Here are four delectable Winter Special recipes that we share with all foodies that promise to set the stage for memorable family gatherings and unforgettable moments in the comfort of your home.
Winter is a season that often brings a sense of calm and cosiness, as people retreat indoors to escape the chill. It’s a time for gathering with loved ones, sharing stories, and indulging in heartwarming meals. In this spirit, winter recipes become more than just food; they celebrate warmth, comfort, and joy.
Think of nourishing soups simmering on the stove, stews full of flavour, baked casseroles with layers of creamy goodness, and hot beverages that warm you from the inside out. These meals are not just about satisfying hunger; they are about creating an atmosphere of warmth and contentment.
We are sharing recipes provided by The Swinton House, Pink City’s newest address which has curated a journey of taste and refinement with its Winter Special Food and Cocktail Recipes. Whether you are an experienced cook or just starting, these recipes are accessible and straightforward, ensuring that anyone can bring culinary excellence into their kitchen.
London Style Murgh Bruschetta – by Chef Prince Beniwal
Try out the “London Style Murgh Bruschetta,” a dish that beautifully marries traditional Indian flavors with a touch of British elegance. This delightful creation by Chef Prince Beniwal of The Swinton House, Jaipur, highlights their winter menu.
The dish unfolds in three delectable parts: the succulent and richly flavored Malai Tikka, the sweet and tangy Orange Marmalade, and the final touch of crisp, ghee-roasted Toast.
Ingredients
For Malai Tikka
- 200g boneless chicken thigh
- 1 tablespoon ginger garlic paste
- ½ tablespoon green chilli paste
- 5g coriander root
- 2 tablespoons cashew paste
- 50g Amul cheese
- 5g white pepper
- 30g hung curd
- 1 tablespoon fresh lemon juice
- 10ml oil
- 2g salt
- 20g Amul fresh cream
- 5g green cardamom
- 1 boiled egg
- 70g cream cheese
- For Orange Marmalade
- 300 ml orange juice
- 1 bay leaf
- 5 garlic cloves
- 3 fresh red chillies
- 1 thyme clove (fresh or dry)
- 1 cinnamon stick
- 2g salt
- 10ml oil for tadka
- For Toast
- 2 slices of white bread
- Desi ghee
Method of Preparation:
Preparation of Chicken:
Rinse and pat dry the chicken thighs. Cut them into 1-inch cubes
In a bowl, combine chicken cubes with salt and fresh lemon juice. Toss well and marinate for 30 minutes
Marination:
- In a large bowl, blend together cashew paste, yoghurt, ginger-garlic paste, salt, cardamom powder, chopped green chilli, coriander roots, cheese, fresh cream, and oil
- Coat the chicken pieces evenly with this malai marinade
- Cover and refrigerate overnight, allowing the flavors to infuse
Preparing Orange Marmalade:
- Heat oil in a pan, then add bay leaf, garlic cloves, and fresh red chillies. Sauté well
- Pour in the orange juice, add salt and fresh thyme
- Simmer until the juice reduces to a marmalade consistency
Chicken Malai Mousse:
- Use a mixer grinder to blend the cooked malai tikka with cream cheese, fresh cream, ¼ tablespoon of cardamom powder, and ¼ tablespoon of cinnamon powder
- Refrigerate this mixture for an hour until it’s ready to use
Crispy Ghee Roasted Bread:
- Preheat the oven to 200°C
- Slice the bread into four pieces and generously apply ghee on both sides.
- Bake until crispy
Assembling the Bruschetta:
- Spread a layer of orange marmalade on each slice of ghee-roasted bread
- Top with a dollop of chicken malai mousse and a slice of boiled egg
- Enjoy this delicious fusion of flavors, perfect for a winter menu treat!
Bisque Parihuela Personal (Fisherman’s Soup)
Dive into the rich and aromatic world of “Bisque Parihuela Personal,” a luxurious seafood soup that combines the delicate flavors of sole fish, shrimp, and squid. This heartwarming dish is infused with a symphony of spices, including smoked paprika and fresh herbs, offering a comforting yet sophisticated culinary experience. It’s a perfect embodiment of warmth and indulgence, ideal for savouring on chilly evenings or special occasions.
