Summer-Fresh-Fare

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Summer-Fresh Fare

Enjoy authentic summer recipes as prepared by Chef Dwaipayan Chakraborty at Kaafe Lahsoon

After the cold and painful winter days, it’s time for the easy, breezy and sunny days. It’s the time to relax, sitting in the lush green garden and sipping a cold glass of beer. But, when it comes to food and eating out on a warm day, you have to be choosy. Whether you’re hosting a backyard party or simply planning a weeknight family meal, we’ve got the summer-fresh fare you’re looking for. It’s the spring vegetables, cooling and nutritious fruits which makes the season just right for food lovers.
Nothing says summer like juicy, barbecued chicken and beef, tangy fruits and vegetables and sun-drenched North African, Modern European and Italian flavors. In Kaafe Lahsoon, these light, healthy and oh-so-delicious summer recipes will delight your taste buds while our frosty, fruit-laden desserts and beverages cool you down.
Chef Dwaipayan Chakraborty hails from Kolkata and he specializes in modern European cuisine— Mediterranean and Italian—and pastries. He previously worked in London at the Hilton and Cumberland Hotel and at Park Hotel in Kolkata before joining Kaafe Lahsoon, Pulchowk, as a Chef and partner.

French Confit Of Duck Served With Bubble And Squeak, Pak Choi And Orange Jus
Another delicacy from France from its traditional gastronomy just for the summer to cherish with its fruity sauce. Though the sauce base is made in house, but you can buy the chicken cubes from the super market.
Ingredients
Duck breast: 500 gm Carrot:50 gm
Cabbage: 50 gm    Onion:45 gm
Potato: 150 gm Butter:50 gm
Chicken cube:3 pcs    Orange juice: 100 ml
Red wine: 60 ml    Salt: 20 gm
Pepper: 15 gm Worcester sauce: 10 ml
Olive oil:5 ml    Thyme: 10 gm
Pak choi: 50 gm

Method
For the bubble and squeak:
Grate the carrots and cabbage and slice the onions.
Boil the potatoes and mash with 30 gm of butter.
In a pan, take 20 gm of butter and saut the carrot, cabbage and onions.
Once the vegetables are half cooked, put the mash potato and mix it well. Check the seasoning and keep aside.
For the orange jus:
Take a pan and add 5 ml olive oil.
Add 15 gm of chopped onion and 5 gm of chopped garlic.
Put the red wine and reduce it.
Add the chicken cubes and 40 ml of hot water. Mix it well.
Add the orange juice and reduce it to one third. Strain the sauce and keep it aside.

For the duck, marinate it with salt, pepper and Worcester sauce. Then, roast it inside the oven for 20 minutes. For the pak choi, boil some water and blanch the pak choi. Then, in a pan, add some butter and toss the pak choi with seasoning.

Assemble the bubble and squeak, pak choi, duck in a plate and pour the jus over it. Serve it hot.

African Chermoula Spiced Squid & Prawns Served With Couscous and Chickpea Salad
Oranges, nicely dressed in a cold cous cous salad, with mild fiery and tasty seafood, makes this dish incredibly refreshing. And, I give the hot, spicy chermoula a hint of freshness by adding finely sliced lemon zest.
Recipe for 2
For the Chermoula spice, you would require:
Garlic: 1 clove
Lemon zest: 10 gm
Paprika powder: 15 gm
Saffron: 2 strands (soaked in cold water)
Olive oil: 50 ml
Salt: 5 gm
Pepper: 5 gm
Cumin: 5 gm
Lemon juice:1 lemon

Method
Just mix all the ingredients to make your Chermoula mix.

For the couscous and chickpea salad, you would require:
Orange juice: 60 ml

Couscous: 40 gm
Chickpea: 20 gm (soaked overnight)
Coriander leaves:10 gm
Mint leaves: 0 gm
Onions:15 gm
Salt:5 gm

Method
Boil the chickpea in slightly salted water. Strain them and cool it down. Heat up the orange juice and add all the ingredients. Mix it well so that the couscous swells up. Cool the mixture and your salad is ready.
Other ingredients
Prawns:150 gm
Squid rings: 150 gm
Olive oil: 15 ml

Final Preparation
Heat the olive oil in a pan. Toss both the seafood for 3 minutes. Add the chermoula spice and cook for another 5 minutes. Serve it warm over the cold couscous salad.