1. With
Inte
rnat
io n a
F la i l
r!
Trends in Catering:
Petite, Sweet & Savory
Warren Dietel, Puff ‘n Stuff Catering
Chef Paul Lorrain, Puff ‘n Stuff Catering
Elgin Woodman, A Joy Wallace Catering
2. The Menu
• Curried Lamb Lollipops
• Filled Spinach Pakoras
• Madras Paneer Curry Skewers
• Malai Koftas in Potato Cubes
• Eggplant Napoleon
• Tandoori Prawns in Papadam Cups
• Cold-Smoked Scallops Under Glass
3. Curried Lamb Lollipops
• A show of classic Indian
flavors with a modern
presentation.
• Variations:
– Butler passed
– Action station
4. Curried Lamb Lollipops - Recipe
INGREDIENTS
•10 Lamb Lollipops (curried) • 1 t roasted
•2 t salt garlic pepper
•1 T Marsala Curry • 10 each
•1 T Tandori spice grilled naan
• 4 oz spinach
•1 T sugar
mayo
• 1 each grilled
French lamb racks and dry rub with spices. Pan seer lamb rack and
paneer
finish in oven until medium rare. Remove and let rest for 8 minutes
• Sriracha drops
before slicing. Put a dollop of the spinach mayo on plate and arrange
for garnish
naan bread crisp and lamb lollipop on top with paneer wedge.
Garnish plate with mayo and Sriracha.
SERVES 10
5. Naan Bread
INGREDIENTS
•3 oz active dry yeast • 18oz Milk • 15# bread flour
•3 qrt warm water • 24oz egg • 3 oz roasted
•3 C white sugar • 4.5 oz salt garlic
• 3 C melted butt
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in
sugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a
lightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp
cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of
a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow them to rise
until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil the grill. Place dough on
grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side
with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2
to 4 minutes. Remove from grill, and continue the process until all the naan has been
prepared. The bread can now be cut into shapes and formed around objects until it sets
crisp.
6. Spinach Mayo Pesto Grilled Paneer Cheese
INGREDIENTS INGREDIENTS
•1 # Fresh spinach •Paneer cheese
•2 C mayo •Preferred seasoning
•2 t Salt •Oil
•1 t white pepper
•1 T cilantro minced
•1 each lime juiced
•1 t Marsala curry
•1 t cayenne
Blanch and shock spinach. Squeeze Cut ¼ inch thick slices and shape as
till dry. Combine with the rest of the desired. Season, dip in oil and sear in
ingredients and puree in vita prep until pan.
smooth. Taste and re-season as
necessary.
7. Filled Spinach Pakoras
• Creatively formed bites
featuring unique fillings
and textures.
• Variations:
– Butler passed
– Action station
8. Filled Spinach Pakoras - Recipe
INGREDIENTS
•¾ cup Besan flour (kadala mavu) - chickpea • Salt - to taste
flour • 2 tsps of mince
•1# Spinach blanched and squeezed dry Ginger
•½ C diced red Onion • 2 tsps of
•½ tsp Hing (asafetida) - “beeno” quality Coriander
•Chili Powder – adjust with your spice level • 1 tsp of
Turmeric
Chop spinach and onion. Mix all the ingredients ½ atsp Add 1 or
• in bowl. of Ajwai
2 tsp of water to just bind all the ingredients. Using a tsp of Baking
• 1 flexi mold, fill the
powder
molds with the mixture. Remove to freezer to set up. Once frozen,
remove from molds. Deep-fry them till they are golden brown, turning
once in a while. Remove and drain them on paper towels. Serve hot.
SERVES 4
9. Pakora Filling #1 - Channa Masala (Chickpea Curry)
INGREDIENTS
•1 cup of chickpeas (kable chana, • Chopped green
Garbanzo beans) chilies
•Pinch of asafetida (Hing) • 2 tsp of
• 1/2 tsp of cumin seeds coriander powd
•¼ cup ghee er
• 1 tsp of
•1 tomato
turmeric
•2 tsp of ginger paste
• Red chili powde
r to taste
• Salt
Infuse all the spices in ghee (clarified butter) except garam Marsala
and cilantro. Add tomatoes and chickpeas. tsp of and reduce
• 2 Cook mixture
garam masala
to about half in quantity. Add the garam masala and cilantro. Let it
cook for another Chopped cilant
• minute.
ro
10. Pakora Filling #2 - Palak Paneer (Spinach with
Paneer Cheese)
INGREDIENTS
•½ cup of Paneer diced • 1 tsp of
•½# fresh spinach coriander powd
•½ cup onion chopped fine er
• 1 tsp of
•½ cup tomato diced
fenugreek
•1 tsp garlic
• 2 tsp of cumin
•1 tsp ginger
• 1 tsp of
•¼ cup ghee turmeric powde
r
Infuse the spices in ghee and sauté the onions in itof
• 1 tsp till soft. Add the
garam masala
ginger and garlic and sauté for a minute. Add the spinach, tomato and
salt to taste and mix well. Cook powder leaves
till the spinach
are soft. Traditionally spinach is mashed to a pulp. For a better
• Salt to taste
presentation, use a wilted version. Add paneer cubes and mix to coat
the pieces.