Ingredients for Soup
- 20g sole fish
- 30g shrimp
- 30g squid
- 1 tablespoon chopped garlic
- ¼ tablespoon ground pepper
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 spoons of tomato sauce
- ½ cup dry white wine
- 1 tablespoon chopped parsley
- 2 tablespoons chopped onion
- 2 bay leaves
- For Fish Stock
- 200g fish bones
- 1 tablespoon white peppercorns
- 2 bay leaves
- 100g onion
- 50g leek
- 50g celery
- 50g carrot
- 1-litre water
Method
- Starting the Soup Base:
- In a saucepan over medium heat, warm the oil
- Sauté the chopped onion until soft
- Add garlic and cook for another minute, stirring continuously
Building the Flavor:
- Stir in tomato sauce, kosher salt, ground pepper, white wine, prepared fish stock, and bay leaves. Bring to a boil
- Reduce heat to a low flame, cover the saucepan, and simmer for 15 minutes until the soup thickens slightly
- Adding Seafood:
- Add the sole fish, shrimp, and squid to the soup. Cook for 5 minutes
- Mix in chopped parsley for a fresh flavor boost
Serving:
- Ladle the hot soup into serving bowls
- Garnish with a fresh basil leaf and serve immediately
- Enjoy this hearty and flavorsome Bisque Parihuela Personal, a perfect blend of seafood delicacy and aromatic spices, ideal for a cozy meal!
Swinton’s Early Winter Cocktail
Enjoy Swinton’s Early Winter, a unique cocktail that blends the richness of dates and Old Monk rum with the zest of citrus and the warmth of espresso, garnished with a delightful touch of Gajar Halwa pie. Remember to savour this drink responsibly.
Ingredients
- 50 ml Old Monk rum
- 7 ml espresso shot
- 30 ml fresh pineapple juice
- 40 ml dates puree
- 10 ml lime juice
- 5 ml citric water
- Gajar Halwa pie (for garnish)
For Dates Puree
- 200 gm dates, seeds removed
- 100 ml warm water
- 50 gm honey
- For Citric Water
- 10 gm citric powder
- 100 ml warm water
Method
Preparing Dates Puree:
- Soak 200 gm of pitted dates in 100 ml of warm water until they soften
- Blend the softened dates into a puree
- Add 50 gm of honey to the puree for added sweetness
Making Citric Water:
- Dissolve 10 gm of citric powder in 100 ml of warm water. Stir until fully dissolved
Cocktail Preparation:
- In a shaker, combine 40 ml of dates puree, 10 ml lime juice, and 5 ml citric water. Stir well
- Add 30 ml pineapple juice and 7 ml espresso shot to the mixture
- Add ice cubes and pour 50 ml of Old Monk rum over the ice
- Shake vigorously and strain into a whiskey glass with a single clear ice cube
- Garnish with a slice of Gajar Halwa pie
Irish Style Mulled Wine
Enjoy the Irish-style Mulled Wine, a warm and inviting drink perfect for chilly evenings, combining the rich flavors of red wine and whiskey with the sweet and spicy notes of fruits and seasonal spices, topped with a creamy foam for an extra luxurious touch.
Ingredients
- 150 ml full-bodied red wine
- 30 ml Irish whiskey
- Irish cream foam (for garnish)
- 45 ml cranberry juice
- 10 ml apple cider
- 45 ml fresh orange juice
- 4-star anise
- 3-4 orange slices
- 2 cinnamon sticks
- 4 cloves
- 2 bar spoons of honey
Preparation
Heating the Wine:
Gently heat the red wine in an induction cooker, ensuring the temperature stays below 50 degrees Celsius
Infusing the Spices:
- Add star anise, cinnamon sticks, cloves, and fresh orange slices to the wine
- Continue heating for 2 more minutes, allowing the spices to infuse their flavors
Adding Sweetness and Fruitiness:
- Stir in honey, orange juice, cranberry juice, and apple cider
- Maintain the same temperature and cover with a lid to let the flavors meld together
Final Touch:
- Just before serving, stir in the Irish whiskey
- Serve in an Irish glass, garnishing with a layer of Irish cream foam on top
- Optionally, add a smoked cinnamon stick for additional aroma and presentation
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