Chef Adam Szczechura {Executive Chef, Hyatt Regency Gurgaon} graduated from the hotel management school in Poland. He was inspired by his family restaurant back home in Poland, which is where he started his career, after which he joined the acclaimed Rabarbar in Warsaw. Chef Adam has been instrumental in the pre-opening and launches of Hyatt Capital Gate, Park Hyatt Abu Dhabi, Hyatt Regency Dusseldorf, Park Hyatt Zurich, Hyatt Place Gurgaon and Park Hyatt Hadahaa, Republic of Maldives. He has also worked at Hyatt Regency Warsaw and Hyatt Regency Kieve in Ukraine. When Adam is not working, he is busy navigating his way to the local spice and fish markets. He is joined in India by his wife and two sons.
Here he gives us his make-at-home favourite Pumpkin Tarte Tartin for LBB's {The Recipe Project}
INGREDIENTS
- Pumpkin Cubes - 150 gms
- Paneer or Goat’s Cheese {if available} - 30 gms
- Marie Biscuit or Puff Pastry Sheet {if available} - 30 gms
- Coriander, Mint, Dill - 10 gms
- Rosemary {fresh or dry} - 10 gms
- Honey - 10 gms
- Salt - 10 ml
METHOD
- Marinate pumpkin cubes with salt, pepper, oil, honey and rosemary {can use dried rosemary, if fresh not available}.
- Roast in oven until pumpkin is caramelized and finish with the lemon juice.
- Make puree from half of roasted pumpkin. Keep aside in a squeeze.
- Crumble Marie biscuits or use puff pastry as a base. Bake in oven until half cooked and keep aside.
- Take a mould lined with butter and arrange with caramelized pumpkin. Put half-baked base on top and cook inside in the oven. Invert mould when done.
- Finish with goat’s cheese/paneer, pumpkin puree and fresh herbs.
N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.