As this sweltering heat takes a toll on us, the need to cool down and refresh ourselves is now more than ever. Even eating a big or heavy meal can leave one feeling stuffy and overheated.
Chef Jerson Fernandes, Executive Chef at Novotel Mumbai, Juhu, fills us in on some savoury dishes that can be made with mangoes to cool down our system with their sweet & tangy flavours.
Chunky Mango & Nutty Quinoa Fried Rice is one of the Chef’s favourite recipes, he says ‘It’s one of the simplest and yummiest seasonal fried rice recipes made using fresh Alphonso mangoes and the quinoa grains. Rice and mango have always been one of the top combinations in the gastronomic world, adding some quinoa to it takes it to another level altogether. Mango is the hero ingredient not just flavoring the dish but also giving it a unique velvety texture and color. The nutty texture of the crispy fried quinoa compliments the velvety mango and rice perfectly. The flavors of the rice and mango marry each other really well making it one of the must try items on this year’s seasonal “Mango Mania Menu” at Novotel. The fried rice is very delicately accompanied by some diced fresh chilled mango cubes, alphonso mango puree dots and fried nutty quinoa grains. The dish is a meal by itself and if required can also be accompanied with a Thai mango curry.’
One of his other favourites, Moroccan Grilled Chicken with Spiced Mango Puree is also featured on the Hotel’s menu and he further elaborates, ‘Moroccan spice-rubbed chicken breast grilled to perfection served on a bed of burnt garlic pan tossed spinach and smoked onion rings with a fresh alphonso mango pureed sauce seasoned and spiced to perfection. The dish is a riot of flavours with the sweet mango puree sauce complementing the cajun spice. The smokiness of the onions and the garlic spinach balance the spiciness of perfectly grilled Moroccan chicken breast. A perfect mango infused recipe for the summers which is not just easy to cook but also less time-consuming.’
Chunky mango and nutty quinoa fried rice
|Alphonso Mango- diced||100gms|
|chopped green onions||1 sprig|
|finely chopped Onions||1 tblspn|
|finely chopped Garlic||1 tblspn|
|Sichuan pepper||1/2 tspn|
|White pepper powder||to taste|
|Soy sauce||1/2 tspn|
|Dry mango powder||1 pinch|
|Alphonso mango puree||1 no mango puree|
1) Roast the quinoa grains well before bringing it to a boil.
2) Once boiled, cool the quinoa grains, flash fry them in hot oil till it becomes nice and crisp and begins to splutter. Keep them aside and start with the rice.
3) For the fried rice, heat a wok/ heavy bottomed pan, add oil, chopped garlic, chopped onions, chopped mushrooms, brocolli and saute well.
4) Add the boiled rice, salt, sichuan pepper, white pepper powder and toss well.
5) Add the diced-mango cubes, fried quinoa, dry mango powder and toss well till its well mixed with other ingredeints in the pan.
6) Serve hot garnished with a slice of mango and some microgreens on the top of the rice demoulded onto a plate with mago cubes and droplets of mango puree placed around the demoulded rice. Also sprinkle a few fried quinoa grains if needed to give it that extra crunch.
a) Ensure the quinoa grains are roasted well to get an earthy flavor.
b) Chill the mango cubes well before tossing them into the pan to help it retain its shape and flavor.
Moroccan grilled chicken served with smoked onion rings on a bed of fennel scented spiced fresh alphonso mango puree
|Chicken Breast||2 nos|
|Sun-dried tomato||100 gms|
|Olive oil||20 ml|
|Onion Rings||10 rings|
|Fresh Alphonso Mango||2 nos|
Prep time- 45 mins
Serving Size- 2 portions
1) Make a marinade grinding Cilantro, Rosemary,sun dried tomato,olive oil,garlic. Rub marinade on cleant chicken breast. Rest for 1/2 hour.
2) Cut and puree an alphonso mango,add paprika,fennel and cream. Cook till reduced and chill.
3) Grill marinated chicken breast till golden red.
4) Smoke onion rings marinated with above marinade
5) Plate grilled chicken over bed of smoked onion rings and alphonso puree.
6) Garnish with fennel sprig and serve hot accompanied with khus khus or moroccon rice.