Apr 28, 2012 12:26 PM
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(Updated Apr 28, 2012 01:54 PM)
The King of fruits has arrived, *Navya D’Souza *tracks down a few exotic ways of slurping down the mango.
While putting down a couple of the most exotic recipes involving the mango, let’s make a humble beginning, shall we? How about, say, with The Queen? In honour of the coronation of Queen Elizabeth II in 1953, a florist and a chef came together and created Coronation Chicken. The original recipe was simple enough and was prepared with pre-cooked cold chicken, spices, mayonnaise and, well, mango. But as times went by, the dish has come to include richer ingredients like raisins, almonds and crème fraîche. Take a look!
Coronation Chicken
Ingredients:
Chicken breasts - 2
Olive oil - 1 tbsp
Lemon - 1(juice and zest)
Shallot - 1(finely chopped)
Red chilly - 1(deseeded and finely chopped)
Madras curry pwd - 2 tsp
Tomato puree - 2 tbsp
Dry white wine - 100ml
Chicken stock - 100ml
Apricot jam - 1 tbsp
Mayonnaise - 150ml
Crème fraîche - 75ml
Mango - 1 large(peeled, stone removed & diced)
Spring onions - 4
Fresh coriander - 2 tbsp
Almonds - 50 gm(flaked, toasted in a frying pan)
Sea salt - to taste
Pepper - to taste(freshly ground)
Butter - a knob
Tabasco sauce - a dash
Method:
Rub the olive oil all over the chicken and then sprinkle the lemon zest. Season it with salt and freshly ground black pepper. Then, steam the chicken for 20-25 minutes or until cooked thoroughly. Set aside to cool.
Melt the butter in a frying pan and add the shallot and chilly. Fry for five minutes. Then, mix in the curry powder and cook it for another 2-3 minutes. Next, stir in the tomato puree and continue to cook for another minute. Add the wine and cook until the volume of the liquid has reduced by half.
When this is done, add the jam and stock and continue to simmer until the volume is reduced by half. Set aside to cool.
In a separate bowl, mix the mayonnaise and the crème fraîche until they have combined well. Then, stir in the curry dressing and fold in the mango, spring onions, lemon juice and coriander.
Finally, dice the chicken and fold into the mixture. Season with salt, freshly ground pepper and add a dash of Tabasco to taste. Dress it with flaked almonds and serve with a green salad.
••• Recipe 2 •••
There’s no arguing that the mango is a gem of a fruit, is there? So, the creation of mango caviar pearls may not baffle you but you know that they are rare and meant to be savoured! An invention of that imposing culinary school called molecular gastronomy; Mango Caviar Pearls can add sheen to a host of dishes. So, what’re you waiting for?
Mango Caviar Pearls
Ingredients:
Mango juice 1 cup
Sodium alginate 1 tsp
Water 1 cup
Calcium chloride 1 tsp
Method:
In a small saucepan, pour in the mango juice and then gradually sprinkle the sodium alginate. While sprinkling, simultaneously whisk vigorously over medium heat. Bring the mixture to a boil and then simmer it for a minute. After which, you can remove it from heat and strain it through a fine mesh strainer into a bowl. Let this cool to room temperature.
Next, combine water and calcium chloride in a bowl and stir till it dissolves. Next, pour the cooled mango juice into a large syringe and drop-by-drop, drip it into the water. Let the caviar orbs sit for a minute before you strain the liquid in the strainer. Rinse the pearls in the strainer and then transfer them onto a clean towel to dry. It’s best advised to serve them within an hour.
With both these recipes at the ready, spend this mango season in lip smacking ecstasy.
NOTE: These recipes are taken from Burr_p. I thought this may be useful for all MSians hence posted here. Please read this review for recipes.
