Tequila Fired Chipotle King Prawns Recipe by Vikas Seth, corporate head chef, Sanchos <img alt="" src="http://images.mid-day.com/2012/nov/Prwan.jpg" style="width: 500px; height: 331px;" /> ingredients: 24 pcs King prawns, deveined with tail on 20 g garlic, chopped 20 g onion, chopped 20 g mixed peppers, chopped 20 g chipotle in adobo sauce, blended 10 g cilantro, chopped 10 ml lemon juice 15 ml tequila 30 ml oil Salt to taste <img alt="Chipotle King Prawns" src="http://images.mid-day.com/2012/nov/Chipotle-King-Prawns.jpg" style="width: 500px; height: 328px;" /> Tequila Fired Chipotle King Prawns. pics/ Sameer Sayed Abedi Method: &Oslash; Marinate the prawns with salt, half of the lemon juice and blended chipotle. Store in the fridge for 10 minutes &Oslash; In a heavy bottom pan, saut&eacute; garlic and onion, mixed peppers in oil. Add prawns and cook for 3-4 minutes till done, by flipping over a couple of times. When the tails turn pink or orange, the prawns are done &Oslash; Heat tequila in a ladle over the flame till it catches fire and pour over the prawns. Add salt to taste and the remaining lemon juice and stir &Oslash; Sprinkle with cilantro and serve hot Saut&eacute;ed Chicken tarragon and Chilli Recipe by Vicky Ratnani, head chef of Aurus <img alt="Saut ufffded Chicken, Tarragon and Chilli" src="http://images.mid-day.com/2012/nov/Tarragon-Chilli.jpg" style="width: 500px; height: 306px;" /> Saut&eacute;ed Chicken, Tarragon and Chilli. pic/nimesh daveu00a0 Ingredients: For marinade: 1 tbsp olive oil Juice of &frac12; a lemon Salt and pepper to taste To saut&eacute;: 2 tsp olive oil 2 g (1 tbsp) chopped garlic &frac12; chopped green chilli 180 g boneless chicken breasts cut into strips 5 ml (1 tbsp) white wine 1 g Tarragon 2 leaves basil One big pinch of lemon zest 1 ladle stock 1 tbsp butter 1 (medium sized) Blanched diced tomato 1tbsp chopped parsley For Mango Jalapeno Dip: 1 tbsp mango puree 1 jalapeno chopped Method: &Oslash; Marinate the chicken with salt, pepper, lemon juice and olive oil and keep aside for half an hour &Oslash; Heat olive oil in a pan and add butter. Add garlic and green chillies and saut&eacute;. Add marinated chicken and saut&eacute; it till has a golden brown crust &Oslash; Add white wine. After a minute or so add chopped lemon peel, basil, tarragon, diced cooked tomatoes, and chicken stock. Check for salt and pepper. and finish it off with chopped parsley &Oslash; Blend the mango puree and Jalepeno in a grinder. Strain &Oslash; Serve the chicken and dip together Salmon Penne with Vodka Cream Sauce Recipe by Sid Khullar, editor, Chef at Large <img alt="" src="http://images.mid-day.com/2012/nov/Vodka-Cream-Sauce.jpg" style="width: 500px; height: 410px;" /> Salmon Penne with Vodka Cream Sauce. pic courtesy / Sid Khuller Ingredients: 250 g penne pasta 5 bottled caper berries, crushed &frac12; tsp dried basil 1 tsp fresh, ground black peppercorns 200 g cream 60 ml Vodka 1 whole onion, finely sliced 5 large garlic pods, chopped 1 tbsp olive oil 200 g can pink salmon, mashed and deboned Salt to taste Method: &Oslash; Boil water and cook pasta per packet instructions. Toss in some olive oil; keep aside, covered &Oslash; Heat the oil and fry the onions and garlic &Oslash; Add vodka; stir for a minute to let the alcohol evaporate &Oslash; Add the rest of the ingredients (berries crushed, salmon mashed, picked clean of thorns/bones) &Oslash; Simmer for 10 minutes. Season &Oslash; Toss with penne and serve hot Beer Bundt Cake with Bourbon Sauce Recipe by Nikhil Merchant, food blogger <img alt="" src="http://images.mid-day.com/2012/nov/Bourbon-Sauce.jpg" style="width: 500px; height: 380px;" /> Beer Bundt Cake with Bourbon Sauce. pic courtesy / Nikhil Merchantu00a0 (nonchalantgourmand.com) and gourmet consultant Ingredients: For Beer Bundt Cake: 2.5 cups plain flour 1 cup butter &frac34; cup lager beer at room temperature 1 tsp baking powder 3 eggs 1 and &frac12; tsp vanilla powder / 1 vanilla Pod/ 1 tsp vanilla essence 1 cup castor sugar &frac12; cup