Bollywood & Beyond: Culinary Executive Chef Paul Lorrain

•  23+ years of culinary experience in the northeast and southeast US

•  Self-taught and apprenticed chef •  Joined Puff in 2003 as Executive Chef •  Numerous public appearances as a March of

Dimes “Signature Chef”, on The Daily Buzz, Orlando’s WLOQ Morning Show, and Tampa’s Studio 10

•  Recognized as the largest and premier caterer in Central Florida

Paul Lorrain, Executive Chef Puff ‘n Stuff Catering

The Inspiration

•  The beautiful colors found in Saris & Indian spices

•  The elegant peacock feather •  Bollywood glamour •  Culinary excitement •  Twists on tradition

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

Curried Lamb Lollipops

•  A show of classic Indian flavors with a modern presentation.

•  Variations: – Butler passed – Action station

Curried Lamb Lollipops - Recipe INGREDIENTS •  10 Lamb Lollipops (curried) •  2 t salt •  1 T Marsala Curry •  1 T Tandori spice •  1 T sugar

•  1 t roasted garlic pepper •  10 each grilled naan •  4 oz spinach mayo •  1 each grilled paneer •  Sriracha drops for garnish

French lamb racks and dry rub with spices. Pan seer lamb rack and finish in oven until medium rare. Remove and let rest for 8 minutes before slicing. Put a dollop of the spinach mayo on plate and arrange naan

bread crisp and lamb lollipop on top with paneer wedge. Garnish plate with mayo and Sriracha.

SERVES 10

Naan Bread INGREDIENTS •  3 oz active dry yeast •  3 qrt warm water •  3 C white sugar

•  18oz Milk •  24oz egg •  4.5 oz salt

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.

•  15# bread flour •  3 oz roasted garlic •  3 C melted butter

Spinach Mayo Pesto

INGREDIENTS •  1 # Fresh spinach •  2 C mayo •  2 t Salt •  1 t white pepper •  1 T cilantro minced •  1 each lime juiced •  1 t Marsala curry •  1 t cayenne

Blanch and shock spinach. Squeeze till dry. Combine with the rest of the ingredients and puree in vita prep until smooth. Taste and re-season as necessary.

Grilled Paneer Cheese

INGREDIENTS •  Paneer cheese •  Preferred seasoning •  Oil

Cut ¼ inch thick slices and shape as desired. Season, dip in oil and sear in pan.

Filled Spinach Pakoras

•  Creatively formed bites featuring unique fillings and textures.

•  Variations: – Butler passed – Action station

Filled Spinach Pakoras - Recipe INGREDIENTS •  ¾ cup Besan flour (kadala mavu) - chickpea

flour •  1# Spinach blanched and squeezed dry •  ½ C diced red Onion •  ½ tsp Hing (asafetida) - “beeno” quality •  Chili Powder – adjust with your spice level

•  Salt - to taste •  2 tsps of minced Ginger •  2 tsps of Coriander •  1 tsp of Turmeric •  ½ tsp of Ajwain •  1 tsp of Baking powder

Chop spinach and onion. Mix all the ingredients in a bowl. Add 1 or 2 tsp of water to just bind all the ingredients. Using a flexi mold, fill the

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

Pakora Filling #1 - Channa Masala (Chickpea Curry) INGREDIENTS •  1 cup of

chickpeas (kable chana, Garbanzo beans)

•  Pinch of asafetida (Hing) •  1/2 tsp of cumin seeds •  ¼ cup ghee •  1 tomato •  2 tsp of ginger paste

•  Chopped green chilies •  2 tsp of coriander powder •  1 tsp of turmeric •  Red chili powder to taste  •  Salt •  2 tsp of garam masala •  Chopped cilantro

Infuse all the spices in ghee (clarified butter) except garam Marsala and

cilantro. Add tomatoes and chickpeas. Cook mixture and reduce to about half in quantity. Add the garam masala and cilantro. Let it cook for

another minute.

Pakora Filling #2 - Palak Paneer (Spinach with Paneer Cheese)

INGREDIENTS •  ½ cup of Paneer diced •  ½# fresh spinach •  ½ cup onion chopped fine •  ½ cup tomato diced •  1 tsp garlic  •  1 tsp ginger •  ¼ cup ghee

•  1 tsp of coriander powder •  1 tsp of fenugreek •  2 tsp of cumin  •  1 tsp of turmeric powder •  1 tsp of garam masala powder •  Salt to taste

Infuse the spices in ghee and sauté the onions in it till soft. Add the ginger

and garlic and sauté for a minute. Add the spinach, tomato and salt to taste and mix well. Cook till the spinach leaves are soft. Traditionally spinach is mashed to a pulp. For a better presentation, use a wilted

version. Add paneer cubes and mix to coat the pieces.

Pakora Filling #3 - Cucumber Raita

INGREDIENTS •  1 cup of yogurt  •  mint and cilantro leaves

chopped fine •  1 cucumber grated

•  1 tsp of cumin powder •  Red chili powder to taste  •  Salt to taste •  Pepper

Mix all the ingredients together in a large bowl and blend till mixed well.

