The Corporate Chef of Lemon Tree Hotels, Rajeev Janveja shows us how to poach spiced figs in wine this Christmas….a simple recipe yet easy to go wrong with.
Rajeev started his culinary journey with the Taj Group of hotels after completing his studies from IHM Lucknow in the year 1985 and was trained at Haveli Indian restaurant at The Taj Mahal Hotel, New Delhi. With a career spanning over 36 years, he brings with him a rich and relevant experience of launching exciting new restaurants and food concepts. As the Corporate Chef of Lemon Tree Hotels, Rajeev is directly responsible for F&B (Production) and F&B (Service) across 87 hotels in 54 destinations with 8,500 rooms. Rajeev has also received the ‘TATA Award for Business Excellence’ for accomplishing operational excellence at the all-day dining restaurant Paradise Lounge, at Taj Deccan Hyderabad. Rajeev is presently playing a key role in revamping LTH’s culinary and F&B strategy and is assisting the group to achieve the vision of being the dominant mid-market hotel chain in India. Rajeev is also a passionate marathon runner and has done pacing for many prestigious marathons.
Wine Poached Spiced Figs
- 200 gms Dried figs
- 300 ml Red wine
- 50 gms Sugar
- 10 gms Fresh ginger
- 10 gms Star anise
- 10 gms Cinnamon stick
- 5 gms Black peppercorn
- 2 gms Roasted poppy seeds
- 4 Mint sprigs
- Water as per requirement
- Wash the figs, drain and pat dry.
- In a pan, add red wine and figs, simmer the same for 5-10 minutes.
- Then add sliced ginger, star anise, cinnamon stick, black peppercorn, sugar and boil it for another 10-12 minutes.
- Allow it to cool.
Refrigerate and serve chilled.
- Serve the chilled spiced figs in a cocktail glass with both figs and spiced syrup in it.
- Garnish with roasted poppy seeds and mint sprig.
- The same can be served with ice-cream or dry tea cakes.