|
SCALLOPS IN A SAFFRON SAUCE
Ingredients:
8 king-sized scallops
1 pinch salt
1-1/2 tsp curry powder
30 g/1 oz butter
2 garlic cloves, peeled and finely chopped
1/2 medium-sized Spanish onion, chopped
5-6 curry leaves
1 pinch ground white pepper
1 pinch saffron strands
250 ml/9 fl oz double cream
1 tbsp vegetable oil
Fried curry leaves, to garnish
Procedure:
Season the scallops with salt and 1/2 tsp curry powder and set aside.
Heat the butter in a pan. Put in the chopped garlic and sweat over a low heat until it is golden brown. Add the chopped onion and fry until it is translucent. Add the curry leaves, remaining curry powder, pepper and saffron. Stir for 1 minute, then add the cream and continue to stir gently until the mixture begins to thicken. Add salt to taste.
In another thick-bottomed pan, heat the oil and sear the scallops for about 30 seconds on each side, or longer according to taste. Place them on the sauce and serve hot, garnished with the fried curry leaves.
CHILLED MANGO SOUP
Ingredients:
200 g/7 oz Alfonso mango pulp
(canned mango pulp may be used)
400 ml/14 fl oz yogurt
2 tbsp vegetable oil
1/2 tsp mustard seeds
1.5 cm/1/2 in length finger of ginger,
peeled and finely chopped
2 green chilies, finely chopped
10 fresh curry leaves
Salt to taste
Fried curry leaves, to garnish
Procedure:
Whisk the mango pulp together with the yogurt, adding water if necessary to obtain a not too thick, soupy consistency.
Heat the oil. Put in the mustard seeds and when they pop, after a few seconds, add the ginger, chilies and curry leaves. Stir-fry for 1 minute. Remove from the heat and add to the mango pulp and yogurt. Check seasoning and add salt to taste. Serve chilled, garnished with fried curry leaves.
TANDOORI FOIE GRAS
Ingredients:
 For the chutney
2 tbsp vegetable oil
2 dry red chilies
2.5 cm/1 in length cinnamon stick
1 spring onion, sliced
1.5 cm/1/2 in length finger of ginger
30 g/1 oz jaggery or cane sugar
150 g/5 oz tamarind pulp
4 dates, preferably medjool, stoned and pureed
Half a lobe of raw foie gras, weighing about
350 g/ 12 oz, cut into 8 slices about
1.25cm/1/2 in thick 30g/1 oz butter,
for frying 1 star anise 1 tsp butter, melted
Procedure:
The smoking procedure described on the right is called dhungaar and can be used to smoke other items, for example, salmon steaks, fillets of chicken or splayed quail.
If you have no means of heating charcoal until it glows it is possible to achieve a similar effect by the following alternative method:
Line your ironware casserole dish with foil and sprinkle a mixture of brown sugar, star anise and cinnamon on top. Place a rack over, close the lid and place the casserole over high heat until the mixture smokes. Then place the slices of foie gras on the rack, close the lid again, remove the casserole from the heat and allow the smoke to flavour the foie gras for 1 minute. Remove the slices of foie gras and serve.
To prepare the chutney, which may be done in advance, heat the oil and put in the whole spices. When they release their aroma after about 10 to 15 seconds, add the spring onions and the ginger. Saute for 1 minute and then add the jaggery or sugar and stir to dissolve.
Add the tamarind pulp and a little water. Bring to the boil and simmer for 8 to 10 minutes.
Thoroughly push the mixture through a sieve,
discarding the residue. Re-heat and add the date puree. Bring to the boil and simmer very gently
until the chutney has a thick, jammy consistency,
3 to 5 minutes.
At La Porte des Indes the slices of foie gras are first skewered and then placed in a hot tandoor oven to sear for 30 to 45 seconds. To prepare them in a home kitchen, first heat the butter in a non-stick frying pan until it ceases to bubble and sear the slices of foie gras for about 5 seconds on each side. Then arrange them in an ironware casserole dish with a tight fitting lid. It should be as warm as a heated plate but not hot enough to continue to cook the foie gras. Leave a space in the centre.
Place a glowing piece of charcoal on a small heatproof dish such as a ramekin and place the dish in the space at the centre of the casserole dish. Place a star anise on top of the charcoal and pour the teaspoonful of melted butter over it. Immediately close the lid of the casserole. Leave for 1 to 2 minutes while the slices of foie gras are lightly smoked. Open the lid, taking care not to breathe in the smoke, remove the slices and place them on warm (but not overheated) plates.
Add a dollop of the chutney and serve with
naan bread.
