The Corner Courtyard - Kolkata

World  food - Club Style   The grand finale in this trip to Kolkata was all about world cuisine. Since the last ten days various virtual and real friends have been recommending many continental/international restaurants to us. It had been extremely difficult to zero down to that one choice. It was a birthday treat by a family member and therefore the selection was important from his point of view. We shortlisted three and then selected Corner Courtyard. We wanted to sit and chat in a place at leisure and then we did look up the reviews - the positive and negatives and birthday boy chose this one.   The ambience is old style and provides an aura of comfort. A residential property has been converted to a restaurant without changing the room structure where the guest room, the drawing room, the dining room, etc have all been transformed to seat guests. I walked around and the place exuded an old world English club feel.   The menu is extensive and I understand that it was curated by Chef Rohan D' Souza who has since left this venture and gone on to open his own in Australia. Cocktails were the first to arrive and I did manage to taste a few of them. I ordered a Tequila with Jalapeños and Lime Juice and that I must say was a correct choice. Two of our members down with a sore throat ordered the 'Babumoshai', a whisky drink flavoured with peppercorns, cloves, nutmeg and cinnamon. I did sample the drink and found it flavourful and perfect for a winter setting. The Bloody Mary was good too, where the attention to detail was evident with that celery stick provided as a stirrer.   For appetisers we ordered the Mushroom Cupcake with ricotta, Grilled Italian Chicken Bites with Aioli and the Shrimp with burnt chilli and garlic tossed in champagne. Five stars for all three, the mushroom cupcake being my top favourite.    In a situation where all members ordered their own choice of entrees - I was shameless enough to ensure that I did not miss out on sampling each one of them. We ordered the following:   a) Grilled Jamaican Jerk chicken with saffron rice. Grilled to perfection, the texture was smooth and that saffron rice was just right. b) Peruvian Bhetki with Cajun spiced crab meat and garlic rice was quite good. I liked that crab meat sauce topping.  c) The Peri Peri prawns was good but nothing extraordinary. The seasoned wedges were good though. d) The Baked chicken with spinach lasagne was very well done and was one of the stars of the show. The lasagne to repeat was brilliant. e) The rolled Chicken breast stuffed with bacon and broccoli was exquisite and to me was the best choice. f) The Turkish Grilled chicken was a wrong choice though I must admit that the spinach hummus was on it's own perfect and so was the couscous. g) The lamb tagine was the second favourite for me, the Rosemary potatoes being very flavourful.     There was no place for dessert after this sumptuous meal. Met the chef on duty - Mr. Sarkar and complemented him on the food and the presentation. You would visit The Corner Courtyard to sample it's epicurean delights and a few innovative cocktails in a club style setting. Isn't that someplace you would want to go again? I would.    

   

Green Chilly stir Fried Pork

 

  It’s been a while since I cooked Pork Curry or Stir Fry. A lunch had to be served and the demand was for pork. So churned up two items. This is the first one.     Green Chilly Pork Stir Fry   750 grams pork belly bite size pieces 2 medium onions sliced 20 Green chillies - make a paste Salt Chopped Coriander leaves Lime   Bring adequate water to boil Throw in the pork belly pieces Remove the scum and allow the meat to cook Once done drain and set aside the meat.   Heat mustard oil in a wok Add the sliced onions Once the colour changes add the chopped garlic Sauté on medium flame until the onions are brown Add the meat and green Chilly paste Add salt Continuously Stir for a couple of minutes on high Switch off the flame and add chopped Coriander leaves Squeeze lime juice  Serve hot as finger food with cocktails.

Pepper Coriander Chicken

The debate was all about making an Indian vs. a Chinese chicken dry preparation. To resolve the stalemate, Baba quickly wrote these steps and I executed it!!   Pepper Coriander Chicken

  1 Small chicken cut into small pieces 2 tbsp Garlic Paste 3 tsp Vinegar 1 Lime (Juice)   2 Tbs chopped Garlic 3 Tbs Cornflour 1.5 Tbs crushed roasted coriander seeds 1.5 Tbs Crushed roasted pepper corns 3 Green chillies cut into diagonal pieces 1 tsp Turmeric powder 2 onions cut into dices Salt  Oil   Marinate the chicken with garlic paste, lime juice and vinegar for 2-3 hours Apply cornflour and salt to the chicken and deep fry in batches. Set aside.   In a fresh wok, heat a bit of oil and put in the garlic Once they are light brown  Lower the heat and add the turmeric.  After 30 seconds add the chicken, add the roasted spices and salt if required Stir fry for a minute or so. Add the green chillies, onions and stir for another minute or  two. Squeeze a bit of lime juice.    Serve hot as a finger food!!

Five Spice Pork

Five Spice Pork     Pork was in the agenda.  A morning digital conversation  with Billi Mom Subhashree Basu.  A short trip to the local market.  The conclusive delightful evidence as follows:

1 kilo sliced pork belly 20 sliced Garlic cloves 1.5 tsp Five spice powder 10 Thai chillies diagonally sliced 4 tbs Light Soy sauce 4 bunches of Bok Choy 20  shallots cut into halves Lemon Grass 1 Star Anise Oil Salt   Parboil the pork until three fourths done.(Added a star anise, lemon grass, 2 tbs soy sauce and salt) Once done, drain and set aside.   Heat oil in a wok Fry the pork in batches and set aside. Heat oil again Add garlic and shallots and sauté for a minute or two Add the meat Add Thai chillies Add the Five spice powder Add 2 Tbs Light Soy sauce Add Bok Choy Add  chopped lemon grass stems Add salt only if required( I did not) Stir for a couple of minutes on high   Serve hot.

