A group of food lovers flock around a set table where chef Srijani Sikdar opens the lid of the container. The fragrance of smoked turkey minced to be filled inside a quiche sets the tone of the foodie atmosphere for the evening at Cha Bar inside Oxford Book Store.
A special session by the young chef from The Park kept the gourmands and food bloggers engaged in the intricacies of preparing traditional Christmas recipes such as Smoked Turkey Quiche and rich plum cake.
The chef disclosed that one could buy smoked turkey from the market since, “It can be smoked inside a cylindrical charcoal chamber only. It is not possible to smoke it at home but the smokey flavours that it provides, adds on to the dish’s overall taste,”
says chef Srijani.
She then sautés in butter onion and garlic and the smoked turkey and adds salt and pepper to taste. “One can also flavour it with rosemary since it goes very well with meat,” adds Srijani as she proceeds to prepare the quiche.
The foodies present in the premises get drawn to the food counter as the pleasant aroma entices them. Srijani folds bakery cream (or normal cream with 40-60 per cent fat), salt, pepper and processed cheese with four eggs. This mixture is filled in moulds lined with dough and baked at 170 degrees till its top acquires a nice golden brown colour. Even before those present begin to dig into it, Srijani tops it with Cranberry sauce to heighten the taste.
To complete the Christmas tradition, Srijani shares the recipe of the quintessential Rich Plum Cake and brings out a bowl full of nuts soaked in juices and spirits for three months. Assorted during a traditional Cake Mixing Ceremony, the concoction is truly rich in taste.
In a different bowl, unsalted cooking butter is blended with equal quantity of castor sugar till it achieves a homogeneous consistency.
Four eggs are then folded into this mixture one by one. “In place of egg you can use hung curd but ensure that you add baking powder and baking soda as well,” advises Srijani as she completes the creaming process, adds caramelised sugar and pours the dry fruit mixture into the batter.
This goes into the oven to be baked at 150 degrees for 30 minutes or till a knife comes out clean. Once brought on to the table, its aroma fills the entire place making it difficult for the those present to wait till the chef garnishes it with icing sugar and Christmas baubles.
As one savours these delicacies, the counter is handed over to Prathik Kar from Cha Bar who pours boiled water over the tea leaves and waits till the concoction turns golden.
Meanwhile, Prathik also informs, “We mix South African Rooibos, Lapsang souchong (smoked) and flavoured rum to prepare Rum Tea. This boosts the circulation system in winter.” A sip of this and you will no longer be a ‘teetotaller’!