(The fusion recipe of Caribbean cuckoo in the Cajun basket is a Culinary Creativity where the crispy and lip smacking vegetable bombs are shaped into a bird – Cuckoo, The basket is done from noodles which is all edible as a crunchy snacks with Well stuffed with crispy vegetable tempura – Japanese style).
Method: Making of vegetable bombs (Belly of Cuckoo)
1 kg potatoes, boiled, peeled & mashed
200g carrots, peeled, boiled & grated
150g beet root, peeled, boiled & grated
150g frozen green peas
3 onions, chopped
8 green chilies, chopped
50g Bengal gram, roasted & powdered
A piece of cinnamon
100 gms corn starch
150 gms corn flakes ( breakfast cereal powdered and crumbled )
100 Gms of cheese spread
2 firm & ripe tomatoes ( to make the wings of the cuckoo )
Salt & pepper to taste
METHOD : THE MAKING OF CUCKOO
1.Mix cloves, cardamom, cinnamon and blend them to a fine powder.
2.Mix ¾ qty of mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.
3.Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes. Also add pea mixture, ground powder and fry for another 10 minutes.
4.Now add Bengal gram powder to this mixture and remove from heat. Let it cool.
5.Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets IDENTICAL TO THE BELLY SHAPE OF A BIRD.
6.Mix the besan flour with little salt and water to a fine batter.Dust the cutlets with the powdered crumbs of cornflakes to give a crispy texture to the cuckoo. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.
7.keep aside .
8.To the ¼ th qty of mashed potatoes ,add the cheese spread , correct the seasoning,roll some corn starch and shape the figure of NECK & BEAK of a bird
9.Pierce a toothpick to the oval part of cutlet and firmly fix the hand rolled neck of the bird .
10.Bake the bird in a moderately hot oven aprox. 240 degree farhenite , till it forms into a golden color . Stud 2 cloves making the eyes and pierce toothpick on the side belly of the bird to rest the wings carved from a firm , ripe tomatoes .
11.keep aside the bird.
Method:Making of the basket
200gms of noodles / spaghetti
70gms of corn flour
2 medium size of domestic tea- strainer
Salt to taste
3 tbsp of oil
1)Take half a sauce-pan full of water and put it to boil , adding oil and salt enough to taste the water as a brine .
2)Add noodles or spaghetti pasta, boil till al’dante’ .Remove and cool in running cold water .
3)Pat dry and mix the corn flour to bind it .
4)Place the noodles on the concave side of the strainer , press gently with the bigger strainer to lock the shapen up pasta / noodle . immerse into hot oil to crisply fry into the nest shape - COOL AND KEEP Aside .
Assorted Vegetable Tempura
CORNFLOUR 1 CUP
Cold water 1/2 cup
Maida 1 cup
Paprika 1 pinch
Salt to taste
Cajun spice 1 pinch
1 tsp lemon juice
Spinach 1 BUNCH OF LEAVES.
Few cherry tomatoes and green & black olives .
Fresh Baby corn 4
Colored pimentos 1 each
Other seasonal vegetables
1.Take all the seasonal vegetables, trim & cut into batons, uniformly sized making a variety of colorful crisp seasonal fritters .
2.Mix the ingredients of the batter and whip hard to make a light but crisp coating over the batons of vegetables .
3.Fry the tempura in hot oil till crisply done .
Courtesy: Executive chef Aman Tandon at ThePrideHotels Ahmedabad.