Mumbai chefs share experimental lychee recipes

With the internet going crazy over #stuffedlychee recipes, city chefs suggest tips for playing the innovation game with floral-flavored fruit.


pic/iStock






Knowing how not to make mistakes is often a guide to getting things right. In the past few weeks, lychees stuffed with all kinds of sweet and savory fillings have appeared more than twice in our daily browsing on Reel. Watching the hollow juice secreting mawa, khoya, golkand, mashed mango, crab meat or shrimp and goji berries can be strangely satisfying. Is it hard to fill a tropical fruit with flavors and textures that complement floral and fruity scents? Chefs say yes. But don’t worry because they’ve also come up with easy suggestions for creating dishes that are elevated with sweet and tart fruit.

Seedless and stuffed

local cooking

local cooking

Gaurav Jidwani, Chef, Food and Beverage Developer, BrewDog India

I’m glad people are finally starting to try seasonal fruits as a main course. This gives chefs a chance to showcase local produce. While stuffing fruit with milk products is a popular trend, I feel an explosion of sugar can dilute the sweet lychee flavor. I have developed a delicious Far Eastern curry with lychee, water chestnut and rum berries. Tart these fruits raise each other. Curry is sweet, refreshing and spicy. The texture of this fruit is also important. No one who goes creative with lychee should overcook it; Otherwise, it loses texture and taste.

Gaurav Jidwani, Chef, Food and Beverage Developer, BrewDog India

Save for later

Giuliano Rodriguez, Chef, Out of The Blue

Giuliano Rodriguez, Chef, Out of The Blue

If a person wants to create a novelty, he must first understand the fruit. It is an acidic fruit, and the acidity in the dish must be balanced. While developing recipes, I also think about their shelf life. The dish should last for two days. When lychee is stuffed with mawa, its shelf life decreases. In our version of ratatouille, we add some cheese to the preparation – just enough to hold the shape. Retaining the freshness of the fruit in any combination is also vital. People can remove the seeds and freeze the fruit so that these juices do not drain.

delicate as a flower

Saloni Kokriga, Chef and Recipe Developer

Saloni Kokriga, Chef and Recipe Developer

I recently discovered lychees stuffed with cream cheese and crystallized ginger on the Internet. It looked delicious. I’d even like to make crystallized ginger and sesame ice cream one day. I feel the need to maintain the subtle litchi notes during the experiment. The bowl-like structure of the fruit makes it suitable for filling, but the excessive and unbalanced flavor profile should be avoided.

Lychee stuffed with ratatouille

Lychee stuffed with ratatouille

To mix fluorite couscous

Ingredients
. 50gm grated cauliflower
. 50gm grated broccoli
. 1 teaspoon minced parsley
. 1 tablespoon chopped onion
. 1 teaspoon minced garlic
. 1 teaspoon oil
. Salt and pepper to taste

method
Heat some oil in a thick-bottomed frying pan. Add chopped onions and garlic and stir. Then add the grated cauliflower and broccoli to the pan and leave them on the fire until they are soft. Adjust the seasoning and set it aside for later use.

Lychee stuffed with ratatouille

Ingredients
. 5 types of lychee without seeds
. 2 tablespoons chopped small tomatoes
. 1 teaspoon small diced onion
. 2 tablespoons zucchini cut into small cubes
. 2 tablespoons small diced mixed pepper
. 1 tablespoon Pringles, small cubes
. 1/4 cup tomato sauce
. Salt and pepper to taste
. 1 teaspoon minced garlic
. 1 teaspoon oil
. 1/4 teaspoon mixed herbs
. 1 tablespoon parmesan cheese

method
Heat the oil in a frying pan and fry the chopped garlic. Now, add all the ingredients except the lychee and Parmesan cheese. Cook the vegetables on a low heat. Add the cheese and season the mixture when it is ready. Wait for it to cool down before stuffing the seeded lychee
this mixture.

for sumac veggies

Ingredients
. 1/3 cup mixed vegetables
. 1/4 cup tomato sauce
. 1 tablespoon sumac
. 1 tablespoon chopped onion
. 1 tablespoon minced garlic
. 1 teaspoon oil
. Salt and pepper to taste

method
Start by heating the oil in a frying pan and quickly fry the chopped onion and garlic. Then add the other vegetables with the tomato sauce. Cook the ingredients until they stick together. Finally add sumac, salt and pepper.

to collect
We put the couscous first in the dish, followed by the sumac greens and the stuffed lychee. You can garnish it with some Boconcini cheese, but this is optional.








Leave a Comment

Your email address will not be published. Required fields are marked *