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Recipes inspired by The Hundred-Foot Journey

August 11, 2014 15:48 IST

Recipes inspired by The Hundred-Foot Journey

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Arthur J Pais/Rediff.com

From the eclectic choice of food to the message it delivers, both the book and the film The Hundred-Foot Journey is inspiring to watch for more reasons than one.

Here are three recipes inspired by the movie.

The film The Hundred-Foot Journey, an adaptation of Richard C Morais's novel of the same name, is a tale of cross-cultural cooking and how food brings people together. 

Inspired by the movie, we bring you three delicious recipes.

Clams and Mussel Soup

This is a version of mirepoix (French) or sofrito (Spanish), a very common and tasty base used in a lot of Mediterranean cooking.

Use whatever you have in your kitchen when making mirepoix -- a mushroom is sometimes a nice addition.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: Four

Ingredients

  • Two dozen clams in shell
  • Two dozen mussels in shell
  • One small tomato, diced
  • 6 to 8 olives, diced
  • Half an onion, chopped, or one shallot, chopped
  • A quarter red pepper, diced
  • Sprigs of fresh parsley, diced
  • Half dozen capers
  • 6 to 8 large cloves of fresh garlic, diced
  • Three bay leaves
  • Italian seasoning or Penzey’s Fox Point (seasoning), or both
  • Fresh pepper, ground
  • Few strands of saffron
  • A bottle of dry, white wine

Method

  • Cover bottom of a deep pot with olive oil under a moderate flame.
  • Add garlic, olives, tomato, onion, red pepper, capers, parsley, bay leaves, a tablespoon of Italian seasoning, Fox Point and pepper.
  • Simmer ingredients until sweating, stirring frequently.
  • Add saffron strands.
  • Before the mirepoix mixture in the pot browns, add washed mussels and clams, and stir.
  • Add the bottle of dry white wine.
  • Cook with the lid on for 20 to 25 minutes, until the clams and mussels are fully opened.
  • Serve with a thick-crusted country bread and a salad.

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Image: Charlotte de Bon in The Hundred-Foot Journey.


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Tandoori Chicken Wings

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Arthur J Pais/Rediff.com

The quintessential American comfort food gets a new avatar.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: Four

Ingredients

  • 3/4 tbsp sweet paprika
  • 1 tbsp garam masala
  • 1 tbsp cumin, ground
  • 1 tbsp coriander
  • Salt and pepper to taste
  • Few pinches turmeric
  • 1 cup cilantro,chopped
  • 1 tbsp fresh ginger, finely grated
  • 5 cloves garlic, mined
  • 1/4 cup Greek yogurt
  • 1/2 cup canola oil
  • 1 shallot, minced
  • 3 tbsp white vinegar
  • 1 tbsp lime juice
  • 1800 gms chicken wings

Method

  • Preheat oven to 450ºF and set a rack on each of the two large baking sheets.
  • In a skillet, toast the paprika, garam masala, cumin, coriander and turmeric over low heat.
  • Stir for 2 minutes, transfer spices to a bowl and let it cool.
  • Mix in the ginger, garlic, yogurt, lemon juice, salt and pepper and a tbsp of the oil
  • Cut three slashes in each wing. Toss the chicken with 2 tbsp of oil.
  • Season with salt and pepper.
  • Add the spiced yogurt and rub into the wings.
  • Arrange the wings on the rack, 2 inches apart.
  • Roast for about 15 minutes, till they are golden brown.
  • Broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred.
  • Stir the cilantro, shallot, vinegar and some oil to serve with the chicken. 

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Image: Tandoori Chicken Wings
Photographs: Courtesy The Hundred-Foot Journey Facebook page

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Bourguignon a la Hassan

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Arthur J Pais/Rediff.com

Created by celebrity New York chef Floyd Cardoz, inspired by the book.

Originally made with beef, it can be made with boneless lamb.

Ingredients

  • 4 tbsp canola oil
  • 2 1/2 boneless short ribs of beef or tender lamb
  • Salt and pepper to taste
  • 3/4 cup all purpose flour
  • 150 gms (approx) apple wood smoked bacon, cut into small pieces
  • 2 tbsp butter
  • 4 cloves, tied in a string
  • 2 bay leaves
  • 18 small pearl onions, peeled
  • 18 baby carrots, peeled and cut into halves
  • 18 baby turnips, peeled and cut into halves
  • 225 gms chanterelles mushrooms, cleaned and cut into halves
  • 2 large onions, diced
  • 1 large garlic head, cloves chopped
  • 1-1/2 tbsp fresh ginger root, minced
  • 1 tbsp cumin, freshly ground
  • 1 tbsp mustard seeds, ground
  • 2 tbsp tomato paste
  • 1 tsp black pepper, freshly ground
  • 1 bottle (750 ml) bottle red burgundy wine
  • 1 litre beef or vegetable stock
  • 4 sprigs of thyme
  • 2 tbsp brown sugar
  • 1/4 cup parsley

Method

  • Season the meat with salt and pepper.
  • Lightly coat with flour and keep at room temperature for 30 minutes. Reserve extra flour.
  • Place a large stew pot over moderate heat and add the bacon and canola oil. Cook till the fat is rendered. Remove the bacon.
  • In the same pot, sear the meat till lightly coloured.
  • Remove the beef and add the pearl onions and cook for about 3 minutes. Remove the onions.
  • Repeat the process with carrots and turnips.
  • Saute the mushrooms for 1 minute. Remove and set aside.
  • Add the butter to the leftover oil, and the cloves and bay leaf and cook for 1 minute.
  • Add the minced onion, garlic, thyme, ground spice and cook for 2 minutes.
  • Add the leftover flour and tomato paste and cook for 4 minutes.
  • Add the wine and bring to a boil.
  • Add the beef or vegetable stock and bring to another boil.
  • Add the bacon, meat to the pan and bring to a boil, reduce the heat. Add thyme.
  • Place the pot in an oven preheated to 325ºF and cook for two hours.
  • Add the carrots, turnip, pearl onions. Cook for 30 minutes.
  • Remove the pan from the oven, add sugar and remove the cloves, thyme and bay leaves.
  • Add the mushrooms.
  • Season with salt.
  • Garnish with parsley.

Image: Bourguignon a la Hassan
Photographs: Courtesy: The Hundred-Foot Journey Facebook page

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