Dec 1, 2012 ... Chetan Bhagat is an author, columnist and ... novels including Five Point
Someone, One ... is loosely adapted from his novel Five Point.
✓eat in✴eat out✴eat away
TRIPLETESTEDS RECIPE
+ 70
DECEMBER 2012 ` 100
India
50 stylish
PARTY WINNERS ✴FINGER FOOD ✴FEED A CROWD ✴BUDGET BITES
CHRISTMAS MADE EASY! ✴ROAST CHICKEN ✴ROSEMARY POTATOES ✴FRUIT CAKE Strawberry & mascarpone cheesecake tart p 110
STRAWBERRY SHOW STEALERS 7 MEALS UNDER ` 700 EAT OUT Japanese restaurants on trial Pro vs Punter, Ellipsis D03576 GF cover R1.indd 1
EAT AWAY Eat like a local, Mauritius
MASTERCLASS Alex Sanchez's step-by-step key lime pie Pairing wines with party dishes 16/11/12 12:00 PM
In this issue ALEX SANCHEZ
Alex Sanchez is the executive chef of The Table restaurant in Mumbai. He graduated from the Culinary Institute of America and earned his stripes working in prestigious restaurants in the San Francisco Bay area. Before he relocated to Mumbai, he worked at Michelin-starred restaurants Manresa and Michael Mina in San Francisco. In the last two years, Sanchez has won accolades for his simple yet inventive approach to cooking with a focus on using fresh local ingredients. Sanchez shows you how to make the perfect key lime pie in his step-by-step Masterclass on p 136.
KIRAN MEHTA
CHETAN BHAGAT
Chetan Bhagat is an author, columnist and motivational speaker based in Mumbai. Bhagat is the author of five bestselling novels including Five Point Someone, One Night @ The Call Centre, The Three Mistakes of My Life, Two States and Revolution 20:20. The blockbuster Bollywood movie 3 Idiots is loosely adapted from his novel Five Point Someone. Bhagat tells us about his guilty indulgence — chocolate — and what he considers comfort food in My Life on a Plate on p 154.
Kiran Mehta is a freelance food, fashion, travel and lifestyle writer based in Mumbai. She has contributed to a number of publications including The Times of India, Femina, BBC Good Homes and Jet Wings, among others. Mehta writes about the multicultural influences that set apart Mauritian cuisine in Eat Like a Local, p 130.
ROHAN JELKIE Rohan Jelkie is a wine and spirits expert based in New Delhi. He graduated in hospitality management and worked in the field of bartending before taking up his current role as senior manager in charge of Beverage Education and Training at Tulleeho!, a beverage consultancy and training company. Jelkie shows you which wines to pair with your party dishes in this month’s Wine Guide, p 147.
064-L2 Contributors-STAN R1.indd 18
15/11/12 7:54 PM
ALEX SANCHEZ’S
Masterclass
Alex Sanchez, executive chef at The Table in Mumbai, makes key lime pie from scratch Recipe ALEX SANCHEZ Photographs VIKAS MUNIPALLE Alex Sanchez in the Good Food kitchen
Key lime pie Makes 6-8 individual pies n 1 hour + refrigerating n MODERATELY EASY
Our local nimbus are the perfect substitute for key limes. If you find the zest of lime too bitter, substitute it with lemon zest. THE PASTRY butter 250g, chilled and cut into small cubes flour 2 1/2 cups sugar 175g egg yolks 4 key lime 1, zested THE FILLING sugar 400g cream 300g key limes 9, juiced eggs 9 egg yolks 2 demerara sugar for dusting (try Tate & Lyle available at gourmet stores)
VE I S U L EXC BY-STEP STEP-ECIPE R
001-002-L2 Masterclass Alex-STAN R1.indd 136
16/11/12 2:42 PM
masterclass chef skills
JUNE 2012
001-002-L2 Masterclass Alex-STAN R1.indd 137
15/11/12 7:48 PM
1
Take a mixing bowl and add the chilled cubes of butter to the flour.
2
Rub it between your hands until it becomes the texture of wet sand. You could also use a stand mixer or food processor to get the job done quicker.
3
In another bowl, blend the sugar and egg yolks with a hand blender.
4
Fold in the lemon zest with a rubber spatula until incorporated.
5
Add the egg yolk mixture to the flour and butter. Incorporate the mixture slowly and mix well.
6
Fold the ingredients together with a rubber spatula until a dough begins to form.
7
Knead until it resembles a ball of dough. Keep it aside to rest for an hour.
8
Dusting with flour as needed, knead it until the dough becomes smooth and malleable.
9
Wrap the dough in cling film and refrigerate until hardened (about an hour).
001-002-L2 Masterclass Alex-STAN R1.indd 138
15/11/12 7:48 PM
masterclass chef skills
10
Take a medium-sized ball of dough and roll it out to a thickness of 1/8 inches. It should be enough to fit into the pie tin of your choice.
11
Carefully transfer it to an individual pie tin. This step must be done as quickly as possible; the dough tends to crack.
12
13
Pre-heat the oven to 180˚C, poke the dough all over with a fork, place a sheet of butter paper on top of each pastry-lined tin and fill 1/4 way up the sides with raw kidney beans. Bake for 25–30 minutes.
14
Remove the pie shells from the oven and allow them to cool completely. Trim the excess pastry from the rims, if any. Turn the oven down to 120˚C.
15
Place all the ingredients for the filling into a mixing bowl and gently fold together with a spatula until fully combined. Remove any bubbles that remain on the surface with a spoon. Strain through a fine sieve.
16
Return the pie shells to the oven for two minutes. Fill each shell to the top with the filling mixture and bake for 30 minutes.
17
Remove the pies from the oven and cool at room temperature. Dust each pie liberally with demerara sugar. You could even use regular granulated sugar.
18
Caramelise the top evenly with a blow torch. Allow the sugar topping to cool before serving. If you do not have a blow torch, you could simply skip this step.
001-002-L2 Masterclass Alex-STAN R1.indd 139
Press the dough into the edges and leave a bit of excess dough around the rim (the dough will shrink as it bakes). Repeat this process for as many individual pies as required. Refrigerate for an hour.
15/11/12 7:48 PM
