Lockdown Recipes: How to make a three-course meal this weekend

Three recipes, three courses: make this weekend count

Making a three-course meal may seem like a daunting task. And yet, really, when you think about it you’ll likely realise that a three-course meal simply translates into three or four dishes. Which is totally achievable over a weekend, isn’t it? Which is convenient because here are the three recipes you can make for a three-course meal this weekend!

Starters: Corn fritters

Ingredients

For the yellow paste

• 1 tsp turmeric powder

• 1 tsp shallot, chopped (roughly 1 small shallot)

• 1 tsp garlic, chopped (roughly 5 cloves)

• ½ tsp galangal (grated, if fresh)

• ½ tsp ginger (grated, if fresh)

• 50 ml cooking oil

• 50 ml water

For the fritters:

• 2 eggs

• 200 ml water

• 100 ml cooking oil

• 150 grams plain flour

• 100 grams sweet corn (fresh or tinned)

• 50 grams leek or spring onion

• Fresh chilli or coriander (optional)

Method:

For the paste:

• In a small bowl, combine all of the ingredients for the yellow paste and mix well together.

• Move the ingredients into a blender and blend to create a smooth paste.

• Heat a small pan on low heat and add the paste; cook for five minutes stirring occasionally to

• bring out the flavours in the spices.

• Allow to cool.

For the fritters:

• Mix the egg, water and oil together in a large bowl.

• Add the plain flour into the wet ingredients, mixing slowly to create a thick batter.

• Add the sweetcorn and the leek/spring onion and mix well.

• Add in the cooled yellow paste and mix well.

• Heat some oil in a frying pan and add small scoops of the fritter mix into the pan. You can use a metal cutting circle to get a more circular shape, if preferred.

• Fry for three minutes on each side.

• Serve with fresh chilli, coriander and homemade sambal (see recipe here), or maybe with some chopped tomatoes for a simple breakfast dish.

Recipe courtesy: Chiva-Som International Health Resort

Main course: Beyrl’s Fish Curry

Ingredients

• 1 kg silver pomfret darnes or black pomfret

• ½ cup grated fresh coconut

• 1 cup chopped onions

• 4 cloves garlic, peeled

• 16 pcs Kashmiri red chillies medium sized de-stemmed

• ¼ tsp cumin seeds

• 1 tsp turmeric powder

• 300 ml Water to blend the paste

• 500ml water to cook the paste

• 800 ml coconut milk

• 2 tbsp tamarind paste

• 6 pcs dried raw mango

• 8 pcs tirphal

• 6 pieces spicy green chillies, slit

• Salt to taste

Method:

• Cut the fish into darnes, pat dry.

• Refrigerate Reserve for later.

• In a blender or masala grinder combine grated coconut, chopped onions, garlic, red chillies, cumin seeds and turmeric powder. Grind to a smooth paste with

• 300 ml water and 1 tsp salt.

• Take a large sauce pot and add the blended spice paste with 500 ml of water and simmer on a low flame. Stir occasionally.

• Reduce by half and Strain the liquid through a fine soup strainer pressing solids through into a medium sauce pan.

• Add in the green slit chillies, tirphal, coconut milk, raw mango and tamarind bring up to a simmer on a medium heat. Cook for 10 mins. Stir occasionally

• Add salt.

• When ready to serve, reheat the curry on low heat making sure not to scorch the pan.

• The curry should be smooth and sport a bright orange colour.

• Pull out the fish darnes from the refrigerator 30 mins prior and bring to room temperature. Season the fish with salt on both sides.

• Poach the fish gently in the curry for approximately 6-8 minutes.

• Check for seasoning and serve with boiled red rice.

Recipe courtesy: O Pedro

Dessert: Crème Brulee

Ingredients:

For the crème custard

• 2 egg yolks

• 2 tbsp granulated sugar

• vanilla essence to taste

• 150ml heavy cream

• For the crust

• 4tbsp sugar

• ½ tsp honey

• water to mix

Method:

• In a mixing bowl, add the egg yolks, sugar, a few drops of vanilla essence and heavy cream. You can increase or decrease the quantity of vanilla essence depending on your preference.

• Mix ingredients thoroughly with a whisk or an electric hand blender. Take care to ensure there are no residual clumps of egg yolk. Beat the liquid till the sugar granules have dissolved into the custard mixture.

• Pour the mixture into a ceramic baking bowl. You can also use a ramekin to set the custard.

• Transfer the bowl into an oven, set at 120C, preheated for about 5 minutes and let the crème brulee bake for 40 minutes.

• The cooked crème brulee must have a wobbly consistency – it may appear runny, but in fact will set just right.

• Allow the hot custard to cool down, cover the bowl with cling film and refrigerate for 10-30 minutes to help it set well.

• For the caramelised crust, add 4 tbsp of sugar in a pan over medium heat. Add a few drops of honey to prevent the sugar from sticking to the pan. Add a small quantity of water and mix well, taking care to stir the bubbling liquid continuously to avoid burning.

• The liquid may dry a little and will turn golden brown as the sugar caramelizes – this is the ideal colour and consistency of caramel for the recipe.

• Take the pan off the heat and pour the hot caramelized liquid over the crème brulee, taking care to spread it evenly across the custard.

• Transfer the crème brulee to the refrigerator and let it rest for 30 minutes to allow the caramel crust to harden before serving.

Recipe courtesy: Sonal Holland, Master of Wine