When a bunch of foodies specially selected by HT Café to attend a workshop at Ellipsis, got to the restaurant at the appointed hour, they had no idea what they’d be cooking.
A couple of hours later, they stepped out of the Colaba restaurant, having watched and even helped Chef Kelvin Cheung
whip up two kinds of chowder, an authentic Cajun Chicken, learned about varieties of cheesecakes, baked one and picked up all kinds of tips and tricks along the way.
Here are some of the recipes so you can try them too.
2 tbsp paprika
1 tbsp ground dried oregano
1 tbsp ground dried thyme
1 tbsp cayenne pepper
1 tsp finely ground black pepper
1 tsp finely ground white pepper
1 tsp garlic powder
1/2 kg chicken
Mix all the ingredients and rub lightly over chicken pieces.
Sear in a pan till light brown.
Pop in the oven till grilled.
New England Clam Chowder
1 cup butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock (or veg stock)
2 cups heavy cream n Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for two minutes. Add the flour and
stir to make a roux. Cook until the roux is lightly browned; set aside to cool at room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring it to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
Ingredients (alternative 1):
4 1/2 packets Philadelphia Cream Cheese
6 egg yolks
26 oz sugar
3 tbsp vanilla extract
Ingredients (alternative 2):
80 g corn flour
750 g cream cheese
2 egg yolks
185 g sugar
1 tsp vanilla extract
30 g Corn flour
Paddle cream cheese and sugar till smooth, add vanilla and eggs one at a time till fully
Pour over crust and bake in a water bath at 175 till set.
For the shortbread
1 cup butter
1/2 cup sugar
1/2 tsp vanilla
2 1/2 cup flour
1/8 tsp salt
Cream till smooth, add vanilla.
Combine flour and salt on low.
Roll till ½ inch and bake at 275 for 50 minutes.
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