11. Pakora Filling #3 - Cucumber Raita
INGREDIENTS
•1 cup of yogurt • 1 tsp of
•mint and cilantro leaves chopped cumin powder
fine • Red chili powde
•1 cucumber grated r to taste
• Salt to taste
• Pepper
Mix all the ingredients together in a large bowl and blend till mixed
well. Chill and serve.
12. Madras Curry Paneer Skewers
• Fusing simple, but classic
Indian ingredients to create
a one-bite skewer.
• Variation:
– Butler passed
13. Madras Paneer Curry Skewers -
Recipe
Marinate paneer cubes in the infused curry
and sear them. Skewer with desired fresh
vegetables.
14. Malai Koftas in Potato Cubes
• Beautiful and colorful potato
cubes hollowed out to carry
a delicious and classic side
dish.
• Variation:
– Butler passed
15. Malai Koftas in Potato Cubes - Recipe
INGREDIENTS
•12 each Peruvian potato Cut down potatoes into a cube shape. Using a
melon baller hollow out one side to form a cup.
•12 each sweet potato
Deep fry potatoes until lightly brown and
•12 each Yukon gold tender. Potatoes are ready for fillings.
Malai Kofta Filling:
•1 cup of crumbled paneer • 1 tsp of cumin powder
•½ cup of chopped cashews • Red-chili powder to taste
•½ cup of raisins • 1/2 tsp of cardamom powder
•Chopped green chilies • Salt
•1 tbsp of sugar • Ghee (clarified butter)
•1 tsp of coriander powder • 1/2 cup shredded carrots.
Infuse all the spices and add paneer, carrots,
nuts and raisins. Fill each cube.
SERVES 4
16. Eggplant Napoleon
Bhurtha – North Indian
(Punjabi)
• Interpretation of a classic
a napoleon with the
flavors and influence of
India.
• Variations:
– Butler passed
– Action station
17. Eggplant Napoleon - Recipe
INGREDIENTS
•1 eggplant • 1 tsp of
•1 tsp of cumin seeds turmeric
•1 tomato - peeled, seeded and • 2 tsp of cumin
diced • 2 tsp of
•1 whole garlic, minced ground coriand
er
• Cayenne peppe
r (to taste)
Dice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add
• Salt to taste
the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and
• Ground black
cook and stir for a few minutes. Place the eggplant pieces in the skillet, and
pepper to
cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and
taste
adjust seasonings if desired. Garnish with fresh cilantro, and serve.
SERVES 4
18. Fried Eggplant Croutons
INGREDIENTS
•1 Eggplant • ½ cup panko
•1 cup flour • ½ cup shredded
•1 cup egg wash coconut
• ½ cup diced
tomato
• chopped fresh
cilantro
Mix panko and coconut in a bowl. Peel and cut eggplant into desired
shape 1/4 “ thick. Dredge eggplant pieces in flour then egg wash
them with panko coconut mixture. Deep fry till golden. Top one piece
of eggplant with bhurtha mix and top off with another eggplant piece.
Garnish with diced tomato and chopped cilantro.
19. Tandoori Prawns in Papadam Cups
• Papadam shell mimics a fried
tortilla shell and creates a great
base for this delicious dish.
• Variation:
– Butler passed
– First course
– Action station
20. Tandoori Prawns in Papadam Cups - Recipe
INGREDIENTS
•½ cup of lemon juice • 1 cup of
•1 tsp of chopped garlic yogurt
•1 tsp of chopped ginger • 1 tsp
chopped red
onion
• 1 tsp
crushed garlic
Whisk together the lemon juice, garlic and ginger. Place prawns in a
shallow dish and cover with the marinade. tsp 15 minutes. Drain
• 1 Let sit
chopped ginger
and pat the prawns dry.
• 1 tsp
Mix together all remaining ingredients. Place prawns back in the
lemon juice
baking dish and cover with the marinade for 30 minutes. Pan sear
prawns and serve in papadam cup with ginger infused salad.
SERVES 4
21. Cold-Smoked Scallops Under Glass
• An exciting and interactive
focal point for any menu
that wows!
• Variation:
– Action station
23. Cold-Smoked Scallops Under Glass - Recipe
INGREDIENTS
•10 Scallops U-10 • ¼ C Green Apple Chutney
• ¼ C Pomegranate Glaze • 1 C Fried spinach
•10 Sweet potato pancakes • 20 fried curry leaves
• 20 Pomegranate seeds
Arrange fried spinach leaves on plate and top with sweet potato
pancake. Stand scallop on pancake and top with green apple chutney
and fried curry leaves. Drizzle with pomegranate glaze and cover with
smoking dome. Add smoke from hookah and present to guest as you
remove the dome allowing the smoke to billow out.
