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Treat your family to an exotic spread
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Clam chowder, crepes and steak... the mouth-watering ensemble is easy to make 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 gm
Egg: 1
Milk: 150 ml
Salt: To taste
Butter: 30 gm
For filling
Morel, chopped: 50 gm
Leeks, chopped: 100 gm
Refined oil: 10 ml
Garlic, chopped: 10 gm
Grated Kraft cheese: 40 gm
Sauce
Cream: 100 ml
Butter: 30 gm
White wine: 75 ml
Thyme sprigs: few
Orange juice: 50 ml
Orange rind: 1
Shallots, chopped: 30 gm
Tomatoes, quartered 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 rosemary.
New England clam chowder
Ingredients
Hard shell clams, well-scrubbed: 25
Large onion, finely diced: 1
Clam broth, reserved from poaching: 2 cups
Medium sized 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
Ingredients
Beef tender loin, cut into juliennes: 750 gm
Salt and pepper: To taste
Onions, sliced: 150 gm
Sliced green peppers: 150 gm
Sliced red peppers: 150 gm
Endive lettuce: 2 leaves
Melted Kraft cheese: 200 ml
Hot sauce: to taste
Small cucumbers, cut into thin slices: 200 gm
Dill stem and leaves, sliced thinly: 2 stalks
Coriander seeds: a few
Fennel seeds: a few
Vinegar: 100 ml
Water: 200 ml
Sugar: 2 tbsp
Salt: 2 tbsp
Mustard
Ketchup
Crusty mini baguette: 60 gm
Method: To make the cucumber relish, combine the water, vinegar, coriander, fennel seeds, sugar and salt in a deep saucepan and allow it to simmer. Add the cucumber and cook covered on a low flame. Store in a sterilised container. Serve as suggested:
On a preheated griddle, sprinkle the tenderloin juliennes, and swiftly sear them. Add the onions and the peppers and allow them to cook for a few minutes or until the tenderloin is cooked to a medium 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, dill, cucumber relish and ketchup.
RAKESH GHAI
(The writer is Executive chef, ITC Hotel Kakatiya Sheraton and Towers)
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