Chef Varun Bajaj – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:13:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Varun Bajaj – USAPEEC https://usapeec.in 32 32 Jamaican Jerk Nutty Turkey https://usapeec.in/jamaican-jerk-nutty-turkey/ Fri, 10 Nov 2023 10:24:12 +0000 https://usapeec.in/?p=6549
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 2 servings

Ingredients

800 gm turkey breast
100 ml  orange juice
50 ml red wine
20 gm palm sugar
15 gm almond flakes
10 gm Jamaican jerk spice powder
5 gm salt
5 gm ginger, grated
10 gm garlic, grated

Directions

1. Clean and marinate the turkey breast and make slight slits.

2. Mix orange juice, red wine, grated ginger, palm sugar spice powder salt and garlic in a bowl.

3. Marinate the turkey breast in the mixture for a minimum of 2 to 3 hours for the flavours to seep in.

4. Once done, sprinkle the almond flakes and place the turkey on a baking tray.

5. Grill the turkey breast in the oven at 175°C for 22 minutes or until it reaches the core temperature of 177°C.

6. Serve the turkey with orange reduction sauce.

]]> Smoked Chicken Chaat https://usapeec.in/smoked-chicken-chaat/ Sat, 04 Nov 2023 14:52:10 +0000 https://usapeec.in/?p=6232
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings

Ingredients

For The Chicken
450 gm whole chicken leg
20 ml butter
5 gm salt
3 gm black pepper powder
1 gm mixed herbs (thyme and oregano)
1 ml lemon juice
Rolled roasted papad

For The Mix
150 gm papadi
15 ml tamarind chutney
15 ml coriander mint chutney
5 gm chaat masala
15 gm pomegranate seeds
25 gm hung yoghurt
10 gm dry mango powder
5 ml lemon juice

Directions

1. Cut mark on the chicken legs.

2. Marinate the chicken with salt, black pepper powder, mixed herbs, and lemon juice.

3. Grill on a hot pan with some butter till golden brown and crispy and smoke the chicken to the final cooking in a smoking chamber.

4. Lightly roast the papad and roll them into cones.

For The Mix
1. Once the chicken is cooked, shred the chicken into bites and add to a bowl.

2. After it cools down, add crushed papadis, tamarind chutney, coriander chutney, chaat masala, dry mango powder and lemon juice.

3. Make sure the mixture remains moist and crisp and is not soggy.

4. Add the mixture to the roasted cone of papad. Serve it in a short glass and garnish with some pomegranate seeds and hung curd.

]]>