Woo your guests with these recipes

By  | 


In line with the ‘Sizzle Festival’, Hard Rock Cafe brings to you some savoury and tantalising recipes. Woo your guests and dig into it yourself!

Goulash Veggies

Yield:    5 oz

Green peas    (40gms)
Carrot    (40gms)
Sweet corn    (2tbls)
Red bell pepper (50gms)
Merlot garlic butter    100# (15 gms)

Par boil all the vegetables cool
Add the spice mix
Add 100# scoop of Merlot garlic butter

Food processor
Measuring cups and spoons
Large mixing bowl
Rubber spatula
Plastic storage container with lid

Smoked Paprika & Parsley Pilaf


Cooked Basmati (130    gm)
Butter    100#    (scoop)
Parsley     (1 tsp)
Smoked Paprika (1/8.    tsp)

Melt butter in saute pan, add butter and smoked paprika and mix well
Shut the heat add chopped parsley let cool day dot and chill
Microwave 30 seconds

Hungarian Goulash

Beef tenderloin 2″ by 2″ cubes…20 gms each (600gm)
Cayenne pepper (2tsp)
Ground black pepper (2 tsp)
Paprika (1.5tb)
Cayenne pepper (1 tsp)
Chopped ginger (1 tbl)
Chopped garlic (1 tbl)
Turmeric powder (1 tsp)
Ground cinnamon (2 tsp)
Salt (1/2 tsp)
Olive oil (2 tbl)

Cooking ingredients
Olive oil (1/4 cup)
Ginger    (1tbl)
Garlic    (1.5tbl)
Carrot dice 1/4″ by 1/4″ (1/4cup)
Green chilly center slit (3pc)
Red wine satori brand (150ml)
Tomato juice (2 tbl)
Custom cullinary (mix & serve demiglace) (2 cups)
150gms demiglace to 900ml hot water water
Dates cut rough chopped    (4 pc)
Honey    (1tbl)
Salt    (1 tsp)
Celery    (1/4 cup)
Corrinader chopped    (3tbl)
Parsley chopped    (3tbl)

Marinate cleaned steak cut in 1 by 1″ cubes overnight
Next day in a heavy bottom pan on medium high heat smoke the olive oil
Add the marinated steak cubes and let sear keep turning at regular intervals till 60 % cooked remove meat from pan
Then add the chopped ginger, garlic saute briefly do not worry if a bit catches at the
bottom just make sure heavy bottom pan is used as wine is next step it would deglaze the pan
Add the red wine and deglaze for a minuite let reduce to half then
Add water, tomato juice , salt, dates, honey, slit green chilli & carrots simmer for 10 mins add the beef chunks
Add custom cullinary demiglace sauce simmer with closed lid till meat tender approx 10 – minutes Once spoon coating consistency achieved
Close the heat add the celery, corriander & parsley chopped.
Ice bath and portion each 10 pc meat & 4 oz sauce daydot & chill

Note:    Searing is a process on meat hitting the pan at smoking point in a way that each piece of meat touches the heavy bottom pan & seals the meat
Do not double the quantity as if it does not sear it will get chewy

Hard Rock Cafe brings to you the ‘SIZZLE’ Festival. During this month long celebration, indulge in a large spread of sizzlers along with a bespoke cocktail concept. Enjoy classic dishes such as Smoked Chipotle Pepper, Lime and Tequila Prawns, Hungarian Steak Stew,  Lebanese Veg Fajita, Herb Lemon Crusted Chicken Scallopini and many more. Wash it down with Bacardi cocktails like Smoked Bacardi Gold Sour, Great Eastern Daiquiri and more.

Also, the DJs spin some groovy ‘rock n retro’ tunes on weekends along with electrifying live performances by bands that battle out to win a once in a lifetime opportunity to perform at a global stage in Barcelona, every Thursday.

When: February 20 – March 22, 2015

Venue: Hard Rock Cafe, 40, St Marks Road, Bengaluru

Leave a Reply

Your email address will not be published. Required fields are marked *