G agg a n a n a n d ’ s r ec i p e s
SEABASS GUNPOWDER
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
SEAS B ASS G U NP O W DER
serves 3
Ingredients
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GUNPOWDER
10g curry leaves
5g hing or asafetida
20g sesame seeds (black or white)
20g chaat masala
30g basmati Rice
50g red chili powder
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SEABASS WITH CURRY INFUSION
300g seabass, filleted and skinned
50g red onions, fine chopped
25g ginger, sliced
25g curry leaves
15g black mustard seeds
15g turmeric powder
30g tamarind paste
20g red chili powder
15g fenugreek seeds, roasted
150g coconut milk
50g coconut oil
Black salt, to taste
Sugar, to taste
BENGALI MUSTARD POWDER
• 100g maltodextrin
• 35g Bengali mustard oil
• Black salt
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PINEAPPLE GEL
1kg fresh pineapple, skinned and center removed
100g ginger paste
25g green chillies
10g cumin seeds, roasted
20g turmeric
250g brown sugar
20g black salt
10g Xantana
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
Method
GUNPOWDER
Roast all the ingredients and roughly grind the spices.
SEABASS WITH CURRY INFUSION
Prepare the filleted seabass by portioning into 100g each. Heat up the coconut
oil and add in the red onions, and ginger until fragrant. Once fragrant, add curry
leaves, and seeds to roast. Continue roasting for 2 minutes then add turmeric
powder and red chili powder. Add the coconut milk and heat until simmering.
Season well with black salt and sugar. Transfer the mixture into a blender and blend
thoroughly. Once blended, leave to chill on an ice bath. Put the portioned fillets with
the curry infusion and let it marinate. Place the fillets in a vacuum bag covered in
the infusion. Seal it at 100% and ready to sous vide at 56C for 15 minutes.
BENGALI MUSTARD POWDER
Place the mustard oil in a mixing bowl and start whisking while adding a little
maltodextrin at a time. Once fully incorporated, the mixture should look like a
powder.
PINEAPPLE GEL
Blend the raw mangoes into a purée. Heat up oil with ginger, cumin, and chillies
until fragrant. Then add in turmeric and continue roasting for another 30 seconds.
Pour in the raw mango purée. Bring it up to a simmer and let it simmer until thick.
Once it has become thick, season with sugar and black salt. Blend the puree one
more time with a high speed blender with Xantana until smooth. Pass it through a
fine sieve. Chill it down on an ice bath.
to serve
Place the pineapple gel around the plate and sous vide seabass on the center
dusted on with gunpowder mixture. Draw a line across the plate with mustard
powder and garnish with salty fingers and borage flowers.
G agg a n a n a n d ’ s r ec i p e s
LAMB KEEMA PAO
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
L A M B K EE M A PAO
serves 4
Ingredients
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Garam Masala
200 g cumin seeds
60 g coriander seeds
50 g green cardamom
40 g black peppercorns
30 g black cardamom
30 g dried ginger powder
20 g cinnamon
20 g cloves
20 g mace
15 g bayleaf
2 nutmegs
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Brioche
750g bread flour
60 g sugar
9 g dry yeast
15 g salt
270g eggs
240g milk
225g butter
50g milk
50g eggs
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Raw Mango Gel
1kg raw mangoes ( skinned and seeded)
100g ginger paste
25g green chillies
10g cumin seeds (roasted)
20g turmeric
250g brown sugar
20g black salt
10 g Xantana
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KEEMA LAMB
1.5kg minced lamb (shoulder or leg )
1kg beef tomatoes (diced)
1kg red onions (fine chopped)
250g ginger garlic paste
100g red chilli powder
50 g garam masala (see recipe below)
10g Cardamom and mace powder
50g Coriander leaves
Black salt (to taste)
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
Method
Garam Masala
Roast all the spices and grind it in a spice grinder.
BRIOCHE
Keep the bowl mixer chilled in the fridge. Once chilled, combine milk, sugar, eggs
and yeast in the bowl with the paddle attachment and mix on a medium speed for
a minute. After a minute, slowly incorporate the bread flour into the mixture and
continue to mix for another 1 minute. Change to a dough hook attachment and
turn down the speed to low speed and knead for 10 minutes. Add the salt and then
add butter slowly while mixing to incorporate into the dough. Once the butter is
fully incorporated, switch to medium speed for 10 more minutes and then start to
increase the speed to medium-high for 5 minutes. The dough should be coming off
the side of the bowls by itself and have a satin appearance. Remove the dough into
a clean dry mixing bowl covered with plastic wrap and rest for one hour at room
temperature. After an hour, punch down the dough and let it rest again inside a
fridge overnight about 12 hours. Remove the dough from the fridge, using a scraper,
scrape out 17g of the dough and shape into rounds. Place the shaped dough onto an
insert tray, and cover with plastic wrap. Place the tray in a warm temperature area
and let it proof to double its size. Usually less than 2 hours.
