Renuka’s Grand Finale Recipes

RENUKA'S GRAND FINALE RECIPES

RECIPES BY: Renuka

Savoury:
Savoury spiced scone with paneer bhurji
Spicy chicken and mushroom quiche served with yoghurt, coriander and mint sauce

Sweet:
Cinnamon and Pecan cake with Milktart Topping
Gulab Jamun Cake with rose essence glaze
Chocolate cupcakes with coffee cream cheese ,coffee syrup and pecan praline

Savoury:

Spiced Scone

250 grams flour
1 teaspoon garum masala
2 teaspoons baking powder
½ teaspoon bicarb
1/4 teaspoon salt
100 grams grated gouda cheese
2 tablespoons freshly chopped coriander
½ teaspoon freshly chopped chillies
100 grams finely chopped red onions
100 grams salted butter (grated)
180 mls cold milk

Egg Wash:

3 tablespoons English mustard powder
2 to 2 ½ teaspoons milk

Method:

  1. Preheat oven to 190 degrees Celsius
  2. In a bowl add flour, baking powder, bicarb, garum masala and salt. Mix
  3. Add grated butter. Use fingertips to incorporate into flour until it resembles breadcrumbs
  4. Add onion, chillies, coriander and cheese
  5. Mix very gently 
  6. Add milk and bring the dough together
  7. Please don’t overwork the dough and DON’T KNEAD
  8. Flour the work surface
  9. Place dough on work surface and bring together
  10. Pat dough out to 2 cm thickness
  11. Cut out rounds and place on baking sheet that has non stick paper on (Make sure to leave space between the scones as they will spread slightly)
  12. Make wash by combining mustard powder and milk in a bowl and brush this over each scone
  13. Bake for 20 minutes until well risen. Scones should be light when picked up

Savoury: Paneer Bhurji

1 cup Grated paneer 
2 tablespoons ghee
½ teaspoon cumin seeds
½ teaspoon mustard seeds
Freshly chopped green chillies (as much as you like)
2 garlic minced
1 large white onion finely chopped
½ teaspoon Kashmiri chilli powder
1 teaspoon cumin powder
½ teaspoon garum masala
½ red pepper cubed small
½ yellow pepper cubed small
2 large tomatoes chopped fine
Salt
Chopped coriander

Method:

  1. In a frying pan add ghee
  2. Once heated, add cumin and mustard seeds. Allow to splutter
  3. Add onions , fry until soft and translucent
  4. Add chillies, garlic, spices and fry for 1 minute
  5. Add tomato, peppers, salt 
  6. Fry on high heat for 5 minutes
  7. Add paneer
  8. Mix and add coriander
  9. Turn off heat

To serve: Cut scones in half, butter then add a heaped tablespoon of paneer bhurji. Add a small dollop of sour cream, then a small sprinkle of cumin powder. Garnish with coriander leaf and a drizzle of extra virgin olive oil

Savoury: Spicy Chicken and Mushroom Quiche

CRUST:

2 cups flour 
½ teaspoon salt
½ teaspoon Royal Baking Powder
125 grams cold Clover butter (grated)
¼ to ½ cup ice cold water

Savoury: Chicken filling

500 grams chicken fillet, cut into small cubes
1 teaspoon Kashmiri chilli powder
Salt
1 teaspoon garum masala
Juice of half lemon
Finely chopped fresh chillies (I used a teaspoon full but use sparingly if you don’t want it too spicy)
1 teaspoon crushed ginger
1 teaspoon crushed ginger
¼ cup chopped coriander
¼ cup chopped fresh mint leaves
2 tablespoons ghee

Savoury: Mushroom filling

1 x punnet mushrooms finely sliced
1 tablespoon ghee
2 cloves garlic freshly minced
Salt
Black pepper

Savoury: Custard for Quiche

3/4 cup Clover cream
½ cup Clover milk
2 tablespoons flour
3 eggs
2 cups Clover cheese (cheddar and gouda mixed)
1 teaspoon dried mixed herbs
Salt and pepper to taste

Savoury: Yoghurt, coriander, and mint sauce

1 cup double cream Clover plain yoghurt
¼ cup freshly chopped coriander
¼ cup freshly chopped mint leaves
1 green chilli chopped finely(add more if you want it spicy)
Juice of ½ lemon
¼ teaspoon cumin powder
¼ teaspoon garum masala
½ teaspoon sugar
Salt to taste
+-2 tablespoons water


Method:

Savoury: Spicy Chicken and Mushroom Quiche

CRUST:

