Chef’s Choice: How to make Smoked quail drizzled with Pomegranate Reduction

Chef Subroto Goswami, the Executive Chef for The Lalit New Delhi is a well-known name in the hospitality industry.

New Delhi | Updated: March 10, 2015 12:20:13 pm

smoked-main Smoked quail drizzled with Pomegranate Reduction recipe (Source: The Lalit)

 

By Subroto Goswami

Ingredients
Smoked Quail -1
Pomegranate – 1
Snow Peas – 30 grams
Red cabbage -30 grams
Red Wine – 100 milliliters
Asparagus puree – 25 milliliters
Macademia nuts – 30 grams
Salt (as per taste)
Black Pepper (as per taste)
Olive Oil – 100 milliliters
Cherry Tomatoes – 10 grams
Green Apples – 1
Sweet Potatoes – 20 grams
Oregano Sprig – 1

Method
* Heat the smoked quail in an oven for a little while to make it hot

* Make a reduction of pomegranate juice in a different pan till it coats the spoon

* Blanch the asparagus and make a puree of it

* Braise the red cabbage with some red wine and green apples

* Toast the macadamia nuts and keep aside

* Toss the cherry tomatoes and keep for garnishing

* Roast the sweet potatoes and mash it. Season the same

* Spread the asparagus puree like a strip on a plate

* Put mashed sweet potato on it

* Arrange the quail on top of the mash

* Place the tossed and braised red cabbage and tossed snow peas on the side

* Sprinkle cherry tomatoes and macadamia nuts on the plate

*Drizzle the pomegranate reduction on the quail and serve hot with a sprig of fresh oregano

About the Chef

chef-200Chef Subroto Goswami, the new Executive Chef for The Lalit New Delhi is a well-known name in the hospitality industry.

With an experience of over 25 years Chef Goswami has worked with some of the best brands in the industry.

Chef Subroto Goswami specializes in Italian and Indian (new age) cuisines. His passion for food has made him one of the renowned chefs of our country. Being a perfectionist, he has been on a constant effort for innovation and creativity. His flavours are an inspiration from his learning from all over India and the world, having worked with brands like The Oberoi, Hyatt Regency, Trident and Radisson Blu across India.

Holding a prestigious Diploma in Hotel Management from IHM Kolkata and Kitchen Training programme from The Oberoi School of Hotel Management (now known as Oberoi Center of Learning & Development) he likes to pursue his hobbies like trekking & photography in leisure time.

This weekly series comes in association with The Lalit Suri Hospitality Group.  (An enterprise of Bharat Hotels Limited)

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