Chill and serve.

Madras Curry Paneer Skewers

•  Fusing simple, but classic Indian ingredients to create a one-bite skewer.

•  Variation: – Butler passed

Madras Paneer Curry Skewers - Recipe

Marinate paneer cubes in the infused curry and sear them. Skewer with desired fresh

vegetables.

Malai Koftas in Potato Cubes

•  Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish.

•  Variation: – Butler passed

Malai Koftas in Potato Cubes - Recipe INGREDIENTS •  12 each Peruvian potato •  12 each sweet potato •  12 each Yukon gold

•  1 tsp of coriander powder •  1 tsp of cumin powder  •  Red-chili powder to taste  •  1/2 tsp of cardamom powder  •  Salt  •  Ghee (clarified butter) •  1/2 cup shredded carrots.

Cut down potatoes into a cube shape. Using a melon baller hollow out one side to form a cup. Deep fry potatoes until lightly brown and tender.

Potatoes are ready for fillings.

Malai Kofta Filling: •  1 cup of crumbled paneer •  ½ cup of chopped cashews  •  ½ cup of raisins  •  Chopped green chilies  •  1 tbsp of sugar 

Infuse all the spices and add paneer, carrots, nuts and raisins. Fill each cube.

SERVES 4

Eggplant Napoleon Bhurtha – North Indian (Punjabi) •  Interpretation of a classic a

napoleon with the flavors and influence of India.

•  Variations: – Butler passed – Action station

Eggplant Napoleon - Recipe INGREDIENTS •  1 eggplant •  1 tsp of cumin seeds •  1 tomato - peeled, seeded and

diced •  1 whole garlic, minced

•  1 tsp of turmeric •  2 tsp of cumin •  2 tsp of ground coriander •  Cayenne pepper (to taste) •  Salt to taste •  Ground black pepper to taste

Dice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and cook

and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if

desired. Garnish with fresh cilantro, and serve.

SERVES 4

Fried Eggplant Croutons

INGREDIENTS •  1 Eggplant •  1 cup flour  •  1 cup egg wash

•  ½ cup panko  •  ½ cup shredded 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.

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

Tandoori Prawns in Papadam Cups - Recipe INGREDIENTS •  ½ cup of lemon juice •  1 tsp of chopped garlic •  1 tsp of chopped ginger

•  1 cup of yogurt •  1 tsp chopped red onion •  1 tsp crushed garlic •  1 tsp chopped ginger •  1 tsp lemon juice

Whisk together the lemon juice, garlic and ginger. Place prawns in a

shallow dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.

Mix together all remaining ingredients. Place prawns back in the baking dish and cover with the marinade for 30 minutes. Pan sear prawns and

serve in papadam cup with ginger infused salad.

SERVES 4

Cold-Smoked Scallops Under Glass

•  An exciting and interactive focal point for any menu that wows!

•  Variation: – Action station

Cold-Smoked Scallops Under Glass

Cold-Smoked Scallops Under Glass - Recipe

INGREDIENTS •  10 Scallops U-10 •  ¼ C Pomegranate Glaze •  10 Sweet potato pancakes

•  ¼ C Green Apple Chutney •  1 C Fried spinach •  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

Green Apple Chutney

INGREDIENTS •  5 Granny Smith apples (peeled and

small dice) •  1 Yellow onion small dice •  1T garlic minced •  1 C sugar •  1 C water •  ½ C apple cider vinegar •  2 t salt •  1 t Indian chili powder

In heavy bottom pan caramelize sugar and water. Add onion and cook for 3 minutes. Add spices, apple and garlic and cook for 5 minutes. Add vinegar and simmer till thickened.

Pomegranate Scallop

INGREDIENTS •  10 U-10 Scallops •  4 each Pomegranate’s seeded and

strained •  2 T sugar •  1 t kosher salt •  2 T rice vinegar

Combine rice vinegar, sugar and salt in a bowl and whisk until dissolved. Add scallops to half the liquid and marinade for 2 hours. Cook down the remaining liquid to sauce consistency and let cool. Pan sear or grill scallop.

Sweet Potato Pancake

INGREDIENTS •  2 each sweet potato (peeled and

shredded) •  1 each whole egg •  ½ C milk •  ½ C flour

•  ¼ t baking soda •  1 t kosher salt •  ¼ t nutmeg •  1/8 t cayenne •  ½ C melted butter

Blanch shredded potato and shock to cool. Ring out shredded potato until dry as possible. In a bowl combine all dry ingredients until well blended. Add egg and milk and mix well then fold in shredded potato. Using a ½ oz scoop, drop in nonstick oiled pan and sear on both sides until golden.

Thank You!

Paul Lorrain | paul@puffnstuff.com | 407.629.7833

To download a copy of my slides, go to: http://www.slideshare.net/WarrenDietel

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