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| Rohan D’Souza explains the finer points of making a soup. Pictures: Arnab Mondal |
Some like to play the guitar, some like to garden. I enjoy cooking. I realised this around three years ago when I would come back from college, exhausted but willing at once to cook dinner. So, when I had a cooking workshop to attend, conducted by Chef Rohan D’Souza at The Corner Courtyard as part of a month-long celebration leading up to the Sarat Bose Road restaurant’s first anniversary on October 13, I was thrilled.
I took a seat right on the front row, armed with notepad and pencil. Just like in college; only this time I was better clued into what was happening in class!
A friendly and interactive chef, Rohan D’Souza whipped up a simple yet glamorous Asparagus and Wild Mushroom Soup with balsamic caramelised tomatoes. Not really a soup person, I was pleasantly surprised by its taste. The meaty undertone of mushrooms had given the soup a delicious, full flavour. I learnt how to make sour cream by adding lemon juice and some seasoning to hung curd.
The next dish on the Global Vegetarian menu was Quinoa, Veggie and Kidney Bean Croquettes with sundried tomato pesto. I had seen contestants on MasterChef cooking with quinoa, which is very similar to couscous. “The use of quinoa to make croquettes is a healthy and tasty alternative to feed children veggies,” said Rohan, food consultant for The Corner Courtyard. The sundried tomato pesto was made like a traditional pesto sauce; only the basil was replaced with sundried tomatoes. This accompaniment can be made, stored and served with pretty much anything.
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Next up was a Poached Pear, Mixed Green, Feta, Roasted Almond Summer Salad. “With this dish, you can really impress,” said the chef. And impressed we were! The aroma of the pear poaching in red wine mingling with the fragrance of cinnamon was just heavenly.
The two main courses were both Italian and Rohan showed us how to make a creamy risotto inspired by Asian flavours, beside a hard-to-resist ravioli. The ravioli stuffed with goat cheese and pumpkin was an instant hit. “Can I try some goat cheese?” requested a participant, and soon enough, little portions of the smoky deliciousness were being passed around. Some volunteered to roll out the pasta on the machine.
Coming to takeaway tips, the highlight of the workshop was the use of unconventional ingredients — quinoa to goat cheese — thus adding the “gourmet” factor. Also, the fact that several ingredients with varying textures can enhance the taste of a dish as well as the experience of eating it. I reminded myself to experiment. Because, if you never try, you’ll never know.
So how did a vegetarian cooking workshop go down with a hardcore carnivore like me? Well, I came away with a full tummy and a new-found love for vegetarian cuisine. Oh, and also a booklet full of recipes that I can’t wait to cook. Yum!
Quinoa veggie and kidney bean croquettes with sundried tomato pesto
Ingredients
1 cup kidney beans
1 small onion, minced
1 medium zucchini, minced
1 large carrot, minced
2 cloves garlic, minced
1 cup cooked quinoa
2tbsp soy sauce
2tbsp Worcestershire sauce
1tbsp yellow mustard
1tsp oregano
½ cup breadcrumbs
For sundried tomato pesto
1 handful sundried tomatoes
50g mixed nuts (walnuts and cashew)
5-6 sprigs of basil leaves
One-third cup olive oil
2tbsp Parmesan cheese
1tbsp chopped garlic
Salt and pepper to taste
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Method
For sundried tomato pesto: Take a blender and put all the ingredients. Blend till nice and smooth. Season accordingly.
For croquettes: Preheat oven to 350 degrees. Grease a cookie sheet of butter paper. In a large bowl, mash kidney beans. Add remaining ingredients except breadcrumbs to mashed beans and mix. Using your hands, mould mixture into walnut-sized balls and roll gently in breadcrumbs. Place on cookie sheet. Bake for 25-30 minutes or until light brown and firm outer crust forms. Set aside for 10-15 minutes before serving. Serve with sundried tomato pesto.