Having a big Halloween party? Don’t forget to whip up some whisky cocktail drinks inspired by the festival to brew up the spooky factor, says the whisky expert – Rohan Bhardwaj, APAC Brand Ambassador, Grants Whisky
Blood & Sand
Grant’s Family Reserve (50ml)
Orange juice (50ml)
Sweet vermouth (45ml)
GARNISH: Maraschino cherry with a teaspoon of juice
Add Whisky, Orange Juice, and sweet vermouth to a shaker.
Add in a spoon of juice from the Maraschino cherry jar.
Strain and garnish with a Maraschino cherry.
Grant’s Family Reserve (50ml)
Sugar cube soaked in bitters
GARNISH: Lemon twist
Add sugar cube soaked in bitters to a Champagne flute.
These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon
Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.
Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.
He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.
Ingredients for Cake Quantity
Unsalted Butter 110 gm
Cocoa Powder 3tbls
Chocolate Stout 140 ml
Light Brown Soft Sugar 170gm
Vanilla Extract 1tsp
Large Eggs 3
Melted and Cooled Dark Chocolate 100gm
Plain Flour 280gm
Bicarbonate of Soda 2tsp
Ingredients for White Chocolate ButtercreamQuantity
Large Egg White 3
Caster Sugar 40gm
Unsalted Butter 360gm
White Chocolate 200 gm
To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled
Ingredients to decorate Quantity
White Mini Marshmallows 100gm
Black Sugar Paste 25gm
Heat oven to 180C/160C fan/gas
Grease three 20cm round cake tins and line the bases with baking parchment.
Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
Pour in the stout, mix then well and set aside to cool.
In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.
Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.
Ingredients for Cake Quantity
Breadstick Dough Package refrigerated 11 Ounce
Hot Dogs 8
Ingredients for Breadstick Dough Quantity
Warm Water 1cup
Brown Sugar 3tbsp
Bread Flour 3 cups
Yeast 2 1⁄2tbsp
Make dough using your favorite method- bread machine, mixer or by hand
Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
Place on ungreased baking sheet.
Bake 12 to 15 minutes or until light golden brown.
Place dots of mustard and poppy seeds for eyes and enjoy!
Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.
Making the Filling
Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.
Making the Pasta
Roll out the pasta dough very thin so as to literally see the yellowish filling inside
Cut the pasta sheet into 2 ½ inch squares.
Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
Melt the butter in a pan and add sage leaves
Transfer Cappellacci to the pan, add few spoons of stock if needed.
Check on the seasoning.
Top up with some Parmesan Cheese. Serve Hot.
RISOTTO ALLA ZUCCA Italian Creamy Rice
Serves 5 portions
500 grams Arborio Rice
300 grams Roasted Butter Nut Pumpkin
120 grams Butter
100 grams Parmigiano Reggiano Cheese
2 grams rosemary leaves
2 cloves of Garlic
3 table spoon chopped Onion
1.25 ltr Stock
To the pan add butter, garlic and onions. Sauté till transparent
Add roasted Butternut Pumpkin and Arborio Rice
While stirring, keep adding stock in the batches of 250 ml each
Once half done add rosemary leaves
After adding all the stock OR nearing Rice being soft add Parmesan Cheese