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Journalism of Courage
By Chef Ishika Konar
Ingredients
Sliced onion (280 gm)
Goat cheese (160 gm)
Red wine (120 ml)
Tart shell (8 nos)
Baby rocket (15 gm)
Lolorosso (10 gm)
Micro green (30 gm)
Bell pepper Curls (15 gm)
Pickled Beetroot Slice (4 gm)
Stewed Apricot (60 gm)
Alfalfa (25 gm)
Pine nuts (15 gm)
Walnut (15 gm)
Sugar (200 gm)
Honey (20 gm)
Olive Oil (40 gm)
Crushed black pepper (3 gm)
Salt (5 gm)
Butter (50 gm)
Tart Shell – (for 8 nos)
Refine Flour (400 gm)
Margarine (100 gm)
Water cold (120 ml)
Salt (5 gm)
Method
For Tart shell
Knead the dough, cut in four equal pieces, layer a tart shell mould (4″ dia) and bake it in 160′ preheated oven for about 30 min.
For the filling
* Caramelize half the amount of sugar and sliced onion and saute till onion is caramelized nicely
* Add little butter and remove from fire
* Cut the goat cheese into small cubes and put under salamander for about 3-4 min
* In a mixing bowl take baby rocket, lolorosso, bell pepper curls. Toss it with olive oil , crushed black pepper and salt
* Caramelize rest of the sugar and add walnut in it, finish with little butter to make caramelized walnut
* On the serving plate stroke a vibrant brush mark of beetroot reduction (pureed pickled beetroot reduced in half added with little sugar)
* On one end of beetroot reduction place the tart shell, layered with caramelized onion, goat cheese, stewed apricot, alfalfa and drizzle some honey on top. Put few pieces of beautiful micro greens and caramelized walnut. Garnish the inverted tart with a pickled beetroot petal flower. Other end of the beetroot reduction place a little portion of fresh green salad sprinkled with pine nuts.
About the Chef
Ishika Konar is the Executive Sous Chef at The Lalit New Delhi. Chef Ishika Konar comes with over eleven years of varied culinary experience in western cuisine with specialization in Italian cuisine. Over the years, she has established herself as an expert in fine dining and bespoke culinary experience. Her knowledge and expertise has driven her to experiment with different textures and flavours thereby enthralling her guests. She has been associated with prestigious international hotel chains that have given her extensive exposure in international culinary trends. Her acumen has earned her various accolades including the award of ‘Lady Chef of the year 2012’ by ICFA.
As Executive Sous Chef at The Lalit New Delhi she leads the culinary team of over 130 team members.
This weekly series comes in association with The Lalit Suri Hospitality Group. (An enterprise of Bharat Hotels Limited)
