Tuesday, January 16, 2018

Dishes to delight



Mark Fraser

 Having an intimate get-together and looking for a simple dinner menu this weekend? Chef Gaitree Allah-Bachan has a 

few suggestions that are 

sure to make your 

evening delightful.


Yield: 6 (6 oz.) SERVINGS

Difficulty: Easy


Special Equipment: 6 (6 oz.) RAMEKINS


• 10 tablespoons unsalted butter (plus about 2 tablespoons for the ramekins)

• 2 ½ teaspoons white sugar (plus about 2 tablespoons for the ramekins)

• 7 ounces (2 bars)  Dark Chocolate Bars, finely chopped


• ½ cup plus 2 tablespoons all-purpose flour

• 1 ½ cups powdered sugar (plus extra for garnish, if desired)

• 4 eggs

• 3 egg yolks

• 1 teaspoons vanilla extract

• 6 Dark Chocolate Truffles)


1. PREHEAT the oven to 400°F

2. Grease each ramekin with 1 tsp butter. Sprinkle each with 1 tsp of white sugar, and rotate to evenly coat the bottoms and sides. Gently, tap each ramekin to remove excess sugar.

3. Cut remaining 10 Tbsps of unsalted butter into 5 chunks. In a medium saucepan over low heat, combine butter, Godiva and  Dark Chocolate Bar. Stir frequently until melted and smooth. Cool slightly, about 5 minutes.

4. Whisk the all-purpose flour, remaining 2 ½ tsps white sugar, powdered sugar, eggs, egg yolks, and vanilla extract in a bowl until creamy and all lumps are gone. Whisk in the melted chocolate and butter mixture.

5. Fill the prepared ramekins a little more than half way and place one GODIVA Truffle into each. Cover with the remaining cake batter until each ramekin is 2/3 to ¾ full.

6. Space out the ramekins on a baking sheet and bake until the tops are stiff and the edges darken, about 12 to 14 minutes. Remove from the oven and cool, about 5 minutes.

7. Holding hot ramekins with a towel, loosen the cake edges with a small paring knife, then invert cakes onto plates. Dust with powdered sugar, if desired, and serve immediately.

Green Salad with Candied Pine nut, Cranberries 

& Goat Cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: serves 4


• 8 cups Romaine lettuce, torn into bite sized pieces 

• 1/2 cup dried cranberries 

• 56g light goat cheese 

• 1/2 cup pine nuts 

• 2 tsp pure maple syrup 

• sprinkle of sea salt 

• For the Dressing: 

• 1/4 cup extra virgin olive oil 

• 3 Tbsp balsamic vinegar 

• 1 clove garlic, minced 

• 1/4 tsp Dijon mustard 

• 2 tsp honey


Place a sheet of parchment paper on the kitchen counter. Place the pine nuts in a skillet over medium-high heat. Toast pine nuts, stirring frequently, for about 5 minutes. When the pine nuts begin to brown, reduce the heat to medium. 

Add the salt and cook for 1 more minute. Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well. Remove the pan form the heat and stir the pecans. Turn them out of the pan onto the parchment paper to cool. Separate them from each other just after placing on the parchment paper so that they won’t stick together. 

Combine all dressing ingredients in a jar with a lid and shake to combine. Set aside. 

Divide lettuce among 4 plates. Sprinkle with cranberries, goat cheese, and candied pine nuts. Drizzle dressing over top and serve.


Cal: 337 Fat: 26g Protein: 4g Carbs: 24g Fibre: 3g Sodium: 207mg



• 8lb 13oz pumpkin

• 4oz butter

• 2 medium onions, peeled, finely chopped

• 1 cinnamon stick

• freshly grated nutmeg

• salt and freshly ground black pepper

• 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)

• 3 tablespoons sherry

Preparation method

1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.

2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)

3. Roughly chop the scooped-out pumpkin flesh.

4. Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.

5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.

6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth. 

7. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.

8. Forty-five minutes before eating, preheat the oven to 335F.

9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.

10. Place the reserved pumpkin ‘lid’ onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.

To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.


Yield: Makes 4 servings 

Active Time: 20 min 

Total Time: 45 min 



• 4 (1 1/4-inch-thick) pieces skinless CARITE  fillet (about 6 ounces each)

• 1 cup whole milk

• 1/3 cup shelled pistachios , finely chopped

• 3 tablespoons cornmeal

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup extra-virgin olive oil

For Spicy yogurt: 

• 1 cup thick  Greek yogurt (8 ounces)

• 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)

• 2 tablespoons chopped fresh dill

• 1 tablespoon finely chopped onion

• 1 tablespoon fresh lemon juice

• 2 teaspoons dried chilli pepper

• 1/2 teaspoon salt, or to taste


Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. 

Meanwhile, stir together pistachios and cornmeal in a shallow bowl. 

Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated. 

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total. 

While fish cooks, stir together all ingredients for spicy yogurt. 

Serve fish with spicy yogurt on the side. 



Total Time:  1 hr 10 min 

Prep: 15 min 

Cook:  55 min 

Yield: 16 servings 


• 2 tablespoons butter, softened 

• 3 LB provision peeled and cubed [pre boiled]

• 3 cups heavy cream 

• 1 cup whole milk 

• 1/4 cup all-purpose flour 

• 2 teaspoons salt 

• Freshly ground black pepper 

• 2 cups freshly grated sharp Cheddar 

• 2 green onions, sliced thin (white and light green parts only) 


Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. 

Slice the potatoes into sticks, and then cut the sticks to create a dice. 

Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced provision to the prepared baking dish and pour the creamy mixture all over the top. 

Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot.