Exotic recipes to test the culinary expert in you

Nothing like pleasing your guests and family with an exotic display of food that's interesting to look at and yummy to taste.

Barbequed chicken

IngredientsChicken leg boneless, with knuckle and skin on: 1
Chicken breast, boneless with skin on: 1
For marinade
Onion puree: 2 tbsp
Garlic puree: 1tbsp
Mustard: 1 tsp
Tomato puree: 1/4 cup
Salt and pepper: to taste
For the glaze
Tomato ketchup: 2tbsp
Tabasco: 1/2 tsp
Hoisin sauce: 1tbsp
Honey: 1/2 tbsp
Jack Daniels whiskey: 4 tbspMethod: Marinate the chicken with the mentioned items and keep aside for two hours. On a preheated grill, brand the chicken skin side, to get cross marks. In a GN tray, place the chicken with the marinade and cook at 160 degrees for 10 minutes. Turn the side and cook for another 10 minutes. Chill till required. Prior to serving, mix all the ingredients for the glaze and brush the chicken portion with the glaze. Heat the chicken on a griddle, turn the side, brush with the glaze and serve with sour cream with chives on baked potatoes and lettuce salad.

Buffalo Chicken Wings

IngredientsChicken wings cut at joint and discard tips: 6 Marinade
White wine vinegar: 2 tbsp
Tabasco: 1 tbsp
Salt and pepper to taste
Flour for dredging, seasoned
Oil for frying
Blue cheese dressing
Mayonnaise: 25 ml
Danish Blue cheese, grated: 50 gm
Chives, finely sliced: a few stalks
Crème Fraiche: 50 ml
Salt to tasteMethod: Marinate the chicken in the vinegar along with the tabasco, wine, salt and pepper. Allow to marinate for three hours. Dredge in flour and deep fry.For the blue cheese dressing:In a bowl, combine all the ingredients. If required, thin with a little milk to achieve desired consistency and check for seasoning. Serve accompanied by celery sticks.

Corn dog

IngredientsFor corn meal batter:
Flour: 1 cup
Corn meal: 2/3 cup
Sugar: 2 tbsp
Baking powder: 1 1/2 tsp
Salt 1/2 tsp
Butter: 2tbsp
Large egg , beaten: 1
Milk: 3/4 cup
Chicken franks: 8
Wooden skewers dipped in water overnight: 8
Oil: for frying Vegetarian optionMashed potatoes: 2
Grated cottage cheese: 75gms
Grated kraft cheese: 50gms
Jalapeno, diced: 2
Dried oregano: 1/2 tsp
Fresh parsley, chopped: 2tbsp
Salt and pepper: to taste
Fresh bread crumbs: as required
Hot dog buns: 2
Lettuce, potato wedges, apple raisin salad Method: To make the batter, combine flour, cornmeal, sugar and salt in a bowl. Add batter and mix until crumbly. Add the beaten egg, milk and mix lightly. For the veg corn dogs, mix all the ingredients except bread crumbs. Check consistency. If the mixture easily adheres to a skewer in the shape of a sausage, proceed. If the mixture is slightly loose, add the bread crumbs until the desired result is achieved. Approx 75 gms of mixture should be put on to the skewer. Dip into the batter and fry in preheated oil. Drain on a kitchen towel and serve as specified below. For the non-veg corn dogs, pat the chicken franks dry and pierce lengthwise with the skewers. Dip each one in batter, coating as evenly as possible. Note: for both the veg and non veg option, use tongs to hold the pierced skewers and use a palette knife to evenly spread the batter. Deep fry till golden brown. Serve in hot dog buns with lettuce and a squeeze of mustard. Serve with potato wedges (mccain) and apple raisin salad

Lemon poppy seed cheese cake

IngredientsFor Base - Sweet PasteSugar: 100 gms
Butter: 150 gm
Flour: 150 gm
Egg: 1 nos
Cheese Cake Mixture
Yougurt: 400 gm
Kwark cheese: 200 gm
York: 3
Castor sugar: 190 gm
Dairy Cream: 130 gm
Flour: 60 gm
Corn flour: 20 gm
Lemon rind: 5 gms
Poppy seeds: 5 gms
For the thyme and wine glaze
White wine: 150 ml
Thyme sprigs: 1
Saffron: 2 strands
Sugar: 20 g
To garnish
Thyme sprigs
Caramelised lemon
Sliced almond flakes
White chocolate sheet with sliced almonds sprinkled
Whipped creamMethod: Cream the yogurt, kwark and castor sugar together. Gradually add in yolks. Fold in the rest of the ingredients of the mixture. Line a mould with sweet paste, add in the cheese cake mixture into the lined mould and bake at170c for 40 minutes.For the white wine glaze, reduce the white wine with thyme saffron and sugar. Finish the cake with glace and stick almonds on the side. Garnish the cake with whipped cream, thyme sprigs, caramelised lemon and almond wafers.Drizzle the thyme and white wine reduction on the side.(The writer is Executive Chef, ITC Hotel Kakatiya Sheraton and Towers)