Tag: Cook

Special New Year Recipes from Chef Biplob Chandra Mitra of Hotel Stadel Kolkata

New Year Recipes

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.

poster tolywood actress parno mitra

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.

special new year recipie

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.

Ingredients

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

 

Optional extras:

 

Handful of green olives

Pieces of preserved lemon (peel only)

1 tin chickpeas

 

Method

 

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

 

Ingredients:

  • 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

Method:

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.

 

New Year Recipes

Rum and Raisin Cake

INGREDIENTS

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

New Year Recipes

Roast Turkey with Cranberry Sauce

Ingredients and Quantity

 

1 turkey (approx 4 kg)

MIREPOIX
100 gm carrots

100 gm celery

200 gm onion

MARINATION
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

ACCOMPANIMENT
100 gm broccoli
100 gm carrots
100 gm baby corn
250 gm potatoes

Method

  1. 1.      Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. 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. 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. 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. 5.      Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
  6. 6.      Serve with hot cranberry sauce, buttered vegetables and glazed sweet potatoes.

Cranberry Sauce

INGREDIENTS

  • 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.

METHOD

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.

Priyanka Dutta

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Tollywood Hero Prasenjit Chatterjee unveils Oh! Calcutta cookbook

poster prosenjit chatterjee

Gourmets found their love for Calcutta’s flavors very well rewarded when the unveiling of the much awaited Oh! Calcutta cookbook was done by  Tollywood hero Prasenjit Chatterjee. The ninety one exquisite recipes are a culmination of the taste of the romance between the city and the flavors.

Mr. Anjan Chatterjee, the author of the cookbook, said “This is an emotional moment for me. I never dreamed that the dishes I have cooked for the pleasure of many at my home and in my restaurants would one day be brought out in the form of a cookbook. The thing that I have leant by serving the diners in the city is this – there is a little bit of Calcutta in every one of us”.

Prosenjit Chatterjee, despite being busy with the promotion of his upcoming film Hanuman.com was present at the unveiling ceremony. “How can I miss such an occasion? I am a foodie and I love gorging on food. The cook book is indeed a delight for food lovers like me. The colorful guides and notes on the basics of cooking, ingredients, techniques and facts about Bengali cooking are indeed very interesting” said the actor.

Suchanda Chatterjee, wife of Anjan Chatterjee have lent the creative touch to the book. She is the creative brain behind the making of the book into a collector’s item. “The book will spark many exciting culinary discoveries and help people spend hours browsing through the books” said Suchanda Chatterjee.

oh calcutta cook book

Some of the recipes that feature in this book include Radhaballavi, Mochar ghonto, Sheem palong paturi, Dhone bhapa Mach, Topa kuler chutney and many more.

The book is like a magic wand for the foodies. Priced at Rs. 599, the book is available at major bookstores and also on the online portals.

Priyanka Dutta

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