Rediff.com  » Getahead » Recipes: Roast Garlic Chicken Espetada, Prawns Ajillo

Recipes: Roast Garlic Chicken Espetada, Prawns Ajillo

May 29, 2019 14:57 IST

Chef Xavier Fernandes from Um Doiss Tres in Mumbai shares his special summer recipes. 

Roast Garlic Chicken Espetada  

Ingredients:

  • 200 gm chicken, boneless
  • 50 gm hung curd
  • 30 gm garlic confit puree
  • 10 ml olive oil
  • Salt as per taste
  • 2 gm black pepper
  • 10 ml lemon juice
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 50 gm capsicum
  • 50 gm onion

Method:

  • Cut chicken into big cubes. Marinate with hung curd, lime juice, coriander and cumin powder, slow roasted garlic puree, salt, pepper and olive oil for few hours before cooking.
  • Skewer chicken with diced capsicum and onions. Cook on a barbeque or oven roast at 180/200 degrees for eight minutes. Serve hot with bread and lime wedges.

Prawns Ajillo

Ingredients:

  • 8 nos prawns, medium size
  • 1 tsp chilly flakes
  • 1 tsp garlic flakes
  • 100 ml veg stock
  • 30 ml olive oil
  • 2 gm salt
  • 2 gm crushed black pepper
  • 0.5 gm sugar
  • Coriander (few sprigs)
  • 2 kaffir lime leaves
  • 5 ml lime juice
  • 1 tbsp butter

Method:

  • In a saucepan, add olive oil on medium flame. Add garlic flakes and cook till soft. Add chilly flakes, prawns and cook slowly.
  • Add stock and seasoning. Finish with lime juice, coriander leaves, kaffir lime leaves and butter. Serve hot with bread.

Chef Xavier Fernandes
SHARE THIS STORYCOMMENT