Valentine’s Day Special: Chef Ashu Chugh Shares Themed Recipes

Transitioning into February, the couples look at each other with glee, all ready to celebrate the month of love. If your love language is an act of service, this Valentine's Day, there’s nothing better than cooking something lip-smacking for your partner. While the traditional pancakes for a cosy breakfast in bed might have worked in the step, this is your chance to level up your game by recreating chef-special recipes at home. To help with easy steps to follow, here are some love-themed recipes shared by Chef Ashu Chugh, the Executive Chef at Paatra, Jaypee Greens Greater Noida Golf Course.

Symphony Of Love

Ingredients:

For French Vanilla Cheese Cake:

  • 125 grams custard powder
  • 200 grams cream cheese
  • 75 grams cooking cream
  • 22 grams sugar

For Rose Crunchy Streusel:

  • 156 grams flour
  • 100 grams butter
  • 66 grams sugar
  • 100 ml rose syrup
  • 50 grams Feuilletine

For Fresh Strawberry Coulis:

  • 500 grams fresh strawberries
  • 100 grams sugar
  • 10 ml lemon juice

For Cardamom Sable:

  • 300 grams flour
  • 200 grams butter
  • 100 grams sugar
  • 50 grams cardamom powder

Instructions:

For the Streusel:

  1. Begin by rubbing together the butter and sugar until the mixture achieves a sandy texture. 
  2. Next, fold in the flour, rose syrup, and feuilletine. 
  3. Spread the mixture evenly on a baking sheet and bake at 165°C for approximately 20 minutes or until golden brown.

For the Sablé:

  1. Cream the butter and sugar together until light and fluffy. 
  2. Gradually add the flour and cardamom powder, mixing to form a soft dough. 
  3. Roll out the dough and cut into heart shapes using a cookie cutter. 
  4. Bake at 175°C for about 20 minutes or until the edges are lightly golden.

For the Coulis:

  1. Cook fresh strawberries and sugar together until the strawberries become soft. 
  2. Remove from the heat, add lemon juice, and blend the mixture into a smooth purée. 
  3. Pour the coulis into a heart-shaped Silpat mould and freeze until set.

For the Cheesecake:

  1. In a mixing bowl, beat the cream cheese and sugar together until smooth and well combined. 
  2. Add the remaining ingredients and continue mixing until you achieve a smooth, lump-free batter.

Final Assembly:

  1. Fill each heart-shaped Silpat mould halfway with the cheesecake batter. 
  2. Add a spoonful of the strawberry coulis, followed by a layer of the streusel base. 
  3. Then, fill the mould with the remaining cheesecake mixture. 
  4. Place the moulds in a double boiler and bake at 180°C for 30 minutes. 
  5. Once baked, allow the cheesecakes to cool, then freeze and demold. 
  6. Serve the cheesecakes atop the baked sablé bases for a delightful presentation.

Sea Of Love Tartare

Ingredients:

  • 120 grams fresh yellow fish Tuna
  • 120 grams Salmon
  • 120 grams Sea Bass
  • 1 tablespoon olive oil
  • 70 grams chopped egg white
  • 10 grams shallots
  • 15 grams English mustard
  • 20 grams capers
  • 40 grams black olives
  • 100 grams gherkins
  • 6 grams chives
  • 5 grams hot sauce
  • Sea salt to taste
  • Pepper to taste
  • Lemon juice to taste

Instructions:

  1. Take fresh fish separately and finely dice it into small cubes.
  2. Whisk together the olive oil, lemon juice, English mustard.
  3. Add the diced fish, capers, chopped shallots, Gherkin, and chopped fresh herbs (parsley or chives).
  4. Drizzle the dressing over the fish mixture and toss everything gently to coat evenly. Add sea salt and pepper to taste, and mix in a few dashes of hot sauce if you like it spicy.
  5. For best results, refrigerate the tartar for about 15-30 minutes to let the flavours come together.
  6. Plate the tartare. Starting from the base, sea bass, black olive, yellow tuna, salmon, and egg white are on top.
  7. Feel free to garnish with extra herbs or a drizzle of olive oil. And serve the beautiful couple to enjoy.

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