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Savour the best

Treat your family to an exotic spread

LIP SMACKIN' Clockwise from top left: Morel and Leek Crepes, Clam Chodwer, Cheese Steak and Orange Frangipani Pie

Clam chowder, crepes, steak and pie... the mouth-watering ensemble is easy to churn out and a delight to savour. Try it out.

Morel and leek crepes

(Served with citrus and thyme beurre blanc)

Ingredients

To make crepes

Refined flour: 100 gms

Egg: 1

Milk: 150 ml

Salt: To taste

Butter: 30 gms

For filling

Morel, chopped: 50 gms

Leeks, chopped: 100 gms

Refined oil: 10 ml

Garlic, chopped: 10 gms

Grated Kraft cheese: 40 gms

Sauce

Cream: 100 ml

Butter: 30 gms

White wine: 75 ml

Thyme sprigs: few

Orange juice: 50 ml

Ornage rind: 1

Shallots, chopped: 30 gms

Tomatoes, quatered and fried: 2

Rosemary: 1 sprig

Method: Prepare pancake with the mixture and cool. Saute the ingredients for the filling adding the cheese in the end. In a pan, sweat the shallots and reduce the wine and orange juice. Stir in the cream and butter along with the thyme and rind and cool. Roll the pancakes with the filling. Grill and serve with the sauce and fried tomatoes.

Garnish with the sprig of rosemary.

New England clam chowder

Hard shell clams, well scrubed: 25

Large onion, finely diced: 1

Clam broth, reserved from poaching: 2 cups

Medium size potatoes, peeled and diced: 2

Milk, reduced: 2 cups

Double cream: 1 cup

Salt: To taste

White pepper: To taste

Butter: 1 tbsp

Chives, chopped: To garnish

Method: Put the well scrubbed, clams in a pot and cover them with water. With the lid on tight, steam them over medium heat until the shells open completely.

Reserve two cups and strain through a fine muslin twice. Coarsely chop the cooked clams. Over low heat, saute the onions in butter, add the potatoes, the reserved clam broth and simmer until the potatoes are just cooked. Return the clams to the pot. Add the milk and cook the chowder over low heat for five minutes, finish with cream and season to taste. Sprinkle with chopped chives. Serve with lemon and corn muffin

Philly cheese steak

Beef Tender loin, cut into juliennes: 750 gms
Salt and pepper: To taste
Onions, sliced: 150 gms
Sliced green peppers: 150 gms
Sliced red peppers: 150 gms
Endive lettuce: 2 leaves
Melted Kraft cheese: 200 ml
Hot sauce: to taste
Small cucumbers, cut into thin slices: 200 gms
Dill stem and leaves, sliced thinly: 2 stalks
Coriander seed: a few
Fennel seeds: a few
Vinegar: 100 ml
Water: 200 ml
Sugar: 2 tbsp
Salt: 2 tbsp
Mustard

Ketchup

Crusty mini baguette: 60 gms

Method: To make the cucumber relish, in a deep saucepan, combine the water, vinegar, coriander and fennel seeds, sugar and salt and allow to simmer. Add the cucumber and cook covered on a low flame. Allow to cook, store in a sterilized container. Serve as suggested:

On a preheated griddle, sprinkle the tenderloin juliennes, and swiftly sear them. Add the onions and the peppers and allow to cook for a few minutes or until the tenderloin is cooked to medium well stage. Season with salt and pepper. Slice the crusty roll and place the lettuce tenderloin, peppers and onions in the cavity. Ladle the melted cheese over the tenderloin. Serve accompanied by potato fries hot sauce, mustard, cucumber and dill relish and ketchup.

Orange frangipani pie

Sweet Paste: 200 gm

Tart Filing (Cream frangipani mixture)

Flour: 100 gm
Sugar: 250 gm
Ground Almond: 250 gm
Castor Sugar: 250 gm
Eggs: 3
Orange rind: 50 gms
Marinated orange with caramel sugar syrup: 150 gm
Chocolate cup: 1
Chocolate fan : 1
Avocado ice cream: 1 scoop
Caramel sticks: 1
Vanilla sauce: To accompany
Cocoa powder: For dusting

Method: Roll out sweet paste to line tart mould. Fill the tart bottom with marinated orange then cream franzipane and cook in the oven at 160 degree C About 18 min. Cool and cut into wedges. Garnish the tart with orange segment and rind.

Serve the tart with avocado ice cream in chocolate cup.

Garnish the avocado ice cream with chocolate fan and caramel sticks. Dust the plate with cocoa powder. Pour vanilla sauce on the plate and dust the plate with cocoa powder.

(The writer is Executive chef, ITC Hotel Kakatiya Sheraton and Towers)

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