  1. In a food processor, add flour, salt, baking powder
  2. Blitz until combined
  3. Add grated butter
  4. Pulse until breadcrumb texture
  5. Slowly add cold water until dough comes together and form a soft dough
  6. Remove from food processor
  7. Wrap in clingfilm and refrigerate for 20 minutes
  8. Whilst crust is resting, preheat oven to 180 degree celsius
  9. After dough has rested, remove from clingfilm’
  10. Flour work surface
  11. Roll dough out to about 1 cm thickness
  12. Spray a quiche tin with non stick spray
  13. Roll dough onto rolling pin
  14. Unroll dough into quiche pan
  15. Make sure to press dough into the grooves of the tin
  16. Refrigerate again for 10 minutes
  17. Once chilled, remove from fridge, place a sheet of baking paper on dough and then add baking beans
  18. Bake in oven for 10 minutes
  19. Remove from oven
  20. Add cooked mushrooms and chicken, evely distribute
  21. Add custard filling
  22. Bake for another 25 to 30 minutes until the quiche is set
  23. Remove and cool before serving

Savoury: Spicy Chicken filling

  1. In a bowl, add chicken, spices, salt except the fresh greens, Mix to combine
  2. In a saucepan add ghee, add marinated chicken
  3. Fry on high heat for a few minutes until cooked (not more then 6 to 8 minutes)
  4. Turn off heat
  5. Add fresh greens, mix and allow to cool

Savoury: Mushroom filling

  1. Add mushrooms to a dry frying pan
  2. Fry until all liquid has evaporated
  3. Add ghee, salt, pepper, garlic and fry on high heat for no more then 3 minutes
  4. Remove and leave to cool

Savoury: Custard for Quiche

  1. In a jug mix all ingredients together with no lumps

Savoury: Yoghurt, coriander, and mint sauce

  1. In a blender add coriander, mint, chilli
  2. Add water and pulse until greens are finer
  3. Add remaining ingredients and pulse again until everything is combined
  4. Adjust seasoning as needed
  5. Place in serving jar or bowl

To serve Quiche: Place on a serving platter, decorate with micro herbs and cherry tomato halves (make sure to season the tomatoes with salt, pepper and olive oil) Serve alongside the yoghurt, coriander, mint sauce

Sweet: Cinnamon and Pecan cake

250 mls Clover sour cream
125 grams salted Clover butter
2 Tablespoons oil
2 eggs
¼ cup Clover milk (room temperature)
2 cups flour
2 teaspoons Royal Baking Powder
1 teaspoon bicarb
½ cup sugar
1 teaspoon caramel essence

Topping:

4 tablespoons brown sugar
4 teaspoons cinnamon powder
¼ cup pecan nuts

Sweet: Milktart Topping

2 cups Clover milk
2 cinnamon sticks
6 egg yolks
¾ cup castor sugar
6 Tablespoons cornflour
55 grams salted Clover butter (cubed)
½ teaspoon Cinnamon powder


Method:

Sweet: Cinnamon and Pecan cake

  1. Preheat oven 180 degree Celsius
  2. Line and spray a 20 or 23 cm round cake tin
  3. Cream butter and sugar in a stand mixer until light in colour
  4. Add eggs, oil and caramel essence and beat again until fluffy
  5. Add dry ingredients. Mix
  6. Add sour cream and milk
  7. Mix until combined. Don’t overmix
  8. Spoon half the batter into baking tin
  9. Sprinkle a generous amount of topping (cinnamon, pecan and sugar) on top of batter
  10. Add remaining batter and smooth out
  11. Sprinkle top of batter again with the topping
  12. Bake for 35 to 40 minutes. Check cake at 30 minutes and adjust bake time accordingly
  13. Remove from oven, cool then remove from baking tin

Topping:

  1. Chop pecans into smaller pieces
  2. In a bowl add cinnamon powder, sugar and pecans
  3. Mix well

Sweet: Milktart Topping

  1. In a saucepan add milk and cinnamon sticks
  2. Turn on heat and allow milk to just come to a gentle boil
  3. While milk is heating add egg yolks and sugar to a bowl
  4. Whisk the eggs and sugar until pale and fluffy
  5. Add cornstarch and cinnamon powder to egg mixture and whisk again until smooth
  6. When milk is hot, remove cinnamon sticks
  7. Slowly add the milk into the egg mixture in a thin stream, whisking continuously
  8. Once all the milk is incorporated, return the mixture to the saucepan
  9. Turn on the heat and cook the mixture over low heat whisking continuously
  10. It should take about 3 minutes to thicken and come to the boil
  11. Remove from the heat
  12. Add cubed butter and whisk until the butter is melted and fully incorporated into the mixture
  13. Transfer to a bowl, cover with clingfilm and refrigerate until ready to use

To serve the cake: Place cake on serving platter. Fill Milktart filling into a piping bag fitted with any star nozzle. Pipe swirls on top of cake.