SEAFOOD STEW
Ingredients:
 500 g/1 lb 2 oz assortment of seafood: prawns,
mussels, scallops, crab claws, squid and salmon
2 tbsp vegetable oil, 1 sprig fresh curry leaves
1/2 Spanish onion, chopped
200 ml/7 fl oz coconut milk
2 tsp lemon juice, Salt to taste
Fresh coriander, to garnish
Steamed rice, to serve
For the paste
4 dry red chilies
2.5 cm/1 in length finger of ginger,
peeled and chopped
3-4 garlic cloves, peeled and chopped
2 tsp coriander seeds, 1 tsp cumin seeds
1/2 tsp turmeric, 6 black peppercorns
1 tbsp mall vinegar
Procedure:
For the paste, pound or process all the ingredients together until they are homogenous.
Shell, trim and clean the seafood as required. Heat the oil in a pan and add the curry leaves followed by the chopped onion. Stir-fry until the onion is translucent, add the paste and saute for 2 minutes.
Gently mix in the seafood except for the salmon and simmer for 2 minutes. Add the coconut milk, bring it to the boil, add the salmon, lower the heat and simmer until the fish is cooked, 5 to 7 minutes. Season with the lemon juice and salt to taste.
Sprinkle with coriander leaves and serve hot with steamed rice.
SEA BASS BAKED IN BANANA LEAVES
Ingredients:
 2 wild sea bass weighing about
500 g/1 lb 2 oz each,
scaled and gutted
1/2 tsp turmeric powder
1/2 tsp salt
Juice of 1 lemon
Banana leaf or foil, to wrap the fish
8 tbsp tomato, to serve
Sprigs of fresh green peppercorns and
fresh red chilies
cut into julienne (matchstick) strips, to garnish.
For the chutney
A tbsp fresh green peppercorns,
stripped from the stem
1/2 bunch fresh coriander
2 green chilies, seeded
5 garlic cloves, peeled
1/2 tsp cumin powder
Juice of 1/2 a lemon
Salt to taste
Procedure:
Cut 3 gashes on both sides of each fish, rub in the turmeric powder and salt and coat with the lemon juice. Set aside for at least 1 hour.
Grind or process all the chutney ingredients not too finely, incorporating the lemon juice and a pinch of salt. Smear the fish with the mixture, making sure it goes into the gashes and the inside cavity.
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Parcel the fish in two pieces of banana leaf cut to the appropriate size and moistened with vegetable oil, securing the parcels with string or with toothpicks. (Or parcel the fish in oiled kitchen paper or foil.) Bake for 15 minutes.
Serve hot in the banana leaf with tomato rougail as an accompaniment and garnished with the green pepper and red chilli julienne.
CHICKEN IN A CREAMY RED SAUCE
Ingredients:
 4 legs cooked tandoori chicken
5 garlic cloves, peeled and chopped
25 g/1 oz butter
2 tbsp tandoori masala powder
5 tbsp yogurt
200 ml/7 fl oz onion sauce
200 ml/7 fl oz double cream
Salt to taste
Procedure:
Cut the flesh from the cooked chicken to shreds, discarding bones.
Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a pan and lightly brown the garlic paste in it. Add the tandoori masala powder and saute for a few seconds before lowering the heat and adding the yogurt. Stir the mixture for 1-2 minutes and add the onion sauce, mix well, add the cream, bring the mixture back to the boil and simmer for 10 minutes.
Add the shredded chicken flesh and continue to simmer for 2 to 3 minutes until the meat is heated through. Add salt to taste and serve hot.
STIR FRIED BEEF WITH COCONUT
Ingredients:
 1 tsp chilli powder, 1/2 tsp turmeric powder
Salt to taste, 2 tbsp vegetable oil
300 g/10-1/2 oz beef rump cut into
thin slices about
2.5 cm/1 in square, 10 curry leaves
3 whole dried red chilies
30 g/1 oz fresh or dehydrated coconut chips
dry-roasted if fresh)
2 medium tomatoes, finely chopped
For the spice mix
1/2 tsp coriander seeds, 1/2 tsp cumin seeds
5 black peppercorns, 1 pinch fenugreek seeds
1 pinch aniseed, 1/2 pod star anise
0.5 cm/1/5 in length cinnamon stick
Procedure:
Mix the chilli powder, turmeric and salt with 1 tbsp vegetable oil and rub the mixture into the beef slices. Set aside.
Dry-roast the spice mix ingredients together over medium heat for
1 minute, taking care that they do not burn, then grind them to a fine powder.
