Spice Mixes for Red Chaat Masala
Combine ingredients
Tendli cornichon
Brine cornichons in 3% brine overnight, and strain.
Place the rest of the ingredients in a pan, bring to the boil and pour over brined cornichons.
Allow to cool, and store in vac pac bags.
Salt + Pepper Salli (for 30 portions)
Peel the potatoes, using mandoline attachment.
Then cut into julienne strips, wash the cut potatoes under running water and drain.
Deep fry at 140C until golden.
Drain on paper, season liberally with salt and pepper.
Pepper fry sauce
Heat oil, fry the urad dal until light golden, crack mustard seed, and splutter curry leaves on top.
Add black pepper, then add ginger, garlic and green chilli, cook until fragrant.
Add the sliced onion and cook until tender, it should still have a bite.
Add coconut cream and salt, cook out for 5 minutes.
Then blend till smooth and add water if needed.
Lapsang dressing (Smoked oil dressing)
Mix all ingredients together. Then store into a squeezy bottle ready for service.
Curry Leaf Jalapeno emulsion
Mix everything in a Thermomix.
Beef Tartare mix (for 8 portions)
Cut the beef into slices and place into a blast chiller to firm up before dicing.
Mix all the ingredients, except lemon juice.
Store the obtained mixture in takeaway containers in service fridge.
Add lemon juice a la minute per serving.
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