With the festive season of Good Friday and Easter upon us, we would like to introduce you to the delectable recipes by the renowned Chef Ranveer Brar. Chef Ranveer’s passion for food is evident in his carefully crafted recipes that tantalize the taste buds of food lovers. We are thrilled to share with you his special collection of Good Friday and Easter recipes. The collection includes traditional Good Friday favorites such as Hot Cross Buns and Chicken Roast, along with unique Easter delicacies such as Devilled Eggs.
The Chicken Roast is a savory and succulent dish by Chef Ranveer that’s sure to please any crowd. And the Hot Cross Buns are a classic Good Friday treat that features a soft, fluffy texture with a delicious blend of warm spices. In addition to these Good Friday recipes, Chef has crafted a scrumptious Easter recipe for Deviled Eggs, a timeless and adaptable dish that can be savored as a mouthwatering appetizer or snack, with a delightful combination of creamy filling and savory toppings.
Chicken Roast
Preparation Time: 20 Minutes
Cooking Time: 50 Minutes
Serves: 2-3
Ingredients:
For Chicken Stock
2 tbsp Ghee
300 gm chicken bones
5-6 Black Peppercorns
1 Black Cardamom pods
12-15 Cashew nuts
1 ltr water
Salt to taste
1-2 Bay leaves
For Chicken Ghee roast
¼ cup Gher
½ whole Chicken
½ cup Byadgi Chilli Paste
2 tbsp Ghee
½ tbsp jaggery
For Garnish
Fresh Coriander leaves
Process
- In a saucepot, add ghee, chicken bones and roast them well.
- Add peppercorns, cardamom pods, cashew nuts, water, salt to taste and bay leaf mix well and let it cook on medium flame.
- In a medium size bowl, add byadgi chilli, water and soak it for over night.
- Skim the stock. Add the chicken into the saucepot and poached it on medium flame .
- Remove the chicken and chicken bones in a plate and keep it aside.
- Blend the chicken stock.
- In a pan, add ghee, chicken and sear it well.
- After searing cut the chicken into medium size pieces and roast them well, add byadgi chilli paste and roast well till for 15 minutes.
- Add the cashew stock and mix well , add ghee and roast well and let it cook on medium flame till the ghee separate.
- Add jaggery and mix well .
- Garnish with coriander leaves and serve hot.
Devilled Eggs
Preparation Time: 15mins
Cooking Time: 10mins
Serves: 2
Ingredients:
4 Hard Boiled Eggs, peeled
1 tbsp Mango Pickle’s Masala
2 tbsp Spring onion, chopped
Coriander, garnish
Process
- Cut the eggs from middle length wise. Remove the yolk in a bowl.
- Add mango pickle’s masala to it and spring onion. Mash and mix well.
- Now put the mixture in a piping bag with star nozzle and pipe the it down on hollowed egg whites.
- Garnish with coriander and serve.
Also Read: Basil Panna Cotta with Strawberry Balsamic Compote by Jenny Ross.