Heat the remaining vegetable oil in a wok or deep-frying pan and put in the curry leaves and the dried red chilies each torn into 2 or 3 pieces. Add the beef and the coconut chips, retaining a few of the latter for garnish, and saute over high heat until the meat is seared on both sides. Reduce the heat and
add the chopped tomatoes, the ground spices and salt to taste. Stir-fry until the meat is done, about 2 to 3 minutes. Serve hot, garnished with the remaining coconut chips.
SMOKED AUBERGINE CRUSH
Ingredients:
4 medium aubergines,
weighing about 500 g/1 Ib 2 oz in all
2 tbsp vegetable oil, 1/2 tsp mustard seeds
1 Spanish onion, chopped
4 cm/13A in length finger of ginger, peeled and
finely chopped, 1 fresh red chilli, finely chopped
1 fresh green chilli, finely chopped
1/2 tsp turmeric powder, 4 tbsp coconut milk
2 tsp lemon juice, Salt to taste
Fresh coriander, chopped and fresh red chilies
cut into julienne (matchstick) strips, to garnish
Procedure:
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Prick the aubergines on each side with the tines of a fork and smear with a little oil. Cook for 20 minutes in the oven (or over charcoal) until done. Remove from the heat and, when they are cool enough to handle, halve lengthways, scoop out the flesh and blend or process it to a puree.
Heat the oil in a saucepan, put in the mustard seeds and, when they splutter after a few seconds, add the chopped onions and fry until they are translucent. Then add the ginger, the red and green chilies and saute for 2 minutes.
Lower the heat and add the turmeric followed by the pureed aubergine. Cook, stirring, over a low heat for 15 minutes, then add the coconut milk and stir for a further 2 minutes. Add the lemon juice and salt to taste. Serve hot, garnished with the fresh coriander and red chilies.
LIME RICE
Ingredients:
 500 g/1 lb 2 oz Basmati rice
2 tbsp vegetable oil
1 level tsp mustard seeds
1 tbsp channa dal
1/2 Spanish onion, sliced
I fresh green chilli, chopped into julienne
(fine matchstick) strips
1 sprig curry leaves
1/2 tsp turmeric powder
1.25 litres/2-1/2 pints water
Juice of 4 limes
Salt to taste
Chopped fresh coriander and lime wedges,
to garnish
Procedure:
Wash the rice under running water and soak it for 1 hour. Drain. Pre-heat the oven to 130°C/250°F/Gas Mark 1/2.
Heat the vegetable oil in a casserole on top of the stove and drop in the mustard seeds and channa dal. As soon as the mustard seeds pop and the dal begins to turn brown, add the onion, chilies and the curry leaves. Fry until the onion is translucent, then add the turmeric powder.
Pour in the water, bring to the boil, and add the lime juice and salt. Mix in the drained rice, return the mixture to the boil, lower the heat a little and boil steadily until enough of the water has evaporated to lower it to the level of the rice, about 5 minutes.
Cover the pan with a tight-fitting lid and transfer to the oven for 10 to 12 minutes. Serve hot, garnished with the fresh coriander and lime wedges.
STAR ANISE CHOCLATE MOUSSE
Ingredients:
 4 egg yolks
30 g/1 oz castor sugar
200 g/7 oz finest quality dark chocolate
60 g/2 oz butter
1-1/2 tsp star anise powder
6 egg whites
15 g/1/2 oz while chocolate
1 tbsp double cream
Procedure:
Whip the egg yolks and half the sugar together in a mixing bowl until it holds a ribbon when you lift some on the beaters and trail it back into the bulk of the mixture. Melt the dark chocolate and half the butter in a bain marie (double boiler) to make a smooth emulsion. Add the star anise powder and fold into the yolk mixture.
In another bowl whip the egg whites, adding the remaining sugar when the whites are still floppy but just beginning to form soft peaks, then continue beating until the mixture holds stiff peaks. Set aside 2 tbsp of the whites mixture and fold the dark chocolate mixture very gently into the rest, being careful to retain as much air as possible.
Melt the white chocolate with the remainder of the butter, add the cream and fold into the remaining 2 tbsp of egg whites. Divide the dark chocolate mousse between 6 ramekins or glasses. Top with the white chocolate mousse, working it into a star design if you wish.
CHICKOO HALWA
Ingredients:
150 g/5 oz chickoos, 150 g/5 oz butter
150 g/5 oz semolina, 200 g/7 oz sugar
Slivered almonds, to decorate
Procedure:
Peel, stone, chop and puree the chickoos. Melt the butter in a pan and fry the semolina until it turns a golden brown.
Heat 500 ml/18 fl oz of water and dissolve the sugar in it, then boil to a temperature of 105°C/220°F to reduce to a syrup that will pour off a spoon in a single thread. Allow to cool, then add the chickoo puree.
