So, Valentine’s Day is just round the corner and we are sure that you must be cooking up whole lot of new valentine’s day recipes to surprise your partner! And, what better could be than making an amazing meal for that special one!
Things get more interesting when you have Chef Shivanand Kain , Executive Chef, Jaypee Greens Golf & Spa Resort, Greater Noida. & Swatantra Gautam, Executive Chef, Azaya Beach Resort Goa themselves sharing their unique valentine’s day recipes for you!
So, if you got an hour and the passion of love, this will be very easy to make.
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Grilled Watermelon
| S No | Ingredient Description | UOM | Reqd Qty |
| 1 | Water melon | kg | 0.100 |
| 2 | Pomegranate Pearls | kg | 0.030 |
| 3 | Quinoa | kg | 0.040 |
| 4 | Aragula | kg | 0.040 |
| 5 | Parsley | kg | 0.010 |
| 6 | Feta | kg | 0.020 |
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| Dressing : |
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| 1 | Plum Sauce | kg | 0.040 |
| 2 | Lemon juice | litre | 0.010 |
| 3 | Corriander root chopped | kg | 0.050 |
| 4 | light soy sauce | kg | 0.020 |
| 5 | Black Pepper Crushed | kg | 0.002 |
Preparation:
Cut watermelon into hearts using a cutter.
Prepare the dressing by mixing all ingredients for the dressing
Mix pomegranate, quinoa & Parsley along with dressing
Grill the watermelon hearts on a hot grill
Place the quinoa mix on a plate along with arugula
Place the grilled watermelon on top of quinoa
Garnish with crumbled feta cheese.
2. Cilantro Rubbed Roast Chicken with Strawberry & Californian Grapes Emulsion
| S NO. | INGREDIENTS | QUANTITY |
| 1. | CHICKEN BREAST | 02NO(250 GM) |
| 2. | GRILLED VEGETABLE | 80 GM |
| 3. | LYONNAISE POTATO | 80 GM |
| 4. | STRAWBERRY AND GRAPES EMULSION | 30 ML |
| 5. | FRESH CORIANDER | 20 GM |
| 6. | CHOPPED PARSLEY | 05 GM |
| 7. | OLIVE OIL | 10 ML |
| 8. | CHOPPED GARLIC | 10 GM |
| 9. | SALT | TO TASTE |
| 10. | CRUSHED BLACK PEPPER | 02 GM |
Marinate the chicken breast with fresh coriander and garlic paste. Add seasoning and keep aside for 30 mins.
Now grill the chicken breast, vegetables and lyonnaise potato.
Now arrange the grilled chicken breast on plate with grilled vegetables and potatoes.
Pour strawberry and grapes emulsion. Garnish with spring of parsley and