Prepare the egg wash mixture, once proofed, brush lightly with egg wash and
place them in the oven at 175C for 8 minutes. After 8 minutes, turn down the
temperature to 120C and keep them baking for another 10 minutes.Remove the
mini brioche buns from the oven, and cool on a cooling rack.
**Temperature and timing might vary from the oven conditions.
RAW MANGO GEL
Blend the raw mangoes into a puree. Heat up oil with ginger, cumin, and chillies
until fragrant. Then add in turmeric and continue roasting for another 30 seconds.
Pour in the raw mango puree. Bring it up to a simmer and let it simmer until thick.
Once it has become thick, season with sugar and black salt. Blend the puree one
more time with a high speed blender with Xantana until smooth. Pass it through a
fine sieve. Chill it down on an ice bath.
KEEMA LAMB
Heat up the oil, add in onions until fragrant and translucent. Add in ginger and
garlic paste and continue roasting for another 30 seconds. Put the diced tomatoes,
and continue to cook until tender and caramelized. Once caramelized, add in
the minced lamb, garam masala, red chilli powder and cardamom mace powder.
Continue to cook the lamb until it has a consistency of a bolognese. Season with
black salt and fine chopped coriander leaves.
G agg a n a n a n d ’ s r ec i p e s
pork vindaloo
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
p o r k v i n da loo
SERVES 4
Ingredients
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Sweetbreads
1kg veal sweetbread
1 ltr white chicken stock
1 stick celery 2 shallots
1 stick cinnamon
1 star anis 1 sprig rosemary, thyme & bay leaf
1 carrot
1 leek, white part only
1 bulb garlic
50g butter
Pomace oil
1 garlic clove
1 sprig rosemary
Salt and pepper
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Fermented Black Garlic
200g fermented black garlic
500ml white chicken stock 5g agar-agar Salt and pepper
Baby Gem Lettuce
2 Baby gem lettuce
25ml extra virgin olive oil
Salt & pepper
2 breakfast radish, sliced fine and placed in iced water
until crisp
• 1 granny smith apple, sliced fine
• 1 lemon, juiced
• Herbs & cresses: nasturtium leaves, pea shoots, viola
flower, wild pansy, red veined sorrel, pak choi flower,
borage flower, bronze fennel herb, French tarragon
leaves, marjoram
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Parsley Juice
200g curly parsley
10ml extra virgin olive oil
100ml water
10g ultratex
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
Method
Sweetbreads
De-gorge the veal sweetbreads under cold running water, until clear. Cover with
white chicken stock and season with salt and pepper. Bring slowly to the boil, skim,
add vegetables and herbs and aromas. Poach the veal sweetbreads at a gentle
simmer until firm in texture (approx. 6-8 minutes). Leave to cool in aromatic stock.
Once cool, peel outer membrane and any excess fats and dry on a clean towel, and
divide into four even-sized pieces.
To roast, heat a heavy based sauté pan, add pomace oil and colour evenly on all
sides. To finish, add fresh butter, crushed clove of garlic, salt, pepper and sprig of
rosemary and bast till golden brown.
Fermented Black Garlic
Peel the fermented black garlic cloves and simmer in a saucepan with white chicken
stock until tender. Add the agar-agar and bring to 80C. Leave to chill in the fridge.
When cold, blend the mixture in a thermomix until smooth. Adjust the seasoning
and consistency with a drop or two of boiling hot water.
Place in a small squeeze bottle.
Baby Gem Lettuce
Prepare the baby gem lettuces by removing the outer leaves and splitting the heart
into two, lengthways. Remove any excess core and place in sous-vide bag with olive
oil, salt and pepper. Compress the baby gem on full. Remove from the bag and grill
the cut face of the lettuce with a blowtorch until blackened. Season with salt and
pepper, olive oil and lemon juice. Build the herbs and cresses on top of baby gem
lettuce. Use the radishes and apple for height and appearance. Finish with flowers
and drizzle with olive oil and a few grains of salt.
Parsley Juice
Juice the curly parsley with water in a juicer and extract the green parsley juice.
When cold, thicken with ultratex and let down with olive oil.
To Serve
Using a squeeze bottle, pipe a line of fermented garlic purée onto a serving plate.
Carefully place the baby gem salad onto the plate. Drain the sweetbread on a clean
dry cloth to remove any excess butter and place next to salad. Using as small spoon,
drop some parsley oil onto the plate and serve.
G agg a n a n a n d ’ s r ec i p e s
White chocolate
panipurri
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
W h i t e c ho col at e pa n i p u r r i
SERVES 4
Ingredients
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Panipurri
150g coriander
250g mint
15g green chillies
500g mineral water
Black salt (to taste)
200g sugar
15g cumin powder
10g chaat masala
To serve
• 10 pcs thin white chocolate shells
• Edible silver
Gaggan Anand’s recipes
FOUR Asia & Australia
Spring 2014
Method
Mix all the ingredients in a blender and blend thoroughly. Pass it through a fine
sieve and chill overnight. Pour the panipurri mixture into the white chocolate shells,
almost full and cover its shells with edible silver.