateway Hotel IT Expressway Chennai

Visit news.dtnext.in to explore our interactive epaper!

Download the DT Next app for more exciting features!

Click here for iOS

Click here for Android