Table for one

Filed on March 27, 2020
Chef Anish Kottakal, Kale Salad, Grilled Cajun Lime Chicken and Umm Ali

Cooking with Chef Anish Kottakal, Head Chef, Aloft Dubai South

Kale Salad
Prep Time: 20mins
Serves: 1

Ingredients
80gm kale leaves         
8gm radish                  
10gm tendora             
20gm snow peas, boiled
10gm pine nuts              
20gm avocado                 
10gm dry garcinia cambogia
½ a lemon                    
10ml olive oil
Salt and pepper to taste
10gm burgul                      

Method
Wash kale and blanch the leaves in simmering water for five seconds. Remove and transfer to ice cold water. Dry the kale leaves, slice the radish and blanch the tendora after cutting into half. Make the dressing by blending avocado, extract from cambogia soaked in hot water, lemon juice, salt, pepper and olive oil.
Soak the burgul in hot water. Mix the leaves and vegetables with dressing and arrange in salad bowl topped with burgul, toasted pine nuts and snow peas.

Grilled Cajun Lime Chicken

Prep Time: 30mins + overnight
Serves: 1

Ingredients:
210gm chicken breast           
5gm cajun spice                  
5ml lime juice                     
50ml olive oil                        
30gm lollo rosso lettuce                   
20gm frisee lettuce                        
5gm radish
20gm cherry tomatoes                  
100gm asparagus                   
2gm butter                           
2gm garlic               
2gm onion                  
5ml vinegar                         
Salt and pepper
to taste

Method:
Marinate the chicken breast with cajun spice, lime juice, olive oil, salt and pepper. Keep it refrigerated overnight.
Wash lettuce and tear into small pieces. Slice the radish and cut cherry tomato into halves. Grill the chicken breast so that marks appear on both sides and then bake in an oven at 1800C for 10-15 mins. Blanch the asparagus and pan sauté with butter, chopped garlic and onion. Season with salt and pepper
Mix the lettuce, radish slices and cherry tomatoes with lime vinaigrette dressing. Slice the cooked chicken breast into four and arrange on a plate, with the green salad and sautéed asparagus.

Umm Ali

Prep time: 20mins
Serves: 1

Ingredients
50gm butter croissant        
100ml milk                             
100ml cream                          
50gm sugar
20ml rosewater
10gm pistachio
10gm raisins
10gm almonds
20ml sweetened whipped cream

Method
Boil milk and cream together until it reduces a bit. Add sugar, rosewater, pistachio, raisins and almonds. Add crushed croissant to the mix. Adjust sweetness and rosewater flavour.
Transfer to a serving dish, pipe sweetened whipped cream on top and flash in the oven till golden on top. Garnish with pistachios and serve warm.


 
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