Eggnog
Ingredients
6 Eggs (separated)
0.75 cup sugar (divided)
940 ml whole milk
450 gm heavy cream
235 ml Bourbon
120 ml Spiced rum
Garnish
1 grated nutmeg
Glass: Punch or tea cup
Method
In a large bowl, beat together egg yolks and half a cup of sugar until they turn light in colour.
Stir in the milk, heavy cream, bourbon and rum.
In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.
Fold about a third of the egg whites into the yolk mixture.
Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired.
— Recipe courtesy Guru Prashanth, mixologist
Winter Tuna Niçoise
Ingredients
450 gm potato (unpeeled) thinly sliced
3 tbsp of extra virgin olive oil
4 eggs
1 tbsp red wine vinegar
2 tbsp rinsed capers
50 gm sundried tomatoes in oil
1 red onion slice
100 gm baby spinach
200 tuna steak
Method
Heat oven to 200oC. Toss potatoes with 2 tsp oil and some seasoning. Spread onto a large baking tray, then roast for 20 minutes, stirring halfway, until crisp, golden and cooked through. Put eggs in a small pan of water, bring to a boil, and then simmer for 8-10 minutes, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few minutes. Peel shells, and cut into halves. l In a large salad bowl, whisk together remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, and then gently toss together. Top with the eggs, and then serve straight when hot.
— Recipe courtesy Chef Gopal Jha, executive sous chef
