Delectable Winter Special Recipes by The Swinton House, Jaipur to Warm Your Soul

As winter descends upon us, The Swinton House, Pink City’s newest exquisite address has curated a journey of taste and refinement with its Winter Special Food and Cocktail Recipes. Nestled in the heart of Jaipur, The Swinton House stands as a beacon of culinary innovation, offering an exquisite blend of flavors that capture the essence of the season. From heartwarming dishes to expertly crafted cocktails, indulge in a symphony of winter delights that will undoubtedly leave an indelible mark on your palate.

The Swinton House’s Winter Special recipes promise to be a celebration of culinary artistry and seasonal joy, setting the stage for memorable gatherings and unforgettable moments in the comfort of your home.

London Style Murgh Bruschetta

Embark on a culinary journey with the exquisite “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, is a highlight of their winter menu and is perfect for those seeking a unique and savory experience. 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 chili 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

· 300ml orange juice

· 1 bay leaf

· 5 garlic cloves

· 3 fresh red chilies

· 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, yogurt, ginger-garlic paste, salt, cardamom powder, chopped green chili, 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 chilies. 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 savoring 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 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 liter 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 Flavour:

· 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 savor 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 cinnamon stick smoked for additional aroma and presentation