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Cook up some movie magic.

AFEAST full of Indian spices, French sophistication and British wit is being served up in new movie The Hundred- Foot Journey.

FEAST full of Indian spices, French sophistication and British wit is being served up in new movie The Hundred- Foot Journey.

The film is released in UK cinemas on September 5 and sees Dame Helen Mirren as the icy proprietress of a Michelin-starred classical French eatery in a quaint village in the south of France.

The film is released in UK cinemas on September 5 and sees Dame Helen Mirren as the icy proprietress of a Michelin-starred classical French eatery in a quaint village in the south of France.

And she is not happy when an Indian family open an Indian restaurant only 100ft away from her establishment.

And she is not happy when an Indian family open an Indian restaurant only 100ft away from her establishment.

Cultures clash and food flies as a heated battle escalates, but a shared passion for food could prove a recipe for harmony.

Cultures clash and food flies as a heated battle escalates, but a shared passion for food could prove a recipe for harmony.

Here's a chance to enjoy some recipes from the movie for yourself.

Here's a chance to enjoy some recipes from the movie for yourself.

Created by chef Floyd Cardoz Created by chef Floyd Cardoz INGREDIENTS 4tbss Canola oil 1.1kg boneless short ribs of beef (fat removed, cut into 11/2 x 11/2 inch pieces) Salt and pepper 91g plain flour 170g apple wood smoked bacon, cut into 1/4inch pieces 2tbsps butter 4 cloves tied in a string 2 bay leaves 18 small pearl onions peeled 18 baby carrots, peeled and cut into half if longer than 2 inches otherwise whole 18 baby turnips, peeled and cut into halves 225g chanterelles mushrooms, cleaned trimmed and cut in half 2 onions, minced 1 garlic head, cloves separated, peeled, and chopped 11/2tbsps fresh root ginger minced 1tbsp freshly ground cumin 1tbsp ground brown mustard seed 2 tbsps tomato paste 1/2 tsp black pepper, freshly ground 1/2 tbsp Aleppo pepper 1 (750ml) bottle red Burgundy wine 1ltr white beef stock 4 sprigs thyme 2tbsps brown sugar FOR GARNISH: 1/4 cup (32g) parsley 1/4 cup (32g) chervil picked INGREDIENTS 4tbss Canola oil 1.1kg boneless short ribs of beef (fat removed, cut into 11/2 x 11/2 inch pieces) Salt and pepper 91g plain flour 170g apple wood smoked bacon, cut into 1/4inch pieces 2tbsps butter 4 cloves tied in a string 2 bay leaves 18 small pearl onions peeled 18 baby carrots, peeled and cut into half if longer than 2 inches otherwise whole 18 baby turnips, peeled and cut into halves 225g chanterelles mushrooms, cleaned trimmed and cut in half 2 onions, minced 1 garlic head, cloves separated, peeled, and chopped 11/2tbsps fresh root ginger minced 1tbsp freshly ground cumin 1tbsp ground brown mustard seed 2 tbsps tomato paste 1/2 tsp black pepper, freshly ground 1/2 tbsp Aleppo pepper 1 (750ml) bottle red Burgundy wine 1ltr white beef stock 4 sprigs thyme 2tbsps brown sugar FOR GARNISH: 1/4 cup (32g) parsley 1/4 cup (32g) chervil picked METHOD 1. Pre-heat oven to 160degC (325degF) 2. Season the beef with salt and pepper and lightly coat with the flour and keep at room temperature for 30 minutes. Reserve extra flour.

METHOD 1. Pre-heat oven to 160degC (325degF) 2. Season the beef with salt and pepper and lightly coat with the flour and keep at room temperature for 30 minutes. Reserve extra flour.

3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.

3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.

4. In the same pot sear the short ribs until lightly coloured. Take care not to burn the pan.

4. In the same pot sear the short ribs until lightly coloured. Take care not to burn the pan.

5. Remove the beef and add the pearl onions, cook for two to three minutes. Remove the onions and reserve. 6. Repeat this process with the carrots and turnips.