Over medium heat, slowly add the mixture to the semolina, stirring constantly, and cook until it leaves the sides of the pan. Serve hot, in individual bowls decorated with slivered almonds.
PAN FRIED YORKSHIRE
PORK CHOPS
 Arugula and wasabi pesto:
300 gms Arugula lettuce
10 gms wasabi paste
20 gms pine nuts
20 gms garlic, crushed,
20 ml olive oil
l Flash blanch the arugula leaves in salted boiling water, to attain a bright green colour. Drain and dab dry and mix with the remaining ingredients. Roughly chop or pound in a pestle to make the pesto. Season with salt.
l This pesto works wonders with fresh seafood and red meats.
Blanched Lotus stems:
20 pcs, cut at an angle Lotus stems
1 litre chicken stock; 4 leaves fresh sage
2 one inch pieces celery stalk
1 tsp black pepper corn; 4 saffron strands
Seasoning to taste
Bring the chicken stock to a boil, add the sage leaves, celery, black pepper corn and season to taste. Divide into 2 pans and add the saffron stands to one of the pans. Equally divide the lotus stems and cook them till they are soft. The ones cooked in the saffron fumet would be stained to a saffron colour. Set aside for service.
For the sauce:
200 ml Red wine jus, 10 gms Butter
6 nos fresh strawberries
1 inch cinnamon stick
50 gm chopped shallots
1 pod garlic, sliced; 50 ml red wine
30 gm Drambuie mustard
1 tbsp fresh cream
Seasoning to taste
l Melt the butter, add the shallots and the garlic. Brown and then add the cinnamon stick and chopped strawberries, cook for a while, until they pulp and then deglaze with red wine. Reduce and then pour in the red wine jus. Simmer for 10 minutes and strain.
l Bring to a boil and finish by adding in the mustard and the fresh cream.
l If drambuie mustard is not available of the shelf, you may macerate the mustard with drambuie overnight and the use as per the recipe.
For the proscuitto chips:
5 slices Proscuitto
Olive oil for brushing
l Spread the sliced proscuitto on a tin foil, brush with olive oil and place another sheet of foil on top. Transfer to a baking tray, place another baking tray with weight on top and bake in a medium hot oven for 7 to 8 minutes.
l Remove the foil, cool and break lengthwise to get the crisp cracknel.
Method of Cooking:
30 Asparagus spears
60 ml Olive oil; 50 ml clarified butter
1 tbsp refined flour; salt and pepper to taste
10 chive strands for garnish
l Set aside 20 ml of olive oil for the asparagus
l Season the pork chops with salt and pepper. Lightly sprinkle flour and pan fry with a mixture of clarified butter and olive oil.
l Lower the heat and slow cook for 10 to 12 minutes, turning sides, until the chops are cooked.
l Blanch the asparagus in salted boiling water, strain and toss in olive oil with salt.
Assembly:
l Place the tian on the plate, top it with a quenelle of wasabi and arugula pesto and lean the chop against the tian.
l Arrange the asparagus spears and the lotus stems, one of each colour.
l Drizzle the jus and garnish with strawberry halves, fresh chive and proscuitto chip.
 POTATO DAUPHINOIS
Ingredients:
1.5 kg waxy potatoes,
peeled
1 large garlic clove, halved
15 gm butter, softened
1/4 tsp ground nutmeg
125 gm finely grated Gruyere cheese
250 ml double cream
125 ml milk, salt and freshly ground black pepper
Procedure:
Cut the potatoes into 5 mm (1/4 inch) slices. Put them into a large saucepan on the hob, cover with cold water and a little salt, and bring to a boil on a high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage because even waxy potatoes can begin to break up; drain well.
Rub the inside of the gratin dish with the cut garlic and grease with a little of the butter.
Preheat the oven to 325T/ 160°C/GasMark3.
Put half the potatoes into the dish, spreading
them evenly. Sprinkle with a little of the nutmeg
and some seasoning. Add half the cheese
and then another layer of potatoes, nutmeg,
and seasoning.
Beat together the cream and the milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
Bake in the middle of the oven for 40 to 45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.
LEMON GRANITA
Ingredients:
 Juice of 6 lemons; 1/2 cup sugar
Zest of 2 lemons; 2 cups or 450 ml of water
Procedure:
Heat the water gently with sugar till it dissolves. Bring it to a boil for about 20 seconds. Let it cool. Mix the lemon juice and zest. Freeze it for about six hours. Serve frozen scoops.
A granita can be made with either lemon
or coffee.
|
