last weekend I endeavour to cook a 9 course tasting menu, inspired by Indian and Sri lankan cooking, som dish were straight up traditional, like the Sri lankan beef curry or the butter chicken, but modernised in the technique used. I didn’t do naan as I don’t think I could get a naan better or as good as the real deal cooked in a tandoor oven, so why bother.
1 - Popadom
Simple popadom, served a cracker with Lime Chutney and Indian ketchup.
2 - Confit salmon
Big thanks to
@chefsteps for the 104° Salmon. This was a adaptation of their recipe. Sous vide
(#cookwithjoule) salmon loin, instead of the watercress sauce, I made a mint/ cilantro coulis and a horseradish/ finger cream, the whole thing dusted with coriander and chaat masala.
3 - Snail tart.
Curry of snails, on a crispy puff pastry with Mango chutney.
4 - Crab and potato.
I used a sheeter to make long strip of potato. I made a Sri Lankan crab curry, picked the meat ans stuffed it into potato samosa like parcels. I made a sauce of the curry the crab cooked in.
5 - bread and butter.
Curried onion rolls. A play on cinamon rolla, but onion curry instead of cinamon and sugar. I also made Ghee candles. I made a highly season ghee by infusing it with tones of spices, then set it in those little shot glasses with ghee wicks. Really fun dish, nobody new it was butter before I mention it.
6 - Sri lankan fish cutlets
Ahi tuna and potato croquettes, served with Indian ketchup.
7 - Butter chicken.
Sous vide (#cookwithjoule) Chicken thigh, then grilled. makhani gravy.
8 - Beef curry.
72h sous vide beef short ribs, beef curry gravy.
- Both 7 and 8 were served with bryani-like rice.
9 - Mango lassi
Mango lassi puding, vanilla/ cardamom creme chantilly, dusted with passion fruit powder. I had a thin crisp of sweet puff pastry, but I forgot to plate it, so I just took it to the table so they couls help themselves.
Really fun to do, can’t wait for the next one, just need thene.
