Chef Hanoze Shroff Shares Recipes You Must Try This Weekend

The hectic work hours, endless meetings, and travel time make it difficult to get time and experiment with your favourite ingredients in the kitchen. If you’re someone who can only take time on a weekend to try out new recipes, this is just the right place for you. While you can always go back to your comfort foods, getting your hands dirty while making new dishes is the best way to go about a weekend. 

To help with some out-of-the-box dishes, Slurrp interviewed Chef Hanoze Shroff, Chef Partner at Elephant and Co, Gather and Juju, to get his signature recipes. With these detailed steps, you can not only have fun in the kitchen but also enjoy a snack and a dessert to make your weekend special.

Charred Grilled Broccoli

BBQ Glaze

Ingredients:

  • 40 ml Kikkoman Soy Sauce
  • 5 ml Lea & Perrins Worcestershire Sauce
  • 20 g Dijon Mustard
  • 25 g Honey
  • 5 g Smoked Paprika
  • 20 g Ketchup
  • 25 g Pomegranate Molasses
  • 5 g Minced Garlic
  • 20 g Sriracha
  • Salt & Black Pepper to taste

Instructions:

  1. Combine all ingredients in a bowl and mix well.
  2. Store in a container until needed.

Romesco Sauce

Ingredients:

  • 160 g Roasted (and peeled) Red Bell Pepper
  • 15 g Roasted Cashew Nuts
  • 10 g Olive Oil
  • 20 g Pomegranate Molasses
  • 20 ml Red Wine Vinegar
  • 40 g Pelati (Canned Tomatoes)
  • 10 g Chopped Garlic
  • 2 g Black Pepper
  • 35 g Ragi Sourdough Bread
  • Salt to taste

Instructions:

  1. Blend all ingredients until smooth. Pass through the strainer to get a smooth romesco. 
  2. Adjust seasoning if needed.

Ricotta Spread

Ingredients:

  • 200 g Ricotta Cheese
  • 60 ml Cream
  • 20 g Garlic
  • 25 g Basil
  • 15 g Thyme
  • Salt to taste

Instructions:

  1. Blend all ingredients together until smooth.
  2. Store refrigerated until needed.

Hazelnut Panko Crumb

Ingredients:

  • 50 g Panko Breadcrumbs
  • 20 g Roasted Hazelnuts (crushed)
  • 10 g Fried Garlic
  • 5 g Cayenne Pepper
  • Salt & Black Pepper to taste

Instructions:

  1. Lightly roast the panko bread crumbs, then mix all ingredients together in a bowl.
  2. Store in an airtight container.

Garlic Butter

Ingredients:

  • 500 g Unsalted Butter
  • 100 g Chopped Garlic

Instructions:

  1. Melt butter over low heat.
  2. Add chopped garlic and cook gently until fragrant.
  3. Strain and store.

Grilled Broccoli & Assembly

Ingredients:

  • Broccoli Florets as required
  • Garlic Butter for brushing
  • BBQ Glaze for coating
  • Romesco Sauce for plating
  • Ricotta Spread for plating
  • Hazelnut Panko Crumb for garnish
  • Pickled Onions for garnish
  • Green Oil for finishing

Instructions:

  1. Blanch broccoli in salted boiling water, then shock in ice water.
  2. Pat dry and brush with garlic butter.
  3. Grill over high heat until charred (open fire grill).
  4. Toss with BBQ glaze and grill briefly to caramelise.
  5. Spread romesco sauce on the plate.
  6. Add dollops of ricotta spread and place grilled broccoli on top.
  7. Garnish with pickled onions, hazelnut panko crumb, micro greens and green oil.
  8. Serve warm.

Malabar Coffee Tres Leches

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Cocoa Sponge

Ingredients:

  • 14 Egg yolks
  • 14 Egg whites
  • 204 g Milk
  • 10 g Vanilla extract
  • 500 g Castor sugar
  • 4 g Salt
  • 16 g Baking powder
  • 272 g Flour
  • 40 g Cocoa powder

Instructions:

  1. Preheat oven to  180°C. Line 2 11'11 baking trays with parchment 
  2. Beat egg whites with 250 g sugar until semi-stiff peaks form.
  3. Whisk egg yolks with 250 g sugar until pale.
  4. Sift flour, cocoa powder, salt, and baking powder together. Mix together Mix and Vanilla.
  5. Add the dry ingredients to the yolk mixture and mix until combined. Next, add the milk and vanilla and mix.
  6. Gently fold the whites into the yolk mixture. Divide the batter into 2 trays. (820g in one tray approx)
  7. Bake for 15 mins. Do not open the oven once the baking starts. 
  8. Cool completely and cut into portions.

Mascarpone Mousse

Ingredients:

  • 160 g Egg yolk
  • 190 g Castor sugar
  • 310 g Cream
  • 15 g Vanilla extract
  • 500 g Mascarpone
  • 4 Gelatine sheets

Instructions:

  1. Bloom gelatine sheets in cold water.
  2. Whip the cream to soft peaks.
  3. Lightly whip the mascarpone cheese. 
  4. Whisk egg yolks and sugar over a double boiler until thick and pale.
  5. Remove the egg yolk mixture for the double boiler, add bloomed gelatin to the hot egg yolk mixture and mix until the Gelatin melts completely. 
  6. Fold mascarpone into the egg mixture, and then fold in the whipped cream. 
  7. Refrigerate until set. Once set, whip using an electric whisk. 
  8. Store in piping bags till required.

Coffee Milk

Ingredients:

  • 800 g Milk
  • 380 g Condensed milk
  • 800 g Evaporated milk
  • 50 g Nescafe GOLD

Instructions:

  1. Warm milk slightly and dissolve Nescafe GOLD in it.
  2. Mix in condensed milk and evaporated milk until fully combined.
  3. Chill before use.

Cacao Nib Crackers

Ingredients:

  • 50 g Egg whites
  • 100 g Castor sugar
  • 30 g Cocoa powder
  • 30 g Cacao nibs

Instructions:

  1. Line a baking tray with a silicone mat. 
  2. Whisk egg whites and sugar gradually until stiff peaks are acquired.
  3. Fold in cocoa powder and cacao nibs in two batches.
  4. Transfer into piping bags and pipe onto silicone mat in desired shapes.
  5. Dry overnight under minimum heat or below an oven. 
  6. Ready to use once set.

Assembly

  1. Soak cocoa sponge portions in coffee milk for a few minutes.
  2. Pipe or spread mascarpone mousse on top.
  3. Garnish with cacao nib crackers.
  4. Serve chilled.