Celebrate the festive season with finger licking food at The Stadel
The winter has set in the city of Joy, Kolkata and The Stadel has geared itself up to celebrate the festive week with the people of the city. The hotel has a list of attractive items on the menu to cater to the taste buds of the people in the city. Executive Sous Chef Biplob Chandra Mitra highlighted on the different packages which are available for the people and also shared his Special New Year Recipes.
The Christmas menu had meat balls pepper fry, assorted Crostini and Bohemian dumpling (veg) as starters. Cream of broccoli and cheese was given in the soup option. The main course is an elaborate affair with many mouth watering dishes been offered to the people. Risotto al funghi, Choux fleur morrnay, Bouquet de legumes, Poulet Sauté Chasseur, Morocan Fish Tangine, Roast turkey with cranberry sauce, Herb crusted lamb racks and Bread rolls. Seafood salad and tomato lettuce salad were offered to the people. For desserts, Bread and butter pudding and Rich plum cake with brandy sauce were offered to the customers. To add zing to the festive mood, the people were given the option of unlimited wine. Biplob Chandra Mitra highlighted on the fact that the low end items cost about one hundred and ninety rupees and the high end food items about eight hundred to nine hundred rupees. A single plate of food can be shared by two people, added the chef. Customers can also order cakes in different weights at the bakery shop in the hotel. They can even make personalized cakes from the shop. There will be a DJ night event at the Banquet at the hotel. Apart from these, the hotel also has a seafood promotion going on for the customers.
Biplob Chandra Mitra shared four of the special recipes of the dishes to be served during the festive season to the customers exclusively for the readers of Sholoana Bangaliana.
Moroccan Fish Tagine
“An easy tagine where you make the sauce well in advance (even keep some in the deep freezer) and when you’re nearly ready for dinner, simply heat the sauce and cook the fish for a few minutes. It’s done. I was prompted to make this last weekend by the fact that Jimmy had fantastic large fillets of hapuka for sale”, said the chef.
600-800g firm fish fillets, skinned, boned and cut into large pieces – hapuka, monkfish, gurnard, blue cod, basa, bekti
1 onion finely sliced
1 clove crushed garlic
1 tsp ground cumin
1 tsp sweet paprika
½ tsp turmeric
2 tsp grated fresh ginger
A small pinch chili flakes (optional)
1 tin chopped tomatoes
200-300 ml fish stock
Zest of a lemon
Juice of ½ lemon
1 tsp honey
Salt and pepper
Finely chopped coriander and parsley
Handful of green olives
Pieces of preserved lemon (peel only)
1 tin chickpeas
Soften and lightly brown the onion in a pot in a little olive oil. Add the garlic and spices. Stir for a minute to release the spice aromas.
Add the tomatoes, ginger, honey, lemon juice and zest. Simmer for 30-45 minutes or until the sauce has reduced a bit and all the flavours have amalgamated. Taste and adjust the seasoning. If the sauce is too thick add more fish stock or water.
Add any of the optional extras just before you add the pieces of fish.
A few minutes before you wish to serve the dish add the pieces of fish and simmer until just cooked (will depend on the thickness of the fish). Alternatively transfer the sauce to a tagine or oven dish and nestle the fish in the sauce and cook in the oven or on the stove top.
Sprinkle with coriander and parsley and serve with couscous and a vegetable salad.
Bread and Butter Pudding
- 55 gm soft butter
- 05 slices soft white bread, cut diagonally across or any of the other breads mentioned above
- 55gm golden raisins/sultanas
- ¼ tsp freshly grated nutmeg
- ¼ tsp cinnamon
- 350 ml /milk
- 50 ml /double / heavy cream
- 2 large free range eggs
- 50gm /white sugar
- 1 tsp vanilla extract or paste
Heat the oven 180°C/355°F/Gas 4.
- Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter.
- Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
- In a saucepan gently heat the milk and cream – do not boil.
- In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added.
- Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
- Bake the pudding in the hot oven for 40 – 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.
Rum and Raisin Cake
- 150g (5oz) seedless raisins
- 150ml (1/4pt) rum
- 100g (4oz) plain flour
- 175g (6oz) ground almonds
- 400g (14oz) dark cooking chocolate, around 55 per cent cocoa solids
- 225g (8oz) unsalted butter
- 100ml (4fl oz) warm water
- 6 eggs, separated
- 250g (9oz) sugar
For the chocolate and honey icing
- 200g (7oz) dark cooking chocolate, around 55 per cent cocoa solids
- 80g (31/4oz) unsalted butter
- 2tbsp clear honey
You will need
- A 22cm (83/4in) round tin, oiled and lines with baking parchment
- Soak the raisins in rum overnight. Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Sift the flour into a bowl, and then add the almonds and mix. Melt the chocolate and butter in a bowl placed over a pan of barely simmering water, making sure not to let the water touch the bowl. Stir occasionally and, once smooth, stir in the warm water.
- Beat the egg yolks and sugar with an electric mixer until pale and thick. Add the melted chocolate and mix well. Fold in the flour and almonds. Once these are fully incorporated, mix in the rum and raisins. Whisk the egg whites to soft peaks, loosen the batter with a spoonful of the egg whites, and then fold in the rest. Pour into the tin and bake for 45 to 55 minutes or until a skewer comes out clean. Cool completely before removing from the tin.
- To make the icing, place all the ingredients in a bowl and melt together over a pan of simmering water, stirring until smooth. Pour over the middle of the cake and tilt so the icing drizzles over the sides. Decorate with fresh rose buds (wrap the end of the stems with foil) or little chocolate eggs for Easter.
Roast Turkey with Cranberry Sauce
Ingredients and Quantity
1 turkey (approx 4 kg)
100 gm carrots
100 gm celery
200 gm onion
250 ml butter milk
150 ml brandy
150 ml white wine vinegar
4 – 5 sprig of fresh parsley
4 – 5 sprig of fresh thyme
20 gm clove
60 gm garlic
100 ml oil
150 gm butter
salt and pepper to taste
5 cups of jus / stock
100 gm broccoli
100 gm carrots
100 gm baby corn
250 gm potatoes
- 1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- 2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Marinade the turkey with all the ingredients, and season with salt and pepper a night before cooking.
- 3. Put into a baking tray with diced carrots, onions, celery, garlic and oil.Rub the skin with the softened butter. Position an aluminum foil tent over the turkey.
- 4. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- 5. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
- 6. Serve with hot cranberry sauce, buttered vegetables and glazed sweet potatoes.
- 1 cup (200 g) sugar
- 1 cup (250 ml) water
- 1 cup (250 ml) cranberry juice
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries & cranberry juice, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix few strips of orange zest. You can add a cup of pecan, raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.