5. Remove the beef and add the pearl onions, cook for two to three minutes. Remove the onions and reserve. 6. Repeat this process with the carrots and turnips.

7. Add the chanterelles and saute for 7. Add the chanterelles and saute for one minute, remove and reserve.

one minute, remove and reserve.

8. Add the butter to the leftover oil and add the cloves, bay leaf and cook for one minute. Add minced onion, garlic and ginger, cook for four to five minutes until transparent 9. Add the ground spice and cook for two minutes more. Add the leftover flour and the tomato paste and cook for two minutes. 10. Deglaze the pan with the wine and bring to a boil, add the beef stock and 8. Add the butter to the leftover oil and add the cloves, bay leaf and cook for one minute. Add minced onion, garlic and ginger, cook for four to five minutes until transparent 9. Add the ground spice and cook for two minutes more. Add the leftover flour and the tomato paste and cook for two minutes. 10. Deglaze the pan with the wine and bring to a boil, add the beef stock and bring up to a boil. 11. Add the bacon and the short ribs to the pan. Bring up to a boil, reduce heat. Add thyme. Season.

bring up to a boil. 11. Add the bacon and the short ribs to the pan. Bring up to a boil, reduce heat. Add thyme. Season.

12. Place the pot in the oven and cook for approximately two to two and a half hours.

12. Place the pot in the oven and cook for approximately two to two and a half hours.

13. Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.

13. Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.

14. Take out of the oven, add sugar and remove cloves, parsley and bay leaves. Add the chanterelles. Re-season with salt.

14. Take out of the oven, add sugar and remove cloves, parsley and bay leaves. Add the chanterelles. Re-season with salt.

15. At this time the stew should be not as saucy and a bit thicker (this stew tastes better the next day).

15. At this time the stew should be not as saucy and a bit thicker (this stew tastes better the next day).

17. Garnish with picked parsley and chervil.

17. Garnish with picked parsley and chervil.

INGREDIENTS: 1.5ltrs milk Freshly ground nutmeg Freshly ground pepper 1 Bouquet garni 2 cloves garlic 165ml heavy cream 1.2kg potatoes, firm fleshed 120g grated Gruyere cheese Unsalted butter, softened for gratin dish Salt and pepper INGREDIENTS: 1.5ltrs milk Freshly ground nutmeg Freshly ground pepper 1 Bouquet garni 2 cloves garlic 165ml heavy cream 1.2kg potatoes, firm fleshed 120g grated Gruyere cheese Unsalted butter, softened for gratin dish Salt and pepper Cuisine Foundations METHOD: 1. Preheat the oven to 190degC (380degF). 2. Coat a deep, oven-proof dish with softened butter and reserve in the refrigerator.

Cuisine Foundations METHOD: 1. Preheat the oven to 190degC (380degF). 2. Coat a deep, oven-proof dish with softened butter and reserve in the refrigerator.

3. Combine the milk, freshly grated nutmeg, bouquet garni and garlic in a medium saucepan over a medium heat.

3. Combine the milk, freshly grated nutmeg, bouquet garni and garlic in a medium saucepan over a medium heat.

Bring the liquid to the boil, remove it from the heat and leave it to infuse for five minutes.

Bring the liquid to the boil, remove it from the heat and leave it to infuse for five minutes.

4. Meanwhile, wash and peel the potatoes and slice them thinly, about 3mm. Do not 4. Meanwhile, wash and peel the potatoes and slice them thinly, about 3mm. Do not Season the top and sprinkle generously with grated cheese.

Season the top and sprinkle generously with grated cheese.

Cover the dish with buttered parchment paper and foil.

Cover the dish with buttered parchment paper and foil.

