Talking about the menu, I have chosen medley of Continental and Italian dishes to create my Sunday Brunch Menu. All the dishes in the menu have delicate, soothing yet long lasting taste, which is quite a good change from the heat of Indian or Asian spicy food. I have chosen menu which is influenced by countryside lifestyle comprising of Fresh Fruits, Vegetables, Chicken and Herbs as I feel after all the junk we consume during weekdays due to time crunch or heavy hangover after saturday night party our body needs something healthy yet full of flavours and in my opinion nothing can detoxify your body and fill it with positive energy better than fresh fruits and vegetables. In my entire menu I have avoided deep frying technique and used grilling and baking technique so that in the name of indulgence your body does not consume excess oil. Preparation of all the dishes is been done in olive oil and also no artificial coloring or flavours been used, there are two reasons behind that 1) to give you palate authentic flavour 2) to make sure your body consumes the best.
For tea or caffeine lovers nothing can bring them out from slumber than a hot cup of Tea or coffee. Spiced Cappuccino has flavour of fresh brewed coffee with hint of cinnamon on cloud of whipped cream, deadly combination that I am sure no coffee lover can resist.
Fresh Baked Scones
A traditional Scottish quick bread, scones are welcome as a treat for breakfast or as an afternoon snacks with tea, like other breads it has all-purpose flour, butter, egg, milk but no yeast at all. It gives great company to spiced Cappuccino/Tea and freshly baked scones straight from the oven makes you feel nostalgic about the whole countryside experience.
Chocolate Chip Pancakes topped with Honey and fresh cream
Soup with Side Dish:
This soup has no aromatic spices or herbs but goodness of mushroom, broccoli and cream creates a soothing taste best suited for Brunch Menu, light and creamy in texture yet desirable.
Charcoal grilled baby Corns spiced with butter, lemon and pepper
Grilled Chicken with Vegetables
Humble shredded chicken becomes a company dish when marinated with heady combination of mushrooms, baby corns, onion and bell pepper in thyme and garlic olive oil, seasoned with chilly flakes, oregano and crushed black pepper. Garlic and thyme are best friends and together they create a sensational flavour in this dish, which will make you crave for more. This dish is a crossroad between salad and appetizer that’s the reason I have included it in the menu.
Soya, mushroom mince filled canapés
A canapé s a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. To please the vegterians I have used soya mince along with finely chopped mushrooms, onion and grated paneer to prepare the filling, sautéed it slightly in olive oil and seasoned with black pepper, salt and grated parmesan cheese. To avoid deep-frying I have grilled the filled canapés for 20 minutes. Along with soup or salad you can enjoy this finger snacks while enjoying gossiping with your company.
Homemade Plum Sauce
Plums are easily available in this season and to enhance flavour of fresh baked scone nothing can accompany it better than homemade plum sauce. Plums caramelized with sugar and a dash of Rum gives this sauce a semi liquid jelly like texture. Tanginess of plums and sweetness of sugar will remind you of orange marmalade or homemade fruit jam.
Herb infused mayonnaise
This old time favourite deserves a place in the countryside menu. Tender chicken breasts massaged with Rosemary, black pepper and olive oil, cooked in low flame until golden brown from outside and full of juices inside. A quick, flavorful and light dish that comes together in minutes. Nothing accompanies baked vegetable better than rosemary chicken that’s the reason it deserve a place in countryside menu. A slice of juicy chicken breast with mouthful of creamy baked vegetables – taste beyond words.
Baked Vegetable is an all time classic dish, it is one dish which people of any age group relish and it is such a flexible recipe in terms of ingredients, you can add or remove any veggie to the recipe and it hardly affects final taste and texture. Mushroom, baby corn, broccoli, bell pepper baked in wheat based white sauce with a dollop of parmesan cheese which melts in your mouth. It is a bouquet of vegetables and still it is not boring in taste. Enjoyed with Herb Potatoes or rosemary chicken.
Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. This bread has wonderful chewy texture and fine crumb. I think it’s a great vehicle for all kinds of vegetables, just as pizza is. I love this bread because you can play around with it’s dough filling and toppings, variate them as per your taste and seasonal availability of veggies and you can finish it eating in one go and unlike other breads it does not require some dish to accompany it.
No Bake Mango Cheesecake
In the mango season missing out mango from the menu will be an insult to the king of fruits. There are two types of cheesecake – cream cheese and curd cheese. This mango cheesecake is second type, having crust of digestive biscuits and filling of mango puree, curd cheese and sugar. This is the classic Indian style cheesecake, very dense, rich and set in refrigerator just till perfection using China Grass. Serving this cheesecake with thin strips of sliced mango and lemon zest is both beautiful and tasty.
Few years back in I tasted fruit cream near Haji Ali, Mumbai and that was the best fruit cream I ever tasted and this dish is inspired from that only. In this recipe I have reduced the cream quantity and replaced it with hung curd, keeping in mind not to serve calories in the name of flavour. I have used two seasonal fruits for this recipe – kiwi and mangoes. Served chilled, quick, refreshing and light – what more could you ask for in a summer desert?
Note: All the pictures in this post are clicked by me and are original.