Recipes for a great festival feast

CHENNAI: BROCCOLI AND PINE NUTS RAVIOLI WITH GARLIC BUTTER SAUCE

INGREDIENTS:

PASTA STUFFING:

• 2 tablespoons olive oil
• 10g onion chopped
• 5cloves garlic chopped
• 10g celery chopped
• 10g leeks chopped
• 100g broccoli chopped
• 10g pinenuts
• 5g thyme chopped
• Half teaspoon freshly ground black pepper
• Salt to taste

FOR PASTA SAUCE:

• 5 tablespoon butter
• 10 cloves garlic crushed
• 10g celery chopped
• 10g leeks chopped
• 10g onion chopped
• 5g parsley chopped
• 5g basil shredded |
• Half a teaspoon black pepper
• Salt to taste
• Parmesan cheese grated

METHOD FOR STUFFING:

• Take a thick bottom pan put olive oil and sauté garlic, onion, celery, and leeks.
• Add thyme sauté a little, then add broccoli and sauté till gets dry.
• Stir with salt and pepper in the mixture.
• Transfer into the bowl and let it cool for stuffing add some Pinenuts, then make pasta.

INSTRUCTIONS:

• Bring a large pot of lightly salted water to a boil. Cook Stuffed ravioli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 6 to 7 minutes. Drain and transfer to a pasta bowl.
• While the pasta is cooking, take a pan and add butter and garlic, onion, celery, and leeks. Cook over medium heat to slowly toast, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another five minutes. Remove from heat.
• Stir with salt and black pepper into pasta. Pour in hot olive oil and sprinkle on basil, Italian parsley, and half of the Parmigiano-Reggiano cheese; toss until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese and pine nuts.

NADAN DUCK CURRY

INGREDIENTS:

FOR MARINATION:

• 700g duck thighs boneless and skinless
• Half teaspoon black pepper powder
• 1 teaspoon turmeric powder
• 1 teaspoon white vinegar
• 1 teaspoon salt

TO BE CRUSHED TOGETHER:

• 10 pearl onions peeled
• 5 cloves garlic peeled
• 10g ginger seeds
• Half teaspoon fennel seeds

OTHER INGREDIENTS:

• 2 tablespoons coconut oil
• 2 small red onion chopped
• 10 curry leaves
• 3-4 green chillies
• 1 medium potato cubed
• 2 medium tomatoes chopped
• Half a teaspoon turmeric powder
• Half tablespoon coriander powder
• Half a teaspoon cumin powder
• 1 teaspoon garam masala | Half teaspoon red chilli powder
• Salt to taste
• Half can unsweetened coconut milk

For tempering:

• 2 tablespoons coconut oil
• 5 pearl onions peeled and sliced
• 5-6 curry leaves

INSTRUCTIONS:

• Marinate the duck pieces in the black pepper, turmeric powder, white vinegar, and salt for about 30 mins
• Crush together the pearl onions, garlic, ginger and fennel seeds in a mortar and pestle to a coarse paste
• Heat the coconut oil in a heavy-bottomed pan.
• Add the chopped onions, curry leaves and green chilies and sauté till the onions start to turn brown.
• Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Sauté for a couple of minutes more.
• Add the crushed paste of pearl onions and garlic and sauté till the raw smell of garlic disappears.
• Add the chopped tomatoes and cook till the tomatoes soften.
• Now add the marinated duck pieces and the cubed potatoes along with a little (about 1⁄3 cup) water. Add salt, and cover and cook over medium-high heat till the chicken cooks through.
• Remove the lid and cook over medium-high heat till the curry sauce thickens a little.
• Now add the coconut milk and mix well. Cook for 2-3 minutes more and remove from heat.
• Heat the coconut oil for tempering and add the pearl onions and curry leaves to it. Once the onions start crisping up a little, pour this over the chicken curry.
• Close the curry with a lid, immediately, to trap in the flavours of the tempering.

STEAMED BELGIAN PORK BELLY, BLACK BEAN GARLIC OIL

INGREDIENTS:

FOR THE PORK BELLY:

• 750g of pork belly with skin
• 10g sichuan pepper corn
• 30g sliced ginger
• 50g salt

FOR BLACK BEAN GARLIC OIL:

• 20g of fermented black beans
• 25g of garlic cloves
• 15ml sunflower oil
• 10g celery chopped
• 10g fresh red chilli chopped
• 5g sugar
• 5ml Dark soy sauce
• 15g spring onion chopped
• 5ml sesame oil

INSTRUCTIONS:

• Cut the belly into 6-inch/4-inch blocks and pierce it randomly with a fork or the tip of a knife.
• Make a solution of water, salt, and the whole sichuan pepper corns, and soak the pork belly in the same.
• Post a resting period of one hour, the pork belly along with the seasoned water needs to be places inside the steamer.
• Let it steam for two hours. The time will depend on the pressure of the steam available.
• Once taken out of the steamer, leave it to cool.
• As it reaches room temperature, take the belly out of the cooking liquor.
• For the sauce chop the black beans along with garlic, spring onions, chillies, and celery. Add the soya and sugar and mix well.
• Heat the refined oil to the smoke point and pour it over the chop mixture. Add the sesame oil and the sauce is ready.

HOW TO SERVE:

• Neatly slice the pork belly and arrange it on a plate.
• Pour over the black bean garlic oil and steam it for two minutes.
• Serve hot garnished with some fresh spring onions.
• Goes best with steamed jasmine rice or plain boiled noodles.