6. Place in the oven to cook for one hour or until the potatoes are easily pierced with a knife.

6. Place in the oven to cook for one hour or until the potatoes are easily pierced with a knife.

7. Remove the foil and paper and return the dish to the oven to brown until the surface is golden.

7. Remove the foil and paper and return the dish to the oven to brown until the surface is golden.

8. Remove from the oven and let rest for five to 10 minutes before serving.

8. Remove from the oven and let rest for five to 10 minutes before serving.

rinse the potatoes as the starch is needed.

rinse the potatoes as the starch is needed. Layer the potato slices tightly in the buttered dish and season each new layer with salt and pepper.

Layer the potato slices tightly in the buttered dish and season each new layer with salt and pepper.

5. Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let it rest for one to two minutes.

5. Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let it rest for one to two minutes.

The potatoes will absorb the liquid and the level will decrease.

The potatoes will absorb the liquid and the level will decrease.

Top up with the remaining liquid. Repeat until all the milk mixture is used.

Top up with the remaining liquid. Repeat until all the milk mixture is used.

from Le Cordon Bleu from Le Cordon Bleu INGREDIENTS: 3/4tbsp of sweet paprika 1tbsp garam masala 1tbsp ground cumin 1tbsp ground coriander Salt and pepper to taste 1/2tbsp ground turmeric 1 bunch of chopped coriander 1tbsp finely grated fresh ginger 5 cloves of minced garlic 1/4 cup fat-free Greek yoghurt 1 minced shallot 3tbsp white vinegar 1tbsp lemon juice 1.8kg chicken drumsticks INGREDIENTS: 3/4tbsp of sweet paprika 1tbsp garam masala 1tbsp ground cumin 1tbsp ground coriander Salt and pepper to taste 1/2tbsp ground turmeric 1 bunch of chopped coriander 1tbsp finely grated fresh ginger 5 cloves of minced garlic 1/4 cup fat-free Greek yoghurt 1 minced shallot 3tbsp white vinegar 1tbsp lemon juice 1.8kg chicken drumsticks METHOD: 1. Preheat the oven to 230degC (450degF). Set a rack on each of two large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and tumeric over a low heat.

METHOD: 1. Preheat the oven to 230degC (450degF). Set a rack on each of two large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and tumeric over a low heat.

Stir for approximately two minutes. Transfer the spices to a bowl and let cool. 2. Next, mix in the ginger, garlic, yoghurt, lemon juice, salt pepper and two tablespoons of the oil.

Stir for approximately two minutes. Transfer the spices to a bowl and let cool. 2. Next, mix in the ginger, garlic, yoghurt, lemon juice, salt pepper and two tablespoons of the oil.

3. Before cooking the chicken, cut three slashes in each drumstick.

3. Before cooking the chicken, cut three slashes in each drumstick.

Toss the chicken with two tablespoons of canola oil and season with salt and pepper Toss the chicken with two tablespoons of canola oil and season with salt and pepper in a large bowl. Add the spiced yoghurt from step one and rub it into the chicken. 4. Arrange the chicken on the racks, leaving two inches between the pieces.

in a large bowl. Add the spiced yoghurt from step one and rub it into the chicken. 4. Arrange the chicken on the racks, leaving two inches between the pieces.

Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Broil the chicken six inches from the heat for about five minutes, until lightly charred. 5. In a small bowl, stir the coriander, shallot, vinegar and 125ml oil; salt to taste to serve with the chicken.

Broil the chicken six inches from the heat for about five minutes, until lightly charred. 5. In a small bowl, stir the coriander, shallot, vinegar and 125ml oil; salt to taste to serve with the chicken.

CAPTION(S):

| Gratin dauphinois recipe from Le Cordon Bleu Cuisine Foundations | Gratin dauphinois recipe from Le Cordon Bleu Cuisine Foundations

| Dame Helen Mirren and Manish Dayal in new movie The Hundred-foot Journey | Dame Helen Mirren and Manish Dayal in new movie The Hundred-foot Journey
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Publication:Daily Post (Conwy, Wales)
Date:Aug 30, 2014
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