Sprinkle cake with remaining topping (cinnamon, sugar, and pecans) Add edible flowers(optional) and cinnamon sticks (optional) as decorations

Sweet: Gulab Jamun Cake

250 grams flour
40 grams milk powder
50 grams semolina
20 grams cornflour
125 grams castor sugar
1 teaspoon Royal Baking Powder
1 teaspoon bicarb
1/4 teaspoon salt
400 mls Clover milk (room temp)
1 tablespoon lemon juice
Few drops rose essence (go easy as this can be very strong)
½ cup oil
1 and 1/2 teaspoon cardamon powder
2 to 3 drops  of yellow food colour (optional)

Sweet: Cardamom syrup

1 cup water
½ cup sugar
10 green cardamom pods (crushed slightly to expose seeds)
Pinch of salt
10 saffron threads
Rose essence (2 drops)

Sweet: Rose Essence Glaze

½ cup icing sugar
2 drops rose essence
1 to 2 tablespoons Clover milk


Method:

Sweet: Gulab Jamun Cake

  1. Grease a bundt tin with non stick spray (use a round baking tin if you want)
  2. Preheat oven to 180 degrees Celsius
  3. Add milk and lemon juice to a jug, mix and leave aside for 15 minutes
  4. In a stand mixer add flour, milk powder, semolina, cornflour, sugar, baking powder, bicarb, salt, cardamon powder.
  5. Mix together
  6. Add oil, rose essence, milk mixture
  7. Mix until combined
  8. Add 1 to 3 drops yellow food colour (optional)
  9. Pour into baking tin
  10. Bake for 35 to 40 minutes until a skewer comes out clean
  11. Remove from oven
  12. Use a tea strainer and pour cardamom syrup over cake. Wait until syrup is absorbed and repeat until syrup is finished

Sweet: Cardamom syrup

  1. In a saucepan, add all the ingredients
  2. Bring to boil, reduce until syrup is slightly sticky
  3. Remove from heat and pour over cake

Sweet: Rose Essence Glaze

  1. In a bowl add icing sugar
  2. Add 1 tablespoon milk
  3. Mix thoroughly
  4. Add more milk if glaze is too thick
  5. Add rose essence
  6. Mix, place in a sealed container

To serve Gulab Jamun cake: Place cake on a cake stand, drizzle over the glaze with a fork. Garnish with edible rose petals, crushed pistachio nuts and edible gold leaf

Sweet: Chocolate Cupcakes

4 Large eggs (separated)
1 cup castor sugar
½ cup oil
1 cup flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
4 tablespoons cocoa powder
½ teaspoon cinnamon powder
½ cup boiling water
1 teaspoon coffee granules
Cupcake liners

Sweet: Coffee Cream Cheese Icing

1 cup salted Clover butter (room temp)
2 cups sifted icing sugar
1 tub thick cream cheese
1 teaspoon coffee granules
1 teaspoon coffee liquor
Pinch salt

Sweet: Pecan praline

100 grams sugar
1 tablespoon water
¼ cup pecan nuts chopped
1 teaspoon lemon juice
Pinch of salt

Sweet: Coffee syrup

15 grams cocoa powder
3 Tablespoons water
3 Tablespoons sugar
1 to 2 teaspoons coffee granules
¼ teaspoon caramel essence
Pinch of salt

Sweet: Chocolate Cupcakes

  1. Preheat oven to 180 degree Celsius
  2. Line cupcake pan with cupcake liners
  3. In a jug add cocoa powder, cinnamon powder, coffee  and boiling water. Mix and set aside
  4. In a bowl add egg yolks, sugar and oil
  5. Whisk until light and fluffy
  6. Add sifted dry ingredients
  7. Mix until combined
  8. In another bowl whisk egg whites until stiff
  9. Fold egg whites  into chocolate mixture 
  10. Fill ¼ cup batter into each cupcake liner
  11. Bake for 10 to 12 minutes until risen and springy to touch

Sweet: Coffee Cream Cheese Icing

  1. In a stand mixer use paddle attachment, add butter and mix for a few minutes
  2. Add sifted icing sugar, salt and mix for 3 minutes
  3. Add coffee granules
  4. Mix until combined
  5. Add cream cheese and mix until combined
  6. Add coffee liquor and mix again to combine all ingredients
  7. Fill into piping bag fitted with a star nozzle and refrigerate until ready to use

Sweet: Pecan praline

  1. Place sugar and water in saucepan
  2. Add lemon juice
  3. Turn on the heat to medium
  4. Allow sugar to melt (Don’t stir but swirl the saucepan)
  5. Watch carefully, sugar should start changing colour
  6. Once golden add salt and nuts
  7. Swiftly pour the praline onto a non stick mat
  8. Swirl to get an even layer
  9. Leave to set then break into smaller pieces

Sweet: Coffee syrup

  1. In a saucepan whisk together all the ingredients
  2. Allow it to boil then reduce heat
  3. Simmer and let it cook for 2 to 3 minutes until thick and a syrup forms

To serve the cupcake:  Pipe swirls or rose pattern onto each cupcake. Drizzle a small swirl of coffee syrup on. Garnish with pecan praline(can crush if too big). Lastly add gold glitter. Serve

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