Wok Tossed Prawn Spinach Chowmein

Wok Tossed Prawn Spinach Chowmein

500 grams Egg Noodles

½ cup Chicken Stock

3 Tbs Chopped Garlic

4 Spring Onions (Cut into thin slivers – Greens and White portions separately )

3 Bunches of Spinach Leaves

20 pieces of deveined headless prawns (cut into longitudinal halves)

1 Red Capsicum cut into slivers

1 Green Capsicum cut into slivers

3 Green Chillies cut into slivers

1 Tbs Red Chilly Flakes

2 Tbs Light Soy Sauce

3 Tsp Shaoxing Wine

2 tsp Chilly Oil

4 tsp White Vinegar

1 Tbs CornFlour

1 tsp Paprika

Salt

Ajinomoto (optional)

Cook the Noodles and set aside.

Marinate the prawns with 2 tsp Vinegar, Corn Flour, Paprika and Salt and set aside for 15 minutes.

Stir fry the prawn on high heat until they just turn pink in a wok with oil and set aside. Don’t overcook.

In a fresh wok, add oil and heat it.

Add the chopped garlic and sauté on low for about a minute or less

Add the white spring onions.

Sauté on high for a minute or so

Add the Capsicums and sauté on high for a minute.

Add the prawns, and mix well. Immediately add the noodles.

Add the spinach leaves, Soy Sauce, Wine, balance Vinegar, Red Chilly Flakes and salt (be careful since you would add the stock later which contains salt), mix and toss for another 3-4 minutes.

In between add the Chilly Oil.

Once almost done (the spinach leaves would have wilted), add the stock.

Another 1 minute or so on the flame and then it’s done.

Serve Hot with whatever!!

Gandhoraj Prawns in Creamy Mustard Sauce

It's been a while since I have been to the kitchen. Prawns in the refrigerator and a Friday Night combi led to this. 

Gandhoraj Prawns in Creamy Mustard Sauce 

500 grams de-veined prawns with head
1 Tbsp fresh ground black pepper
Salt
One Gandhoraj Lime (Substitute with normal lime if you cannot source Gandhoraj)
1/5 tbsp Crushed fresh Garlic

Oil to pan sear the prawns

Sauce:

50 grams of Salted butter
1 tbsp Olive Oil
1 Onion finely chopped
1/2 cup white wine
250 ml Cream
3 tsp Dijon Mustard
2 tsp Kashundi(A Bengal special Mustard sauce)
Chilli Flakes
Salt

One Gandhoraj Lime to accompany

Marinate the Prawns with Gandhoraj Lime, salt. crushed garlic, black pepper for about 30 minutes
Pan sear the prawns until they turn pink and set aside.

In a saucepan melt 50 grams of butter on low. Add 1 tbsp of olive oil too.
Add the finely chopped onions.
Saute on low until the onions turn translucent
Add the wine and raise the heat
Once the wine is cooked lower the flame and add the cream
Stir well and add the red chilly flakes
Scald the cream and then add in the Dijon Mustard
Also add in the Kashundi too
Add the black pepper
Mix well and switch off the flame.

Place the Prawns on a plate, squeeze some freah Gandhoraj and pour some sauce over it. Some Burnt Garlic rice along with this.
First Class!!

Butter Pepper Garlic Crab

A visit to Mahesh Lunch home last week had anyway perked us up. It also enthused the mind to try and replicate the same at home. But first, we needed crabs. A trip to the local seafood market  resulted in procuring some  excellent fresh crabs. The result was overwhelming!!

Butter Pepper Garlic Crab

6 pieces of Medium Size Crabs – cleaned, main claws separated

8 Tbs of chopped Garlic

1.5 Tbs of coarsely Ground Roasted Black Pepper

Salt

3 Tbs of Olive Oil

300 grams of Butter

2 tbs of White Oil

Heat oil on low and add 6 tbs of Garlic

Allow the garlic to become crisp and brown (stir now and then – entirely on low)

Drain and set aside the crispy garlic

In a wok add the olive oil and 50 grams of Butter and heat on low

Add the balance 2 tbs of chopped garlic and cook until soft and light brown

Add ½ Tbs of Black Pepper

Stir and after 30 seconds add the crabs

Increase the heat and sauté

After about a minute reduce the flame to medium

Add a bit of salt(not too much)

Once the crab shells turn red, reduce the flame to low and sprinkle some water

Cover and cook for about 10-15 minutes

Take off the lid and check if the crab meat is done. (Check the meat of the main body)

Check if there is any moisture and if so allow the same to evaporate

Now add the 250 grams of butter and the rest of the black pepper

Once the butter melts, mix well

Switch off the flame. Add the crispy garlic. Squeeze some lime juice. Serve hot with some Neer dosas or Appams. We love it with rice too.