JERSON FERNANDES

NOVOTEL MUMBAI JUHU BEACH, MUMBAI

Jerson Fernandes exemplifies the timetested passion for his culinary expertise. Following his graduation, the Executive Chef of Novotel Mumbai, Juhu Beach started his journey as a management trainee with Accor - Novotel Hyderabad and Novotel Hyderabad International Convention Centre, India. With confidence and resilience, he then whole-heartedly embraced opportunities, spanning the P&O cruises, Taj Hotels, Accor, Berggruen (Keys) hotels, Ritz Carlton and the Marriott Hotels. With his meticulous approach to pairing ingredients, and technical precision; he strives to elevate the brand identity through an authentic dining experience that is also visually inspiring. The power of his intention is seen in the heart of his innovation; of executing Goa’s first Vegan friendly cocktail bar at Novotel Goa Dona Sylvia Resort Hotel, in a manner that encouraged an embracing of plant-based lifestyles. He has been recognized with several culinary awards for his talent - from the Young Chef Category: the Youngest Most Talented Sous Chef in the Middle East for the Marriott Hotel in 2011 to The Most Creative Budding Chef of India in 2014 to The emerging Executive Chef of the Year’ Award 2018, The Best Executive Chef of 2019 Award and in 2020, securing the Guinness World Records Certificate for the largest display, of 493 bread varieties achieved by the Culinary Academy of India, Hyderabad in 2020.

QUINOA AND MICROGREEN SALAD

caramelised walnut, grilled veggies and micro mango cubes

by JERSON FERNANDES

INGREDIENTS Quinoa

200g quinoa / 75ml olive oil / 200g vegetable stock / 150g orange juice / 1 tbsp garlic, chopped ½ lemon, juice / 1 tbsp onions, chopped / 1 tbsp parsley, chopped / ½ tsp celery, chopped / salt and pepper for seasoning

Walnut praline

10 walnuts / 200g sugar

Vinaigrette dressing

50ml vinegar / 50ml lemon juice / salt and pepper for seasoning

Grilled vegetables

2 baby potatoes, cut in half / 100g micro greens / 4 cherry tomatoes / 4 tbsp olive oil / 1 green zucchini 1 yellow zucchini / 1 carrot / 50g mango cubes / 1 red radish / 100g mango purée / 200g mayonnaise

Method

Heat the olive oil in a pan and roast the quinoa grains, add the garlic, onions, celery and sauté Add the vegetable stock, orange juice, salt, pepper and simmer till the liquid evaporates and the quinoa is completely cooked At room temperature, squeeze lemon juice, add chopped parsley, crushed walnut praline and mix well. Keep aside to chill Make a praline by caramelizing the sugar and coating the walnuts in it. Once chilled crush and add to the quinoa. Coat the walnuts with the caramel and allow it to cool on a rack upside down as the excess caramel falls off and you get hair like strands. Make the vinaigrette dressing by mixing vinegar, salt, pepper and lime juice together. Fill it in pipettes and keep aside to go with the salad. The grilled vegetables, wash and slice carrots, green and yellow zucchini lengthwise with skin using a sharp peeler. Grill on an olive oil greased pan seasoned with salt and pepper. Once cold, roll and keep aside. Similarly toss the cherry tomatoes and grilled baby potatoes in olive oil, season with salt and pepper and keep aside. Wash and slice red radish with skin on and marinate with salt, pepper and olive oil, keep aside. The base sauce, mix the mango purée with mayonnaise and keep aside. Cube mangoes into micro cubes and keep aside.