Mr. Keshab Ram Shrestha, the executive chef at Shankar Hotel shares three amazing dishes perfect for the winter with us. So do try this and enjoy the restaurant quality dishes at home.

Iskush and Fresh Green Peas Soup

Ingredients:

  • Iskush                          200 gm
  • Fresh green Pease       150 gm
  • Vegetable stock          700 ml
  • Butter                          50 gm
  • Cream                          1 tea spoon
  • Chopped onions          50 gm
  • Fresh chopped parsley 10 gm
  • Salt & pepper to taste

Process:

  • In a pan add butter and sauté onions and garlic.
  • Now add your Iskush and Pease in for five minutes.
  • Add vegetable stock & cook till the Iskush and Pease are soft.
  • Now take the soup and puree it using a blender
  • Boil the pureed soup again and add salt & pepper to taste.
  • Finish the soup with a drizzle of fresh cream, olive oil and garnish it freshly chopped parsley.

 

Pan Roast Corn Feed Chicken

Ingredients:

  • Chicken Breast with Skin
  • Sweet Potato                           150 gm
  • Beet Root Jus                          1 tsp

For chicken marinating

  • Salt and pepper
  • Lemon juice
  • Olive oil

Process:

  • Marinate the chicken with salt and pepper, lemon juice and olive oil.
  • Heat the olive oil in a pan and place the chicken breast skin side down.
  • Cook the chicken breast till it becomes golden brown on both sides
  • Roast the bell pepper with sun flower oil in a hot oven.
  • After it’s cooked, let the pepper rest for few minutes.
  • Cut the pepper in strips and season them with salt and pepper.
  • Boil the sweet potato till cooked in salted water and mash the potato after it boils.
  • Plate it up and drizzle the olive oil for garnish. 

Orange Panna Cotta

Ingredients:

  • Fresh orange juice       1 liter
  • Whole orange              2 pc
  • Whole milk                 11/2 cup
  • Sugar                           1/3 cup
  • Gelatin powder           2 table spoon
  • Salt                              ½ tsp
  • Cream                          11/2 cup
  • Vanilla                         ¼ tsp

Process:

  • In a small bowl add ¼ cup of your milk and 2 table spoon of gelatin powder and mix until the gelatin dissolves completely.
  • Boil fresh orange juice and reduce it till its 1/4.  
  • Boil cream & sugar in a saucepan over medium low heat.
  • Remove it from heat and add the gelatin mixture stirring until, the mixture dissolves completely.
  • Stir in the vanilla and the remaining milk.
  • Spilt the mixture in half and add the reduce orange in one half of the mixture
  • Pour the orange panna cotta mixture in glass and chill at least for 2 hours or until it sets.
  • Now pour the rest of the vanilla panna cotta mixture in same glass and chill it in fridge.
  • Now garnish with fresh orange segments and fresh mint. And viola your winter desert is ready to eat.