brown sugar &frac34; cup cream &frac14; cup buttermilk For Bourbon Sauce: &frac12; cup sugar &frac12; cup water &frac12; cup cream &frac12; cup butter &frac12; cup bourbon Method: &Oslash; For the Bundt cake, Heat oven to 350F. Butter a mid-sized Bundt pan and dust with flour &Oslash;In a bowl, sieve the flour and baking powder together &Oslash; Heat a small saucepan on low heat and add the frozen butter followed by beer. Melt the butter in the beer for about a minute or two on low heat. Remove from heat &Oslash; Beat the three eggs together with castor and brown sugar, using a wire whisk or, ideally, an electric blender, till it becomes fluffy &Oslash; Add buttermilk and continue beating till well it is incorporated. After it froths, turn down the electric blender to low and add the flour slowly till it is well Incorporated. Add the vanilla and stir well &Oslash; You should now have a smooth batter which you pour into your buttered pan &Oslash; Pop into the pre-heated oven for about 45 minutes or till cooked (insert a toothpick in the cake and if it comes out with a few crumbs, it&rsquo;&#39;s done) &Oslash; Cool in the pan for some time and invert onto a wire rack. Make sure you let it rest on the wire rack and cool completely &Oslash; For the bourbon sauce, in a small saucepan, place the sugar in the centre and add the water around it &Oslash; Start the flame on medium and bring to a boil without stirring &Oslash; The sugar will start to caramelise. Now, stir well and get it nice and golden brown &Oslash; Turn off the heat and add the butter. Stir briskly till the butter browns the sauce and turns it into a caramel colour &Oslash; Heat a little more if it&rsquo;s too light &Oslash; The last step is to remove the bubbling butter and add the cream. It will instantly simmer down. Finally, add the bourbon and drizzle it over the cake Cointreau and Dark Chocolate Truffles (25 pieces) Recipe by Pooja Dhingra, executive chef/ owner, Le 15 Patisserie <img alt="" src="http://images.mid-day.com/2012/nov/Dark-Chocolate.jpg" style="width: 500px; height: 340px;" /> Cointreau and Dark Chocolate Truffles.pic/ Neha parekh Ingredients: 250 g dark chocolate 100 ml cream 20 ml cointreau 1 tbsp orange zest Cocoa powder for dusting Method: &Oslash; Cut chocolate into small pieces and place in a medium sized mixing bowl. &Oslash; Bring the cream and orange zest to a boil over low heat &Oslash; Pour it over the chocolate and let it stand for five minutes &Oslash;Stir until smooth. Add cointreau and whisk well &Oslash;Chill for a minimum of four hours or overnight &Oslash;Shape into balls with your hands and roll in cocoa powder &Oslash;Use a strainer to dust off the excess cocoa powder Pooja Dhingra: The alcohol should be a subtle touch and not used in excess, it shouldn&rsquo;t overpower The dish Sid Khullar: It is important that the alcohol complements the dish. It mustn&rsquo;t be used for the sake of saying that there&rsquo;s &lsquo;wine in the food&rsquo;. It may sound great but may not translate well in culinary terms. All the alcohol you add to the dish doesn&rsquo;t evaporate, up to 45 per cent could still be left in there. So, dishes with alcohol mustn&rsquo;t be served to children Best combinations Vikas Seth: Wine is good for reducing and making sauces, it&rsquo;s also a good addition to pastas Nikhil Merchant: Cointreau with chocolate mousse is the sexiest combination ever made. Alcohol also makes the best additive to any marinade, because of its flammable nature and alcohol content combined with natural sugars u00a0

Had enough of sweets this Diwali? Well, the festive season has only begun, and you can rest assured that your sweet tooth will be coddled with a lot more sugar in the days to come. Until then, however, how about some alcohol-infused food to keep you warm this winter and add an edge to all the cloying saccharine?

Cooking in high spirits

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Cooking in high spirits

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