A Three Course Meal

Hello people of the earth!

At first, I would like to apologize for not posting anything last week. Tests...school...a lot more.

So now...tests are over and I need to cover up a whole week of cooking. TOUGH LIFE.

Until yesterday, I had never baked a three course meal in my life (give me a break, I'm seventeen). And I had long waited for an excuse to cook it up. So I did. And it was DELICIOUS.

There was no fixed cuisine on which the meal was based. I started with a variation on a classic Indo-Chinese starter Schezuan Paneer or chicken and made Cheese Sticks in Schezuan sauce. It was the perfect beginning to a perfect dinner. For mains, I made an all American diner style Roasted Chicken with Mashed Potatoes and Corn. It was filling, but not heavy. And for dessert, I added a taste of Italy with my Coconut Panna Cotta. It is so amazing to see how dishes from different corners of the world compliment each other so well.

The key to planning a three course lies in the timing. You need to do some planning beforehand, to make sure each of the course is delivered at perfect time at the perfect temperature. I prefer to make a list of the different parts of my dishes and their cooking and serving time. It helps a lot. Do this and you'll be able to whip up an impressive dinner in less than 2 hours. There needs some prep to be done like making the Panna Cotta and keeping it to set, which can be done the night before, in less than 15 minutes.

Cheese Sticks in Schezuan Sauce

The key to good cheese sticks is to coat it properly, preferably twice to make sure the cheese doesn't all ooze out while frying. Crushed cornflakes can be used in place of breadcrumbs too. The spiciness of the salt can be adjusted with some sugar, or well, less chilies. If in a hurry, you can use store-bought sauce too.

Ingredients:

Serves:3

For Coating:

200 grams Cheese (I use the humble Amul Processed Cheese)

200 grams breadcrumbs

2 eggs

For Schezuan Sauce:

2 tbsp. Oil

2 tbsp. minced Garlic

1 tbsp. minced Ginger

1 Onion, finely chopped

1 Green Bell Pepper/ Capsicum

150 grams Red Chili Paste

Salt to taste

1 tsp. Pepper

1 tsp. Vinegar

1/2 tsp. Soya Sauce

1 tsp. Ketchup

2 tbsp. sugar

Method:

1. In a thick bottomed pan with oil, sauté onions, garlic, ginger along with capsicum/ bell peppers till the raw flavor is gone.
2. Add the red chili paste and cook for 2 minutes.
3. Add all the other ingredients and stir well.
4. Coat the cheese slices, first with beaten egg and then with breadcrumbs. Repeat the process TWICE, or more.
5. Fry the cheese fingers in a pan with hot oil, for 30 seconds. Make sure the cheese doesn't ooze out of the fingers.
6. Combine the sauce with the cheese fingers just before serving.

 Roasted Chicken With Mashed Potatoes And Corn

                             

The best thing about this chicken dish is that you can go wild with the flavor combinations possible. The meat can be marinated in just salt and pepper, or all the herbs you have, or even curry masala or tandoori masala and it will be just as good. Store the marinated chicken in the freezer and use as you like.

Ingredients: 

Serves:3

For Chicken:

250 grams Chicken Pieces

1 1/2 tbsp. Olive Oil

Salt to taste

2 tsp. crushed Pepper

1 tsp. dried Rosemary

1 tsp. dried Thyme

1/2 tsp. Lemon Juice

For Mashed Potatoes:

4 Large Potatoes

2 tbsp. Butter (room temperature)

2 teaspoon crushed Pepper

Salt to taste

1 tbsp. grated Cheese

Vegetable stock for Boiling (optional)

For Corn:

1 Corn Cob

1 tbsp. Butter (room temperature)

Vegetable stock for boiling(optional)

Method:

1. Marinate the chicken in the herbs, spices. oil and lemon 30 minutes prior to baking.
2. Preheat the oven at 180C.  
3. Bake the chicken foe 30-35 minutes and let it rest.
4. Meanwhile, boil the potatoes for 25-30 minutes or until soft.
5. Drain the potatoes once done and transfer to the hot pan immediately. Do not throw the stock away.
6. While mashing it, add the butter and the seasoning.
7. Using the same stock, boil the corn kernels till soft, and add in the butter and mix.
8. Serve.

Coconut Panna Cotta

This thick, creamy custard provides a light and refreshing end to any meal. It can also be served with tropical fruits of your choice, any berry coulis or a chocolate sauce too.

Ingredients

Serves:3

250 ml Double Cream ( I use Amul)
250 ml thick Coconut Milk
15 grams (1 teaspoon) Gelatin
1/4th cup Warm Water
3-4 tbsp. powdered Sugar
To serve: Mango Puree

Method:

1. In a small cup, mix the gelatin with the warm water and rest it for 5 minutes. This is called blooming of gelatin.
2. Heat the cream with the coconut milk until it just starts to boil.
3. Add in the gelatin and mix thoroughly, keeping the container over a low flame.
4. Add in the sugar, tasting and adjusting the amount.
5. Pass the mixture through a sieve to ensure there are no lumps
6. Keep the mixture to set in the fridge for 4-5 hours, or overnight.
7. Serve with toppings or sauces of your choice.

 

STEPS TAKEN:

As I said, time management is crucial. So, as my stock was boiling on one side, my mangoes were getting pureed on the other. Here is the detailed list of the order that can be followed to make all the elements of my 3 course meal:

1. Make  the Panna Cotta the same morning or the night before. (Time taken: 15 min)
2. Coat the cheese and leave aside. (Time taken:10 min)
3. Marinate the chicken. (Time taken: 5 min)
4. Boil the Potatoes.
5. Simultaneously, make the sauce for the starter. (Time taken: 20 min)
6. Keep the chicken to bake.
7. Keep the corn to boil.
8. Make the mashed potatoes. (Time taken: 10 min)
9. Fry the cheese fingers.
10. Combine the cheese fingers with the sauce just before serving.