Tuesday, August 14, 2018
ADVT 
Food

ROASTED CAULIFLOWER & CRISPY KALE SOUP

ROASTED CAULIFLOWER & CRISPY KALE SOUP

Serve the soup hot in bowls and garnish with crispy kale and reserved roasted cauliflower flowerets.

PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

 Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.

BEET SALAD WITH LEMON PARSLEY & PUMPKIN SEED PESTO

BEET SALAD WITH LEMON PARSLEY & PUMPKIN SEED PESTO

Drizzle with the pesto and the olive oil, and then another sprinkle of salt and pepper. Serve immediately or refrigerate, and serve chilled.

Keralan-style Crab with Coconut

Keralan-style Crab with Coconut

A simple yet fabulous adaptation of a popular crab dish from Kerala. 

Goan Pork & Bean Stew

Goan Pork & Bean Stew
In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.

Aubergine & Bean Curry

Aubergine & Bean Curry
Recipes from one of the first Indian chefs to win a coveted Michelin star