Eclectic flavours

Have a yen for the exotic along with the health aspect? A tough order to fulfil, but  Tarun Sibal, Culinary Director of Café StayWoke, Gurgaon has risen up to the challenge with these two eclectic dishes

Mushroom vol au vent

Ingredients:

• Mushrooms - 80 g
• Garlic (chopped) - 1 tea spoon
• Onion (chopped) - 1 table spoon
• Butter - 5 g
• Olive oil - 5 ml
• Thyme - 2 sprigs
• Berry jam - 5 ml
• Vol au vent shell - 6 inches 1
• Cream - 40 ml
• Sea Salt and crushed black pepper – to taste.

Method:

• Add oil and butter to the a medium heat pan.
• Add onion followed by garlic. Let it sweat.
• Add medium diced mushrooms.
• Add salt and pepper.
• Let the mushroom get medium soft.
• Add a little water and cream.
• Add fresh thyme.
• Cook till it gets a silky pale colour and the mushrooms are done.
• Open the vol au vent shell and put it in the oven for a minute for it to crisp.
• Brush some berry jam at the base of the vol au vent.
• Add the mushroom mix to the empty vol au vent shell.
• Add with a whole sprig of thyme and spread some jam on the top.
• Serve hot.

Chia spinach and tangerine Drink

Ingredients:

• Spinach (washed) - 8-9 leaves
• Cucumber peeled - 1/4th of one
• Chia seeds - 1 tsp
• Mandarin orange (peeled and deseeded) - 1
• Sea salt - 2 pinches
• Fresh Ground pepper - As per taste
• Dash of honey
• Ice cubes - 2
• Soda - 60ml

Method:

• Grind spinach, cucumber and orange in a cold press juicer.
• Add chia seeds, sea salt, ground pepper and honey in the drink and stir well.
• Take a glass, add ice cubes, ground mix and soda and serve the chilled detox drink.