SERVES 10
24. Green Apple Chutney Pomegranate Scallop
INGREDIENTS INGREDIENTS
•5 Granny Smith apples (peeled and •10 U-10 Scallops
small dice) •4 each Pomegranate’s seeded and
•1 Yellow onion small dice strained
•1T garlic minced •2 T sugar
•1 C sugar •1 t kosher salt
•1 C water •2 T rice vinegar
•½ C apple cider vinegar
•2 t salt
•1 t Indian chili powder
In heavy bottom pan caramelize sugar Combine rice vinegar, sugar and salt
and water. Add onion and cook for 3 in a bowl and whisk until dissolved.
minutes. Add spices, apple and garlic Add scallops to half the liquid and
and cook for 5 minutes. Add vinegar marinade for 2 hours. Cook down the
and simmer till thickened. remaining liquid to sauce consistency
and let cool. Pan sear or grill scallop.
25. Latinfused Sushi
Op tions
A Station inspired by your classic sushi and twisted with Peruvian flavors
Fresh Tuna Causa or Shrimp Causa Roll
Aji amarillo potato mash, avocado, olives & rocotto pepper mayo
Individual Quinoa Fried Shrimp
Rolled in Nori and Sushi Rice served with Wasabi Honey
Crisp Hand Roll
Fried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu
Torched Tuna
on a Warm Rice & White Bean Quenelle
Octopus Carpaccio
Botija Olive Sauce
Tuna Anticucho
Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce
Scallop Tiradito
Sashimi Style Scallops Coateded in an Aji-Lime Marinade
27. Quinoa Fried Shrimp
Rolled in Nori
with Sushi Rice
Cucumber & Avocado
Served with Wasabi
Honey
28. Red Quinoa Tempura
1 cup red quinoa, whole raw
1 cup quinoa flour
1 cup cornstarch
8oz club soda
Salt
Mix all dry ingredients, add club soda right before frying.
You may either buy the quinoa flour or you can grind the
raw quinoa in the coffee grinder.
29. Shrimp Causa Roll
Aji Amarillo Potato Mash
Avocado
Olives & Rocotto Pepper Mayo
30. Tuna Causa Roll
Aji Amarillo Potato Mash
Avocado
Olives & Rocotto Pepper Mayo
31. Fresh Tuna Causa
2# Yukon gold potato 1 Avocado
½ cup Oil 1 cup Mayonnaise
Aji Amarillo to taste 1 Hard Boiled Egg
Juice of 1 Lime ½ cup Queso Fresco or Feta Cheese grated
1# Fresh Tuna Olives for Garnish
Salt
Cook the unpeeled potato in heavily salted water until soft.
Remove from the water and cool until you are able to work with it.
Peel and pass them through a ricer.
Mix the potato with aji, oil, and lime juice.
Season. Meanwhile season and sear the tuna.
Leaving it rare. Dice or slice the tuna.
Make a sheet of potato over parchment paper, enough to make a roll.
Spread the mayo on the potato.
Line the tip of the potato with tuna, and sliced avocado.
Season the avocado with a little lime, salt and pepper. Roll the potato.
You want to have a nice balance of potato, spice, tuna and avocado.
Slice the roll the same way you would cut a sushi roll.
Garnish with boiled egg, crumbled cheese and olives.
33. Served on Warm Rice &
Miso Marinated Canario Bean Quenelle
Torched Tuna & Aji Amarillo Puree
34. Bamboo Rice and Bean Quenelle
1# Canario Beans
½ # Ham Hock
½# Bamboo Rice
2 tbsp Oil
1 Red onion, diced
4 Garlic cloves, minced
½ cup Aji Amarillo Puree
Soak the beans overnight.
Cook the beans in water with the ham hock until tender.
Strain the beans, leaving enough liquid so that they do not dry out, remove the ham hock.
Smash the beans until they become a chunky mash.
Allow to cool and reserve.
Cook the Bamboo Rice in water using 1:1.5 ratio. Allow to cool.
This rice is a sticky rice so treat it with care. Reserve.
Sauté the onions and garlic in oil until golden.
Add the Aji Amarillo and cook for an additional 2-3min.
Add the rice and beans and mix well.
Season.
Mold into quenelles.
On a new sauté pan add oil and sear.
36. Tuna Anticucho
Aji Panca Seasoned Crisp
Tuna Toro Bacon
Over Tuna Sashimi served
with a Yellow & Red
Anticucho Sauce
37. Red Anticucho Sauce Yields 1 ½ cups
1 cup Aji Panca Puree
3 garlic cloves
1 peeled ginger
½ tsp cumin
7 tbs red vinegar
2 tbsp soy sauce
1 tbsp salt
2 tbsp blended oil
Place all the ingredients in the blender and puree.
You may use this sauce to marinate or serve along steak, chicken or fish.
