Restaurant Mayfair Kanishka Meal Kit

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Exploring & Creating New Taste Worlds With The Kanishka Meal Kit.

Restaurant Mayfair Kanishka’s Meal Kit

Smoked Salmon Uttapam
IN THE BOX
· Smoked salmon: Pre-mixed with salmon roe, chives, chilli and mango
· Uttapam: Ready to serve
SERVING
Put mouthful of salmon-mix
with teaspoon on the top of
uttapam and serve.

Chicken Liver Pate and Grapes Tartlet (d) (g)
IN THE BOX
· Chicken liver pate
· Grapes: Macerated with spices
· Tartlets
SERVING
· Make quenelles of pate with two
teaspoons and fill in the tartlets.
· Put grapes on top and serve.

Steamed Lentil and Pickled Prawn Cake (g)
IN THE BOX
· Steamed lentil cake
· Pickled prawns
SERVING
Arrange prawns on the top of
lentil cake and serve.

Pan Seared Scallops, Glazed Oysters, Truffle, Parsnip Puree and Crisps (d)
IN THE BOX
· Scallops
· Oysters: Glazed with white
wine and garlic
· Sliced black truffle
· Parsnip puree
· Parsnip crisps
SERVING
· Sprinkle salt on top of scallops.
· Heat oil in a non-stick pan on high flame, put scallops upside down and give a nice golden brown colour.
Turn it over, put butter and give a bath with spoon.
· Meanwhile reheat parsnip puree in a pan or in the microwave for 40–50 seconds.
· Arrange on plate and serve hot.

Butter Poached Lobster, Wild Mushrooms, Curry Bisque (d)
IN THE BOX
· Poached lobster tail
· Curry bisque
· Wild mushrooms
SERVING
· Boil water in a deep saucepan. Put the sealed packet of lobster in the simmering water for approx 7–8 minutes. Remove from water and cut it carefully, take out lobster with a tong on a kitchen towel lined plate; remove skewer from lobster.
· Reheat curry bisque.
· Meanwhile oil in a pan on medium heat and toss mushrooms till it starts sweating. Add 3–4 cubes of butter, season with salt and pepper.
· Arrange on plate and serve hot.